Quick Chicken Roulade with Potato Salad

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🍗✨

Cut the potatoes. Peel the potatoes and cut them into smaller pieces.

Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender.

Cut the onion. Peel the onion and cut it into small dice.

Cut the mozzarella. Cut the mozzarella into thin slices.

Prepare the chicken breasts. Slice the chicken breasts horizontally and pound them into thinner cutlets.

Fill and roll the meat. Season the meat with salt and pepper, fill it with ham and mozzarella, roll it up, and tie it tightly.

Fry and finish the meat. Brown the rolls in a pan over medium heat for about 3 minutes on each side until golden, then finish them in the oven at 180 C for about 10-15 minutes.

Cook the peas. Cook the peas in boiling salted water for about 1 minute so they stay crisp.

Cut the cucumber. Cut the cucumber into small dice.

Mix the salad. Combine the cooled potatoes with the peas, onion, cucumber, yogurt, and mayonnaise to make the salad.

Serve. Remove the chicken roulade from the oven, slice it, and serve with the salad 🍽️✨