Baked Chicken Breast Rolls

Wash the chicken breast and cut into pieces about 0.5 cm thick - if you make them too thick it will be harder to roll them.

Put the chicken pieces in a larger bowl, add the spices, salt, oil, lemon juice and tomato paste.

Add the cream over the rest of the ingredients - mix all the components well.

Cover the bowl with foil and refrigerate for 5-6 hours or better overnight. I marinated them in the morning and made them for dinner.

After this time we start assembling the rollers - a more meticulous and dirty pipe but the final result is worth all the effort.

So, take a flat plate, take a piece of chicken breast, roll it and put it "standing" on the plate.

Put another piece of chicken and roll it starting from the edges of the first roll - be careful to cover this edge, do not roll next to it, but over it. Anyway, you orient yourself along the way and you see how the process works.

Take a skewer stick and pass it through the middle of the arrangement - be sure to catch the inside / outside edges as well.

Do the same with the second stick, be sure to catch all the edges.

Cut the extra lengths of the skewer sticks with scissors.

If you have smaller rollers you can also use simple toothpicks to catch them.

Arrange the rolls as you make them in a stove tray, greased with a little oil, if it is not Teflon.

Put the tray in the oven / grill at about 200 degrees, until they brown nicely - along the way I would recommend removing them and greasing them with a brush of the juice they leave.

Then take them out and eventually take the skewer sticks out of them - but for example, my husband wanted to eat them with chopsticks :)

Serve hot, with a light salad and a little ketchup - or any favorite garnish / sauce.

Good appetite!