Stuffed chicken rolls

Tasty and tender, these can be made with different vegetables, always cooked or grilled (courgettes, peppers, aubergines, spinach or pumpkin).
INGREDIENTS
Thinly sliced chicken breast
Boiled green beans
Fontina-style cheese
Extra virgin olive oil
Half a glass white wine
2 tablespoons pesto (preferably homemade)
Salt, pepper
1 knob butter
2 tablespoons '00' flour
I flatten the chicken breast further, covering it with cling film and tapping gently so it does not break up.

I spread each slice with pesto.

I line up the already dressed green beans and a few strips of cheese.

I roll it up tightly.

I prepare all the rolls and secure them with cocktail sticks.

I dust with a little flour.

I heat oil in a non-stick frying pan and brown the rolls on all sides, then deglaze with white wine.

I let the wine evaporate and cook through, adding a splash of water if needed, then salt and pepper.

At the end of cooking, which will take 15/2 minutes, I lower the heat and add a knob of butter.

I whisk to form a thick sauce.

I serve the rolls cut in half, with the sauce spooned over them.