Chicken rolls with cereal crust, zucchini & Cretan Graviera PDO

INGREDIENTS

500gr  chicken fillet schnitzel 

200gr Cretan Graviera PDO Kalogeraki

3-4  zucchinis cut into strips  

2 cups of corn flakes

1 teaspoon garlic powder

zest of a lemon

salt, pepper

olive oil

a couple of fresh basil or mint leaves (optionaly)

 

IMPLEMENTATION

Add a bit of salt on the zucchini strips and set aside for 10' to soften.

Cut chichen schnitzels into strips as you did with zucchinis.

In a food processor add the cereals (corn flakes) crumbled in almost powder forma, then add garlic powder, the lemon zest, salt, pepper and stir with a spoon to mix everything.

Coat with olive oil each chicken strip from both sides (make sure you salt them before), plunge them into the cereal mixture to coat them allover. On top add a zucchini strip as well a strip of Cretan Graviera PDO Kalogeraki, roll the piece of chicken and secure it with a toothpick.

Do the same for the rest of your ingredients. Add your rolls in a heatproof pan in which you have already added olive oil and the cereal mixture as a base for your rolls.

Bake in 180C on air for about 30' until they turn golden and the chicken is baked.

Serve hot and if you like add on top a couple of fresh basil or mint leaves.