Very thin chicken fillets, seasoned with salt, white pepper, lemon juice and soy sauce, stuffed with ham, cheese, green beans and carrots.
Cut the pod and carrot into sticks and cook in boiling water or steam for a few minutes (be careful not to overcook).
To assemble, place a slice of ham on the chicken fillet, with the cheese, green beans and carrot sticks on top. Sprinkle a little salt and pepper, roll up like a roulade and secure with toothpicks.
Grease a frying pan with olive oil (I used Borges with Rosemary) and place the rolls. Always turn them to brown all sides. Slice before serving.
To accompany it, I made a chicken pirão (chicken broth thickened with cassava flour) and 7-grain rice cooked with a little quinoa.
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