Ingredients:

• 170g chicken breast, boneless and skinless

• 2 tbsp chopped carrot

• 2 tbsp chopped onion

• 1 small garlic, chopped

• 1 tsp grated cheese Parmesan cheese

• 1 tsp canola oil

• 1 egg white, slightly beaten

• 1 tsp salt

• 1/2 tsp white pepper

• 2 tbsp diced tomato

• 1/2 cup chicken stock

• 1 tsp fresh basil, chopped

• 2 toothpicks

Preparation:

Cut chicken breast in half lengthwise and pound flat.

Heat up pan with 1/2 tsp of olive oil and put in half of chopped garlic, onion, carrot,  salt, pepper for about 2 minutes. Remove from pan and mix egg white and cheese.

Place filling on each chicken breast and roll into a tube shape. Pierce chicken breast roll with toothpick to hold it together.

Heat pan with 1/2  tsp olive oil and sauté chicken roll for 2 minutes on both side.

Add remaining chopped garlic and cooked till golden. Add in chicken stock, basil, tomato and season to taste. Cooked on slow fire for 20 minutes.