Chicken rolls stuffed with vegetables (futurlife recipe)

Preheat the oven to 180°C.

Finely chop the onion, cabbage and carrot.

In a frying pan, cook the finely chopped vegetables in olive oil (30 ml) for 15 minutes and add salt. While the vegetables are cooking, cut the chicken breasts into very thin fillets.

Stuff the fillets with the cooked vegetables in a kind of roll.

Place on a baking tray, sticking together (as if they were cannelloni).

Mix in a bowl 2 tablespoons of EVOO (20ml remaining) and 2 tablespoons of soy sauce, stir and pour over the rolls.

Top with sesame seeds.

Bake in the oven for 15 minutes.