Skin Breast Rolls

Preparation:

Preparation: Lightly beat the chicken breast with a meat grinder. Cut both the mortadella and the salad into cubes and spread over the meat. Do not add salt because the mortadella already contains enough. Carefully roll up and roll the rolls in the flour. Grease a non-stick frying pan with a little olive oil and, when it is hot, place the rolls in it. Brown them on all sides over a moderate heat, turning them gently so they do not open. When they are golden, pour half a glass of dry white wine into the pan and let it evaporate. Salt lightly and serve piping hot. They can be accompanied with a side dish of steamed courgettes and carrots and seasoned with oil, salt and lemon.