Prep time: 15-20 minutes

Cook time: 40-45 minutes

Materials:

• 2 chicken breasts cut into cutlets about 1/2 inch thick
• 1 large carrot shredded
• 1 large leek sliced into half moons
• 1 cup bread crumbs
• 1/4 cup flour
• 3 eggs
• Salt and pepper to taste
• Vegetable oil (will vary depending on skillet size)

Process:

1. In a skillet add in a few tbsp. of oil. Add in the sliced leeks and shredded carrots. Season with salt and pepper.
2. Cook on medium high heat stirring often until the leeks and carrots have softened and cooked down.
3. Set aside.
4. In the meantime preheat the oven to 380 degrees F.
5. Taking one cutlet at a time pound the chicken until its about 1/4 inch thick.
6. Season with salt and pepper on each side and continue to do this to the remaining chicken cutlets.
7. When finished take one cutlet at a time and place a thin layer or the leek and carrot mixture over the chicken. Roll the chicken to form the roll. Set aside seam side down.
8. In a medium sized mixing bowl add in the egg, salt and pepper. Mix well.
9. In a separate dish combine the flour and bread crumbs.
10. Dip the stuffed chicken in the egg mixture carefully so that it does not fall apart.
11. Place the egg covered chicken in the bread crumbs and coat it.
12. Add in a few tbsp. of vegetable oil into a skillet (enough to cover the bottom of the skillet) and let the oil heat up.
13. Once the oil is hot place the chicken in the pan seam side down. Cook 3-4 minutes on medium heat. Flip the chicken and continue to cook for an additional 3-4 minutes.
14. Place the chicken in a casserole dish. Cover with aluminum foil and cook for 30 minutes or until the chicken is fully cooked through.
15. Plate and ENJOY!