Baked Chicken Roll with Vegetables

Debone the chicken breast into fillets and cut into 4 pieces. Pound each piece with a meat mallet to a thickness of 0.5–1 cm.

Salt, pepper, and season each layer with ground garlic on both sides.

Place grated goat cheese, a piece of butter, and herbs on the edge of each layer.

Roll each layer tightly into a roll. Place the rolls on a baking sheet greased with oil, cover with foil and bake at 180°C until done.

Clean the potatoes and beets. Cut them into cubes or slices, and the onion into half rings.

Spread the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.

Cover the vegetables with foil and bake at 180 °C until done, at the same time as the rolls.

Place the baked vegetables on a plate, arrange the sliced roll next to them, and serve to the table.