Chicken rolls with saffron and black olives and peppers

For 4 people

500 g of chicken breast into slices
2 red or yellow peppers
2 tablespoons pitted black olives
Zafferano Collina d’Oro (4 threads)
500 ml of vegetable broth or chicken
a few slices of ham
a piece of Parmesan cheese
1 clove garlic


Prepare the chicken rolls by putting a slice of bacon, a few slices of pepper and some strip of smoked cheese. Add salt and pepper and close well staring with string;
In a heated skillet oil and garlic into small pieces and fry the chicken breasts on both sides;
Add chopped olives and the other pepper cut into small pieces;
Pour the broth and saffron;
Mix well and cook over medium heat for about 20-30 minutes. The chicken should be soft and will not dry out. Turn the rolls during baking so that the color of saffron take both sides.

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