For the chicken roulades with wild garlic pesto, cut the chicken breasts with the butterfly cut. Season with salt and pepper and spread with the wild garlic pesto. Sprinkle grated cheese on one side (so that the cheese is then in the center of the roulade) and roll up.
Place 3 slices of prosciutto overlapping each and already roll up the last third of the chicken roulade with the prosciutto together and continue rolling the prosciutto so that it tightly encloses the chicken.
Sauté in a pan in the oil on all sides, pour red wine and cook on medium heat with the lid closed for 15-20 minutes.
Preparation Tip:
The chicken roulades with wild garlic pesto goes well with, for example, risi-pisi and/or green salad.
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