Chicken rolls with sweet peppers, cheese

Appetizing and hearty chicken fillet rolls with bell peppers, topped with cheese. Chicken rolls are stewed in tomato-sour cream sauce, which can be served as a gravy for a side dish. Well, it's a delicious dish! Recommend!

Ingredients

• Chicken fillet - 2 pcs.
• Bulgarian sweet pepper - 2 pcs.
• Onion - 1 pc.
• Tomato (large) - 1 pc.
• Sunflower oil - 40 ml
• Sour cream - 2 tbsp. spoons
• Hard cheese - 60 g
• Cumin (seeds) - 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Cut the chicken fillet into slices. I had two large fillets, each of which I cut into three flat pieces. There will be six rolls in total.
2. Pound each piece of chicken with a kitchen mallet.
3. Grind cumin seeds in a mortar.
4. Then sprinkle each broken piece of chicken fillet with cumin, salt and pepper.
5. Rinse the bell pepper, remove the seeds and partitions. Cut the pulp of the pepper into long strips.
6. Place 6 strips of sweet pepper on each piece of chicken meat.
7. Roll up tight rolls, securing them with toothpicks.
8. Heat 20 ml of sunflower oil in a frying pan. Fry the chicken rolls on high heat until golden brown on all sides. Carefully remove toothpicks from each roll. Transfer the rolls back to the skillet.
9. (If you have one pan, then put the rolls on a plate. Wash the pan and wipe it dry.)
10. Prepare the sauce.
11. Peel the onion and cut into small cubes.
12. Heat the remaining sunflower oil in a frying pan and fry the onion until golden.
13. Rinse the tomato, remove the stalk, cut the pulp into cubes.
14. Add the chopped tomato to the pan with the onions. Lightly salt.
15. Fry the tomatoes and onions over high heat for 5-7 minutes.
16. Put the resulting sauce on the chicken rolls (or put the rolls in the pan with the sauce).
17. Cover the skillet with a lid and simmer the chicken fillet rolls over low heat, turning occasionally, about 25 minutes.
18. Then add sour cream.
19. And simmer chicken rolls in tomato-sour cream sauce for another 5 minutes.
20. Cut hard cheese into 6 thin slices. Cover each chicken roll with a slice of cheese.
21. Cover the pan with a lid again and cook the chicken rolls for another 2-3 minutes until the cheese is melted.
22. Chicken rolls with bell pepper and cheese are ready.
23. Serve the rolls hot with your favorite side dish (I have rice and vermicelli).
24. Bon appetit!