For the stuffed chicken rolls, cover the chicken cutlets with plastic wrap and flatten, season with salt and pepper.
Now spread the cutlets on one side with basil pesto, place osso collo on top. Now put some basil and arugula on top. Now roll the chicken cutlets tightly together and fix them with toothpicks.
Heat some oil in a pan and fry the roulades all around. Pour in soup and steam the stuffed chicken roulades covered for about 15-20 minutes.
Preparation Tip:
Serve the stuffed chicken rolls with a creamy polenta or rice.
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