Crispy Chicken Rolls with Artichokes and Pesto

Ingredients:

• 1 can (350g) marinated artichoke hearts, quartered, drained
• 0.5 cup pesto
• 0.5 tbsp. grated parmesan
• 6 thin chicken cutlets (110-170 g each, pounded to a thickness of 0.3 cm)
• 110 g thin slices of provolone, cut into 1 cm pieces.
• 2/3 cup flour
• 2 large eggs
• 0.5 cups plain breadcrumbs
• 4 tbsp. l. olive oil
• Special equipment: 6 wooden skewers, 15 cm long.

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 200°C (400°F). Place the rack on a rimmed baking sheet.
2. Combine the artichoke hearts, pesto, and 1/4 cup Parmesan in a food processor and pulse until finely chopped, 10 to 12 times. Set aside.
3. Sprinkle the chicken cutlets with salt and black pepper and arrange them on a work surface. Evenly distribute the provolone pieces over the cutlets, leaving a 0.5 cm (1/4 inch) margin from the edges, then spread the pesto and artichoke filling evenly over them. Roll each cutlet, starting from the short end, to seal the filling inside. Secure with a wooden skewer and sprinkle with salt and black pepper.
4. Place the flour in a shallow bowl. Place the eggs in another shallow bowl and beat until very runny. Combine the breadcrumbs with the remaining 1/4 cup Parmesan cheese in a third shallow bowl. First, coat the chicken rolls in the flour, then dip them in the egg to drain off any excess. Finally, coat them completely in the breadcrumb mixture and transfer to a plate.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Place 3 rolls in the skillet, seam-side down, and cook, turning as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons olive oil. Cook the remaining rolls in the same manner, then transfer to the baking sheet. Bake until cooked through, about 15 minutes. Remove the skewers before serving.