Cut the chicken breasts in half to obtain four pieces of similar size. Create a pocket by slicing them with a smooth-bladed knife, season the inside with salt and pepper, and set aside.

Wash all vegetables thoroughly. Clean the broccoli and boil it in salted water for about 5 minutes. Cut the zucchini into small pieces, remove seeds and white parts from the pepper and slice it into strips. Clean the mushrooms and cut them into chunks.

Drain the broccoli and heat a drizzle of olive oil in a pan with a garlic clove. Add all vegetables, season with salt and pepper, and cook for about 15 minutes.

Cut the sweet Gorgonzola into small cubes.

Fill the chicken breasts with sweet Gorgonzola and a spoonful of vegetables. Close with a toothpick and sear the chicken rolls in a pan with a drizzle of oil over high heat.

Lower the heat, add half a glass of water and cook for 15–20 minutes with a lid, turning halfway through. Once cooked, remove the lid, adjust salt and pepper, and let any remaining water evaporate.

Remove toothpicks, plate the chicken rolls with vegetables and serve.

2 whole chicken breasts
150 g Igor Sweet Gorgonzola
1 red pepper
1 zucchini
300 g broccoli
200 g champignon mushrooms
1 garlic clove
extra virgin olive oil
salt and pepper to taste