the chicken breast is deboned and cut into four, after which it is "beaten" a little with the kitchen hammer. Half the carrot is cut into straws and 4 mushrooms into thin slices. mix the vegetables. ~ 3 min. The ham is cut into straws and placed on a chicken pipette, then the mushrooms and carrots, parsley, seasoned and rolled and caught with a toothpick. Place in a pan greased with oil, pour the wine, then sprinkle again with a little oil. Cover the tray with aluminum foil.
In another tray we prepare the garnish: Cut the rest of the carrot as well as the sliced mushrooms, the potato along and place in another tray, sprinkle with oil, season and cover with aluminum foil.
Bake for 30 minutes. over medium heat, then remove the foil from the roll only and leave for another 15 minutes. to brown. it is served with beetroot salad prepared according to the carrot salad mode.