Tenderize the steaks and season them with salt and black pepper. Heat the butter in a pan and fry all the vegetables in the following order: first the carrots, then the mince, peppers, mushrooms and corn.
Season the mixture with spices. Put the filling in the chicken steaks, roll the meat up and fasten it with sticks (can be sewn with thread).
Smear the rolls with a little butter and arrange them in a greased tray. Bake in an oven preheated to 392°F (200 °C).