How to cook
Gently tenderize and season the chicken to taste with salt, black pepper and garlic powder evenly. Cut the cheese, carrots, eggs and 2 peppers into thin strips. Distribute them in each piece of chicken in the middle.
Roll up and stick the ends together with toothpicks if needed. Heat the oil and fry the roulades, rolling them in flour and breadcrumbs.
For the sauce, chop onion, garlic and carrots and put them to stew successively in preheated oil. Then add the chopped tomatoes and simmer until the liquid evaporates.