1. Position the meat between two sheets of baking paper and flatten gently with a meat pounder
2. Add 50 ml of apple cider vinegar, grated lemon zest, salt and pepper. Immerse the meat fillets and leave to marinate for a few minutes
3. Drain La Croccante and chop the vegetables finely
4. Distribute the chopped vegetables on each slice of chicken breast, top with a slice of turkey breast and roll up.
5. Wrap each roulade in the lemon zest and secure with a toothpick

Advice for the final consumer: cook gently in a frying pan for around 10 minutes, sprinkling often with hot chicken broth.