Chicken & Sorghum Rice Rolls in Tomato Sauce

Flatten the chicken and soak it in milk for about 10 minutes.

Wash the sorghum and rice, soak in cold water for about 30 minutes and cook.

Seed and julienne the bell pepper, julienne the carrot and onion to the same length, and peel only the green skin of the zucchini and julienne it.

Lightly oil a pan and stir-fry the vegetables with the salt.

Remove the chicken from the milk, sprinkle lightly with pepper, top with the rice and vegetables and roll up.

Coarsely chop the tomato and sauté with the garlic, then add the ketchup and broth and bring to a boil. Add the chicken rolls and simmer gently until cooked through.