Cut chicken into thin stripes and slightly repel. My zucchini and peeled. Cut into thin plates. Zucchini fry in a pan in vegetable oil until soft (so well folded). Zucchini fry gently! Careful not to made the juice, otherwise the rolls will spread. Spread on a plate and allow to cool.

On each plate lay a strip of chicken fillet, sprinkle with salt and pepper. Put a slice of tomato.

As tight as you can turn in the rolls, lightly grease with mustard (no need to grease) and spread in a slow cooker (previously greased with vegetable oil). Bake in the mode "pastries" for 15-20 minutes, turn over and Topcem another 10 minutes. Rolls you can bake in the oven (heating it to 180 degrees), upside down, so don't.

Our appetizer is ready!!! Bon appetit!!!