Chicken rolls in tomato cream
easy
45 mins
45 mins
Ingredients
- 50 g Almond kernels (without skin)
- 50 g pitted green olives (glass)
- 125 g Mozzarella
- 4 medium-sized onions
- 4 Chicken filets (approx. 160 g each)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 2-3 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 500 g strained tomatoes
- 200 g Whipped cream
- 7-10 Tbsp Sweet peppers
- 1 bunch/pot of basil
- 7-10 Tbsp Cling film
- 7-10 Tbsp wooden skewers
Directions
- 1
Coarsely chop the almonds and olives, setting aside 1 teaspoon each. Dice mozzarella very finely. Mix with almonds and olives. Peel onions and cut into slices.
- 2
Wash the fillets and dab dry. Cut each fillet horizontally with a sharp knife to make 2 thin escalopes. Beat the cutlets flat under cling film, season with pepper and a little salt.
- 3
Spread the olive filling over the escalopes. Roll them up tightly and fix them with wooden skewers.
- 4
Heat the oil in a frying pan. Fry the rolls in it thoroughly all around, take them out. Fry the onions, almonds and olives briefly in hot frying fat. Sweat tomato paste with. Deglaze with strained tomatoes, cream and approx. 150 ml water.
- 5
Season with salt, pepper and paprika powder, bring to the boil. Place the rolls in the tomato sauce, cover and stew at low heat for about 15 minutes.
- 6
Wash the basil, shake dry. Pluck off the leaves and finally stir into the tomato sauce. Season again and serve. Ciabatta tastes good with it
- 7
Drink tip: cool white wine, e.g. Pinot Grigio
Nutrition Facts
580 kcal
11 g
36 g
48 g
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