Spicy chicken rolls

Name: Spicy chicken rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 TABLESPOONS Pine nuts; 1/2 bunch flat leaf parsley; 1 Garlic clove; 7-10 Tbsp peel of 1 untreated lemon; 8 Chicken fillets (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Shallots or small onions; 5 Tomatoes; 2 TABLESPOONS Olive oil; 200 g strained tomatoes; 100 g Schmand; 1 TABLESPOON sauce thickener; 1 TEASPOON creeping thyme; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 TABLESPOONS Pine nuts
1/2 bunch flat leaf parsley
1 Garlic clove
7-10 Tbsp peel of 1 untreated lemon
8 Chicken fillets (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Shallots or small onions
5 Tomatoes
2 TABLESPOONS Olive oil
200 g strained tomatoes
100 g Schmand
1 TABLESPOON sauce thickener
1 TEASPOON creeping thyme
7-10 Tbsp wooden skewers

Directions

1
Roast the pine nuts briefly, take them out and chop half of them. Wash the parsley and pluck off the leaves. Peel the garlic and press it through the garlic press. Mix parsley, garlic, lemon peel and chopped pine nuts.
2
Wash the fillets, dab dry and possibly tap flatter. Season with salt and pepper. Spread the parsley mixture evenly over the fillets. Roll up and pin. Peel and finely dice the shallots.
3
Wash and chop the tomatoes. Heat the oil. Brown the rolls in it all around. Add shallots and tomatoes and fry briefly. Add strained tomatoes and 1/8 litre water. Cover and stew for about 20 minutes.
4
Remove the rolls from the sauce. Bring the sauce to the boil, stir in sour cream and thicken if necessary. Season with salt, pepper and thyme. Arrange everything and sprinkle with remaining pine nuts. Ribbon noodles taste good with it.