Chicken rolls with pilaf and quick tomato sauce
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ingredients
4 pcs chicken breast 120 g Niva 80 g sun-dried tomatoes
Paradise sauce
3 tbsp olive oil 1 pk onion 2 cloves garlic 1 tbsp dried oregano 1 tbsp dried basil 1/4 tbsp chilli flakes 500 g passé tomatoes 200 ml chicken stock a little sugar and balsamic vinegar to taste salt, ground black pepper
still need
parmesan cheese for sprinkling
step
A quick and delectable lunch for every day…
1.
Place the chicken breasts one at a time in a plastic bag and slice thinly.
2.
Salt and pepper the slices, spread the stuffing on them, which we prepared from crumbled pine nuts on chopped sun-dried tomatoes. Roll up and place in a baking dish.
3.
Heat the oil in a frying pan, fry the rolls/rolls in it, return them to the baking dish and add the finely chopped onion, garlic, oregano, basil and chilli flakes to the pan fat. Sauté everything together until the onions are soft
4.
Then add the passé tomatoes, chicken broth to the pan and bring everything to a boil. Season the sauce with sugar, vinegar, salt, pepper and let it reduce for about 15 minutes on low heat.
5.
Pour the sauce over the chicken rolls, sprinkle with Parmesan cheese, cover the baking dish with foil and bake in a preheated oven at 180 degrees Celsius for 30 minutes. Remove the foil and bake for 15 minutes more.
6.
Serve the chicken rolls with rice or baked potatoes.
7.
Good taste!
