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Stuffed chicken rolls on a tomato sauce

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For tomato sauce

1 kg kg Tomato Tomato
2 Onions Onion
3 cloves clove Garlic Garlic
2 tbsp tbsp Olive Oil Olive Oil
100 ml ml Red Wine Red Wine
Salt Salt
2 tsp tsp Brown Sugar Brown Sugar
2 Baguettes Baguette
30 g g Parmesan Parmesan
25 g g Pine nuts Pine nut
25 g g Dried Tomatoes Dried Tomato
800 g g Chicken Fillets Chicken Fillet
100 g g Mascarpone Mascarpone

Stuffed chicken rolls on a tomato sauce

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1:05 hrs


  1. Wash the tomatoes, dice them, boil them with boiling water and leave them briefly.
  2. Then drain and skin and remove stalks.
  3. Peel onions and garlic and dice. Steam in hot oil.
  4. Add tomatoes and wine, season with salt, pepper and sugar and allow to simmer for 20 minutes.
  5. Meanwhile for the baguette briefly toast in the toaster. Slightly crumble with pine nuts.
  6. Add parmesan
  7. Drain the dried tomatoes and finely chop them.
  8. Mix everything with Mascarpone cheese and taste.
  9. Wash the dumplings, dab dry, remove the tendons if necessary.
  10. Slightly flatten a little between the cling film.
  11. Sprinkle with salt and pepper.
  12. Spread the filling on it and roll the escalope. Tip: Use skewers to keep it together
  13. Add the tomato sauce to a baking dish. Place the rolls in the preheated oven at 200 ° C and cook for about 30 minutes while turning the rolls.
  14. Served with baguette or rice.


Fat28 g Carbonhydrates18 g Protein55 g kCal603 Kilojoule2521