Baked chicken roulades

Ingredients for 4 servings:

• 4 large chicken schnitzels, thinly sliced
• salt and pepper
• 4 tbsp pesto (basil, from the jar)
• 2 tomatoes
• 1 ball of mozzarella (100 g)
• some oil for frying
• 1 onion(s), finely chopped
• 1 small zucchini, diced
• 1 bell pepper(s), diced
• 2 tbsp tomato paste
• 1 can of tomatoes, in pieces
• 100 ml whipped cream
• 200 ml vegetable stock
• 1 clove(s) garlic, finely chopped
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp sugar
• some basil, finely chopped
• salt and pepper
• 1 ball of mozzarella (100 g), for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

in tomato-zucchini-pepper sauce

Season the chicken schnitzels with salt and pepper. Brush one side with the basil pesto. Halve the tomatoes, remove the seeds, and cut into small cubes. Dice a mozzarella ball as well. Distribute the tomato and mozzarella cubes over the chicken schnitzels. Roll them up and secure with toothpicks or roulade pins. Brown them all over in a pan with a little oil. Then place in a casserole dish and keep warm. For the sauce, fry the chopped onion in the pan juices. Add the zucchini, bell pepper, and tomato paste and cook briefly. Pour in the tomato pieces, whipped cream, and vegetable stock. Mix everything well and bring to a boil briefly. Season to taste with garlic, paprika, sugar, basil, salt, and pepper. Pour the sauce into the casserole dish with the chicken roulades. Cook everything in a preheated oven at 180°C for about 20 minutes. Slice the second mozzarella ball, arrange it on top of the chicken rolls, and return it to the oven for another 15 minutes, until the cheese is nicely melted. We like to serve it with rice and salad. Note: In summer, you can of course use fresh tomatoes instead of canned ones.