Chicken Fillet Rolls in Tomato Cream

Roughly chop the almonds and olives, dice the mozzarella very finely, mix everything together, peel the onions and cut into wedges.

Put the tomatoes, tomato paste, 150ml water and cream in a bowl and stir. Season well with salt, pepper, broth and paprika.

Wash the fillets, pat dry and cut each lengthways to make 2 schnitzels each. Beat flat with foil, season the meat with salt and pepper. I divided them again. The almond and olive filling except for 1-2 tbsp. Spread on top, roll up and secure with skewers.

Heat the oil in a roasting pan (casserole is also possible), sear the rolls in them, turn them out, fry the onion and the rest of the filling briefly in the roasting fat, add the tomato cream sauce, bring to the boil and place the rolls inside. Cover and simmer for about 25 minutes.

Wash and dry the basil and pluck the leaves. Carefully mix in the sauce; Ciabatta bread tastes good with it, or I've served salad and potatoes with it. We all liked it very much.