Chicken rolls with tomato and vodka sauce

Ingredients for 2 servings:

• 1 small onion(s)
• 1 tsp butter
• 3 tbsp pine nuts
• 1 tbsp raisins
• 2 tbsp Parmesan
• 2 tbsp white wine
• a little oregano
• 2 chicken breasts
• 4 slices of ham, thinly sliced
• 1 tbsp clarified butter
• 40 ml vodka
• 200 ml tomato(s), chopped, from the can
• 150 ml cream
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spicy filling, delicious with pasta, gnocchi, polenta or rice

Finely chop the onion. Heat the butter in a small frying pan and sauté the onion. Add the pine nuts and raisins and sauté for about 3 minutes. Finely chop the mixture in a food processor or with a mincing knife. Transfer to a small bowl, mix with the cheese and wine, and season with salt and pepper. Chop the oregano leaves. Halve the chicken breast horizontally to make two schnitzels. Flatten these under cling film. Then lay out a slice of ham on each schnitzel and spread a little of the onion and pine nut mixture on top. Roll up the schnitzel and secure with toothpicks. Heat clarified butter in a frying pan and sear the meat on all sides for about 2 minutes. Deglaze with the vodka and reduce slightly. Then add the tomatoes and simmer the chicken rolls gently over low heat for another 10 minutes. Remove from the sauce and keep warm. Add the cream and oregano to the sauce and simmer gently. Season with salt and pepper. To serve, cut the meat into approximately 2 cm thick slices, place on warmed plates, and pour the sauce over them.