Chicken Roulade Filled with Spinach on Tomato Sauce and Duchess Potatoes

Place the potatoes in a saucepan, cover with enough water and cook for about 20-25 minutes. Peel the potatoes and let them evaporate slightly. Mash the potatoes and mix with the butter, egg yolk, salt, pepper and nutmeg. Pour the mixture into a piping bag with a star nozzle and squirt small, walnut-sized duchess potatoes onto a baking tray lined with baking paper. Alternatively, small heaps can be placed on baking paper with two spoons. Mix the egg yolks with a little water (2 tbsp) and brush the potatoes with it. The duchess potatoes are now prepared. However, they should only be put in the oven after the meat is done to keep them warm.

Cut the chicken breast fillets so that you can fold them open (they will look like butterflies). Carefully pound flat and season with salt and pepper on both sides. Cut the spinach into fine strips and finely chop the garlic. Fry both in 1 tablespoon of olive oil and season with salt, pepper and nutmeg. Add the sour cream and stir. Quarter the spinach filling and spread a quarter on each of the chicken breasts. Roll up the chicken breast and tie it with a cooking thread. Heat 1 tablespoon of olive oil in a pan and fry the chicken roulade on all sides so that it turns golden brown. Remove from the pan and place in the preheated oven at 100 ° C for about 10 minutes to finish cooking. Then remove from the oven and cover to keep the meat warm. Now cook the duchess potatoes for 15-20 minutes at 175 ° C O / U until they are golden brown.

Heat the olive oil. Finely chop the garlic and onion and fry in the oil for 3-4 minutes until translucent. Add tomato paste and fry briefly. Add the canned tomatoes and deglaze the whole thing. Add sugar, salt, pepper, oregano. If necessary, fill up with a little water and simmer for 10 minutes over medium heat.

Serving: Remove the cooking twine from the roulade. Cut the roulade into 1.5 cm wide slices. Spread the tomato sauce on the plates, fan the roulade slices over them and serve with the duchess potatoes.