Chick'n Roll or chicken nuggets with paprika and tomato sauce

Ingredients for 6 servings:

• 1 kg chicken breast (processed into minced meat in the KüMa)
• 2 eggs (lightly beaten)
• 1 small garlic clove(s), squeezed
• 1 tsp, heaped paprika powder
• 2 carrots
• 2 handfuls of peas, frozen
• Salt
• pepper
• 1 pack of chips (pepper chips), crumbled
• 2 medium-sized red bell peppers, diced
• 1 medium-sized bell pepper(s), yellow, diced
• 2 small onions
• 70 g tomato paste
• 1 point tomato(s), pureed
• 1 class can/n tomato(s) , (Pizza tomatoes)
• 1 small garlic clove(s), squeezed
• 1 tsp herbs de Provence
• 1 tsp vegetable broth
• 1 tsp sugar
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple, but makes a statement (also great on a party buffet)

First, mix the chicken with the ingredients provided (except for the paprika chips, which are used for breading). I do it with my hands. Pile the chips onto a baking sheet lined with baking paper. Place half of the meat on top and shape it into a roll. The roll must be completely covered with chips. Repeat with the rest. If I want to cook BOTH chicken nuggets AND the roll, I mix all the ingredients together except the chips, carrots, and peas. Take some of the meat and shape it into nuggets on the chips. I mix the carrots and peas into the other half because some children are very picky eaters. This way, I have the roll with vegetables for the older children and the nuggets for the younger ones at the same time. You can, of course, also shape two rolls out of it. It’s then ready in no time. The roll needs to go into the oven at 200 degrees Celsius for around 40 minutes, and the nuggets for around 30 minutes (if they’re made together, then take them out 10 minutes earlier). For the sauce, briefly fry the bell peppers and onion in olive oil. Briefly sweat the tomato paste with them. Then deglaze with the tomatoes. Season with spices, sugar, and salt. Simmer for 15 minutes. Then add the garlic and let it simmer for another 5 minutes. I would recommend serving it with rice. It’s great to make ahead of time; just put the breaded tray in the fridge until ready to use. I’ve prepared it at 8 a.m. and put it in the oven at 5 p.m. It doesn’t affect the flavor at all. The sauce tastes better the next day anyway. Oh yes, to shape the relatively sticky mass, I put a little oil in a plate and rub my hands with it.