Involtini with ham and basil on tomato sauce

Ingredients for 4 servings:

• 5 vine tomatoes
• 1 pack of tomato puree
• 1 garlic clove(s)
• 1 onion(s)
• 5 basil leaves
• Salt
• 4 chicken breast fillets
• 1 tsp sea salt, coarse
• 1 tsp garlic granules
• ½ tsp pepper, freshly ground
• 4 slices of ham (Italian: Prosciutto), wafer-thin
• 4 slice(s) Grana Padano or Provolone
• 8 basil leaves
• olive oil
• Basil leaves for garnishing

Instructions

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

Place the tomatoes in boiling water for about 30 seconds to 1 minute, depending on their size, and then refresh them in cold water. Peel the skin and roughly chop the flesh. Peel and finely chop the garlic clove. Dice the onion. Sauté both in a little olive oil. Add the skinned tomatoes and the passata. Season with salt and basil. Let the sauce simmer over low heat for one hour. Prepare about 30 cm of plastic wrap for each chicken breast fillet. Place the meat, smooth side down, on one side of the wrap, about 5 cm from the edge. Cover the meat with the other side, leaving 3 cm between the meat and the wrap. Gently pound the fillet with a meat tenderizer until it is 7 mm thick and twice as large as before. Season the fillets on both sides with salt, garlic granules, and pepper. Place the fillets, smooth side down, on a work surface. Place one slice of ham, two half slices of provolone, and two basil leaves on each fillet. Roll the fillets as tightly as possible and tie each one with two strands of kitchen string. Trim the ends of the string. Brush the outside of the involtini with a thin layer of oil and fry well on all sides in a grill pan. Remove the kitchen string. Slice the involtini and arrange on top of the sauce. Garnish with finely torn basil leaves and serve warm. Serve with tomato rice.