Stuffed chicken roulades (with paprika and tuna farce)
Sounds unusual, but it tastes terrific and is really quite simple.
Ingredients:
- Cut 4 chicken steaks (thinly cut) or directly as a roulade
- 1 packet of Bokofrischkäse spicy (16% fat)
- 1 can of tuna in its own juice
- 1 can of chopped tomatoes
- 1 red pepper
- some tomato paste
- 1 mozzarella
- shot of red wine
Manual:
Wash the chicken, pat dry and season with salt, pepper and paprika.
Drain tuna and mix with about half of the cream cheese and a little tomato paste, salt + pepper.
Cut the peppers into really fine cubes.
Spread chicken with tuna farce, sprinkle with diced paprika and wrap, if necessary close with toothpicks.
Then fry the roulades in a little oil (only briefly), then mix the canned tomatoes with a dash of red wine, salt, pepper and Italian herbs and place in a casserole dish and place the roulades on top.
Then cover with aluminum foil and place for 30 minutes in the pre-heated to 200 degrees oven. After 30 minutes, remove the aluminum foil and place the mozzarella slices on the meat for another 5-10 minutes in the oven.
Finished. As a side dish I recommend rice, tagliatelle or ciabatta bread.
