Chicken rolls with ham and mozzarella stewed in tomato sauce

Bright and original chicken rolls with Italian touches. The rolls are pre-fried and then stewed in a sauce of tomatoes in their own juice. As a result, the dryish chicken breast is very tender, juicy and soft. The filling of ham, mozzarella and basil gives the rolls an amazing aroma and rich creamy taste.

Ingredients

• Chicken fillet - 450 g (2 pcs.)
• Ham - 75 g
• Mozzarella cheese - 100 g
• Fresh basil - 10 g (3-5 branches)
• Onion - 50 g (1 medium-sized)
• Garlic - 1-2 cloves
• Tomatoes canned in their own juice (peeled) - 200 g
• Sugar - 1/2 teaspoon (as needed)
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 30 ml (2 tablespoons)
• Parsley greens (for serving) - 3-4 sprigs

Directions

1. Prepare all the necessary ingredients. My mozzarella is semi-hard.
2. Wash parsley and basil and pat dry.
3. Cut the chicken fillet into 1 cm thick plates. Beat them a little through the film so as not to damage the fillet. Salt and pepper each piece.
4. Put a piece of ham in the middle of the broken piece of fillet.
5. Lay the basil leaves on top of the ham. I have homemade basil, small, so I laid it out on a branch.
6. Cut the mozzarella into slices and place the ham and basil on top.
7. Gently roll the fillet with the filling into a tight roll. Similarly, form rolls with the remaining fillet, ham and cheese. I got 7 rolls.
8. Secure the rolls with kitchen string or a wooden skewer like I did.
9. Pour vegetable oil into a frying pan and heat up. Put the rolls in the pan with the fixed side down and fry until golden brown on both sides over high heat (3-4 minutes each). Transfer the rolls to a plate and cover to keep warm.
10. While the rolls are fried, peel, rinse and finely chop the onion. Peel and chop the garlic with a press or fine grater.
11. Then put the onion and garlic in the pan in which the rolls were fried.
12. Reduce heat to low and saute onion and garlic, stirring occasionally, for 7 minutes.
13. Add canned tomatoes to the pan, stir. If you have tomatoes with skin, then it needs to be peeled.
14. Cook for 5-10 minutes over low heat, stirring, until the tomatoes soften.
15. Pour 150 ml of water into the pan, mix and mash the tomatoes until smooth. Salt, add sugar if the tomatoes are sour, and mix.
16. Cover the pan with a lid and simmer the sauce over low heat for 15 minutes.
17. Then put the fried chicken rolls in the sauce and close the lid. After boiling the sauce, cook the rolls for 20 minutes over low heat.
18. After the specified time, turn the rolls over, close the pan again with a lid and cook for another 10-15 minutes.
19. Chicken rolls with ham and cheese in tomato sauce are ready. Free the rolls from wooden skewers and serve hot, garnished with fresh herbs.
20. Bon appetit!