Rolled chicken breasts stuffed with spinach and mozzarella, simmered in a glossy tomato butter sauce.
320 gChicken breasts
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90 gMozzarella cheese
35 gButter
90 gSpinach
260 gTomatoes
70 gOnion
3 clovesGarlic
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Finely chop onion and garlic, then wilt spinach in a pan for 2 minutes and squeeze out excess liquid.
Flatten chicken breasts into thin sheets and season with salt and black pepper.
Fill chicken with spinach and mozzarella, roll tightly, and secure with toothpicks.
Sear the roulades in cooking oil for 3 minutes per side until golden.
Add tomatoes, onion, garlic, and butter, then simmer covered for 16 minutes until the chicken is cooked through.