Pollo Alla Toscana
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 50 g mozzarella
- 300 g spinach
- 125 ml white wine
- 250 ml cream
- 3 cloves garlic
- 1 onion (s)
- chicken broth
- salt and pepper
For the sauce:
- 1 onion (s), or more to taste
- 2 cloves garlic
- sugar
- 2 bay leaves
- 1 kg tomato (s), peeled, from the can
Print Recipe
Pin Recipe Instructions
- Tomato sauce:
- Strain the tomatoes and set aside. Chop onion and 2 cloves of garlic, fry lightly, add tomatoes. Season to taste with 2 teaspoons of sugar, bay leaf, salt and pepper and let it boil down.
- Toscana sauce:
- Add 1/2 of the water, chicken broth, cream, white wine and the finished tomato sauce. Let it boil down.
- Carefully halve the chicken breast in the middle and pound lightly. Fry the spinach and garlic with olive oil, add a little salt. Cut the mozzarella into strips. Wrap the spinach and mozzarella in the chicken breast and secure with a toothpick. Roll in flour and fry. Simmer the leftover spinach and chicken rolls in the Toscana sauce for about 10 minutes on a low heat.
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