Summary

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

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Instructions

1. Tomato sauce:
2. 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.
3. Toscana sauce:
4. Add 1/2 of the water, chicken broth, cream, white wine and the finished tomato sauce. Let it boil down.
5. 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.