Chicken breast rolls in tomato sauce

Name: Chicken breast rolls in tomato sauce - Ancuta L.
Ingredients: 1 chicken breast; 150 ml wine; 2 cloves of garlic; 2 tablespoons tomato juice; 2 tablespoons olive oil; 1 teaspoon Fuchs Spice Base; garlic powder; Italian herbs; 100 ml white wine; 150 ml water

Meat - Chicken breast rolls in tomato sauce by Ancuta L. - Recipia

I had a free-range chicken breast, specifically from a rooster, which we all know isn't as tender as store-bought chicken. I wasn't in a hurry, so I wanted to prepare it in a way that it wouldn't be tough, but rather soft and flavorful. I sliced the breast as thinly as possible, marinated the meat, then rolled it up and placed everything in the oven in a tomato and wine sauce. This method works well for home-raised chicken, even though it has denser meat. Quick Info Total Time: about 1 hour and 40 minutes (including marinating) Preparation Time: 20 minutes (plus 1 hour marinating) Baking Time: 50-60 minutes Servings: 3-4 Difficulty: medium Recipe Type: main course, suitable for lunch or dinner Ingredients 1 chicken breast (free-range, if available) 150 ml white wine (for marinating) 2 garlic cloves 2 tablespoons tomato sauce 2 tablespoons olive oil 1 teaspoon Mirodenia spice blend (Fuchs) garlic powder Italian herbs chili (to taste) 100 ml white wine (for baking) 150 ml water salt pepper Preparation Method 1. Slice the chicken breast as thinly as possible. The easiest way is with a sharp knife. If the chicken is free-range, don’t skip this step—it’s crucial for how tender it turns out. 2. Place the meat in a bowl. Season with salt and pepper, pour 150 ml of white wine over the slices, and refrigerate for an hour. The wine helps tenderize, especially for home-raised chicken. 3. Remove the breast from the marinade and sprinkle it with the Mirodenia spice blend, Italian herbs, garlic powder, and a bit of chili to taste. Roll each slice tightly, then secure the rolls with toothpicks. 4. Grease a ceramic dish with a tablespoon of olive oil. Arrange the rolls side by side. 5. Pour 150 ml of water, the chopped garlic, and two tablespoons of tomato sauce into the dish over the rolls. Cover with aluminum foil. 6. Place the dish in a preheated oven at 170°C (340°F) and bake for 20 minutes. 7. Remove the dish, take off the foil, and pour 100 ml of white wine over the meat. Put it back in the oven and let it cook for another 30-40 minutes, uncovered, to reduce the sauce and brown the rolls slightly. 8. The rolls can be served warm, with or without a side dish, according to preference. Why I Make This Recipe Often Use free-range chicken breast without worrying about it being tough. The marinating method in wine and slow baking ensures tender meat, and the rolls can be served plain or with a side. Plus, they adapt easily to whatever you have in the fridge. Tips and Variations Tips To make the breast easier to roll, slice it thinly and, if needed, gently pound each slice. Don’t skip the marinating step, especially for free-range chicken. Check the meat towards the end—don’t let the rolls dry out in the oven. Substitutions The Mirodenia spice blend can be replaced with salt, pepper, vegetable powder, or any dry meat seasoning. If you don’t have Italian herbs, a mix of thyme, basil, and oregano works well. Tomato sauce can be substituted with diluted tomato paste. Instead of white wine, use clear broth or water if you prefer a non-alcoholic option. Variations Fresh herbs can be added to taste—parsley, tarragon, or rosemary. For more flavor, add a bit of hot pepper or chili flakes to the sauce. The rolls can be filled with a sprig of parsley or a little grated cheese if you want to change the texture. Serving Ideas They pair well with mashed potatoes, plain rice, or short pasta. They also go nicely with roasted vegetables or a green salad for a lighter meal. Frequently Asked Questions 1. Can I use store-bought chicken breast instead of free-range? Yes. Store-bought chicken breast will be even more tender, and the cooking times remain the same. 2. What should I do if I don’t have white wine? You can use clear chicken broth or water. The flavor will be slightly different, but it will still turn out well. 3. How thin should the breast slices be? As thin as your knife allows—ideally under 1 cm, enough to roll without breaking. 4. If I don’t have a ceramic dish, can I use a stainless steel tray? Yes, a regular tray works too, but the ceramic dish retains moisture better. 5. Should the sauce be very reduced? Not necessarily, but in the end, there shouldn’t be too much liquid, just enough to lightly cover the rolls. Nutritional Values Values are approximate, per serving (out of 4): Calories: 250-300 kcal Protein: 35 g Fat: 7-10 g Carbohydrates: 3-5 g Most calories come from the meat, and the sauce contributes minimal fat and carbohydrates. If you add a side dish, the values will increase accordingly. Storage and Reheating The rolls can be stored in the fridge for 2 days in a covered dish or container. They can be reheated in the oven or microwave, with a little sauce on top to prevent drying out. Free-range chicken tends to dry out when reheated, so don’t leave it on the heat for too long. This recipe remains a reliable option for denser chicken breast. With the steps above, it turns out tender every time.

Preparation

The chicken breast is sliced thinly with a knife. We season it with salt and pepper and place it in a marinating dish. We pour 150 ml of white wine over the meat. We refrigerate for 1 hour. The chicken is removed, sprinkled with Mirodenia base, Italian herbs, garlic powder, and chili. We tightly roll the meat and secure it with toothpicks to prevent it from unraveling. A ceramic dish is greased with a tablespoon of olive oil. We place the meat rolls, water, chopped garlic, and tomato juice into the dish, cover it with aluminum foil, and put it in the oven. The oven is preheated to 170 degrees. It is left in the oven for 20 minutes, the aluminum foil is removed, and we add 100 ml of wine. We leave it in the oven for another 30-40 minutes. It can be served with or without a side dish.

Chicken breast rolls in tomato sauce

Preparation

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