Chicken Kale Mushroom Rolls in Rich Tomato Sauce

Servings: 4 portions

INGREDIENTS

For the Chicken Rolls
2 chicken breasts, butterflied
(sliced in half lengthwise without cutting all the way through, then opened flat)
2 chicken thighs, deboned and flattened
3 stalks (100g) kale, chopped into 3-4cm pieces
100g mushrooms, sliced
1 small red onion (70g), finely chopped
1/2 tablespoon olive oil
1/16 teaspoon chili powder
1/4 teaspoon salt
Black pepper, to taste
Kitchen string (to tie the chicken rolls)

For the Tomato Sauce
6 large tomatoes (1,500g), diced
2 bulbs of garlic (60g), peeled
4 tablespoons olive oil
Fresh basil leaves, finely chopped
1 teaspoon salt

INSTRUCTIONS

Marinate the Chicken
1. Pound the chicken breasts and thighs to flatten them evenly. Season with salt and black pepper.
2. Cover and marinate in the refrigerator for at least 3 hours.

Prepare the Tomato Sauce
1. Heat a medium-sized pot over medium heat. Add olive oil and garlic, sauté for 1-2 minutes until fragrant.
2. Add the diced tomatoes, stir, and lower the heat to simmer. Cook uncovered for 3 hours, stirring every 30 minutes to reduce the liquid and thicken into a gravy.
3. Season with salt and stir in the chopped basil during the last 10 minutes of cooking for added aroma.

Cook the Kale and Mushroom Filling
1. Heat a pan over medium heat. Add olive oil and sauté the onions for 1-2 minutes until fragrant and translucent.
2. Add the kale and mushrooms, and stir-fry for another 1-2 minutes until softened. Remove from heat and set aside.

Assemble the Chicken Rolls
1. Preheat the oven to 350°F (175°C).
2. Lay each piece of marinated chicken flat on a surface. Divide the kale and mushroom filling into 4 portions.
3. Place one portion of the filling in the center of each chicken piece, then roll tightly and secure with kitchen string.

Sear the Chicken Rolls
Heat a pan over medium heat. Lightly brown the chicken rolls on all sides for 1-2 minutes to seal in the flavor.

Bake the Chicken Rolls
Place the seared chicken rolls in a baking dish and bake for 40 minutes, turning them halfway through cooking.

Serve
Slice the chicken rolls into rounds. Spread the tomato sauce on a serving plate and arrange the sliced chicken rolls in the center. Garnish with fresh basil leaves if desired.