Chicken roulade with mozzarella and tomato

Directions

1. Cut the chicken breasts in half lengthwise, so that they form a pocket. ⏱ ≈ 10 min
2. Dice the tomatoes and mozzarella into small pieces. ≈ 8 min
3. Cover half of the chicken with pistachio puree – about one tablespoon per piece – and spread some tomato and mozzarella inside. ≈ 3 min
4. Close the piece of meat and wrap it in bacon. ≈ 3 min
5. Secure with toothpicks or skewers, preferably made of wood. ≈ 3 min
6. Repeat the process with the three pieces of poultry. ≈ 3 min
7. Cut the meat into portions and quickly brown them in a pan. ⏱ ≈ 7 min
8. Then, place them in a microwave-safe dish. ≈ 3 min
9. Add the crushed tomatoes to a pan. ⏱ ≈ 7 min
10. If there are any remaining tomatoes and mozzarella, add them to the sauce as well. ≈ 3 min
11. Season the sauce with salt, pepper, and Herbes de Provence. ≈ 2 min
12. If desired, add a small amount of garlic. ≈ 3 min
13. Let the sauce come to a gentle simmer, then pour it over the chicken fillets. ≈ 3 min
14. Cook in the microwave using a 50% - 50% (grill) setting and normal microwave power (approximately 800 watts) for about 20 to 25 minutes. ⏱ 25 min