For the sauce
5 diced tomatoes, no skin or seeds
1 large onion, diced
4 cloves of garlic, sliced
1/4 cup olive oil
1/3 cup water
Salt to taste
For the filling
2 tablespoons chopped onion
2 tablespoons olive oil
1 large chicken breast, boneless and skinless, diced
2 tablespoons chopped fresh parsley
5 green onions, sliced
1 can of drained green beans
For the dough
600g cooked and mashed sweet potatoes
3 eggs, beaten
6 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 cup milk
Breadcrumbs for dusting
For the sauce
5 diced tomatoes, no skin or seeds
1 large onion, diced
4 cloves of garlic, sliced
1/4 cup olive oil
1/3 cup water
Salt to taste
For the filling
2 tablespoons chopped onion
2 tablespoons olive oil
1 large chicken breast, boneless and skinless, diced
2 tablespoons chopped fresh parsley
5 green onions, sliced
1 can of drained green beans
For the dough
600g cooked and mashed sweet potatoes
3 eggs, beaten
6 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 cup milk
Breadcrumbs for dusting
Cook all the sauce ingredients in a large pot over high heat until it starts to simmer
Reduce heat and cook for an additional 20 minutes, seasoning with salt as needed
Reserve the sauce
Prepare the filling: sauté the onion in olive oil until lightly browned
Add the chicken, parsley, green onions, and cook until the chicken is cooked through (about 10 minutes)
Season with salt, add the green beans, mix well, and remove from heat
Reserve the filling
Mix all the dough ingredients together except for breadcrumbs
Season with salt
Spread the mixture into a rectangular baking dish greased with butter and dusted with breadcrumbs
Bake in a preheated oven at 200°C for about 30 minutes, or until firm
Remove from oven, let cool, and unshape onto a damp cloth
Spread the filling over the sweet potatoes
Roll up tightly using the cloth, then place on a serving platter
Serve with the tomato sauce warm
Yield: 10 servings.
