Surely you have tried delicacies from chicken inas rolls at various banquets. But it is quite possible to cook such rolls at home. And do not necessarily wait for some special occasion - to begin with, prepare them for your family for lunch on a day off, and there, you see, and on holidays the recipe will come in handy!
From chicken breasts or from chicken fillet, you canprepare small rolls, or you can form one large roll, combining several plates of well-beaten meat into one cloth - then anyone likes it.
The stuffing in chicken rolls is very diverse, but I want to suggest you cook chicken roll with prunes. This dish turns out delicious and very fragrant.
So, roll of chicken with prunes: recipe
We take ready chicken fillet (or chicken breasts) -grams 600, prunes (without pits) - about 150 grams, cheese - gram 50, chopped walnuts - 2 tablespoons, 2 cloves of garlic, mayonnaise, salt, black pepper. You can take a mixture of seasonings for chicken. Many housewives add gelatin to rolls to get jelly in interlayers, but you can do without it.
Chicken breasts are considered dietary meat, butif you do not count scrupulously calories, then you can prepare your rolls and from the legs, only have to tinker with the removal of bones and tendons - otherwise, all the same, it will even turn out juicier.
Cooking process
Wash the fillet, gently dry it with a napkin or paper towel, gently cut into plates about 1-1.5 cm thick and, covered with a film, discard from both sides (as on chops).
The chopped pieces of chicken meat are sprinkled with a mixture of dried herbs for chicken, pepper, salt, cover with mayonnaise and let it lie for 15-20 minutes so that the meat is slightly deformed.
If you want to get one big roll, then onfood film, put all the pieces of fillet immediately, placing them slightly overlapping one on top of the other so that there are no gaps, and if necessary, cut off the connection points, until one thickness of the entire canvas is obtained. If you want to form small rolls, we will take one plate of fillet and work with each separately.
For toppings washed and slightly swollen prunescut into several pieces, depending on its size, but not finely, and lay on the chicken fillet, placing the filling closer to one end of the meat plate. Sprinkle with chopped walnuts and cheese, passed through a grater, as well as finely chopped garlic. You can mix the filling in one container right away, and you can stack the layers.
We wrap everything with rolls (or in smallrolls), the edges are folded inwards so that the roll is closed on all sides and wrapped with threads so that it does not turn during cooking. Some mistresses do not wrap at all, but if the fillings have put a lot, it is better to grab a thread for reliability.
Top chicken roll with prunes you need againcover with mayonnaise, sprinkle with a mixture of the remaining herbs and wrapped in foil, sprinkled with oil, put on a baking sheet or in a heat-resistant form for further baking in the oven. If you do not want to wrap each roll in foil separately, then simply put all the items in the mold and cover the entire form with foil.
Chicken roll with prunes is prepared withthe temperature is 200 degrees about half an hour. And to get more ruddy rolls, after removing the foil, you need to give them another browning 5 minutes in an open form in the oven, it's not worth it anymore - you can dry it up.
After the roll is removed from the oven, give itas it should cool down and free of binding threads. Cut into 1-inch pound pieces, 1.5 cm wide, put on a dish decorated with fresh herbs, and serve to the table.
In the same way, you can make a meatloaf withprunes. For roulette it is better to take veal or pork, but do not cover in mayonnaise, but in sour cream mixed with mustard and salt. Meatloaf will be prepared a little longer than chicken, but it is also very tasty and original it turns out (the main thing is not to dry it in the oven with the foil open).
Chicken roll with prunes can be served to the table both in hot and cold.
Enjoy your meal!
