Yes, you were not mistaken, it was from chicken meat. Let's look at some interesting recipes for this versatile dish.
How to cook chicken roll with prunes?
Such a roll can be both your everyday dish and a festive one. And cooking it is very simple. To do this, take 550-600 grams of chicken, two tablespoons of gelatin, a little black pepper, a little salt, two cloves of garlic, 150 grams of pitted prunes.
Dry the washed chicken fillet with a paper towel or napkin. Cut it into thin, but wide plates, carefully beat off on both sides.
Lay out the food wrap and place the beaten fillet on it with an even layer so that there are no gaps. Then salt with salt, pepper and sprinkle with gelatin.
Next, cut the washed prunes into three or four parts, lay it on the chicken fillet, distributing evenly. Sprinkle with chopped garlic.
Now roll the fillet into a roll and wrap it in food film. Tie and place in a pot of boiling water.
So cook for thirty-five minutes from the moment the water boils.
Chicken roll is ready. Remove it from the water, put it under oppression and refrigerate in the proper place for this.
Chicken, egg and bean roll.
For the outer layer: 200 grams of cheese;
For the middle layer: four already cooked eggs, two tablespoons of mayonnaise or 20-30 grams of sour cream, if you want - a pinch of turmeric, one small clove of garlic.
For the inner layer: 350 grams of already cooked chicken breast, one can of canned beans, one small onion, one tablespoon of mayonnaise or half a tablespoon of sour cream, apple cider vinegar three percent.
How to make chicken, egg and bean roll?
So, we make the chicken-bean layer:
Cool the pre-boiled small chicken breast in the broth, and then remove the skin and remove the bones. Finely chop the onion and pour it with vinegar.
Drain all liquid from canned beans, rinse thoroughly in boiled or filtered water and drain.
Pass the chicken breast and beans through a meat grinder. Drain the onion vinegar and put it in the chicken and bean mincemeat. Stir well.
Now add a little sour cream or mayonnaise (the mass should not be liquid, but plastic). Salt as you wish.
Make the egg layer:
Grate boiled eggs on a fine grater. Then add sour cream or mayonnaise to them. Do not forget to salt. Add turmeric for a brighter color, and garlic (passed through a press) for flavor.
Putting the roll:
Spread a piece of foil or cling film on a flat surface .
Put the chicken and bean mass and level it in a thin layer.
In the center of the formation, lay out a uniform strip of egg mass.
Lift the ends of the film or foil, wrap the chicken mass around the egg mass.
Screw the roll tightly into film or foil.
Now grate the cheese on a fine grater and pour one third of your cheese on a sheet of foil (the length should be equal to the length of the roll).
After freeing the roll from the film, put it on the cheese.
Sprinkle the roll on the sides and top with the cheese that remains, and firmly take it.
Wrap the roll in foil and place in the refrigerator until served.
Chicken roll with pears
Take six pieces of chicken, sixteen strips of bacon, 75 ml of chicken stock, one onion, four pears, one egg, 50 grams of butter, a little lemon juice and salt, a little couscous (small seeds of semolina).
Pour couscous into a saucepan and fill it with boiling chicken stock. Cover and let it brew for about five minutes. Peel the onion and chop it in a blender. Wash the pears thoroughly and cut into large cubes (cutting out the cores).
Melt twenty-five grams of butter in a skillet, add chopped onion and fry for about four minutes. Add chopped pears to the onion, make the fire smaller and cook, stirring constantly, for about five minutes. Now add couscous to pears with onions.
Pepper and salt the eggs, add the juice squeezed from the lemon to them. Pour the resulting mass into fully prepared pears.
Then beat off the chicken. After that, they should be one centimeter thick. Lay out the bacon so that the edges of one piece go to the edge of the next. Put the chicken fillet on top, and then the pear filling (everything should be even).
Roll tightly into a roll and let it stand in the refrigerator for two hours. Now preheat the oven (180 degrees) and bake the roll for half an hour. Then remove it, grease with the remaining oil, and bake for another half hour. Chicken roll is ready!