Surely you tried chicken delicacies in the form of rolls at various banquets. But to cook such rolls is quite capable at home. And it’s not necessary to wait for some special reason - to start, prepare them for lunch for your family on the weekend, and there, you look, the recipe is useful for the holidays!
Small rolls can be made from chicken breasts or chicken fillet, or one large roll can be formed by combining several plates of well-beaten meat into one cloth - that's how anyone likes it.
The stuffing in chicken rolls is the most varied, but I want to offer you to cook chicken roll with prunes. This dish turns out delicious and very fragrant.
So, chicken roll with prunes: a recipe for cooking
We take ready-made chicken fillet (or chicken breasts) - 600 grams, prunes (seedless) - about 150 grams, cheese - 50 grams, 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 the layers, but you can do without it.
Chicken breasts are considered dietary meat, but if you do not carefully calculate calories, then you can cook your rolls from chicken legs, you just have to tinker with the removal of bones and tendons - otherwise, the same thing, even juicier it will work out.
Cooking process
Rinse the fillet, lightly dry it with a napkin or paper towel, carefully cut it into plates about 1-1.5 cm thick and cover it with a film, beat off on both sides (like chops).
Sprinkle the beaten pieces of chicken meat with a mixture of dried herbs for chicken, pepper, salt, grease with mayonnaise and let it soak for 15-20 minutes so that the meat is slightly marinated.
If you want to get one big roll, then lay out all the pieces of fillet immediately on the plastic wrap , placing them slightly overlapping one on the other so that there are no gaps, and if necessary, knock off the joints until one thickness of the entire canvas is obtained. If you want to form small rolls, then we will take one fillet plate and work with each separately.
For the filling, cut the washed and slightly swollen prunes into several parts, 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, grated, and finely chopped garlic. You can mix the filling in one dish immediately, or you can lay it in layers.
We wrap everything with a roll (or in small rolls), bend the edges inward so that the roll is closed on all sides and wrap with thread so that it does not turn around during cooking. Some housewives do not wrap at all, but if they put a lot of fillings, it is better to grab a thread for reliability.
On top of the chicken roll with prunes, you need to again coat with mayonnaise, sprinkle with a mixture of the remaining herbs and, wrapping in foil sprayed 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 lay all the products in a mold and cover the entire mold with foil.
Chicken roll with prunes is cooked at a temperature of 200 degrees for about half an hour. And in order to get more rosy rolls, after removing the foil, you need to give them another 5 minutes to brown in the open form in the oven, it doesn’t take longer - you can dry it.
After you take the roll out of the oven, let it cool properly and release it from the binding threads. Cut into pieces of washers 1.5 centimeters wide, put on a dish decorated with fresh herbs, and serve.
In the same way, you can make meatloaf with prunes. For roulade, it is better to take veal or pork, but not smear it in mayonnaise, but in sour cream mixed with mustard and salt. The meatloaf will be cooked a little longer than the chicken, but it also turns out very tasty and original (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 hot and cold.
Good appetite!