Each mistress has her own secret recipes for treating the family. More often they combine the simplicity of cooking and saving time, as well as the “versatility” of the dish, when it can be either second or served as a cold appetizer. Chicken fillet rolls are the salvation from household chores in the kitchen. Even foodies will not blame the hospitable hostess for non-observance of etiquette.
In order for chicken fillet rolls to turn out to be a truly masterpiece dish, you must correctly approach the choice of meat. A broiler chicken weighing more than 2 kg is best suited for this. The skin on it should not be bluish, but pale yellow with a pinkish tinge. When cutting chicken carcasses, we will focus on breasts, from which we will make roll. We remove the skin from the chicken, take out small bones, if there is a lot of fat, then we cut it so that there remains a layer of no more than 0.5-0.6 cm. If you have sold chopped chicken breasts, then this is only at your fingertips, double saving your precious time. We wash the breasts under cold running water and dry it from the remaining moisture with a napkin. With a thin sharp knife, carefully, without cutting the meat, cut the fillet in thickness into two identical parts. Not cutting to the edge of 0.5-0.7 cm, which connects these two halves like an expanded book. In this form, the fillet is covered with a layer of cling film and beat off with a kitchen hammer. The fillet is very tender, so do not zeal strongly when striking with a hammer. Better act with a wooden chipper, it is still lighter and reduces the risk of breakthrough of meat fibers or their critical thinning. To make chicken fillet rolls tender , directly melting in your mouth , beat the fillet on both sides so that it increases in size by one and a half times. Sprinkle the breast with seasonings for chicken, if they are not, then rub with salt, garlic, black and allspice. Lubricate on both sides with mayonnaise, preferably high-calorie (it definitely does not have a stabilizer) and leave in the refrigerator for 40-60 minutes for marinating.
Chicken fillet rolls recipes can be of various fillings, it all depends on your culinary preferences and delicacies, the availability of food in the refrigerator and the diet you are currently following. We will prepare a festive - guest option, it should be tasty and satisfying. Therefore, we will prepare chicken rolls with bacon. This will require 150 grams of bacon, 150 grams of hard rennet cheese. We cut the bacon into thin slices, and it is better to grind the cheese on a grater with small holes. Put the sliced bacon joint on the expanded chicken fillet, and sprinkle with grated cheese evenly on top (so that it is then convenient to wrap). Gently roll the fillet, forming a roll. We fasten the edges of the roll with toothpicks or tie a thread to fix the sides. In this form, the semi-finished product is subject to freezing, if they are done in reserve, which, by the way, will not catch you by surprise at any unexpected guest visit. Preheat the baking sheet in a baking oven to 200 ° C, add one tablespoon of vegetable oil and leave the roll to fry for 45-50 minutes until golden brown. To check the readiness we use the test. When pricking meat with a fork, if clear juice is released, then the meat is ready, if pinkish, then bake for 10-12 minutes. Lubricate the roll on top with a confectionery brush with a mixture of mustard and honey for a better flavor and beautiful color, and once again place in the oven for 5 minutes. We take out the finished dish and cut it into portioned steaks. We spread the chicken fillet rolls on lettuce leaves and decorate them with multi-colored cubes of bell pepper. Serve to a hot side dish of boiled potatoes or asparagus beans, as an exquisite option - it can be several forks of boiled or fried broccoli.
If the guests did not zeal in the evening, and you still have chicken fillet rolls, then in the morning, boldly serve them as a cold appetizer. Tastes will be completely different, if you add more sauce. All only fingers lick ...