What our hostesses just do not make from such affordable and tender meat as chicken breast!
Ham and meatballs, chops and all kinds of goulash and fried.
The popularity of this product came relatively recently, and the menu has already been enriched with dozens of dishes, for every taste and culinary experience.
Cooked chicken fillet and diet and vice versa very spicy, spicy food.
Served with complex side dishes, deep-fried, or simply - on skewers.
Well, how could you not try this meat, which was pliable and susceptible to spices, not cooked as a roll?
Chicken fillet rolls - basic cooking principles
• Making an appetizing chicken fillet roll is essentially a simple task. There are many options and each is original in its own way.
• Chicken fillet for rolls scrolled in a meat grinder, cut into slices, spread, and then beaten.
• Before cutting, the meat is cleaned from the remains of chicken fat, excess films. Thoroughly washed and lightly dried.
• Fillets are made from both large and small rolls. They are fried, baked or boiled, and then reddened in the oven or stewed in wine.
• Chicken fillet itself dry. Therefore, rolls are filled with various fillings or combine meat with other products and vegetables, and then form a roll.
• Chicken rolls can be served served as separate dishes. They are also served with side dishes, complementing with sauces or gravies.
Chicken fillet roll - “Holiday”
Ingredients:
• fresh chicken breast fillet - 400 gr .;
• 400 grams of lean veal (pulp);
• two raw chicken eggs;
• one red sweet pepper;
• half a jar of olives (seedless);
• 75 ml of non-acute ketchup;
• couple table. spoons of milk;
• to decorate fresh leafy greens;
• vegetable oil for greasing of a roaster and frying of an omelet.
Cooking Method:
1. Mix raw eggs with milk. Do not beat, it is better to let out a fork. To taste, add fine salt and bake an omelet in a pan of egg mixture.
2. Rinse both types of meat, blot with a towel. Without cutting into pieces, repel each type of meat with a large rectangular layer. 3. Rub the salt into the meat with spices. Rub refined oil.
4. On the layer of beef, put the beaten chicken fillet. Put an omelet on it. Place the ground pulp of Bulgarian pepper and olives on top.
5. Roll the meat with vegetables roll. Tighten with a string and grease with ketchup.
6. Place the roll on a roasting dish wetted with oil and store in a well-heated oven.
7. Bake for one hour, with a stable heat of 180 degrees.
8. To get a perfect ruddy crust, 10 minutes before readiness, increase the heating of the oven.
9. Cut the cooled roll into pieces and decorate, spread out asymmetrically, sprigs of fresh greens.
Chicken fillet mini rolls with citrus sauce
Ingredients:
• 600 grams of chicken breast;
• two small oranges;
• three mandarins;
• 50 ml of wine vinegar.
Sauce:
• oranges - 3 pcs .;
• one lemon;
• large clove of garlic.
Cooking Method:
1. Wash pieces of meat, cut off the remaining fat and excess film. Pat dry with paper towels. Spread along the fibers into 2-3 pieces. The thickness of each must be at least 1 cm.
2. Each piece of meat only slightly beat off with a hammer. Sprinkle with salt, if desired, and if available, add a pinch of cardamom, pepper. Sprinkle with vinegar and place in a bowl. Leave to stand for a quarter of an hour.
3. Peeled citrus divided into slices. Remove neatly rough top tape.
4. Put two orange and tangerine slices on each chop. Wrap the roll and pinch a toothpick. You can pull the rolls with twine.
5. Heat vegetable oil in a large skillet. Put the cooked rolls into it and fry. To meat evenly roasted, periodically turn the rolls.
6. Remove the finished mini-rolls from the pan. In order not to get cold, cover the dishes well with a towel.
7. Oranges with lemon pour over boiling water. Cut in half and squeeze the juice. Finely chop the garlic with a knife. Put in a frying pan, on which the rolls are fried and heat at low temperature for 30 seconds.
8. Add strained citrus juice. Quickly bring to a boil, reduce heat and boil until thick. Salt and pepper the prepared sauce to taste.
9. Remove the toothpicks from the rolls, cut them in half and pour them into the prepared citrus sauce.
Chicken fillet roll in cheese omelette
Ingredients:
• Chicken fillet - 550 grams;
• fresh champignons - 350 grams;
• eggs - 3 pcs .;
• hard, of any sort, cheese - 80 grams;
• head of juicy onions;
• tablespoon sour cream.
Cooking Method:
1. Whisk whisk eggs with sour cream. Add grated cheese. Add salt, a couple of finely ground oregano and ground pepper to taste.
2. Grease a baking sheet with vegetable fat and pour the egg-cheese mixture onto it. Bake an omelet at 180 degrees, 5-7 min. Remove the roaster, but do not turn off the oven.
3. Wash and dry the mushrooms. Mushrooms and onions cut into slices and quickly fry in a small amount of growth. oils until ready.
4. Wash, dried chicken fillet, finely chopped. Mix meat with mushrooms and onions.
5. Lightly salt the prepared filling, add ground pepper and mix well again.
6. Put a filling on the omelet layer with a thin layer. Gently wrap the roll and put the seam down on the brazier.
7. Sprinkle the top with sesame seeds and bake, without reducing the temperature for 20 minutes.
8. Remove the roll from the oven and cut it into hot portions.
Chicken fillet snack roll
Ingredients:
• whole fresh chicken fillet;
• 150-200 gr. chicken skin;
• egg;
• small carrot;
• canned peas - 1/3 of a jar (half a glass);
• 50 grams of boiled ham;
• large onion;
• three cloves of garlic.
Cooking Method:
1. Without cleaning, wash the carrot and boil in the peel until done. Cool well and then peel off.
2. Boil a hard-boiled egg and cool, lowering it in a sufficient amount of cold water, and peel it.
3. Rinse the fillets, peel off the remains of chicken fat and chop. Pass through the “thin” grinder of the meat grinder.
4. Ham and boiled carrots cut into one-dimensional straws. Onions and garlic - medium-sized cubes.
5. Salt chicken mince, pepper to your taste. Add the onion with garlic and knead thoroughly, you can gently mince the meat on the chopping board. 6. Rinse the skins well. If they have remnants of feathers - remove with tweezers.
7. Spread the food film and lightly moisten it with water. Expand the chicken skins and lay them on the film. Try to lay out so that there is no gap between the skins.
8. On top of the skin spread out an even layer of minced chicken. On it - ham, peas and carrots. In the center, make a “path” of chopped eggs.
9. Roll all the roll and tightly bind with cooking thread. The film at the same time should remain on the roll.
10. Put the roll in boiling water and boil for 30 minutes after boiling. remove the foil and bake at 200 degrees until golden brown in a hot oven.
Mini chicken rolls stewed in wine with a filling
Ingredients:
• kilogram of chicken fillet;
• slices of canned pineapple - 50 gr .;
• 60 gr. canned champignons;
• 100 gr. boiled sausage, without bacon;
• Russian hard cheese - 200 gr .;
• two eggs;
• 100 gr. wheat flour;
• not sour red wine - 150 ml.
Cooking Method:
1. Rinse the filles and rinse under running water. Drain each fillet and cut lengthwise into three pieces. Beat off pieces of meat with a hammer and rub with salt and pepper.
2. Cheese finely grate. Cut the sausage into strips, mushrooms - in small pieces.
3. For each broken off piece of fillet, put a little cheese crumb, mushrooms, sausage and pineapple slices. Carefully, so that the stuffing does not spill out, wrap the rolls.
4. With a pinch of salt and pepper, beat the eggs. Roll the rolls well in flour. Dip in the egg mash and dip in a frying pan with hot oil. Fry on each side until lightly ruddy.
5. Then transfer the rolls to the skillet. Add the wine and bring to a boil.
6. Reduce heat and simmer until the wine has completely evaporated.
7. Cut the finished rolls into wide circles. Put on a dish and decorate with fresh herbs.
Chicken fillet roll in puff pastry - “Gulliver”
Ingredients:
• 2.5 kg chilled chicken fillet;
• a pound of puff pastry;
• fresh champignons - 100 gr .;
• two bulbs;
• 1 carrot;
• celery stalk;
• shaped bacon strips - 15 pcs .; • white bread crumbs - 100 gr .;
• three raw eggs.
Cooking Method:
1. Wash the chicken meat a little dry, and cut each fillet across into three pieces. Tie each piece in several places with a thread, forming from the meat of the bar.
2. Heat the vegetable oil well in the pan and brown the meat pieces on each side. Time - no more than three minutes per side. Cool and remove strings.
3. Coarsely grate the carrot. Onions, celery, champignons cut into small pieces with a sharp knife, trying not to shallow. Fry vegetables with mushrooms in vegetable oil until cooked. Remove the pan from the heat and transfer the contents to a bowl.
4. Add two eggs to the vegetables with mushrooms, a pinch of table salt and ground pepper. Pour the bread crumb and mix everything well.
5. Soft puff pastry gently, without damaging the structure, roll into a layer. Put a strip of bacon on it. Top off half the level of the cooked filling. Do not cover the entire reservoir, leave free space around the edges.
6. Center the fried fillet pieces in the center. Cover the meat pieces with the remaining filling and wrap the free edges of the bacon on it. Wrap the dough and carefully seal the edges.
7. Remove the roll for half an hour in the fridge. Then brush with egg and bake at 200 degrees. The time is 50 minutes.
Chicken fillet roll with prunes in sour sauce
Ingredients:
• kilo chicken fillet;
• one chicken egg;
• two tablespoons of flour;
• 50 ml of pasteurized milk;
• “Seasoning for minced meat”.
In the filling:
• pitted prunes - 8 pcs .;
• sweet red pepper pepper;
• two boiled hard boiled eggs;
• 50 gr. hard fresh cheese.
To sauce:
• four tablespoons of sour jam (lemon, plum, pineapple);
• a couple of garlic teeth;
• spoon of vinegar;
• table. spoonful of thick tomato;
• 100 ml of vegetable oil;
• spices and spices (fragrant, mild) - in reasonable quantities.
Cooking Method:
1. Meat grinder with large holes chop chicken fillet. Beat the egg with milk, salt and flour. Add the mixture to the mince and knead well.
2. Season the stuffing and mix well again. 3. For the sauce, mix the tomato paste with the jam. Add vinegar, press garlic, oil. Season to taste with spices and spices and mix well.
4. Cut the flesh of sweet pepper into strips, prunes soaked in water - into small slices. Eggs - large straws. Mix all ground ingredients well.
5. Moisten the food film with water, smooth it and cover with a layer of minced meat. Form it into a rectangular sheet. Sprinkle minced meat with grated cheese, put a filling on top of it. Carefully, using a film, roll the roll and move it to the baking sheet with a seam down.
6. In several places, pierce the semi-finished product with a fork and put the broiler in a hot oven.
7. Cook for 45-50 minutes, trying not to open the door and keeping in the oven 220 degrees.
8. 10 minutes before the end of the grease the entire product sauce.
9. The roll is served only chilled, pre-cut portions.
Chicken Breast Roll - Tricks and Tips
• Before cooking chicken fillet rolls, stew chicken meat for a while.
• If the marinade is prepared on the basis of dry sour wine, the roll will be more tender. So how exactly sour dry wines soften meat fibers.
• Marinades with red tart wines will saturate chicken meat with unique aromas.
• Do not wrap chicken breast rolls with a filling too tight; they can turn around when cooked.
• For the same purpose, roll up minced meat and poke it in several places with a knife edge or a fork.
