Пт, 20 май 2016 Автор: Марина Данько
What our hostesses do not just compose from so affordable and
tender meat like chicken breast!
Ham and cutlets, chops and all sorts of goulash and
fry
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.
It is made from chicken fillet and dietary and vice versa is very spicy,
spicy food.
Served with complex side dishes, deep-fried, or simply – on
skewers.
Well, how could it not try this pliable and susceptible to
spices can not cook meat in the form of a roll?
Contents
Chicken fillet rolls – basic cooking principles
• Making an appetizing chicken fillet roll is a challenge
Essentially simple. There are many options and each is original in its own way.
• Chicken fillet for rolls scrolls in a meat grinder, cut
slices, spread out, and then beat off.
• Before butchering, the meat is trimmed from the remains of chicken fat,
extra films. Thoroughly washed and lightly dried.
• Fillets are made from both large and small rolls. Their
stir fry, bake or boil and then roast in the oven
or stewed in wine.
• Chicken fillet itself dry. Therefore, the rolls fill
various fillings or combine meat with other foods and
vegetables, and then form a roll.
• Chicken rolls can be served served in the form of
individual dishes. They are also served with side dishes, complementing with sauces or
gravy.
Chicken Fillet Roll – Festive
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. Not взбивайте, лучше разболтать
with a fork. To taste, add fine salt and bake in a pan from
egg mixture omelette.
2. Rinse both types of meat, blot with a towel. Not разрезая на
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. On him
Put the omelet. Place the Bulgarian Bulgarian pulp on top.
pepper and olives.
5. Roll the meat with vegetables roll. Tighten with string and plenty of
lubricate with ketchup.
6. Transfer the roll to an oiled roasting dish and put in
well preheated oven.
7. Bake for one hour, with stable heating at 180
degrees
8. To get an excellent ruddy crust, 10 minutes before
Readiness Increase the heating of the oven.
9. Cut the cooled roll into pieces and decorate, spreading
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.
Drain насухо бумажными полотенцами. Spread along the fibers
2-3 parts. The thickness of each must be at least 1 cm.
2. Each piece of meat only slightly beat off with a hammer. Sprinkle
salt, if desired, and if available, add a pinch of cardamom,
pepper it. Sprinkle with vinegar and place in a bowl. Leave
stand for a quarter of an hour.
3. Peeled citrus divided into slices. Take off neatly
rough top film.
4. On each chop, place two orange and
tangerine slices. Wrap the roll and pinch a toothpick. Can
win rolls with twine.
5. Heat vegetable oil in a large skillet. Shift to
cook it rolls and fry. To meat evenly
roasted, periodically turn the rolls.
6. Remove the finished mini-rolls from the pan. In order not to cool down
cover the dishes well with a towel.
7. Oranges with lemon pour over boiling water. Cut
half and squeeze the juice. Finely chop the garlic with a knife. Put in
pan, which roasted rolls and warm with a small
temperature for 30 seconds.
8. Add a процеженный цитрусовый сок. Quickly bring to
boil, reduce heat and boil until thick. Salt and
pepper the sauce to taste.
9. Remove the toothpicks from the rolls, cut each into two and
pour the cooked 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 a натёртый средней
cheese grater Put to taste the salt, a couple of dabs finely ground
орегано, молотый перец и mix it up.
2. Grease a little baking sheet with vegetable fat and pour on
him egg-cheese mixture. Bake an omelette at 180 degrees, 5-7 minutes.
Remove the roaster, but do not turn off the oven.
3. Wash and dry the mushrooms. Mushrooms and onions cut into pieces
and quickly fry in a small amount of plant. oils to
readiness
4. Wash, dried chicken fillet, finely chopped. Mix
meat with mushrooms and onions.
5. Sprinkle the prepared filling lightly, add the ground
pepper and mix well again.
6. Put a filling on the omelet layer with a thin layer. Neatly
wrap the roll and put the stitch down on the brazier.
7. Sprinkle the top with sesame seeds and bake without reducing.
temperature 20 min.
8. Take the roll out of the oven and cut it hot.
the pieces.
Chicken fillet snack
Ingredients:
• whole fresh chicken fillet;
• 150–200 g. 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 to
readiness Cool well and then peel off.
2. Boil a hard-boiled egg and cool, dropping in sufficient volume
cold water, clean.
3. Rinse the fillet, strip off the remains of chicken fat and
slice. 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 a
onion with garlic and knead thoroughly, you can mince slightly beat about
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 hard
spread out so that there is no gap between the skins.
8. On top of the skin spread out an even layer of minced chicken. According to him –
ham, peas and carrots. In the center make a “track” of
chopped large chunks of 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 after boiling 30
min remove the film and bake at 200 degrees until golden brown
in a hot oven.
Stewed in wine mini chicken rolls with 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
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
crumbs, mushrooms, sausage and pineapple slices. Neatly, чтобы
the filling is not enough sleep, wrap the rolls.
4. With a pinch of salt and pepper, beat the eggs. Roll the rolls
good in flour. Dip into the egg mash and dip into the pan with
calcined vegetable oil. Fry each side until
light ruddy.
5. Then transfer the rolls to the skillet. Add a вино и доведите
to boil.
6. Reduce heat and simmer until the wine has completely evaporated.
7. Cut the finished rolls into wide circles. Lay out on
dish and decorate with fresh greens.
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 chicken meat a little dry, and cut each
fillet across into three pieces. Tie each piece in several
ground floss, forming from the meat bars.
2. Heat the oil well in the pan and
Redden the pieces of meat on each side. Time – no more than three
minutes per side. Cool and remove strings.
3. Coarsely grate the carrot. Onions, celery, champignons
small cut with a sharp knife, trying not to shallow. Fry
овощи с грибами на постном масле до readiness Remove the pan from
fire and transfer its contents to the bowl.
4. Add a в овощи с грибами два яйца, щепотку поваренной соли
and ground pepper. Sprinkle breadcrumbs and all is well
mix it up.
5. Soft puff pastry neatly, without damaging the structure,
roll into the bed. Put on it a continuous cloth strips
bacon. Top off half the level of the cooked filling. Not
cover the whole layer, leave free space around the edges.
6. Center the fried fillet pieces in the center. Cover the pieces
мяса оставшейся начинкой и заверните на неё свободные края bacon.
Wrap the dough and carefully seal the edges.
7. Remove the roll for half an hour in the fridge. Then lubricate
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.
In the 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
quantity.
Cooking method:
1. Meat grinder with large holes chop chicken fillet.
Beat the egg with milk, salt and flour. Add a смесь в фарш и
knead well.
2. Приправьте фарш и снова всё хорошо mix it up.
3. For the sauce, mix the tomato paste with the jam. Add a уксус,
squeezed garlic oil. Season to taste
пряностями и специями и хорошо mix it up.
4. Cut the flesh of sweet pepper into strips, soaked in water
prunes – small slices. Eggs – large straws. Good
Stir all ground ingredients.
5. Moisten the food film with water, smooth and coat with a layer
minced meat. Form it into a rectangular sheet. Sprinkle with minced meat
cheese, put a filling on top of it. Carefully using the film
Roll the roll and move it to the baking sheet with a seam.
6. In several places pierce the semi-finished product with a fork and put
brazier in a hot oven.
7. Cook 45-50 minutes, trying not to open the door and
soaking 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
in portions.
Chicken Breast Roll – Tricks and Tips
• Before cooking chicken fillet rolls,
marinate some chicken.
• If the marinade is prepared on the basis of dry sour wine,
roll will be more gentle. So how exactly are sour dry wines
soften the fibers of the meat.
• Marinades with red tart wines will saturate chicken meat
unique aromas.
• Not заворачивайте рулеты из куриной грудки с начинкой слишком
tight, when cooked, they can turn around.
• Formed with minced meat rolls for the same purpose, poke into
a few places with a knife edge or fork.
