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Rolls of chicken fillet - Simple and tasty

Each housewife has her own secret recipes for family meals. More often they combine the simplicity of cooking and saving time, and also the "versatility" of the dish, when it can be both second and serve as a cold snack. Rolls of chicken fillet - that's salvation from household chores in the kitchen. Even gourmets do not blame hospitable hostess for not observing etiquette.

To roll the chicken fillets turned out to be truly a masterpiece, one should correctly approach the choice of meat. For this purpose, a broiler chicken weighing from 2 kg is best. The skin on it should not be bluish, but pale yellow with a pinkish tinge. When cutting chicken carcasses, we will focus on the breasts, from which we will make a roll. Remove the skin from the chicken, we take out small bones, if it is a lot of fat, then cut it off so that the layer does not exceed 0.5-0.6 cm. If you sell chopped chicken breasts, then this is only to your advantage, double saving your precious time. Rinse the breasts under cold running water and dry off the moisture residues with a tissue. With a thin, sharp knife, gently, without cutting the meat, cut the fillet along the thickness into two identical parts. Do not cut to the edge of 0.5-0.7 cm, which connects these two halves like an unfolded book. In this form, the fillets are covered with a layer of food film and beat off with a kitchen hammer. The fillet is very tender, so do not try hard, hitting it with a hammer. It is better to act as a wooden bump, it is still easier and reduces the danger of breaking meat fibers or their critical thinning. To roll the chicken fillets were tender , just melting in the mouth , we beat the fillet from both sides so that it grows in size by one and a half times. Sprinkle the breast with seasonings for the chicken, if not, then rub it with salt, garlic, black and fragrant pepper. Lubricate on both sides with mayonnaise, it is better to have a high-calorie (in it there is definitely no stabilizer) and leave in the refrigerator for 40-60 minutes for pickling.

Recipes of chicken fillet rolls can be with a variety of fillings, it all depends on your culinary preferences and delicacies, the availability of food in the refrigerator and from the diet that you are now observing. We will prepare a festive - guest option, it should be tasty and satisfying. Therefore, we will prepare chicken rolls with bacon. This requires 150 grams of bacon, 150 grams of hard rennet cheese. Bacon cut into thin slices, and the cheese is better grind on a grater with small holes. On the unfurled chicken fillet, put the slices of bacon into the butt joint, and from the top, evenly (to be, then conveniently wrapped), sprinkle with grated cheese. The fillet is gently folded, forming a roll. We fasten the edges of the roll with toothpicks or tie the thread to fix the sides. In this form, the semi-finished product is subject to freezing, if you do it in reserve, which, by the way, will not catch you unawares for any unexpected guest visit. We preheat the baking sheet in the frying pan to 200 ° C, add one tablespoon of vegetable oil and leave the roasting roll for 45-50 minutes until golden brown. To test readiness, use the test. If you prick the meat with a fork, if clear juice is allocated, then the meat is ready, if it is pinkish, then bake it for 10-12 minutes. On top of the roll, grease the pastry brush with a mixture of mustard and honey for the best flavor and beautiful color, and once again put in the oven for 5 minutes. We take out the ready dish and cut it into serving steaks. We lay out rolls from chicken fillet on lettuce leaves and decorate with colorful cubes of bell pepper. We serve hot garnish from boiled potatoes or asparagus beans, as an exquisite option - it can be several forks of boiled or roasted broccoli cabbage.

If the guests did not zealously in the evening, and you still have rolls of chicken fillet, then boldly serve them in the morning as a cold snack. Tastes will be completely different, if you add more and sauce. All the only fingers lick ...

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