Breast roll - general cooking principles
Rolls are prepared from whole breasts, as well as from spread ones, minced and minced poultry meat cut into small pieces.
Salting and peppering should be, given your taste, so we will not indicate the amount and presence of salt and spices in the “ingredients”.
When forming mince rolls, it is recommended to moisten hands in cold water, then the meat will not stick. You can use food film, spreading the stuffing on its surface, and gently lifting on both sides, glue the edges of the roll. Rolls rolled in this way look more neat.
Rolls of spread poultry meat, after rolling up, need to be pulled in several places with confectionary thread. You can also use twine, ordinary yarn or wooden skewers and toothpicks.
A dish ready to bake is placed in an oven that has already been heated to the specified temperature.
Marble Breast Roll
Ingredients:
600 gr. chilled, or fresh chicken breast;
30 gr. gelatin;
Five cloves of garlic;
A mixture of ground dried leaves of parsley and dill (you can ready).
Cooking Method:
Breast form into cubes of one and a half centimeter size and fold into a deep container.
Add paprika, dry herbs, gelatin, chopped garlic. Salt to taste, sprinkle with pepper. To mix everything.
Prepared chicken meat put in a sleeve for baking, formed into a roll.
Bake 45 minutes.
Cooled roll put in the fridge. Cut and serve to the table when the jelly is completely frozen.
Mosaic Breast Roll
Ingredients:
1 kg. breasts;
Half a cup of fresh corn peas and sweet corn. You can replace the frozen;
Raw egg;
200 gr. hard cheese;
150 gr. cauliflower;
Head of garlic;
Chicken seasoning;
Greenery:
Parsley;
Basil;
A bunch of lettuce leaves.
Cooking Method: Breast cut longitudinally in two.
Beat each one so that the thickness is the same everywhere.
Season with meat, salt and pepper.
Prepare the filling: chop the carrot into small cubes, chop the garlic, divide the cabbage into florets as small as possible. On the grater coarsely chop the cheese.
In deep dishes combine the prepared vegetables, add green peas and corn.
A little salt, pepper, add seasoning, drive an egg, add cheese and mix.
On the table spread out evenly repulsed breast meat. Each piece of it must overlap the next, so that there is no empty space.
Two thirds of the filling spread on the surface of the fillet.
Wrap the roll.
The rest of the mixture is spread on the bottom of the baking bag, put the roll on top, fasten the edges with a clip.
Place roll bag on baking sheet.
Bake for fifty minutes. Open the package, return to the oven for another half an hour.
Take the chicken roll out of the bag, cool, and only then remove the culinary thread.
Serve chopped thin slices on lettuce leaves.
Roll “Pleasant Surprise”
Ingredients:
600-700 grams of chicken breast;
Seasoning for poultry meat;
A mixture of ground peppers;
Raw chicken egg;
Teaspoon flour;
Two Art. spoons of unsalted butter.
For filling:
Two hundred gram pack of 9% cottage cheese;
150 grams of red currant;
Dessert spoon of fresh lemon juice;
1/2 tsp ginger powder;
50 grams of blackberry berries.
For the sauce:
300 ml of broth;
150 ml semi-sweet white wine;
Half a glass of redcurrant juice, or pomegranate juice, diluted 1: 2 with boiled water;
Tablespoon sugar;
A teaspoon of starch;
A handful of red currant berries.
To decorate:
Sprig of red currant.
Cooking Method:
Cut the fillet into two schnitzels along the fibers, beat off.
In each piece rub a mixture of salt, spices and seasonings.
Cottage cheese acidify with lemon juice, salt and slightly pepper, sprinkle with ginger. Mix it up.
Berries to sort, rinse with running water, dry.
Put the beaten meat in a solid sheet on the surface of the table. Top with curd mass, a layer of currant and a little blackberry on it.
Minimize to roll.
Roll the billet on all sides in an egg whipped with flour and fry in butter until a beautiful crust is formed.
Pour meat broth, currant juice (or pomegranate) into a frying pan, add sugar and stew under a lid for half an hour.
Put on a dish, cool slightly, so that you can chop.
Fry the sauce from the pan through a rare sieve.
Put two thirds of the sauce in a clean container on fire.
In the remaining dilute the starch and enter with a constant stirring in boiling sauce. Boil five minutes.
Remove from heat, add currant berries.
Pieces of roll put on a dish. Serve with currant sprigs and pour over the sauce. Sauce can also be served separately.
Delicate roll from breast
Ingredients for two small rolls:
Two chicken fillets;
An Apple;
150 gr. walnuts;
50 gr. frozen red currants;
5 tbsp. spoons of refined oil;
A pinch of dried oregano;
A table spoon without a hill of honey.
Cooking Method:
We remove the apple core, peel and finely chop.
Thawed currants, wash and dry.
Chop the walnut kernels in a coffee grinder or with a blender.
Ground into flour flour, currant berries, apple, combine and mix.
In the fillet to make a long deep cut, forming a “pocket”. Open, repel.
Lay out the stuffing, roll up the “roll”, pinch the edges with a long wooden skewer. Top smear melted honey.
Wrap the roll in cooking foil greased with olive oil.
Bake one hour at 200 degrees.
Breast roll in cheese omelet
Ingredients:
600 grams of breast;
400 grams of fresh or slightly less frozen champignons;
Three eggs;
About 100 grams of spicy, unsalted cheese;
Spoon sour cream;
Big onion.
Cooking Method:
Grind coarsely hard cheese on a grater.
Beat eggs with a fork or a whisk, add black pepper, sour cream and salt. Pour grated hard cheese, mix.
Pour omelet mass into a lightly greased baking sheet. Bake the omelet for seven minutes. The oven temperature is 180 degrees.
For the filling, cut the onion head into cubes. Cut the mushrooms into pieces and fry with onions until the moisture evaporates from the mushrooms.
Cut the meat into cubes of one and a half to two centimeters, put in a bowl.
Add fried mushrooms and onions, slightly salted, mix.
On a layer of cooked omelet a thin layer to distribute the mushrooms fried with onions and chopped breast.
Roll up a thick roll, put it on the bottom of the form with a seam down, sprinkle with sesame, bake for another quarter of an hour, at the same temperature.
Breast roll (with pumpkin)
Ingredients:
Kilogram breast;
5 teeth of garlic;
350 gr. pumpkins;
Boiled eggs - 4 pcs .;
150 gr. peeled walnuts;
Fresh parsley.
To decorate:
Salad leaves;
Vegetables;
Greenery.
Cooking Method:
Chicken filles cut along, repel.
Pumpkin pulp cut into smaller ones.
Finely chop parsley with a knife.
Put pumpkin pulp, kernels of nuts, parsley into a blender bowl and chop.
Broken chicken breasts spread out in one layer, pepper, salt to taste.
Top out stuffing pumpkin, spread evenly over the entire surface of the meat.
Put boiled eggs from one edge of the meat layer in a row on the filling.
Fold, wrap with foil, smeared with sunflower or olive oil.
Bake when heated 180 degrees, up to 45 minutes.
Slightly cooled roll cut into portions, spread on a serving dish, the bottom of which is lined with lettuce leaves. Decorate with fresh vegetables, greens.
Breast roll “Summer mood”
Ingredients:
700-800 grams of breast;
Two boiled hard boiled eggs;
A couple of garlic;
Big sweet pepper;
A pair of bulbs;
Two carrots.
Cooking Method:
Grind the breasts in stuffing, any convenient method.
Fry chopped onion and coarsely carrots to amber color.
Finely chopped garlic, chicken eggs.
Sweet peppers free from seeds and cut into small even pieces.
Put sweet pepper, fried eggs, eggs, chopped garlic in a bowl. Mix all pre-salt. On food film lay out a layer of thickness one centimeter minced.
Spread the prepared stuffing evenly over the surface of the stuffing.
With the help of the film roll in a tight roll.
Bake on a baking sheet at a temperature of two hundred degrees, forty-five minutes.
After 20-25 minutes from the start of cooking, quickly remove the roll from the oven, grease its surface with mayonnaise and put it back.
Ready roll cool and only then cut.
Cordon Blue Breast Roll
Ingredients:
Two chicken breasts;
50 grams of ham;
100 grams of hard, sharp, or with a clear flavor, cheese;
50 ml of chicken broth, can be from the cube;
Garlic clove;
Half a cup of breadcrumbs;
Half dessert spoon of paprika;
Oil for greasing baking sheet, vegetable;
Tablespoon sweet cream oil.
Cooking Method:
Whole chicken breasts with a hammer to beat off to the centimeter thickness.
On both sides, pepper and salt, rubbing salt and pepper into the meat.
Put the beaten meat in a single layer.
Place ham slices on top, thin slices of cheese on top of it.
Minimize the broken meat stuffed roll.
In the broth add chopped garlic, butter.
In another bowl, mix the grated cheese with breadcrumbs and paprika.
Dip the roll well in chicken broth, roll in bread “cheese” breadcrumbs.
Put on a baking sheet or form so that the seam is at the bottom.
Pour in the remaining stock.
Cook for half an hour in the oven, in the heating mode 200 degrees.
Breast roll “Anticipation” in a slow cooker
Ingredients:
Two breast fillets;
60 gr. green onions;
50 gr. easily melted hard cheese;
Oil for frying.
For adzhika:
Two mature tomatoes;
Half a bell pepper;
Incomplete teaspoon ground paprika;
Three cloves of garlic;
A teaspoon of vinegar;
1.5 tsp. refined oil.
Cooking Method:
Chest incise along and expand as a book, slightly repelled.
For adzhika chop tomatoes, sweet peppers, garlic on a combine or other convenient way.
Add in a tomato mass vinegar, oil, hot red pepper, mix. Cover the fillet evenly with adzhika, sprinkle with finely chopped green onions. Grate the cheese over the onion.
Minimize chicken meat thick roll. To fix the edges with toothpicks or wooden skewers.
Lubricate the slow cooker with oil, lay the roll. Cook in “Frying” mode for thirty minutes.
Breast roll with prunes and dried apricots in a slow cooker
Ingredients:
500 grams of minced white chicken meat (breast);
1/3 cup soaked dried apricots;
1/3 cup soaked prunes;
Two cool chicken eggs;
Carrot;
Greenery.
Cooking Method:
Mix the mince with spices, salt.
On food film, spread on a flat surface, lay out the stuffing, a height of not more than a centimeter.
Soaked in cold water and dried dried fruits, cut into strips. Mix and spread evenly over the stuffing.
Rub a carrot on a grater with large cells on top.
Crumble the eggs and sprinkle them with a layer of carrots.
With the help of the film form roll, lay it in the sleeve.
Along the edges of the sleeve we twist well and fix with special clips.
Taking the sleeve gently by the edges so that it does not fall apart, we shift it into the bowl.
We fill in 400 ml of water, we prepare in the “Baking” mode 1 hour 15 minutes.
The finished dish, lifting for the edges of the sleeve, remove from the slow cooker, cool.
Remove the sleeve, roll cut into pieces.
Roll “New Year's Boom”
Ingredients:
Half a kilo of chicken breast;
400 grams of chicken liver;
One orange;
4 garlic cloves;
Large onion;
4-5 pinches of curry seasoning.
Cooking Method:
Cut and beat off the breast so that the thickness of the meat was one centimeter.
Lay out a broken breast on the film overlap, to get one big layer. Evenly pepper.
Fry finely chopped onion to amber color. Add chicken liver and continue to simmer with the lid on for a quarter of an hour.
Crush the liver and onion to the consistency of the pate.
Peel an orange, remove the film from each lobule.
Spread “liver pate” evenly over the meat, place orange slices on one edge. Workpiece roll roll. Lightly sprinkle with seasoning and finely grated orange zest.
Wrap tightly with foil smeared with vegetable or olive oil. Put in the multicooker container, pour in 200 milliliters of water.
Cook on “Baking” forty minutes.
When serving chop diagonally, garnish with orange slices, vegetables.
Breast roll - tricks and tips
- A rounded breast roll will be much softer if the pieces of meat are well beaten off with a hammer on both sides.
- It is recommended to fold the workpiece tightly enough so that there is no air space between the layers of meat and the filling. This will prevent the roll from disintegrating and its contents falling out during cooking.
- Do not serve dishes breaded in breadcrumbs, pouring sauce on top, otherwise the crust will become soft, will lose the crunch. The sauce in such cases is served separately in sauceboats.
- Do not be afraid to experiment with spices, they only emphasize the taste of meat and fill the dish with a unique bouquet. Ideal for chicken meat: tarragon, cardamom, saffron, savory, sage, marjoram.
- Before cooking dishes of chopped into pieces, as well as whole breast, the meat can be slightly sprinkled with lemon or marinated in the marinade for a couple of hours. The meat will be much softer, and the dish will be more juicy.
