Chicken rolls stuffed with prunes. Chicken rolls with prunes, cheese and walnuts

The chicken breast roll is a great snack to diversify the family's meals. The result will surprise you with a great combination of taste and unique aroma without many hours of cooking in the kitchen.

Products:

• chicken - 1-1.5 kg;
• prunes - 100 g;
• carrots - 150-200 g;
• walnuts - 50 g;
• gelatin - 1 sachet (10 g).

Cooking chicken roll does not take much time, but as a result, thanks to prunes and walnuts, you get a unique taste.

The order of execution:

1. The chicken is cut lengthwise, after which all bones and ridge are removed - only a neat carcass should remain.
2. On the inside are laid out chopped prunes, walnuts (you can chop, or put in large halves), carrots in strips.
3. Salt the filling and add any spices to taste. Thanks to the flavor that prunes and nuts impart to the dish, it is enough to add freshly ground black pepper.
4. The filling is sprinkled on top evenly with dry gelatin powder.
5. The chicken carcass is carefully rolled into a roll, secured with toothpicks, and sent to the pan.
6. The roll is fried on each side for 5-7 minutes: first over high heat, then over medium. The pan is covered with a lid, and the dish is stewed on low heat for another 7-10 minutes.

The finished product is cut into rings and served as a hot snack, garnished with herbs.

With walnuts

Products:

• chicken breast - 900 g;
• oyster mushrooms - 350 g;
• greens - parsley, dill;
• walnut - 100 g;
• onion - 1 head;
• butter - 50 g;
• refined lean oil.

The order of execution:

1. The chicken breast must be cut into 2 thin plates and beaten off to a thickness of 0.5 - 1 cm.
2. For the filling: mushrooms and onions are fried in vegetable oil, at this time the walnuts must be crushed to a crumb state (you can use a meat grinder or blender). The filling is mixed, your favorite spices and butter are added.
3. The resulting filling is laid out on the chicken breast in an even layer and, with the help of a mat or cling film, a tight roll is rolled, which must be immediately sent to the freezer for 1 hour.
4. In the oven, preheated to 200 degrees, the roll is sent without cling film. It is necessary to bake in foil.
5. Baking time 45-60 minutes.

Rice, buckwheat or potatoes are suitable as a side dish for such a dish.

Cooking with dried apricots

If desired, chicken roll can be prepared with any filling - it will still turn out delicious, but The most successful is the combination of cheese, prunes, dried apricots, mushrooms, nuts.

Products:

• chicken breast - 650 g;
• prunes - 70 g;
• dried apricots - 50 g;
• hard cheese - 40 g;
• garlic - 1-2 cloves;
• mayonnaise - 3 tbsp. spoons;
• refined lean oil - 1 tbsp. a spoon;
• salt, spices.

The order of execution:

1. Prunes and dried apricots are poured with boiling water for 30 minutes.
2. Chicken breast is beaten off until the meat is 1 centimeter thick.
3. The prepared breasts are sprinkled with salt and other spices, and then left to saturate for 25-30 minutes.
4. Then it is smeared with a little mayonnaise to avoid dryness.
5. Dried fruits, pre-dried after water, are cut into small pieces. Chopped garlic is added to them.
6. The resulting filling is carefully laid out on the prepared chicken breast, after which the rolls are rolled. It is convenient to secure them with a thread or a toothpick.
7. A baking dish is greased with vegetable oil, a semi-finished product is placed there, oiled on top.
8. The temperature for baking from 180 to 200 degrees is set for 30 minutes.
9. Next, we take out the rolls, remove the thread or toothpicks and sprinkle with cheese, grated on a coarse grater.
10. We return to the oven for 7-10 minutes.

Ready-made products, cooked with dried apricots and prunes, are sprinkled with herbs and served.

Chicken breast roll with prunes in the oven

Products:

• chicken breast - 500 g;
• prunes - 110 g;
• eggs - 1 pc.;
• nutmeg (optional) - 1 g;
• salt, spices.

The order of execution:

1. Pitted prunes are soaked in boiling water.
2. The chicken breast is cut longitudinally so that you can open it like a book, you don't need to cut it all the way! The breast is beaten off from both sides. For convenience, you can put the pieces in a plastic bag.
3. After the meat is beaten, it is necessary to salt it, season with spices.
4. A whole dried prune is laid out in the center of the semi-finished product.
5. Each breast is wrapped in a roll and secured with toothpicks.
6. Beat the egg with herbs and grease each roll with the resulting mixture.

In an oven preheated to 170-180 degrees, chicken rolls are baked for 35-45 minutes.

With the addition of cheese

Products:

• processed cheese - 250 g or 2 ½ regular curd cheese in cubes;
• garlic - 2-3 cloves;
• mushrooms (it is advisable to take champignons, but oyster mushrooms are also suitable) - 220 g;
• bell pepper - 1 pc.;
• chicken breast - 5 pcs.;
• butter - 30 g;
• red onion - 1 head;
• hard cheese - 150 g;
• kefir - 250 ml;
• bread crumbs - 200 g.

The order of execution:

1. Mushrooms together with onions must be fried in a pan with the addition of butter. When the onion has become golden and soft, add the diced bell pepper and simmer for a few minutes over medium heat.
2. Chicken breast must be beaten off well to get a layer 0.5 cm thick. Add salt, your favorite spices to each side of the resulting chop and let it rest for 20-30 minutes.
3. The filling, cooked in a frying pan, is applied to the entire surface of the already infused chop, hard and melted cheese is placed on top, after which it is necessary to carefully roll up the roll and secure it with a toothpick.
4. The resulting rolls are dipped in kefir and breadcrumbs, and then laid out in a baking dish.
5. Cooking takes 45-55 minutes at 180-200 degrees.

Chicken roll with prunes is one such recipe that takes very little time to prepare, but the result exceeds all expectations. Chicken fillet has long won the recognition of many housewives in cooking, because it cooks quickly enough, it does not need to be prepared in a special way, and chicken fillet is also very economical from a financial point of view.

For example, they can be stuffed with: pepper, carrots, mushrooms, plums, pears, grapes, cheese. Every hostess can learn how to cook them, because the recipe for chicken roll with prunes is very simple. Even a novice cook can cook it. Serve the dish in portions, like a hot appetizer and some kind of side dish, or cut it as a cold sausage cut.

Chicken rolls with prunes

Today I have a chicken fillet dish on my agenda. This product is suitable for many recipes, both holiday and everyday. You can make a variety of soups, salads, rolls and more. And the combination of chicken with prunes, nuts and other fruits turns out to be simply divine. I want to offer you chicken rolls with prunes. This recipe does not require special culinary skills and a lot of time, and the resulting taste will pleasantly surprise you.

Ingredients:

• chicken fillet - 500-600 g
• prunes - 15 pieces
• walnuts - 50 g
• sour cream - 50 g
• mustard beans - 1-2 tsp
• butter - 50 g
• soy sauce - 2 tablespoons
• vegetable oil - for frying
• salt, pepper - to taste

Cooking method:

1. Wash the chicken fillet and wipe it off with a paper towel. Cut into pieces so that you can beat off.
2. Chops that are too small do not need to be made. it will be problematic to wrap the filling later. We cover the pieces with cling film and beat off with a thickness of 2-3 mm.
3. Steam the prunes in boiling water until they become soft. If there are bones, remove them. Cut into small strips.
4. We cut the walnuts into pieces the size of a small pea or very little crumbled in a mortar.
5. Mix sour cream with mustard. Grease the chicken chops with the resulting mixture of sour cream and mustard, salt and pepper.
6. Spread some prunes on the edge of the chop.
7. Put a layer of walnuts on the prunes. The layers should be such that it is convenient to wrap the roll, and it does not fall apart in your pan.
8. Gently wrap all the rolls and send them to the pan to fry in vegetable oil until golden brown.
9. All rolls are carefully fastened with toothpicks or threads. I didn’t fasten some rolls, tk. it seemed to me that they were securely folded. But in the process of frying, they began to unfold. So fasten all the rolls.
10. After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
11. Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
12. Serve rolls with fresh vegetable salad, herbs. Yesterday I did it with buckwheat porridge, I liked the combination.

Ingredients:

• chicken fillet - 500-600 g
• prunes
• black pepper, salt - to taste

Cooking method:

1. You can cook a wide variety of dishes from chicken fillet: gravy, goulash, chop, schnitzel. You can bake chicken fillets in the oven, you can fry it or stew it. The fillet in a roll and as a cold appetizer has proven itself quite well.
2. This dish may well replace the usual sausage. Chicken fillet roll can be prepared with a wide variety of fillings - mushrooms, cheese, minced meat, dried apricots. Today I propose a recipe for chicken fillet roll with prunes. This dish will have a somewhat spicy taste due to the combination of meat and sweet ingredients.
3. For one roll, we need one medium or large chicken fillet. Small fillets can be used to make small portioned rolls. Cut the pre-washed meat in thickness, but not completely, and unfold it like a book.
4. We put the fillet layer between the two layers of the baking sleeve: this way it will be more convenient for us to work with it. But we will not leave the sleeve intact, but cut it. Beat the fillets from both sides right through the plastic. In the process of beating, we try to give the layer the most rectangular shape, stretch the fillet so that it is thin, but not "torn".
5. Now raise the film on one side, salt and pepper the fillet, sprinkle with seasoning for the meat. Cover it with plastic again, turn it over, open the other side and do the same. If there was no film, we would not have been able to pick up a thin fillet with our hands and turn it over, and so we easily cope with this task.
6. Leave the fillet layer for 20 minutes to soak with seasonings, and during this time we will prepare the filling. Grate cheese.
7. The amount of cheese can be increased, it will help us to glue the roll. If you take more cheese, you get a beautiful layer of yellow color, if, as in this recipe, then its taste will not dominate. In a word, any option is acceptable, including the one that you come up with yourself.
8. Put the grated cheese on a layer of meat. Put prunes on the edge of the roll. We twist the roll, pressing the turns, as tightly as possible.
9. Sprinkle the finished fillet sausage with vegetable oil, wrap it tightly in the baking sleeve that we used, and bake in the oven for about 40 minutes.
10. We will unfold the roll only when it cools down. Cut with a sharp knife and serve as a cold appetizer, including on sandwiches.

Rolls with prunes and walnuts

Chicken rolls with a spicy filling of prunes with walnuts, herbs and garlic, baked in the oven, turn out juicy, with a rich taste and excellent aroma.

Ingredients:

• Chicken breast - 1 pc;
• Prunes - about 15 pieces;
• Walnuts - 6-8 pcs;
• Garlic - 3-4 cloves;
• Mayonnaise - 4 tbsp. spoons;
• Sour cream - 2-3 tbsp. spoons;
• Seasoning for chicken (spice mixture);
• Dried basil;
• Ground black pepper;
• Salt;
• Parsley - a small bunch;
• Vegetable oil - for greasing the baking sheet.

Cooking method:

1. Prepare the food you need.
2. Wash the chicken breast and cut into thin slices, like chops.
3. Season the chicken fillet with salt, pepper, sprinkle with spices and set aside for 30 minutes in the refrigerator.
4. Wash the prunes and pour boiling water over them. Leave it on for 15-20 minutes to steam.
5. Peel the walnuts. Chop the parsley. Peel the garlic. Put it all in a blender and chop it.
6. Cut the steamed prunes into small pieces.
7. Mix prunes with chopped nuts, parsley and garlic.
8. Add 2 tablespoons of mayonnaise and mix well.
9. Mix sour cream with mayonnaise.
10. Put the filling on the chicken fillet.
11. Roll up the fillet.
12. Grease the roll with sour cream and mayonnaise and place seam side down on a greased baking sheet. For reliability, you can fasten the roll with a toothpick, but if you lay the roll with the seam down, then you can do without it.
13. Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
14. Serve hot.

Steamed chicken roll with prunes

The main charm of this roll is that the filling in it can be anything: vegetable, mushroom, or whatever - fruit. Chicken meat generally goes well with sweet fruits - for example, with pears or apricots, which, to enhance the taste, are best taken not fresh, but dried. And to balance the sweetness, you can add more of your favorite spices.

Ingredients:

• Chicken fillet 4 pieces
• Mandarins 3 pieces
• Crushed walnuts 100 g
• Pitted prunes 7 pieces
• Salt to taste
• Spices to taste
• Ground black pepper to taste

Cooking method:

1. Remove the seeds from prunes, pour boiling water over and leave for an hour and a half, so that it is well saturated. Thoroughly peel the tangerines from the peel and films, divide into slices. prepare citrus
2. Cut the chicken fillet in half lengthwise. Put the resulting pieces overlapping on a cutting board covered with cling film and beat well, especially in the places where the pieces join. Season the meat with lightly salt and pepper.
3. Chop the walnuts with a sharp knife or grind them in a blender. Sprinkle half of the resulting nut crumbs evenly over the beaten and seasoned meat.
4. Put prunes on top of the nuts (if desired, you can chop it, or you can leave it as it is, so that then whole fruits are visible on the cut of the roll), on the prunes - tangerine slices. Sprinkle with the remaining nuts on top.
5. Gently roll the stuffed chicken fillet into a tight and even roll. Tighten the ends of the film on the sides so that it does not unfold under the influence of steam.
6. Transfer the roll to a double boiler or place it in a wide colander set over a saucepan of boiling water over moderate heat. Cover with a tight lid and cook thirty-five -
7. Remove the finished roll from the steamer or colander and cool completely. Then carefully unfold the foil and place the roll on a cutting board. Cut with a sharp knife into slices 1-1.5 cm thick.
8. Place the roll slices on a dish, slices up. Before serving, they can be reheated if desired, or they can be left chilled - in this state, the fruit becomes even tastier.

Chicken roll with dried apricots and prunes

Ingredients:

• salt - to taste prunes - 100 g
• chicken fillet - 500 g
• mayonnaise - 100 g
• butter - 75 g
• garlic - 2 cloves
• freshly ground black pepper - to taste
• egg - 2 pcs.
• dried apricots - 100 g
• kefir - 150 ml
• walnuts (peeled) - 50 g

Cooking method:

1. Cut the pre-washed chicken fillet lengthwise, but not completely. Open the fillet like a book. Wrap the meat in food wrap, so it will be much more convenient for us to beat off with a hammer and not damage the integrity of the fillet.
2. Salt the beaten meat and sprinkle with freshly ground pepper according to your taste. Transfer to a suitable container, pour in kefir, squeeze the garlic through a press, mix and set to marinate.
3. The marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave it for 6-8 hours. I was in no hurry and left the meat in the refrigerator overnight. The rolls turned out to be tender and juicy.
4. Pour dried apricots and prunes into a deep bowl and cover with boiling water, set aside to swell for 15-20 minutes. Drain the water, put the fruits on napkins, dry a little.
5. Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
6. Toast two thin omelets. For one omelet, combine one egg with one tablespoon of mayonnaise in a deep bowl until smooth, add salt and pour into a lightly oiled hot skillet.
7. Next, the most difficult process: lay the food foil on the table, put the pickled fillets overlapping on top, then put the cooled omelettes, a layer of dried apricots on top, then a layer of prunes, a layer of walnuts, the last - a layer of butter.
8. Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
9. Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
10. After the time has elapsed, remove the baking sheet with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and again send to the oven for 10 minutes.
11. Cool the roll, cut into portions, put on a dish and serve.

Chicken rolls with prunes

Ingredients:

• Chicken fillet - 1 pc.
• Garlic - 2 cloves
• Prunes - 100 g
• Dried basil - 1 tsp
• Salt - 0.5 tsp or to taste
• Ground black pepper - a pinch

Cooking method:

1. Wash the prunes and pat dry with a paper towel. Remove the pit, if present, and cut into small pieces.
2. Peel the garlic, rinse and chop finely.
3. Rinse the chicken fillet and pat dry well with a paper towel. Cut it lengthwise, like into chops, so that you get thin slices about 7-10 mm thick. Beat each bite on both sides with a hammer on the side with cloves
4. Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can add any spices if you wish.
5. Spread chopped prunes with garlic on the meat
6. Roll the fillets into rolls. For safety net, you can fix them with a thread, spirally tying the meat
7. Put the rolls on a baking sheet, which is pre-greased with vegetable oil and put in a preheated oven to 180 degrees for 25-30 minutes. Chicken meat cooks very quickly, so do not overcook it or it will dry out.
8. Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dish, or chill it and make a sausage cut.

Chicken roll with prunes and nuts

Chicken roll - we cook it as an alternative to its own purchased options, but richer, as "for ourselves", and of course for the holiday, to serve it in a beautiful cut and enjoy well-deserved praise.

Chicken rolls are prepared in very different ways. They are prepared from a whole chicken carcass, freeing it from the bone skeleton, from an array of pulp folded from layers of chicken fillet (breasts), sometimes from minced chicken, molding it in a layer on cling film or decomposed chicken skin.

Ingredients:

• chicken - 1 carcass
• prunes - 10-12 pieces
• walnuts - 5-6 pcs.
• salt, ground black pepper
• carrots, onions, parsley root or stalks - for cooking a roll
• mayonnaise or butter - a little, for coating the roll

Cooking method:

1. We move the files apart with our hands to the sides, and immediately we can clearly see the bone frame of the chicken, which we will carefully remove, trying not to damage the skin. Read more:
2. The skin is especially tightly attached to the bones by tendons from the back and in the tail area - here you have to work with a sharp knife, directing it with an inclination towards the bone (away from the skin) so as not to cut through the skin.
3. If one or two small cuts happen, it's not scary, more on that below. In other places, the skin with layers of pulp attached to it is easily removed.
4. Where it works out - separate the pulp from the ridge with your hands, where it does not go - cut the tendons with a knife. Do not be afraid - it is actually not very difficult to “strip” a chicken, and it will not tear, even if you turn it inside out, as long as it is convenient for you to remove bones.
5. Wings and legs are attached to the chicken skeleton at the joints, which, when you get to them, also need to be freed from the bones.
6. We cut off the extreme phalanx of the wings, cut the skin around the bone on the legs below, and break the wings and legs themselves (as when we tear off the leg of a fried chicken), turn it inside the carcass, cut the pulp on them to the bone on one side and release the bone.
7. In the neck area, we cut out or pull out the thymus bone and other bones, which we feel in the pulp. We save the skin of the neck, it will come in handy for wrapping the end of the roll. One way or another, you will cope with these, do not worry, and all the gaps that have arisen along the way, we will "patch" by putting pieces of fillet pulp on them.
8. On a tray or dish, put the unfolded and bone-free chicken skin down, straighten the flesh, look at the state of the layer and the even distribution of meat on the skin.
9. Those places where there is almost no pulp, and skin cuts, if they happen, are covered with pieces of nearby meat fibers or fillet layers, which we cut off from their thickened parts. As a result, the layer of pulp becomes almost uniform in thickness.
10. For even greater uniformity and consistency of the pulp, slightly beat it off, especially in areas where the pulp is thicker and where layers of pulp that are not attached to the skin are added, as well as the darker and harder pulp of the legs.
11. If it works out - the pulp from the sides and from that edge of the layer, which, when the roll is rolled up, will be on top, beat off thinner. To avoid splashes, cover our layer on top with a piece of cling film.
12. After beating off the film, remove it, throw it away. Salt the pulp, pepper to taste.
13. Further - it is quite easy. We wash the prunes without pits and place them in a "path" along the longer side of the layer closer to the edge from which you plan to start rolling the roll - so that the filling is in the center. Add chopped nuts next to the prune path, if desired.
14. Roll up the roll tightly. We turn the ends of the layer inward, as when molding pancakes or cabbage rolls. The seam on the roll can be secured with toothpicks for reliability, or simply unfold the roll with the seam down.
15. We put the roll in a bag or baking sleeve and decide whether we will cook or bake it. If you bake, grease the surface of the roll with mayonnaise, or sour cream mixed with mustard, or mustard with honey, or just fat - so that a beautiful crispy crust forms on the roll.
16. Place the roll in a bag in a gosper (its shape is better :-)) or other cooking utensils, fill it with hot water so that the roll is completely covered with it, cover it with a lid, and over medium heat
17. At the end of cooking, taking out the bag, we see that a concentrated broth has formed in it from our own juices of chicken pulp, in which a roll that has compacted to the correct consistency lies and boiled vegetables and herbs float, giving their aromas to our roll.
18. The roll can be allowed to cool in the bag, or the bag can be carefully cut open, the broth can be drained (it can be used to make soup or sauce), the roll can be transferred to a dish and allowed to cool completely.
19. Coat the cooled roll with mayonnaise (you can use butter, honey with mustard or another composition suitable for chicken, to which nuts will stick) and sprinkle with toasted ground nuts for beauty.
20. The roll is beautiful, tasty, juicy, well cut. It will be nice to see and eat him at the festive table.
21. In fact, you can cook the roll in the traditional way - in water, trying not to boil it too much and not to lose its taste.
22. We select such dishes so that you don't have to pour too much water into it to cook the roll. With this method of cooking, vegetables and herbs should also be added, and so that the roll does not turn around, it is practiced to tie it with gauze.
23. In addition to prunes, after appropriate preparation, mushrooms, cheese, eggs, bell peppers, carrots, other vegetables, olives, olives, herbs, spinach, smoked meats, etc., can be used as a filling for chicken rolls, their combinations or minced meat with them. participation.
24. You can simply roll up the roll without filling ingredients, generously sprinkling it with bright spices.
25. You can completely cover the broken layer of chicken pulp with liver or other minced meat of a pate consistency - the minced meat will be visible on the cut of the roll in a spiral. Try different options - it's interesting and delicious.

Surely you have tried rolls of chicken delicacies at various banquets. But it is quite possible to cook such rolls at home. And it is not necessary to wait for some special occasion - first, prepare them for your family for lunch on a weekend, and then, you see, the recipe will come in handy for the holidays!

Small rolls can be made from chicken breasts or chicken fillets, or you can form one large roll by combining several plates of well-beaten meat into one canvas - here as you like.

The filling in chicken rolls is very diverse, but I want to suggest you cook it with prunes. This dish turns out to be delicious and very aromatic.

So, with prunes: a recipe

We take ready-made chicken fillet (or chicken breasts) - 600 grams, prunes (pitted) - about 150 grams, cheese - 50 grams, chopped walnuts - 2 tablespoons, 2 cloves of garlic, mayonnaise, salt, black pepper. You can use a mixture of chicken spices. Many housewives add gelatin to the rolls to get jelly in layers, but you can do without it.

Chicken breasts are considered dietary meat, but if you do not scrupulously count the calories, you can cook your own rolls from the legs, you just have to tinker with the removal of bones and tendons - otherwise, everything is the same, it will even be juicier.

Cooking process

Rinse the fillet, lightly dry with a napkin or paper towel, carefully cut into plates about 1-1.5 cm thick and, covering with a film, beat off on both sides (like on chops).

Sprinkle the broken pieces of chicken meat with a mixture of dry herbs for chicken, pepper, salt, coat with mayonnaise and let it sit for 15-20 minutes so that the meat is slightly marinated.

If you want to get one large roll, then lay out all the pieces of fillet at once, placing them slightly overlapping one another so that there are no gaps, and if necessary, beat off the joints, until you get the same thickness of the entire canvas. If you want to form small rolls, then we will take one fillet plate and work with each separately.

For the filling, cut the washed and slightly swollen prunes into several pieces, depending on their size, but not finely, and place on the chicken fillet, placing the filling closer to one end of the meat plate. Sprinkle with chopped walnuts and grated cheese and finely chopped garlic. You can mix the filling in one bowl at once, or you can stack it in layers.

We wrap everything in a roll (or in small rolls), bend the edges inward so that the roll is closed on all sides and wrap it with threads so that it does not turn around during cooking. Some housewives do not wrap at all, but if they put a lot of fillings, then it is better to grab it with a thread for reliability.

On top, the chicken roll with prunes should be smeared with mayonnaise again, sprinkled with a mixture of the remaining herbs and, wrapped in foil sprinkled with oil, put on a baking sheet or in a heat-resistant dish for further baking in the oven. If you do not want to wrap each roll in foil separately, then simply put all the products in the form and cover the entire form with foil.

Chicken roll with prunes is cooked at a temperature of 200 degrees for about half an hour. And in order to get more ruddy rolls, after removing the foil, you need to let them brown for about 5 minutes in the open in the oven, it is not worth it any longer - you can dry it out.

After removing the roll from the oven, let it cool down properly and free it from the fastening threads. Cut into 1/2-inch washer portions, place on a dish decorated with fresh herbs and serve.

You can also make a meatloaf with prunes in the same way. For a roll, it is better to take veal or pork, but coat it not in mayonnaise, but in sour cream mixed with mustard and salt. The meatloaf will take a little longer to cook than the chicken one, but it is also very tasty and original (the main thing is not to dry it in the oven with the foil open).

Chicken roll with prunes can be served both hot and cold.

Enjoy your meal!

Chicken rolls with prunes are an original and elegant appetizer that will always decorate and diversify any table. Such an exquisite dish will delight your loved ones, and the spicy sweetish filling will not leave anyone indifferent.

Chicken fillet rolls with prunes

Ingredients:

• chicken breast fillet - 4 pcs.;
• - 5 pieces.;
• feta cheese - 60 g;
• onion - 1 pc.;
• vegetable oil;
• spices.

Preparation

How to make chicken rolls with prunes? Process the onion, chop finely and sauté in oil, salting to taste, until golden brown. Scald the prunes with boiling water, grind, and knead the cheese with a fork and mix everything with an onion. We wash the meat, dry it, cut each piece into 3 parts and rub with spices. We spread a little filling on each layer, roll it up with rolls and fix it with toothpicks. Now we put the blanks in a mold and bake chicken rolls with prunes in the oven until a crust appears.

Chicken rolls with prunes and nuts

Ingredients:

• chicken breast - 1 pc.;
• prunes - 15 pcs.;
• walnuts - 8 pcs.;
• - 4 tbsp. spoons;
• garlic - 4 cloves;
• low-fat sour cream - 3 tbsp. spoons;
• spices;
• vegetable oil;
• dried basil to taste.

Preparation

We wash the chicken breast, dry it with napkins and cut into slices. Then add some salt to each piece of meat, pepper, sprinkle with seasonings and put in the refrigerator for half an hour. This time we prepare the prunes: wash it and fill it with boiling water. We leave the dried fruits for 20 minutes so that they are thoroughly steamed. Peel and chop the walnuts with a knife, and rinse the fresh parsley, shake and chop. Peel the garlic, put it in a blender, add all the ingredients prepared earlier and beat everything at medium speed. Cut the steamed prunes into pieces and mix with the chopped mixture. Add a little mayonnaise and mix everything well. Put the filling on the chicken fillet, roll it up and coat with sour cream and mayonnaise on top. We fix the edges with toothpicks and put the blanks on a baking sheet. Cooking the dish for about 25 minutes in a preheated oven.

Chicken rolls with prunes and cheese

Ingredients:

• chicken breast - 300 g;
• hard cheese - 100 g;
• prunes - 50 g;
• peeled walnuts - 50 g;
• spices;
• vegetable oil.

Preparation

We process the chicken breast and cut it into fillets. Then we cut the meat lengthwise and slightly beat it off, having previously covered it with cling film on top. Sprinkle the resulting chops with spices and leave to marinate. Rub the cheese on a coarse grater, chop the prunes finely with a knife, and chop the walnuts in a blender. Mix all the ingredients for the filling in a bowl. Put the prepared mixture on the chicken blanks, roll it up and fry in a skillet with butter.

Chicken rolls with prunes and dried apricots

Ingredients:

Preparation

Soak dried apricots and prunes in a little hot water and leave to soak for 15 minutes. Then we drain the liquid, dry the dried fruits and cut them into halves. Cut the fillet lengthwise, cover with foil and beat off with a hammer. Next, season the meat with spices to taste and sprinkle with gelatin evenly. Now put a little filling on the chicken slices, roll it up and secure the edges with a toothpick. Wrap each piece in foil, put it on a baking sheet and bake in a preheated oven for 40 minutes.

Chicken meat can be used to make a variety of delicious treats that will brighten up your daily menu. Poultry can be baked with vegetables, added to salads, various soups and other delicious treats.

Chicken roll with prunes is especially delicious and aromatic. This dish is prepared purely from the pulp, it is abundantly flavored with spices, various spices.

Fillets can be pre-marinated to add juiciness and softness. If you still do not know how to make chicken rolls with prunes, then you should definitely consider several recipes for preparing this dish.

Oven Chicken Roll with Prunes Recipe

Let's start cooking:

1. First of all, we prepare the meat, wash it, cut off the skin and remove the bone. Only the pulp should remain;
2. We wash the prunes and soak in hot water;
3. The flesh of chicken meat should be beaten off on both sides;
4. Cut the chicken fillet into two parts and sprinkle with salt;
5. Additionally, you can sprinkle the meat with a mixture of spices;
6. Peel the garlic cloves and squeeze them through a press;
7. We spread the garlic on the meat and rub the entire surface with it;
8. Cut the soaked prunes into small pieces and put them on the surface of the meat;
9. Then the fillet must be twisted in the form of a roll and fastened with a toothpick or skewers;
10. Preparing the sauce. Put the sour cream in a cup, add one egg and stir well;
11. Grease chicken rolls with the finished sauce from all sides;
12. We heat the oven to 180 degrees and send a baking sheet with rolls there;
13. Cook for 30-40 minutes;
14. The result is tender, juicy rolls.

Chicken roll with plums and walnuts

Cooking components:

• one chicken breast;
• 15 prunes;
• 6-8 pieces of walnuts;
• 3-4 garlic teeth;
• 100 grams of mayonnaise;
• 80 grams of sour cream;
• a mixture of spices for chicken meat;
• a little ground black pepper;
• a couple of pinches of table salt;
• fresh parsley greens - 4-5 branches;
• vegetable oil.

The cooking period is 75 minutes.

Caloric content - 159 kcal.

Let's start cooking:

1. Chicken breast must be washed well, skinned and bone removed;
   
2. Cut the pulp lengthwise into several pieces in the form of plates, about 3-4 pieces;
   
3. Chicken meat plates need to be salted, grated with spices. We put it in the refrigerator for half an hour;
   
4. Rinse the prunes. Fill with hot water and leave to infuse for 15-20 minutes to steam;
5. Peel the walnuts and grind them into small pieces;
6. We wash the parsley greens, shake and cut into several parts;
7. Peel the garlic teeth;
8. We put all the ingredients in a blender container and grind;
9. Cut the steamed prunes into small pieces;
10. Next, put a mixture of garlic, nuts, herbs in a container, add prunes. Mix all the components;
11. Add two large spoons of mayonnaise and stir all the ingredients. The result should be a homogeneous mixture;
12. Put mayonnaise and sour cream in a cup, mix all the ingredients;
13. Grease the fillet with a mixture of prunes, nuts, herbs, garlic;
    
14. Gently roll up the fillet in the form of a roll, fix it with a skewer or a toothpick;
15. Sprinkle the surface of the baking sheet with vegetable oil;
16. Lubricate the rolls with a mixture of sour cream and mayonnaise;
    
17. We spread the rolls on a baking sheet with the seam down;
18. We heat the oven to 180 degrees, place the baking sheet and leave for 25 minutes;
19. We serve hot rolls.
    

Stuffed mini chicken breast rolls

Cooking components:

• breast - 1 piece;
• ½ cup pitted prunes
• a piece of cheese per 100 grams;
• mayonnaise - 4-5 large spoons;
• table salt to your taste;
• ground black pepper;
• vegetable oil.

Cooking period - 2 hours for marinating, 40 minutes for heat treatment.

Calorie content - 157 kcal.

Cooking process:

1. Rinse the prunes. Next, you need to soak it in hot water for 25-30 minutes;
2. We wash the chicken breast, remove the skin, remove the bone;
3. Cut the pulp into 5-6 plates;
4. We spread cling film on the surface of each piece, beat off each piece from all sides;
5. Each piece needs to be salted, pepper and greased with mayonnaise. Leave to marinate for two hours;
6. After that, the prunes need to be cut into small pieces;
7. A slice of cheese must be grated in the form of large shavings;
8. On the surface of each plate you need to lay out prunes and cheese, put as much as you wish;
9. We twist the plates with the filling in the form of rolls and fasten them with skewers;
10. Pour vegetable oil into the pan and heat;
11. We spread the rolls on hot oil on the heated oil, fry on all sides for 7-10;
12. We spread the ready-made chicken rolls with filling on a plate.

Chicken fillet rolls with dried fruits

Ingredients for cooking:

• 4 chicken breasts;
• a glass of sour cream;
• 2 large spoons of cream;
• 100 grams of walnuts;
• a slice of hard cheese;
• spices for chicken meat to your taste;
• salt;
• a handful of prunes;
• dried apricots - ½ cup.

The cooking period is 1 hour 15 minutes.

Caloric content - 158 kcal.

Cooking option:

1. We wash the chicken breasts, cut off the skin, cut out the bone;
2. Cut the pulp from each breast into two fillets - one should be large, the other slightly smaller;
3. We beat off the meat from all sides, it should have a thickness of about 1 little finger;
4. Sprinkle with salt and season with chicken spices;
5. Next, we start preparing the filling. We peel walnuts, prunes and dried apricots should be poured in hot water for 15-20 minutes;
6. Rub the cheese into large shavings;
7. Put the walnuts in a blender container and grind;
8. Cut prunes and dried apricots into medium pieces;
9. Put pieces of dried fruit, chopped nuts and grated cheese in a cup. Mix all the components;
10. Put a smaller fillet on a large piece;
11. Put a small amount of filling in the center;
12. We roll up in the form of a roll, no need to stab;
13. In the same way, we form 4 rolls;
14. Put foil in a baking dish, spread 4 rolls on its surface;
15. Fill with sour cream and cream, sprinkle with grated cheese;
16. We heat the oven to 180 degrees, place the mold in the oven;
17. We bake the rolls for 40 minutes.

• it is advisable to pre-marinate the meat in spices and lemon juice. From this it will turn out to be softer and juicier;
• prunes should be used without pits, which are pre-soaked in hot water for 15-20 minutes;
• before baking, it is better to pour the rolls with sour cream or cream with an egg, you can sprinkle with grated cheese.

Chicken rolls with prunes are very tasty and satisfying. This treat goes well with vegetables and various side dishes. And the preparation of chicken rolls is very easy, it will be within the power of even novice housewives.