Contacts
the main/ Breakfasts

Roll of chicken legs with prunes. Chicken roll with prunes

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: peppers, 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, as 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, then remove them. Cut into small strips.
  4. Cut the walnuts into pieces the size of a small pea or very little crumble 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 did not 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, thanks 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 make the layer as rectangular as possible, 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 for 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 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 you wish, 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 fruit 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 omelets, a layer of dried apricots on top, then a layer of prunes, a layer of walnuts, the last one - 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. If you wish, you can also add any spices.
  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 heated 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 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 - “stripping” a chicken is actually not very difficult, and it does 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 uniformity of the 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 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 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 folded, 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 lay 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 there is a roll that has compacted to the correct consistency 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 with a spiral. Try different options - it's interesting and delicious.

Here is a recipe for chicken fillet roll with prunes. Such a dish looks great on a festive table and invariably delights everyone who has tried it. The most delicate chicken meat with a light aroma of spices and a juicy filling of prunes will not leave indifferent either you or your guests. Such an appetizer is prepared very simply and quickly, and is eaten instantly!

Ingredients

  • Chicken breast - 2 pcs. (600 g);
  • Prunes - 50-70 g;
  • A mixture of dry herbs - 0.5 tsp;
  • Salt - 0.5 tsp;
  • Mayonnaise - 1 tbsp. l.

How to make chicken roll with prunes

To prepare a roll, take two large breasts, wash them thoroughly and remove all films.


Place cling film on the work surface and lay the meat on it. If your breasts are not joined together, then place them overlapping, one on top of the other.


Use a hammer to beat off the chicken breast on both sides to form an even layer. It is advisable to do this after covering it with a bag or cling film so that the pieces of meat do not stick to the instrument. If after beating you notice that too thin parts have formed on the breast, cut a piece from a denser place and cover the problem area with it.


Sprinkle the breast with spicy dry herbs and salt. You can use whatever spices you like. Without seasoning, the roll will taste fresh.

Brush the chicken breast with mayonnaise, all over it. If you want a hint of piquancy in the roll, add chopped clove of garlic to the sauce.


Soak prunes in warm water for 15 minutes. Gently squeeze out excess moisture from it and spread it on the chicken breast in a loose order.


Cut open the baking bag and open it on the table. Roll the prune chicken breast tightly into a roll. Place it on the edge of a baking bag.


Twist the chicken roll tightly with a bag and tie it with tight thread on top.


Pack the resulting blank well in foil so that there are no gaps. Transfer the roll to a small deco, or a small baking sheet with sides and send it to an oven preheated to 190 ° for 30 minutes. Then take it out and, without removing the foil, leave for 1 hour to cool, then place it in the refrigerator for several hours. The longer the roll will stand, the tastier it will be. Therefore, if possible, leave it in the refrigerator overnight. During this time, the roll will be well saturated and take its shape.


Chicken roll with prunes in the oven is completely ready! Before serving, remove the foil and bag from it and cut it into portions with a sharp knife.


Arrange the pieces of the roll on a pretty platter and garnish with sprigs of parsley, dill or lettuce. This meat appetizer goes well with tomato sauces, mustard, horseradish and berry gravies. Bon appetit to you and your guests!


Cooking tips:
  • Prunes go well with walnuts. If desired, add them to this roll, after crushing them into small nucleoli. Chicken rolls with walnuts and prunes are perfect for New Year's or any other holiday.
  • The filling of prunes can be easily replaced. Fried mushrooms are a great alternative. You can also use cheese, dried apricots, a variety of vegetables, and more. It all depends on your preferences and imagination.
  • Instead of one big snack, you can make many small, filled chicken rolls. To do this, cut the breast into small pieces and beat them off with a hammer. The rest of the cooking process remains the same.

Chicken with prunes - a dish with a taste contrast. It is good to start such a meal not for the next family date, but just like that, at random. Can you imagine the curiosity of the family - why is mom so different? The aromas are unearthly, the crust is ruddy, and if the recipe also provides for garlic ...

Chicken rolls with prunes - general cooking principles

Snow-white meat of chicken fillet is the most suitable part of a chicken carcass for making rolls.

Before use, the chicken must be washed under water and dried well with a disposable towel. If the fillets are on cartilage or bone, they are carefully removed with a knife. Films with chicken fat residues should also be cut off. The processed meat is left in one piece or cut into longitudinal plates. To make the products easily curl up, the chicken is beaten off, after which it is seasoned with spices and slightly salted.

Before use, prunes must be scalded with boiling water and soaked in water until noticeable softening. Then it is lightly squeezed out and crushed according to the recipe.

Along with prunes, other products are often added to the filling of rolls that go well with the main ingredients. These can be fried mushrooms, hard and pickled cheeses, or nuts.

Chicken rolls with prunes are stewed on the stove or baked in the oven under a specially prepared sauce, in a dough or well greased on their surface with mayonnaise. Usually, the products are pre-fried until golden brown in vegetable oil in a pan. Sometimes, before frying, semi-finished products are breaded in coarsely ground white breadcrumbs.

The dish is served both hot and cold, cut into thin transverse pieces. It can be used as a stand-alone snack or served with a side dish of mashed potatoes or pasta.

Chicken rolls with prunes in puff pastry

Ingredients:

A pound of fresh or chilled boneless breast;

500 gr. puff frozen dough;

A pound of brisket;

100 g prunes;

Fresh garden dill;

Lean oil, better refined;

One egg.

Cooking method:

1. Wash the chicken breast, wipe the fillets dry with a towel and cut into thin longitudinal plates. Beat a little through a bag or a layer of cling film and rub on both sides with ground pepper and salt.

2. Soak the prunes for 20 minutes, dipping in hot water, discard the berries in a colander, dry.

3. Remove the puff pastry from the packaging to thaw well.

4. Cut the brisket into thin longitudinal slices and beat off as well as the chicken.

5. Rinse fresh dill well with cold water and dry the sprigs of herbs, spread on a towel. Finely chop part of the dill, and leave part for serving.

6. Put prunes on one edge of the chicken fillet plates, sprinkle with herbs and roll into small rolls.

7. Wrap each piece of brisket and lightly fry on all sides in vegetable oil. Place the toasted rolls on a paper towel to remove excess grease.

8. Roll out the well-thawed dough into a thin layer and cut into squares. Make a cut in the middle of each and wrap the fried pieces in them so that the cuts are on top.

9. Put the products on a baking sheet with cuts upward, grease their surface with a well-beaten egg and bake in a hot oven, with the thermostat set at 200 degrees, for half an hour.

10. Gently place the finished chicken rolls on a dish lined with salad leaves and garnish with sprigs of fresh dill.

Baked chicken rolls with prunes and "Feta"

Ingredients:

Four medium-sized chicken fillets;

Five large pitted prunes;

60 gr. Feta cheese;

Large onion;

Vegetable oil, frozen, for frying;

Spices to taste.

Cooking method:

1. Chop the onion small and fry the slices in vegetable oil until tender golden brown, cool. Be sure to lightly salt the onion fry during cooking.

2. Pour over the prunes with boiling water. If the berries are too dry, soak them in warm water, then dry well and chop.

3. Gently mash the cheese with a fork and mix it with the fried onions and prunes.

4. Rinse the selected meat in cold water, pat dry with a paper towel. Cut each piece lengthwise into three equal-thickness pieces, beat them off and rub with spices.

5. Put some of the prepared filling on the edge of each broken piece and roll the blanks tight enough into compact rolls. Be sure to seal the edges with a toothpick to prevent the filling from falling out.

6. Transfer the prepared semi-finished products to a greased roasting pan and bake at 180 degrees until a dense golden crust forms.

The simplest homemade recipe for chicken rolls with prunes in the oven under mayonnaise

Ingredients:

A kilogram of chilled chicken breasts;

300 gr. prunes;

Seasonings;

Mayonnaise 72% fat.

Cooking method:

1. Fill the prunes with warm water for 10-12 minutes, then squeeze out and dry well.

2. Place the chicken fillet washed with cold water in a bag and beat to a thickness of 0.8 cm, giving the shape of a rectangle.

3. Sprinkle each piece lightly with spices mixed with salt and place on the narrower edge of the meat layers of prunes, about five berries. Gently wrap the blanks, starting from the filling side, into tight rolls and place in a greased roasting pan. It is not necessary to fasten the edges of the semi-finished products.

5. Apply a thin layer of the prepared garlic mixture on top of the pieces laid out on a baking sheet. Place the items in an oven with a temperature of about 180 degrees for half an hour.

Stewed chicken rolls with prunes and mushrooms with sour cream sauce

Ingredients:

Six large chicken fillets;

50 gr. "Dutch" or "Russian" cheese;

400 ml low fat sour cream;

Pitted prunes - 150 gr.;

100 g fresh champignons;

Fresh dill, ground pepper.

Cooking method:

1. Prepare the mushrooms. Peel the remnants of the earth from their legs, remove the skin from the caps and cut the mushrooms into medium-sized slices. Transfer to a dry skillet and place over low heat.

2. When the released moisture has completely evaporated, add one and a half tablespoons of oil to the pan and continue cooking, stirring occasionally, until the pieces are lightly browned. Turn off heat and cool.

3. Rub hard cheese into the finest shavings. The cheese crumb should be short and thin. Soak prunes in warm water for about 10 minutes, then dry and cut into thin strips.

4. Cutting the fillet, separate a small part from the piece, it will not be useful. Beat the remaining large pieces of chicken thinly through the bag and lightly sprinkle them on top with a mixture of pepper and salt.

5. On the narrower side of the broken layers of meat, closer to the edge, put some mushrooms, next to them chopped prunes and sprinkle everything with cheese crumbs. Roll up the rolls, pin the edges with short wooden skewers and place in a thick-walled saucepan.

6. Pour in sour cream and put on high heat. When the contents of the saucepan begin to boil, add chopped garlic and finely chopped dill to the sauce for piquancy. Reduce heat to medium and simmer for forty minutes.

Chicken rolls with prunes in the oven with sour cream

Ingredients:

600 gr. large chicken breast without bone or fillet;

Half a glass of 20% sour cream;

100 ml of oil, lean;

200 gr. pitted prunes;

100 g cheese crumbs;

One egg;

Coarsely ground white crackers;

Sesame seeds.

Cooking method:

1. On a cutting board, spread cling film in one layer, place washed, well-dried chicken fillets, and cover with another layer of plastic on top. Use a culinary hammer to beat the pieces of meat to a thickness of 0.7 cm, giving them a rectangular shape.

2. Soak prunes well, rinse thoroughly several times, dry and cut into halves.

3. Sprinkle the beaten pieces of chicken fillet with finely grated cheese and place the prune halves in a strip in the center. After that, wrap the filling in the meat, shape the neat products in the form of rolls.

4. Dip each prepared semi-finished product in a beaten egg and roll well in a mixture of bread crumbs and sesame seeds.

5. In a thick-walled skillet with medium heat, heat the vegetable oil well and dip the breaded rolls into it. Lightly brown on each side, uncovered, and transfer to a deep saucepan without a handle.

6. Pour about a quarter of a glass of warm water or chicken broth to the semi-finished products. Add sour cream and put in the oven, having previously raised the temperature in it to 180 degrees. Put out the roulettes at the set temperature for at least 20 minutes.

Oven baked chicken rolls with prunes and nuts

Ingredients:

Two large chicken fillets;

A small handful of walnut kernels;

Pitted prunes - 5 pcs.;

Four tablespoons of very fat mayonnaise;

Garlic to taste;

Three tablespoons of sour cream 15% fat;

Spices, dried basil - to taste;

A small bunch of young parsley;

Frozen vegetable oil.

Cooking method:

1. Cut the chicken fillet, washed in cold water, well-dried with a towel, into thin slices along the grain, and gently beat each piece on both sides. It is best to do this by spreading cling film - the layers of meat will not break through and will not stick to the hammer.

2. Mix a little salt with the seasoning. Sprinkle or lightly rub the chicken pieces on both sides with the mixture and, carefully folding them into a bowl, put them in a cool place for half an hour.

3. Pour boiling water over the prunes for at least 20 minutes, then lightly squeeze the fruits. Finely chop the nuts with a heavy "cleaver", peel the garlic.

4. Kill the soaked garlic and chopped nuts with a blender. Cut the steamed prunes into thin strips and combine with the garlic-nut mass. Add, stirring, two tablespoons of mayonnaise.

5. Place a couple of spoons of the prepared filling on the broken pieces of chicken fillet and shape into rolls. Be sure to fasten the edges of the products with toothpicks and transfer to a baking sheet, laying with the seam down.

6. Lubricate the semi-finished products with a mixture of sour cream and mayonnaise and bake in a preheated oven.

7. At 180 degrees, cook chicken rolls with prunes for at least 25 minutes, until the top is lightly browned.

Chicken rolls with prunes - cooking tricks and tips

Be sure to beat off fillets cut into plates or taken in whole pieces. Plates are only slightly, and whole pieces are up to a thickness of no more than 0.8 cm. Rolls of beaten meat will curl up more easily and will be more tender.

To prevent the products from unfolding during cooking, carefully fasten their edges with thin short wood skewers or tightly wrap the semi-finished products with culinary thread, which be sure to cut off before serving.

If you bake products in the oven, be sure to preheat it to the desired temperature. If you put the products in a cooled oven, the dish will most likely come out dry.

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 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, using 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.

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 calories, you can cook your own rolls from the legs, you just have to tinker with removing 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), fold 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!