Meat roll with prunes. Meat rolls with prunes and nuts

15.09.2019 Dishes for children

22.03.2018

Perhaps there is no mistress in the world who would not cook meatloaf with prunes baked in the oven. Such a dish will decorate any table with dignity. And thanks to your culinary imagination, you can create unique masterpieces, limiting yourself exclusively to your personal taste preferences.

Oven beef rolls with prunes have a special place in the culinary world. The amazing combination of meat with dried fruits has not left anyone indifferent.

Advice! Professional chefs advise choosing dried dried fruits, since smoked prunes will drown out the original taste of meat, and dried, on the contrary, will only emphasize it.

Ingredients:

chilled beef tenderloin - 1 kg;
onion - 2 pieces;
prunes - 100 g;
soy sauce - 1 tsp. spoon;
garlic head - 1 piece;
granulated sugar - 1 tsp. spoon;
salt, a mixture of ground peppers;
freshly squeezed lemon juice - 1 table. spoon;
refined olive oil - 1 table. spoon;
mustard - 1 table. spoon;
salt, ground nutmeg, pepper mixture.

Preparation:

To prepare such a fragrant and incredibly tasty roll, we need a piece of beef tenderloin without fat layers.
We will first defrost it, rinse it under running water and dry it well.
Along the contour, as shown in the figure, we need to cut a single piece into a single layer. You shouldn't have any difficulties with this.
After we work with the knife, a thick piece of beef tenderloin will turn into a layer.
Lay out the meat on a cutting board and sprinkle it with freshly squeezed lemon juice.
Let's prepare the marinade. To do this, in a convenient container, mix refined olive oil, a pinch of salt, soy sauce, granulated sugar.
Mix all ingredients vigorously until smooth.
Using a silicone brush, grease the beef tenderloin with the prepared marinade.
Peel two onions and chop them into thin half rings or quarters of rings.
Spread the chopped onion evenly on the meat bed.
Put the prunes, preferably dried, into a bowl and pour boiling water over them.
After 10 minutes, drain the water, and dry the dried fruits on a cloth towel.
Cut the prunes into strips and place them on an onion pillow.
To make the dish aromatic, sprinkle everything on top with a mixture of peppers and ground nutmeg.
Now we wrap the roll tightly. There is no need to fix it, since we will bake a roll in foil.
Wrap the beef roll tightly in aluminum foil. It is better to take several sheets of foil.
In this form, we put it in the refrigerator for 12 hours.
We send the well-marinated roll to the oven for 1-1.5 hours. The optimum temperature for baking is 190 °.
After about 40 minutes, you can open the foil and pour the juice on top of the roll so that it does not turn out to be dry.
We check its readiness with skewers. The released juice should be clear.
In the open form, it is advisable to bake the roll for another quarter of an hour until an amber crust appears.
Cool the beef roll with prunes before slicing.

Pork and prunes are perfect company!

Pork roll with prunes in the oven has probably been tried by many. Even culinary skeptics were pleasantly surprised by the divine taste of such a treat. Every housewife can cook a pork roll with prunes in the oven, and most importantly, you will spend only a little more than one hour on this.

Ingredients:

pork neck - 700 g;
mayonnaise - 2 tablespoons. spoons;
dried prunes - 100 g;
salt, a mixture of ground peppers.

Preparation:

Thoroughly rinse the thawed pork neck under running water.
Cut off excess fat, remove the film, and then dry the meat piece with napkins.
We cut a piece of pork neck so that we get a uniform layer that can be rolled up.
Rub the pork tenderloin well with salt, a mixture of ground peppers. Lubricate with mayonnaise on top.
Cut the steamed and dried prunes into cubes or strips.
Spread the dried prunes evenly over the meat.
We make a roll and tighten it with culinary twine.
Wrap the roll in aluminum foil and transfer to a ceramic refractory mold.
Be sure to pour some boiled water into the mold.
We send it to the oven for 1.5 hours. We will bake at a temperature of 200 °.

A simple recipe for making meatloaf is not difficult to find, it is important that it meets your expectations. Having prepared a minced meat roll with dried fruits and nuts, you will be pleasantly surprised by its delicious taste and unique aroma.

Ingredients:

mixed minced meat - 0.8 kg;
pasteurized cow milk - 75 ml;
bread - 1 slice;
Russian cheese - 100 g;
walnut kernels - 50 g;
dried prunes - 100 g;
chicken egg - 1 piece;
bread crumbs - 5 tablespoons. spoons;
salt;
butter.

Preparation:

Immediately turn on the oven and heat it up to 180 °.
A slice of bread, can be stale, fill in with pasteurized cow's milk and leave to soften.
Rinse and dry the prunes thoroughly.
Grind the prunes with the walnut kernels in a food processor or blender. If there are no such devices, chop these ingredients finely with a knife.
Rub Russian cheese on a fine grater.
Add cheese to the mass of nuts and prunes and mix thoroughly.
We shift the minced meat into a convenient dish. Add softened bread, raw chicken egg and salt to it.
Mix these ingredients until smooth. Season with a mixture of ground peppers.
We spread a plastic wrap on the table. We spread the minced meat on it and make a layer out of it.
Put the filling on top and wrap the roll.
Sprinkle it with breadcrumbs.
We transfer to a form covered with parchment paper.
On top we make a couple of cuts in which we put softened butter.
We will bake the roll for 40-45 minutes.

We will prepare original meat rolls with prunes, if you need to surprise and be surprised. The harmonious combination of meat and prunes will enchant lovers of gourmet food. This delicious dish is quick and easy to prepare. Intrigued? Then - forward to the heights of taste and beauty.

What else can you wrap in prune rolls

For those who want more flavor and variety, we offer alternative options.

Option 1.

Meat rolls stuffed with prunes-nuts

Salt the meat chops (0.5 kg), rub with spices and grease with butter for juiciness.
Soaked steamed prunes (200 g) are cut into strips or mashed in a meat grinder (using a blender).

Advice

Drain the dried plums so that the filling does not come out too watery.

Grind nuts (ideally walnuts) on a coffee grinder into crumbs (flour will be inappropriate here).
Mix mashed potatoes and crumbs, add a spoon or three sour cream or yogurt.
Put the resulting filling on the edge of the meat cake and fold the sausage. We fix it with a toothpick or thread (the second method is more troublesome).
Fry in hot vegetable oil on all sides over medium heat. Then put it in a glass saucepan, cover with a lid and put it in the microwave for 8 minutes. You can stew in the oven for 10 minutes until tender (at 200 degrees).

The dish turns out to be exquisite, in an oriental manner. Gourmets will love it. Especially if you make a white sour cream (yoghurt) sauce with garlic and mustard, for example. Here is the choice for the hostess. It seems that satsebeli will be in the subject. The recipe for meat rolls with prunes is simple and affordable. It takes a little time, and the result exceeds the wildest expectations. Luxurious, appetizing, beautiful, satisfying.

Option 2

Meat rolls with prunes and cheese

For the same half a kilogram of meat, take 300 g of dried plums and 150 g of hard cheese. It will come out very cheesy and appetizing.
Cut the steamed prunes into strips.
Three cheese on a grater, mix with dried fruits. Add spices for pilaf, for example. Stir and place on the chop. We turn it into a roll, fix it in a convenient way and fry in oil until golden brown. Then we bring it to readiness in the oven or microwave. Serve with herbs and appropriate sauce. Do not forget to remove the excess (fixing devices).

No side dish is needed for such an elegant dish. Maximum - light vegetable salad.

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:

Wash the chicken fillet and wipe it off with a paper towel. Cut into pieces so that you can beat off.
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.
Steam the prunes in boiling water until they become soft. If there are bones, then remove them. Cut into small strips.
Cut the walnuts into pieces the size of a small pea or very little crumble in a mortar.
Mix sour cream with mustard. Grease the chicken chops with the resulting mixture of sour cream and mustard, salt and pepper.
Spread some prunes on the edge of the chop.
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.
Gently wrap all the rolls and send them to the pan to fry in vegetable oil until golden brown.
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.
After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
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:

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.
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.
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.
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".
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.
Leave the fillet layer for 20 minutes to soak with seasonings, and during this time we will prepare the filling. Grate cheese.
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.
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.
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.
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:

Prepare the food you need.
Wash the chicken breast and cut into thin slices, like for chops.
Season the chicken fillet with salt, pepper, sprinkle with spices and set aside for 30 minutes in the refrigerator.
Wash the prunes and pour boiling water over them. Leave for 15-20 minutes to steam.
Peel the walnuts. Chop the parsley. Peel the garlic. Put it all in a blender and chop it.
Cut the steamed prunes into small pieces.
Mix prunes with chopped nuts, parsley and garlic.
Add 2 tablespoons of mayonnaise and mix well.
Mix sour cream with mayonnaise.
Put the filling on the chicken fillet.
Roll up the fillet.
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.
Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
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:

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
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.
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.
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.
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.
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 -
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.
Place the roll slices on a dish, slices up. Before serving, you can reheat them, if desired, or leave them chilled - in this state, the fruits become 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:

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.
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.
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.
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.
Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
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.
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.
Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
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.
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:

Wash the prunes and pat dry with a paper towel. Remove the pit, if present, and cut into small pieces.
Peel the garlic, rinse and chop finely.
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
Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can add any spices if you wish.
Spread chopped prunes with garlic on the meat
Roll the fillets into rolls. For security, you can fix them with a thread, spirally tying the meat
Put the rolls on a baking sheet, which is pre-greased with vegetable oil and sent to a preheated oven to 180 degrees for 25-30 minutes. Chicken meat cooks very quickly, so do not overcook it in the oven or it will dry out.
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:

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:
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.
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.
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 it is turned inside out, as long as it is convenient for you to remove bones.
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.
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.
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.
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.
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.
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.
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.
After beating off the film, remove it, throw it away. Salt the pulp, pepper to taste.
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.
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.
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.
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
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.
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.
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.
The roll is beautiful, tasty, juicy, well cut. It will be nice to see and eat him at the festive table.
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.
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.
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.
You can simply roll up the roll without filling ingredients, generously sprinkling it with bright spices.
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.

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!

Taste Info Poultry second courses / New Year's recipes

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.

Teaser network

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.

Schnitzel, and, of course, rolls. Such a cold appetizer may well replace the sausages from the store. A wide variety of products can be used as a filling: mushrooms, hard cheese, mozzarella, vegetables, dried apricots.

Last time I showed you, and today I will tell you about the recipe for chicken roll with prunes in the oven. The meat turns out to be very juicy and aromatic, with a piquant note, which is given to it by sweet prunes and spicy mustard.

To make the roll as healthy and low-calorie as possible, we will cook it in a sleeve for baking in the oven. Thanks to this, the chicken roll with prunes will be as juicy and tender as possible.

Ingredients for 1 roll:

1 chicken fillet
50 g prunes
50 g hard cheese
1 tsp mustard
salt and black pepper to taste
a few sprigs of fresh dill
0.5 tsp seasonings for chicken

How to make chicken roll with prunes:

Wash the chicken fillet, dry it with napkins from excess moisture. We clean the meat from fat and films, cut the fillet in half, without cutting the meat to the end. Let's expand it like a book.

Cover the meat with cling film and beat it thoroughly with a culinary hammer, so that the roll is easier to roll and the meat is juicier.

Salt the meat to taste, season with black pepper and chicken spices to make the chicken roll with prunes in the oven aromatic and moderately spicy.

Lubricate the chicken fillet not big amount hot mustard.

Grind a piece of hard cheese on a coarse grater. Spread the grated hard cheese evenly over the entire surface of the chicken fillet.

Wash the prunes and add boiling water for 10 minutes. Then dry the dried fruits with paper napkins and place them on one end of the chicken fillet.

Let's fold our blank into a tight roll, if necessary, you can fix the roll with wooden skewers. Lubricate the roll with vegetable oil on top so that an appetizing golden crust forms on it.

Gently wrap the chicken roll in a roasting sleeve. We will tie it on both sides. We will make several punctures in the sleeve so that steam escapes through them.

Transfer the roll to a heat-resistant baking dish (you can put some water on the bottom of the dish). We will send the blank into an oven preheated to 180 degrees, we will bake a chicken fillet roll with prunes for 35-45 minutes until fully cooked.