Chicken with prunes - a dish in taste contrast. It’s good to start such a meal not by the next family date, but just like that, at random. Imagine the curiosity of home - why is this mom so divided? The aromas are unearthly, the crust is rosy, and if the recipe also provides garlic ...
Chicken rolls with prunes - general principles of cooking
• Snow-white meat of chicken - the most suitable part of chicken carcass for making rolls.
• Before use, chicken must be washed under water and dried well with a disposable towel. If the fillet is on the cartilage or bone, they are carefully separated with a knife. Films with chicken fat should also be cut. The processed meat is left in a whole piece or cut into longitudinal plates. To easily fold, the chicken is beaten, then seasoned with spices and slightly salted.
• Before use, prunes must be scalded with boiling water and soaked in water until noticeably softened. Then slightly squeeze and grind according to the recipe.
• Together with prunes, other products are often added to the roll filling, combining well with the main ingredients. It can be fried mushrooms, hard and pickled cheeses or nuts.
• Chicken rolls with prunes are stewed on a stove or baked in the oven with specially prepared sauce, in dough or well lubricated with mayonnaise. Typically, the products are pre-fried until golden brown in vegetable oil in a pan. Sometimes before frying, semi-finished products are breaded in coarse white breadcrumbs.
• Serve the dish both hot and cold, cut into thin transverse slices. It can be an independent 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 gr. prunes
• fresh garden dill;
• vegetable oil, better refined;
• one egg.
Cooking method:
1. Wash the chicken breast, dry with a towel and cut the fillet with thin longitudinal plates. Through a bag or layer of cling film, beat off slightly and grate with pepper and salt on both sides.
2. Soak the prunes for 20 minutes, dropping in hot water, discard the berries in a colander, dry.
3. Put the puff pastry out of the package so that it thaws well.
4. Cut the brisket into thin longitudinal slices and, like the chicken, beat off.
5. Rinse the fresh dill well with cold water and dry the branches of greenery, spreading it on a towel. Finely chop a part of dill, and leave a part for serving.
6. On one edge of the chicken fillet plates lay the prunes, sprinkle the berries with herbs and roll in the form of small rolls.
7. Wrap each billet in the brisket and lightly fry on all sides in vegetable oil. Spread the fried rolls on a paper towel to remove excess fat.
8. Roll out the thawed dough into a thin layer and cut into squares. In the middle of each, make a cut and wrap the fried blanks in them so that the cuts are on top.
9. Put the products on the baking sheet upwards with cuts, grease their surface with a well-beaten egg and put them in a hot oven, with a temperature regulator set at 200 degrees, for half an hour.
10. Carefully lay 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 out, for frying;
• spices to taste.
Cooking method:
1. Lightly chop the onion and fry the slices in vegetable oil until a soft golden color, cool. Be sure to slightly salt the onion roast during cooking.
2. Drain prunes with boiling water. If the berries are too dry, soak them in warm water, then dry and chop well.
3. Gently mash the cheese with a fork and mix it with 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 parts in thickness, beat them off and grate with spices.
5. On the edge of each broken piece, lay out a little cooked filling and fold the blanks tight enough into compact rolls. Be sure to fasten the edges with a toothpick so that the filling does not fall out.
6. Transfer cooked semi-finished products to a greased frypot and bake at 180 degrees until a dense golden crust is formed.
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;
• garlic;
• mayonnaise 72% fat.
Cooking method:
1. Pour the prunes with warm water for 10-12 minutes, then squeeze slightly and dry well.
2. Place the chicken fillet washed with cold water in a bag and beat it to a thickness of 0.8 cm, giving the shape of a rectangle.
3. Sprinkle each piece lightly with spices mixed with salt and lay prunes, about five berries, on the narrower edge of the meat layers. Carefully wrap, starting from the side of the filling of the workpiece in tight rolls and put in a greased fryer. The edges of the semi-finished products are optional.
4. Mix mayonnaise with garlic grated on a fine grater.
5. On top of the blanks spread out on the baking sheet, apply the cooked garlic mixture in a thin layer. Place the products in an oven with a temperature of about 180 degrees for half an hour.
Braised chicken rolls with prunes and mushrooms in a sour cream sauce
Ingredients:
• six large chicken fillets;
• 50 gr. "Dutch" or "Russian" cheese;
• 400 ml of low fat sour cream;
• pitted prunes - 150 g .;
• 100 gr. fresh champignons;
• garlic;
• fresh dill, ground pepper.
Cooking method:
1. Prepare the mushrooms. Peel the remains of the earth from their legs, remove the skin from the hats and cut the mushrooms into small slices. Transfer to a dry frying pan and place on a small fire.
2. When the moisture that has evaporated is completely evaporated, add one and a half tablespoons of oil to the pan and continue cooking, stirring until the slices are browned. Turn off the heat and cool.
3. Rub hard cheese into the smallest shavings. The cheese crumbs should be short and thin. Soak the prunes in warm water for about 10 minutes, then dry and cut into thin strips.
4. When cutting the fillet, separate the small part from the piece, it will not come in handy. The remaining large pieces of chicken are gently beat off through the bag and lightly sprinkle their top with a mixture of pepper and salt.
5. On the narrower side of the beaten layers of meat, closer to the edge, put some mushrooms, next to them chopped prunes and sprinkle all with cheese crumbs. Fold the rolls, slice their edges with short wooden skewers and put the products in a thick-walled pan.
6. Pour with sour cream and put on a strong fire. When the contents of the pan begin to boil, add chopped garlic and chopped dill to the sauce for piquancy. Reduce heat to medium and simmer for forty minutes.
Oven Chicken Rolls with Prunes and Sour Cream
Ingredients:
• 600 gr. chicken breast without bone or filet;
• half a glass of 20% sour cream;
• 100 ml of oil, lean;
• 200 gr. pitted prunes;
• 100 gr. cheese crumbs;
• one egg;
• coarse white crackers;
• sesame seeds.
Cooking method:
1. On a cutting board, spread the cling film in one layer, lay out the washed, well-dried pieces of chicken, and cover with another layer of film on top. With a culinary hammer, beat off the pieces of meat to a thickness of 0.7 cm, giving them a rectangular shape.
2. Soak the prunes well, rinse thoroughly several times, dry and cut into halves.
3. Sprinkle the chopped pieces of chicken fillet with grated cheese on a fine grater and put a half in the center of the prune in a strip on their center. After that, wrapping the stuffing in the meat, form neat products in the form of rolls.
4. Dip each resulting semi-finished product in a beaten egg and roll well in a mixture of breadcrumbs with sesame seeds.
5. In a thick-walled pan with medium heat, heat the vegetable oil well and dip the breaded rolls into it. Lightly brown on each side without a lid, and transfer to a deep saucepan without a handle.
6. Pour about a quarter cup of warm water or chicken stock into the semi-finished products. Add sour cream and put in the oven, raising the temperature in it to 180 degrees in advance. Put out the roulettes at the set temperature for at least 20 minutes.
Oven baked chicken rolls with prunes and nuts in the oven
Ingredients:
• two large chicken fillets;
• a small handful of walnut kernels;
• pitted prunes - 5 pcs.;
• four tablespoons of very oily mayonnaise;
• garlic - to taste;
• three tablespoons of sour cream 15% fat;
• spices, dried basil - to taste;
• a small bunch of young parsley;
• vegetable frozen oil.
Cooking method:
1. Rinse in cold water, towel-dried chicken fillet, cut into thin plates along the fibers, and carefully beat each piece on both sides. This is best done by spreading the cling film - the layers of meat will not break through and will not stick to the hammer.
2. Mix a little salt with seasonings. Sprinkle or lightly rub the chicken pieces on both sides with the mixture and, carefully folding them in a bowl, remove for half an hour in a cool place.
3. For at least 20 minutes, pour the prunes with boiling water, then squeeze the fruits slightly. Chop nuts finely with a heavy cleaver, peel the garlic.
4. Soak the garlic and chopped nuts with a blender. Steamed prunes cut into thin strips and combine with the garlic-nut mass. Add, stirring, two tablespoons of mayonnaise.
5. On the chopped pieces of chicken, lay out a couple of spoons of cooked filling and form rolls. Be sure to fasten the edges of the products with toothpicks and shift them onto a baking sheet, laying them with the seam down.
6. Lubricate the semi-finished products on top with a mixture of sour cream and mayonnaise and put in a preheated oven to bake.
7. At 180 degrees, cook chicken rolls with prunes for at least 25 minutes, until their top is browned.
Chicken rolls with prunes - cooking tricks and useful tips
• Be sure to beat the fillet cut into plates or taken in whole pieces. The plates are only slightly, and whole pieces up to a thickness of not more than 0.8 cm. Rolls of chopped meat will curl more easily and will be more tender.
• To prevent the product from turning around during cooking, gently fasten its edges with thin short skewers made of wood or tightly wrap semi-finished products with culinary thread, which you must 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 is likely to come out overdried.
