Chicken roll with prunes. Chicken roll with prunes is a very tasty dish for a festive table! Shredded cheese recipe

Chicken roll with prunes is prepared, as a rule, by those housewives who want to surprise guests and amaze with their culinary talent. And they will not go wrong by preparing this treat - it is very tasty, moderately spicy and beautiful in the context. It can be served hot with a side dish or as a cold snack.

How to cook chicken roll with prunes?

Chicken roll stuffed with prunes is prepared in several ways, different processing devices are used. The filling can also be varied by adding nuts, dried apricots, mushrooms or cheese.

1. Prepare chicken rolls with prunes in a pan, in the oven, slow cooker or steamed.
2. For the base, use a beaten fillet or rolled through a meat grinder.
3. You can cook small portioned "fingers" or adapt the recipe for chicken roll with prunes in the oven and bake it in foil.
4. Before using prunes in the filling, it must be thoroughly rinsed and soaked in warm water for 30 minutes. This will make the filling softer and juicier.

Chicken roll with prunes and walnuts

Chicken rolls with prunes and nuts are a dish that will be appreciated by fans of unusual food combinations. Dried fruits must be steamed in hot water in advance, garlic, walnuts and parsley and basil are harmoniously combined in the filling. A very unusual, insanely tasty and rich dish is served hot.

Ingredients:

• chicken breast fillet - 500 g;
• prunes - 20 pcs.;
• walnuts - ½ tbsp.;
• parsley and basil - 20 g;
• mayonnaise and sour cream - 100 g;
• garlic - 4 cloves;
• dried herbs, salt, a mixture of ground peppers.

Preparation

1. Cut the fillet into layers, beat off a little.
2. Put on foil, season with salt and spices.
3. Finely chop the steamed prunes.
4. Punch garlic, herbs, nuts with a blender. Combine with prunes, and half a serving of sour cream-mayonnaise sauce, mix.
5. Spread the filling on the fillet, roll it up with prunes, brush with the remaining sauce.
6. Transfer to a form, bake for 30 minutes at 190 degrees.

Minced chicken roll with prunes

Oven baked chicken roll with prunes is a wonderful appetizer that will decorate any festive table. The combination of fillets and dried fruits is very successful; you can add dried apricots, raisins, dried cherries or cranberries to the filling. You can serve the roll, hot with a side dish, or add toasts, or slices of bread and serve as sandwiches. In any case, it will be delicious and beautiful.

Ingredients:

• fillet - 500 g;
• onion - 1/2 pc.;
• allspice peas - 4 pcs.;
• prunes - 7 pcs.;
• walnuts - 30 g;
• butter - 50 g;
• hard cheese - 50 g;
• mayonnaise - 2 tsp;
• adjika - 1 tsp;
• salt;
• chicken broth - 50 ml;
• bay leaf - 1 pc .;
• ground black pepper.

Preparation

1. Pour the fillet with water. Add onion, allspice and lavrushka to the water. Cook for 40 minutes, adding salt to the water. Cool the finished fillet.
2. Pour boiling water over prunes for 15-20 minutes.
3. Grind fillets and nuts with a blender. Add softened butter.
4. Grind everything thoroughly, add salt, pepper and pour in a little broth in which the chicken was cooked.
5. Add mayonnaise and adjika to the minced meat, mix. Add chopped prunes, mix.
6. Spread a layer of grated cheese on a piece of foil.
7. Lay out the minced meat, breaded the entire surface with cheese. Form, seal the edges of the foil.
8. Chill for 1 hour, before serving, cut and prunes into portioned rounds.

If you have time, you can make a chicken breast roll with prunes and cheese. This recipe differs in the budget composition of the products, but with an extraordinary result. In addition to cheese and dried fruits, the composition includes green herbs, dill goes well with parsley and basil, and garlic will add piquancy. Of the spices, turmeric and a mixture of peppers should be preferred.

Ingredients:

• fillet - 1 kg;
• prunes - 10-12 pcs.;
• frozen butter - 100 g;
• hard cheese - 200 g;
• garlic - 2 cloves;
• salt, turmeric, pepper mixture;
• greens - 1 bunch.

Preparation

1. Cut the meat into layers, beat off a little. Put on foil, season with salt and spices.
2. Grate cheese and frozen butter, add chopped herbs, chopped garlic, mix.
3. Put the gruel on the fillet, then the steamed prunes, roll up the rolls. Seal foil.
4. Bake portioned blanks for 30-40 minutes, and a large chicken roll with prunes for 1 hour 20 minutes, the temperature in the oven is 190 degrees.

Chicken roll with prunes and mushrooms

Chicken roll with prunes is a recipe that can be infinitely modified. The breast is cut into chops, dried fruits are steamed, and the mushrooms are fried in advance. You can add a little melted cheese to hold the filling together - it will add a creamy flavor to the filling, and the frying will not crumble when cut into portions. At the end of cooking, the foil is cut to brown the bread crumbs on the surface.

Ingredients:

• fillet - 1 kg;
• prunes - 50 g;
• mushrooms - 500 g;
• processed cheese - 1 pc .;
• onions - ½ pcs.;
• salt pepper;
• bread crumbs - 50 g.

Preparation

1. Fry mushrooms with onions, add salt. Add grated cheese, steamed and coarsely chopped prunes, mix.
2. Cut the fillet into layers, beat off a little.
3. Pour breading on a sheet of foil, spread the chops overlapping on top of the crumbs.
4. Season with salt, pepper, add the roast.
5. Roll up, pouring breading on the surface and pressing the workpiece with your hands.
6. Bake chicken roll with prunes for 30 minutes at 200 degrees. Open the foil and bake until golden brown, but no longer than 15 minutes.

Chicken roll with prunes and bacon

You will get a breast very juicy and with an original aroma if you make a chicken roll at home with prunes in a bacon shell. They should be served hot while the shell is crispy. The recipe suggests a simple filling composition of dried fruits, feta cheese, sour cream and garlic, you can supplement it with chopped herbs (ideally, basil and dill), replace it with some other pickled or hard cheese.

Ingredients:

• fillet - 500 g;
• bacon - 100 g;
• prunes - 10 pcs.;
• sour cream - 2 tbsp. l .;
• feta cheese - 200 g;
• garlic - 3 cloves;
• salt, pepper, turmeric.

Preparation

1. Crumble the feta cheese, combine with crushed garlic and sour cream.
2. Cut the fillet into layers, beat off.
3. On a piece of foil, overlap with strips of bacon, chops on top, salt and season with spices.
4. Grease with filling, distribute the chopped prunes, roll up the roll, seal the roll.
5. Cook for 20 minutes, open the foil, bake for another 20 minutes.

Chicken roll with prunes and dried apricots

This recipe for chicken roll with prunes and dried apricots is made from minced meat, which needs to be done a little in advance so that it matures well. There should not be any eggs, sauces in the meat mass. The dish will be baked in foil, and crushed nuts and spicy grain mustard will be added. This is both a very tasty dish and incredibly beautiful in section.

Ingredients:

• minced chicken breast - 700 g;
• dried apricots - 50 g;
• prunes - 50 g;
• crushed walnuts - ½ st.;
• dijon mustard with grains - 2 tbsp l .;
• salt and ground pepper.

Preparation

1. Salt and pepper the minced meat, mix well.
2. Put in a layer on foil, grease with mustard.
3. Cut soft dried apricots lengthwise into thin layers, put on top of the meat, alternating with prunes.
4. Press the nuts additionally with a rolling pin to soften a little and highlight the oil. Sprinkle over the workpiece.
5. Roll up, seal the bundle.
6. Bake for 30 minutes at 200 degrees. Unfold the package, bake for another 15 minutes.

Juicy, full of piquant aromas with prunes and curd cheese will conquer all lovers of delicious and unusual food. You can use simple fat cottage cheese, ricotta, add herbs, dry herbs or remove all spices and season the dish with pesto sauce, it will confidently replace all seasonings and give the treat an extraordinary taste.

Ingredients:

• fillet - 500 g;
• curd cheese - 300 g;
• prunes - 50 g;
• salt, pepper, turmeric;
• pesto sauce - 2 tbsp l .;
• dried provencal herbs.

Preparation

1. Cut the fillet, beat off.
2. Sprinkle a piece of foil with vegetable oil, rub with dry herbs.
3. Overlap the chops, season with salt and season.
4. Distribute pesto, then cheese and chopped prunes.
5. Roll up the roll, seal the bundle. Bake for 30 minutes, open the foil, cook for another 15 minutes.

Almost any recipe for this appetizer can be adapted to suit the capabilities of a multicooker. The offered filling for chicken rolls with prunes is simple, you can add it to your taste with cheese, dried fruits, herbs. This dish is served as a hot dish and goes well with a potato side dish.

Ingredients:

• fillet - 1 kg;
• prunes - 50-70 g;
• ricotta - 100 g;
• dill - 20 g;
• garlic - 3 cloves;
• chicken broth - 500 l;
• salt, pepper, curry powder.

Preparation

1. Cut the fillet lengthwise, beat off, salt.
2. Combine ricotta with chopped dill, crushed garlic and chopped prunes.
3. Fill the chops with the filling, roll up the rolls, fasten with toothpicks.
4. Cook on the "Fry" until golden brown.
5. Pour in the broth, season with salt and spices.
6. Switch to "Stew", cook for 40 minutes.

Chicken roll with prunes and tangerines

With tangerines and prunes, it cooks quickly and looks very festive. The dish will be appropriate both hot with a side dish and as a cold snack, for this you need to put it in the refrigerator for 2 hours, then cut into portions. The recipe is suitable for children from 1 year old who are not allergic to the ingredients used.

Wrap a filling of eggs, cheese, spinach, nuts, prunes and more in the meat.

bartoszluczak.yahoo.com / Depositphotos.com

Ingredients

• 1 boneless chicken breast
• 2 tablespoons of soy sauce
• pepper - to taste;
• 2 onions;
• 3-5 mint leaves;
• 1 tablespoon marinade sauce (can be substituted for butter).

Preparation

Spread the chicken breast, wrap in plastic and beat with a kitchen hammer. Drizzle with soy sauce, pepper, and refrigerate for 15-20 minutes.

Cut the onion into small pieces. Fry in 2 tablespoons of oil along with mint for about 2-3 minutes.

Place the onions on top of the chicken and wrap in a roll. If the edges diverge, fix them with toothpicks. Place in a greased baking dish. Brush with marinade sauce. Bake for 20 minutes at 200 ° C. During this time, pour the juice that comes out of the roll several times.

YouTube channel "Simple recipes Ovkuse.ru"

Ingredients

• 2 boneless chicken breasts;
• 2 eggs;
• 250 g of champignons;
• 1 onion;
• 4 cloves of garlic;
• salt to taste;
• pepper - to taste;
• 2 teaspoons of mustard;
• 1 teaspoon of dry adjika.

Preparation

Cut the chicken breasts in half, flatten, wrap in plastic wrap and beat with a kitchen hammer. Hard boiled eggs in 10 minutes. Cool and cut into small cubes. Chop the mushrooms and onions. Pass the garlic through a press.

In a skillet, heat 2 tablespoons of oil over medium heat. Fry the onion for 3-5 minutes, then add the mushrooms and cook for another 5-6 minutes. Salt and cool.

Salt and pepper each piece of fillet, brush with mustard and sprinkle with garlic. Place the filling over the chicken and roll into rolls. Secure the edges with a toothpick or tie the blanks with cooking string.

Mix Adjika with 2 tablespoons of oil. Grease the rolls and place on a baking sheet. Bake for 40 minutes at 200 ° C.

Acleanbake.com

Ingredients

• 3-5 boneless chicken breasts;
• 280-300 g frozen spinach;
• 3-4 pieces of dried apricots (can be replaced with sun-dried tomatoes);
• 70–80 goat cheese or feta;
• 1 onion;
• 4 tablespoons of vegetable oil;
• ¼ teaspoon of salt;
• 1 teaspoon orange zest
• ¼ a teaspoon of granulated garlic;
• ¼ teaspoon chili powder;
• ¼ a teaspoon of ground black pepper;
• 120 ml;
• 2 teaspoons lemon juice.

Preparation

Spread the chicken breasts, wrap in plastic wrap and beat with a kitchen mallet. Defrost the spinach and squeeze out the excess liquid. Chop dried apricots. Crumble the cheese.

Chop the onion and fry in a pan with 2 tablespoons of oil for 4-5 minutes. Cool and mix with spinach, cheese, dried apricots, salt, zest, garlic and two peppers.

Place the filling over the chicken fillet and roll into rolls. Secure the edges with toothpicks. Grease a baking dish with 1 tablespoon of oil. Arrange the rolls side down and season with butter. Pour in broth and lemon juice. Bake for 45-60 minutes at 175 ° C. Raise the temperature to 230 ° C 5 minutes before cooking to brown the rolls.

YouTube channel "Pokashevarim"

Ingredients

• 1 kg chicken thigh fillet;
• salt and pepper to taste;
• spices for chicken - to taste;
• 2-3 cloves of garlic;
• 40 g gelatin;
• 50 ml of water.

Preparation

Cut the chicken into small pieces. Season with salt and pepper, add spices, chopped garlic and gelatin. Mix well and leave for 10 minutes at room temperature.

Spread cling film on the table. Place the chicken on top of it and shape into a sausage. Twist the film tightly so that excess air comes out and the contents are well compacted. Lock the edges of the roll and cut off the excess film. Wrap it in a few more layers.

Put the workpiece in a large saucepan, cover with water and cook over low heat for about an hour and a half. Remove, cool and refrigerate for 6-7 hours. Then remove the tape.

YouTube channel "Olga Matvey"

Ingredients

• 2 chicken breasts;
• 2 chicken thighs;
• 1-2 cloves of garlic;
• 2 tablespoons ;
• 100 g of hard cheese;
• 50 g of walnuts;
• 100 g of prunes;
• salt to taste;
• pepper to taste.

Preparation

Cut the chicken breast into slices. Remove the bones from the thighs. Cover the bird with cling film and beat with a kitchen mallet.

Pass the garlic through a press and mix with mayonnaise. Grate the cheese on a coarse grater. Crush the nuts. Cut the prunes into small pieces.

Place the chicken pieces on thick foil overlapping to form a rectangle. Season with salt and pepper. Brush with garlic sauce, leaving a little. Sprinkle with cheese, nuts and prunes. Gently roll up a tight roll and lightly press down with your hands so that all layers connect. Fold up the foil at the edges. Transfer the blank to a baking sheet.

Bake in the oven at 200 ° C for about 40-50 minutes. After half an hour, open the foil and brush the chicken roll with the remaining mayonnaise.

Afamilyfeast.com

Ingredients

• 4 boneless chicken breasts;
• 2 cloves of garlic;
• 120 g feta;
• 1-2 sprigs of oregano;
• 1 lemon;
• 3 tablespoons of vegetable oil;
• salt to taste;
• pepper - to taste;
• 120 ml of white wine;
• 120 ml chicken broth;
• 1 tablespoon butter

Preparation

Spread the chicken breasts, wrap in plastic wrap and beat with a kitchen mallet. Pass the garlic through a press. Chop the cheese and oregano. Remove the zest from the lemon, grate it on a fine grater and squeeze 2 tablespoons of juice from the citrus.

Heat 1 tablespoon of vegetable oil in a frying pan and fry the garlic for a minute or two.

Season the chicken breasts with salt and pepper. Place on top of each cheese. Sprinkle with garlic, zest and oregano and pour over the remaining oil after frying. Wrap the chicken in rolls and secure each with toothpicks or tie with cooking string.

Heat the remaining vegetable oil in a skillet. Fry the rolls over medium heat for 2-3 minutes on each side. Place in a baking dish and cook in the oven for about 10 minutes or slightly longer at 230 ° C.

Meanwhile, preheat a skillet over medium heat. Pour in the wine and lemon juice and cook until the liquid is almost completely evaporated. Pour in the chicken stock and cook until it is half boiled away. Add the butter and juice that came out from the frying roll.

Pour the wine sauce over the dish before serving.

Macheesmo.com

Ingredients

• 4 boneless chicken breasts;
• 6 slices of bacon;
• 1 onion;
• 2 small tomatoes;
• 125 g dried apricots;
• 2 teaspoons;
• salt to taste;
• pepper - to taste;
• 2 tablespoons of vegetable oil.

Preparation

Spread the chicken breasts, wrap in plastic wrap and beat with a kitchen mallet. Cut bacon, onion, tomatoes and dried apricots into small pieces.

Place the bacon in a skillet over medium heat. Brown the slices for 10-15 minutes. Add tomatoes, onions, dried apricots and tabasco. Season with salt and pepper and cook for another 6-8 minutes. Cool slightly afterwards.

Put the resulting filling on the chicken and roll into rolls. If the edges diverge, secure them with toothpicks.

Heat oil in a skillet over medium heat. Fry the rolls about 4 minutes on each side. Then put in a baking dish and cook in the oven for another 15–20 minutes at 175 ° C.

Delish.com

Ingredients

• 4 boneless chicken breasts;
• 70–80 g of hard cheese;
• 50-60 g of walnuts;
• 180 g brussels sprouts;
• 1 tablespoon lemon juice
• 3 tablespoons of vegetable oil;
• salt to taste;
• pepper to taste.

Preparation

Spread the chicken breasts, wrap in plastic wrap and beat with a kitchen mallet. Cut the cheese into small thin slices. Chop the walnuts.

Finely chop the Brussels sprouts. Drizzle with lemon juice and 1 tablespoon of oil, sprinkle with salt, pepper and nuts.

Season the chicken fillet with salt and pepper. Place a couple of cheese slices, cabbage and some more cheese on each piece. Wrap in rolls.

Heat oil in a skillet and fry the pieces for 2-3 minutes on each side. Transfer to a baking dish and cook in the oven at 175 ° C for about 10-15 minutes.

gkrphoto / Depositphotos.com

Ingredients

• 8 boneless chicken breasts;
• 125 g cream cheese;
• 8 basil leaves;
• 16 thin slices of bacon (about 150 g);
• 1 tablespoon vegetable oil;
• 1 sprig of dill - optional.

Preparation

Spread the breasts, wrap in plastic wrap and beat with a kitchen hammer. Place the cheese and basil over the chicken. Roll in rolls and wrap each in bacon.

Heat oil in a skillet over medium heat. Fry the rolls for about 5 minutes on each side. Then put in a baking dish. Cook in the oven at 200 ° C for another 10-15 minutes or longer. Sprinkle with chopped dill before serving.

YouTube channel FooDee

Ingredients

• 750 g chicken fillet;
• 1 onion;
• salt to taste;
• pepper - to taste;
• 2 tablespoons of bread crumbs
• 2 eggs;
• 1 clove of garlic;
• 25 g butter;
• 130 g processed cheese;
• 1 small bunch of parsley or dill
• 20 g of hard cheese.

Preparation

Pass the fillet and onion through a meat grinder. Season with salt, pepper and breadcrumbs. Stir the minced meat and beat on the table 15-17 times to make the mass homogeneous.

Hard boil the eggs for 10 minutes. Cool and finely grate with garlic, frozen butter and melted cheese. Chop the greens. Season with salt, pepper and stir everything.

Form an egg filling sausage. Wrap in plastic wrap and leave in the freezer for 15-20 minutes.

Put the minced meat on cling film and distribute to form a rectangle. Place the sausage on one wide edge and wrap everything in a roll. Carefully close the edges with your hands so that all the filling remains inside.

Transfer the roll to a baking sheet lined with parchment. Sprinkle with finely grated hard cheese on top. Bake for 20-25 minutes at 200 ° C.

Cooking: 35 minutes

Cooking chicken roll with prunes. Chicken and prunes are already a classic combination! Indeed, this is very tasty and not trivial.

You can make a salad out of this tandem, or you can make a roll. Today I invite you, dear readers, to consider the second option.

Chicken rolls are good for a family lunch or dinner, as well as for festive feasts with a large number of guests.

Chicken roll fillings

Chicken fillet is an excellent product, it has a fairly neutral taste. This is a great opportunity for a flight of imagination and experimentation.

So, you can add to the chicken roll:

• prunes;
• garlic - chicken roll with garlic;
• dried apricots;
• omelet;
• mushrooms;
• chopped meat;
• cottage cheese;
• vegetables;
• spices - chicken roll in the oven;
• boiled pork, ham or bacon;
• liver;
• asparagus;
• basil, green onions, dill, cilantro, parsley and other herbs;
• a variety of nuts;
• sun-dried tomatoes, capers, olives or olives;
• and other goodies for your taste 🙂

Experiment and mix your favorite foods.

Chicken roll with prunes is one such recipe, which 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.

That is why, on the basis of this type of meat, very often novice hostesses and experienced chefs create unique and very tasty recipes. Chicken rolls are a lean meal. These chicken rolls are prepared in different interpretations, stuffed with a variety of products. Read more: Chicken rolls in bacon recipe with photos.

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 is 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. We wash the chicken fillet and wipe it 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. 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. Gently fasten all the rolls with toothpicks or threads. I did not fasten some rolls, because 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 prepare 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 sirloin 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 slightly 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. 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 straight 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 we raise the film on one side, salt and pepper the fillet, sprinkle with seasoning for the meat. Cover with plastic again, turn it over, open the other side and do the same. If there was no film, then 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 snack, 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, are 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 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, 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, pears or apricots, which are better to take not fresh, but dried to enhance the taste. 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 prunes from seeds, 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. Lightly salt and pepper the meat.
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 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 from a colander and cool completely. Then gently 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 previously 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 to your liking. Transfer to a suitable container, pour in kefir, squeeze the garlic through a press, stir 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 are 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, mix 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 prunes and pat dry with a paper towel. Remove the pit, if present, and cut into small pieces.
2. Peel the garlic, rinse and finely chop.
3. Rinse the chicken fillet and pat dry well with a paper towel. Cut it lengthwise like chops so that you get thin slices about 7-10 mm thick. Beat each piece 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 desired.
5. Spread chopped prunes with garlic on the meat
6. Roll the fillets into rolls. For safety reasons, 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 in the oven 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: Chicken rolls with filling recipes with photos.
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. Fear not - stripping a chicken is actually not very difficult, and it doesn't 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 be useful to us 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 happened, 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 are added that are not attached to the skin, 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, remove the film, 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. If desired, add chopped nuts next to the prune path.
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 place the roll in a bag or baking sleeve and decide whether we will boil it 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 goose pan (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 from its own juices of chicken pulp, in which there is a roll that has compacted to the correct consistency and boiled vegetables and greens 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 the 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.

Chicken roll with prunes - 6 recipes

Chicken roll with prunes is a delicious appetizer, quite worthy of a festive table. Other components can be used as a supplement.

Fried chicken roll with prune filling

Frying is the most high-calorie cooking method, but sometimes you can afford such rolls.

• fillet - 1 pc .;
• prunes - 100 g;
• garlic - 2 cloves;
• salt, pepper, dried herbs.

1. Rinse dried fruits and pat dry. If there are seeds, remove them, and cut the pulp into small pieces.
2. Pass the garlic through a press.
3. Dry the washed fillets with a paper towel and cut them into thin slices like chops. Beat off.
4. Sprinkle the blanks with salt and spices. Put the garlic with prunes and wrap in rolls. Can be fixed with threads.
5. Fry in a hot skillet.

Serve hot with any side dish or press chill and cut into thin slices.

How to bake in the oven

You can bake chicken roll in the oven, it will be much more useful.

• fillet - half a kilo;
• prunes - 100 g;
• garlic - 2 cloves;
• mayonnaise and butter - 2 tbsp each l .;
• salt and pepper.

1. Rinse dried fruits and cover with hot water until they are steamed and soft.
2. Beat the fillet through the foil, sprinkle with salt and pepper. Put in the cold for half an hour.
3. Lubricate one side of both blanks with mayonnaise so that the finished product is not dry.
4. Cut dried fruits into slices, finely chop the garlic. Place these ingredients on the fillet.
5. Roll up with a roll and secure with twine.
6. Put in a mold, having previously greased it with oil. It is also advisable to sprinkle the workpieces with vegetable fat.

Bake in the oven for about half an hour.

Walnut snack

Rolls with prunes and walnuts are always eaten with a bang.

• chicken carcass - 1.5 kg;
• prunes - 2 handfuls;
• nuts - a handful;
• carrots - 1 pc.;
• gelatin - 10 g;
• mayonnaise and adjika - 1 tbsp each l.

In the context, such a roll looks very impressive thanks to the use of carrots.

1. Cut the bird along the ridge and remove all bones. Slightly beat off with a hammer.
2. Cut the soaked prunes into pieces, chop the nuts with a rolling pin (not too hard to make it larger). Chop carrots.
3. Put the prepared ingredients on the meat, salt and pepper, sprinkle with gelatin. Roll up into a roll, fixing with twine.
4. Put on a baking sheet, brush with mayonnaise and adjika sauce.

When golden brown appears, reduce heat and fry until cooked.

With the addition of dried apricots

In the company with prunes, dried apricots often go. Many people like the combination of tender chicken meat with these dried fruits.

• fillet - 0.8 kg;
• dried apricots with prunes - 1 handful each;
• butter - 50 gram piece;
• salt and pepper.

How to make chicken breast roll:

1. Cut the fillets lengthwise into strips and beat off. Salt and season.
2. Pour boiling water over dried fruits, cut into pieces after a quarter of an hour.
3. Put the filling on the meat pieces and roll up, securing with wooden skewers.
4. Fry in butter until golden brown. Put on a baking sheet.

Bake in the oven for 25 minutes. Serve with your favorite sauce and herbs.

Shredded cheese recipe

• fillet - 4 pcs.;
• cheese - a 75 gram piece;
• nuts and prunes - 1 handful each;
• sour cream - 50 g;
• apple juice - 50 ml;
• flour, salt, pepper, spices, oil.

1. Beat off the fillet and cut into pieces. Salt each piece, sprinkle with spices, add juice and marinate.
2. In the meantime, prepare the filling with grated cheese, nuts and dried fruits.
3. Put on blanks and roll into rolls, bending the ends so that the products do not have open edges.
4. Roll a little in flour. Put in the cold.
5. Combine the remaining marinade with sour cream, season to taste.
6. Fry the workpieces and put in a mold. Pour over the sauce.

Bake for half an hour until golden brown, pouring marinade over them from time to time.

Making such spectacular rolls is not difficult at all, the main thing is to allocate some time for this.

You need to taste them, words cannot convey this taste! Chicken rolls with prunes and walnuts

Today I cook chicken rolls baked in the oven with a spicy filling of prunes with walnuts, herbs and garlic. They are juicy, rich in taste and excellent aroma. An excellent dish for a festive table. Such a wonderful flavor combination will not leave anyone indifferent.

INGREDIENTS
3 halved chicken breasts (1 kg)
150 g walnuts
150 g prunes
a bunch of dill (

30 g)
6 cloves of garlic
100 g of hard cheese
100 g mayonnaise (sour cream)
30 g butter
2 tbsp. l. grows up. oils
Salt, black pepper

STEP-BY-STEP COOKING RECIPE
The first step is to prepare the filling for the rolls. Grind prunes, walnuts, dill and garlic. We combine everything and mix with mayonnaise or sour cream.
The filling is ready.
We beat off the chicken breasts, sprinkle with salt and pepper on both sides.
Put the prepared filling on top.
Roll up carefully with a bag.
Lubricate the surface of the roll with melted butter.
So we form the rest of the rolls.
Grease a baking sheet or baking dish with vegetable oil and put the rolls on it with the seam down.
We send it to an oven preheated to 200 degrees.
During this time, rub hard cheese on a coarse grater.
After about 25 minutes, remove the rolls from the oven and sprinkle with grated cheese.
We send it to the oven for another 15 minutes, until the cheese is melted and lightly browned.
The rolls are ready!

Details and preparation details can be seen in a short video recipe.
Enjoy your meal!

STEP-BY-STEP COOKING VIDEO

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Chicken roll with prunes is specially designed as a simpler and healthier alternative to festive heavy meat dishes. Although the method of making a roll may seem complicated, it is actually quite simple to make. Sometimes it is enough to just place all prepared ingredients in a bread pan and bake.

Chicken roll comes out especially spicy if first cooked for a short time at high temperatures, and then at low temperatures. This cooking mode creates an especially tender and moist roll with amazing taste.

Alternatively, you can make the roll half cooked by simply freezing it and finish cooking when it's time to serve. Freezing and defrosting does not deprive the roll of its delicious flavor. This is especially handy for people who cannot spend many hours preparing food in one go. Chicken roll can be stored safely in the refrigerator for up to 5 days. It can be consumed both cold and hot.

Chicken breasts, thighs and minced meat are used for the roll. Prunes are usually placed in the middle of the filling. The main contribution to the taste and texture of this wonderful roll comes from the meat. Chicken meat with grilled vegetables has a juicy texture with a delicate, delicately sweet flavor that also carries over to the meat itself.

The only difficulty in making stuffed chicken breast is rolling the stuffed chicken meat. But this is actually not difficult if you use cling film.

How to make a chicken roll with prunes - 7 varieties

A minced chicken roll stuffed with carrot strips and prunes is a great example of a healthy holiday dish.

Ingredients:

• Chicken breast - 3 pcs.
• Minced chicken - 500 g
• Leeks - 1 pc.
• Onions - 1 pc.
• Egg - 1 pc.
• Carrots - 1 pc.
• Pitted prunes - 200 g
• Olive oil - 2 tablespoons
• Coconut oil - 1 tablespoon
• Hot pepper - 1 pc.
• A mixture of spices and herbs
• Garlic - 1 clove
• Cumin powder - 1 tablespoon
• Thyme - 3 sticks
• Fennel seeds

Preparation:

Cut the leek and onion into half rings.

Heat a spoonful of olive oil and coconut oil. Add fennel seeds. Fry the onion mixture in oil. Season.

Combine egg, chopped garlic and pepper, cumin and minced chicken. Add the fried onion mixture. Mix.

Cut the breast into medium-sized pieces. Beat off with a hammer.

Cover the work surface with cling film or baking paper. Place the chicken breast slices on a large sheet of baking paper so that they overlap.

Using a spiralizer, cut thin strips of carrots (or just finely chop them). Distribute them over the meat. Season.

Place the minced meat on top and flatten. Place the prunes in the center of the filling.

Use baking paper to roll the meat and filling into a roll.

Place the roll in the freezer for 15 minutes.

Put the roll in a greased container and bake it for the first 12 minutes at 200 degrees, then reduce the temperature to 125 and bake for 38 minutes.

Juicy chicken stuffed with aromatic prunes, wrapped in bacon, with tender mustard and mayonnaise sauce.

Ingredients:

• Olive oil
• Chicken breast - 2 pcs.
• Lime juice
• Paprika
• Pitted prunes - 16 pcs.
• Bacon - 8 slices
• Mayonnaise - 3 tablespoons
• Mustard - 2 tablespoons

Preparation:

Place the chicken breast between two sheets of plastic wrap and use a meat hammer to beat each breast. Repeat with the remaining chicken breasts.

Place the chicken on a cutting board and rub with lime juice. Sprinkle with spices. Place 4 prunes in the middle of each breast.

Roll the chicken, wrap each roll in bacon and secure with toothpicks. Season.

Heat the oil. Fry the rolls, then reduce heat to medium and cover the skillet. Cook for another 8 minutes.

Make a sauce from a mixture of mayonnaise and mustard, grease the rolls with the sauce.

In any case, before using prunes, they should always be soaked in boiling water. To make it juicier, it can also be additionally soaked in balsamic vinegar or wine.

Quite simple and economical chicken roll stuffed with prunes, scrambled eggs and cheese.

Ingredients:

• Chicken fillet - 2 pcs.
• Spice
• Pitted prunes - 12 pcs.
• Egg - 2 pcs.
• Milk - 4 tablespoons
• Cheese, hard - 50 g
• Oil - 30 ml

Preparation:

Rinse and soak prunes in boiling water.

Cut the fillets.

Beat off the chicken slices on both sides. Season.

Beat eggs. Add spices and milk.

Fry an omelet.

Put the omelet on the fillet, sprinkle with cheese, prunes and spices.

Wrap the roll and send to the baking dish.

Grease the roll with butter and bake at 200 degrees for 27 minutes or until tender.

Sprinkle the finished roll with cheese and parsley.

Bake for 7 minutes.

Try diversifying your holiday menu with this gourmet chicken roll recipe. Due to the delicate sauce, the meat will be juicy and flavorful. This could become a new culinary favorite.

Ingredients:

• Olive oil - 3 tablespoons
• Apple - 1 pc.
• Dried cranberries - 80 g
• Pecan - 50 g
• Onions - 1 pc.
• Celery - 1 stalk
• Garlic - 1 clove
• Rosemary leaves, chopped - 1 tsp
• Sage leaves, chopped - 1 tsp
• Spice
• Chicken breast - 4 pcs.
• Apple cider - 60 ml
• Chicken broth - 120 ml
• Balsamic glaze - 50 ml
• Prunes - 14 pcs.

Preparation:

Heat a spoonful of oil in a skillet. Fry the diced apple. Add chopped cranberries, pecans, shallots, celery, garlic, rosemary, sage, seasoning; cook until soft.

Place each breast between sheets of plastic wrap and hammer. Place a quarter of the apple mixture in the center of each chicken breast. Place prune slices on top. Roll up and secure with toothpicks.

Heat the remaining oil. Cook each side of the chicken rolls until golden brown. Remove the chicken from the pan and place in a baking dish. Cover with foil and bake for 27 minutes.

Combine vinegar and chicken broth in one skillet and bring to a boil. Reduce heat and simmer gently until it has reduced by about a third. Try the sauce and season.

Remove the rolls from the oven and let cool slightly before slicing. Remove toothpicks. Pour the sauce over the rolls. Drizzle with balsamic glaze on top. Garnish with rosemary and / or sage leaves.

Chicken breasts stuffed with sweet and savory bacon, prune and almond filling. Serve this Colombian-style recipe with blueberry sauce to impress your guests during the holidays.

Ingredients:

• Garlic powder - 1 tsp
• Cinnamon
• Oregano
• Thyme
• Chicken breast - 4 pcs.
• Prunes - 12 pcs.
• Almonds, chopped - 50 g
• Olive oil - 1 spoon
• Bacon - 6 slices
• Chopped blueberries -70 g
• White wine - 50 ml
• Sugar - 2 tablespoons
• Lemon zest - 1 tablespoon

Preparation:

Cut the breasts in two and beat with a hammer, covering with foil.

Combine garlic powder, cinnamon, oregano, and thyme. Sprinkle the mixture over the breast. Coating.

Cut open each prune and place the chopped almonds in it.

Grease the foil with oil. Place each chicken breast on a sheet of foil. Place 1/2 slice of bacon in a crisscross pattern close to the short end of the breast. Place 2 filled prunes on top of the bacon. Place another 1/2 slice of bacon on top of the prunes. Roll the breast tightly, starting at the short end. Wrap in foil, curling the edges tightly to close. Place the rolls on a baking sheet.

Bake for 18 minutes. Turn the breasts over and bake the same amount.

Combine crushed blueberries, wine, sugar and cinnamon in a small saucepan. Bring to a boil. Cook for 9 minutes, stirring occasionally. Add lemon zest and seasoning mixture. Cook for 5 minutes. Serve the chicken rolls with blueberry sauce.

Delicate beaten chicken stuffed with dried apricots and prunes is an excellent dietary festive variant of the dish.

Ingredients:

• Prunes - 15 pcs.
• Chicken fillet - 2 pcs.
• Mayonnaise
• Butter
• Garlic - 2 cloves
• Eggs - 2 pcs.
• Dried apricots - 15 pcs.
• Kefir - 130 ml
• Walnuts - 50 g

Preparation:

Cut the chicken in half and beat each piece with a hammer.

Season the chicken, transfer to a container. Pour in kefir, squeeze out the garlic and leave to marinate for 25-35 minutes.

Pour boiling water over dried apricots and prunes. Cut dried fruits and butter into cubes.

Crush walnuts.

Fry two omelets, mixing eggs with mayonnaise.

Put the fillet on the foil, on top of the pieces of omelets, on top of dried apricots and prunes, sprinkle with walnuts, at the end put a layer of butter.

Roll everything up and pull the thread. Wrap in foil, transfer to mold. Bake for 36 minutes.

Grease the finished rolls with mayonnaise and send them back to the oven for 7 minutes.

The main charm of this roll lies in the filling, as it can be anything: vegetables, mushrooms or, like here, fruit.

Ingredients:

• Chicken breast - 4 pcs.
• Mandarins - 3 pcs.
• Crushed nuts - 100 g
• Prunes - 7 pcs.

Preparation:

Pour boiling water over the prunes. Peel the tangerines, divide into segments.

Slice the breast lengthwise. It's good to beat off these pieces. Season slightly.

Grind the nuts in a blender. Sprinkle half of the crumbs evenly over the meat.

Put prunes and tangerine slices on top of the nuts. Sprinkle with the remaining nuts.

Roll the stuffed breast into a tight and smooth roll. Secure with toothpicks or threads.

Place the roll in a double boiler and cook for 36 minutes.

You can add more spices to balance the sweetness.

I have prepared top 5 chicken recipes that are perfect for the New Year's table.

A selection of recipes for New Year's salads 2020 is possible.

Chicken baked in a crispy crust with ginger and oranges

Open source

Ingredients:

• Chicken - 1 pc.
• Flower honey - 4 tbsp. l.
• Oranges - 2 pcs.
• Grated ginger - 50 g
• Vegetable oil - 3 tbsp. l.
• Spices, salt to taste.

Preparation:

• Cut a quarter off one orange and set aside. Peel the remaining part and the second whole orange and peel thoroughly. Cut into slices about a centimeter thick.
• Using paper napkins, "dry" the chicken and rub on all sides with vegetable oil, coarse salt, red and black pepper.
• Preheat the oven to 200 degrees. Put orange slices in one layer on the bottom of a deep mold. Lay the chicken breast-side down on the oranges. Place in the oven for 40 minutes.
• Squeeze the juice from the remaining quarter of the orange into a small deep bowl.
• Peel the ginger and grate. Mix orange juice with ginger, four tablespoons of honey and season to taste.
• Remove the chicken from the oven, gently turn the breast upside down and brush thoroughly with the resulting ginger-orange mixture.
• Return the chicken pan to the oven and bake for about an hour more, periodically pouring juice from the pan over the chicken.
• Ready-made chicken with a beautiful golden crust can be put on the table whole, cooled slightly, cut into portions and served with baked oranges.

Christmas chicken in dough

Open source

Ingredients:

• Homemade chicken - 1.5 kg
• Salt - 2 tsp
• Allspice peas - 4 pcs.
• Cayenne pepper
• Dry ginger - on the tip of a knife
• Basil - to taste
• Dried garlic - 1 tsp
• Lime - 1 piece
• Bay leaf - 1 pc.

For the test:

• Cold water - 1/2 cup
• Eggs - 1 pc.
• Cumin - 1 pinch
• Salt - 1/2 tsp.
• Flour - about 2 cups
• Dried Provencal Herb Blend
• Nutmeg - on the tip of a knife.

Preparation:

• Wash the chicken, tuck the wings behind the back.
• Lubricate the carcass with marinade inside and outside, tie the legs with twine and leave to marinate for 2-3 hours, you can overnight.
• Pour flour and caraway seeds into a bowl. Add salt to the water, mix and pour into a bowl of flour, knead the dough. Wrap the dough in foil and leave for 30 minutes, then roll the dough into a circle about half a centimeter thick.
• Transfer the dough to a baking sheet lined with parchment or foil. Put pickled chicken, bay leaf in the center, wrap the edges of the dough.
• Bake in a preheated oven at 150 degrees for 1 hour 35 minutes. When the dough is browned on top, cover with foil so as not to burn.

Caribbean chicken kebab

Open source

Ingredients:

• Chicken fillet - 600 g
• Mango - 1 pc.
• Tomato - 2 pcs.
• Bulgarian pepper - 2 pcs.

For the marinade:

• Lime - 1 pc.
• Lime juice - 1 tbsp l.
• Rum or sherry - 1 tsp
• Cinnamon - 1 tsp
• Brown sugar - 1 tbsp l.

Preparation:

• Cut the chicken into cubes with a side of about 2 cm.
• Mix all the ingredients for the marinade, add the chopped chicken, mix thoroughly and leave in the refrigerator for at least an hour.
• Place the chicken, mango cubes, pepper and tomato on skewers (or wooden skewers).
• Cook in the oven in the "grill" mode for 15-20 minutes, turning the skewers from time to time and brushing the skewers with the remaining marinade.

Tender chicken with prunes

Open source

Ingredients:

• Homemade chicken - 1 pc.
• Onions - 3 pcs.
• Walnuts - 40 g
• Prunes - 100 g
• Cream - 1.5 tbsp.
• Flour - 4 tbsp. l.
• Vegetable oil - for frying
• Seasonings, pepper and salt to taste.

Preparation:

• Cut the chicken into medium sized pieces and roll in flour.
• Fry the chicken in a pan with a little vegetable oil. The meat should acquire a light ruddy shade.
• Pre-soak prunes in water for an hour, and then finely chop.
• Transfer the chicken to a deep saucepan and sprinkle with pre-chopped onion rings. Sprinkle with prune slices, spices and salt on top.
• Season the chicken with cream and simmer for 15 minutes.
• Transfer the chicken to a baking dish, sprinkle with chopped walnuts, mix thoroughly.
• Cover the container with foil and send to the oven for 30 minutes, preheated to 200 degrees.

Juicy chicken roulade

Open source

Ingredients:

• Chicken - 1 carcass
• Carrots - 1 pc.
• Chicken eggs - 2 pcs.
• Bulb onions - 1 pc.
• Ground pepper - ½ tsp.
• Mayonnaise - 30 g
• Milk - ½ cup
• Flour - 1 tbsp. l.
• Salt to taste
• Honey - 1 tsp

Preparation:

• Separate the chicken meat from the skeleton. Cut the chicken along the back. Cut off the ass, the wings in the joints.
• Carefully remove all bones from the chicken.
• Beat off the meat, salt and pepper.
• Grate carrots and onions, sauté in vegetable oil.
• Pour milk, mayonnaise, flour into a cup, add fried carrots and onions there.
• Bake three pancakes from this mixture.
• Place the pancakes on top of the chicken and gently roll up the roll.
• Pull the roll with a thread, put in a greased form and bake at 180 degrees for 30-40 minutes.
• 10 minutes before being ready, grease the roulade with honey and bake until golden brown.