A wonderful and tasty dish, which combines two products that are different in taste and structure. Chopped minced chicken breast and fiber beef form some tactile pleasant sensations. Each meat here has its own flavor and does not become one whole. Many people like two-tone rolls of beef and chicken in the cold, but it’s better to use it hot.
Pick your recipe
You will need
- - vegetable oil;
- - pepper;
- - salt - 2/3 tsp;
- - fat - 200 g;
- - chicken breast - 500 g;
- - beef pulp - 800 g.
Instruction manual
1
Remove the skin from the chicken breast and cut out the bone. Pass the meat with the lard through a meat grinder. Add pepper and salt and mix well.
2
Cut the meat into 1 centimeter slices. Lightly beat off and lay out the slices on the table, with a slight overlap on each other. You get a kind of whole layer of meat.
3
In a uniform layer, smear the previously prepared minced chicken and lard over the layer.
4
So that the meat does not leave, carefully roll it into a roll. Fold the foil in 3 layers, pour vegetable oil and put the roll in it. Lubricate the roll on top. Wrap the foil so that there are no holes. Put the bag on the pallet.
5
Preheat the oven to 220oC and, placing the pan in the oven, bake for 1 hour 10 minutes. Then take out the two-color roll and, without opening the foil, cover with two kitchen towels on top. In this form, leave for 20 minutes.
6
Next, open the foil, remove the roll and cut into slices. Place the rolls on a plate and serve.
Useful advice
If the roll was prepared in advance, do not remove it from the foil until serving and cutting, otherwise it will dry. The cooled roll can be kept in a hot oven for about 10 minutes. Of the juices that remained in the foil, you can make a wonderful meat sauce.