Chicken rolls, supplemented with prune filling, are an excellent option for those who like a combination of meat and sweet fruits or berries. Sour cream gives the dish a refined taste, and walnuts perfectly complement prunes.
Pick your recipe
You will need
- - Breast of chicken or fillet (560 g);
- - large prunes (5-7 pcs.);
- - garlic (2-4 cloves);
- - walnuts (4-7 pcs.);
- -salt;
- -chicken egg;
- -dill;
- Sour cream (55 ml).
Instruction manual
1
Take seedless prunes, rinse under running water, paying particular attention to the recesses. Pour boiling water and leave to insist. Start processing meat. Cut the fillet so that the layers are no more than 1.5 cm thick. So the rolls will bake quickly, but remain juicy.
2
Pull the prunes out of hot water, cut into small pieces in the form of stripes. Walnuts preliminary inspect for the presence of shell residues. Then chop the large kernels with a knife.
3
Take one layer of fillet, beat off with a special hammer. Sprinkle a little salt on top. Start spreading the filling. To do this, place prunes in the middle of the bed, and walnuts on the sides.
4
The most crucial step is to roll the rolls. Gently grab the bottom of the chicken and roll the fillet in twisting movements. Hold the filling with your fingers. Otherwise, the roll may fall apart. As a result, pierce the roll in the center with a wooden skewer, fixing it as it should.
5
Make a sauce consisting of sour cream, dill, crushed garlic and eggs. Put the rolls in the mold, pour on top the resulting sauce and place in the oven. The readiness of the dish can be determined by the pleasant smell that will spread throughout the kitchen. However, do not forget to pierce any roll with a knife. Transparent juice is a sign that the chicken has been baked.
note
Ready-made rolls can be served together with skewers, or cut across into even slices.
Useful advice
Instead of prunes, you can add pineapple, and replace walnuts with cashews. If you like cheese crust, then sprinkle cheese on an even hotter dish.