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Chicken Roulade with Bread Rolls Filling

    

Recipe for prep of tasty roulade from boneless chicken, suitable for festive events. Recipe is more difficult because of boning of chicken, we are crossing our fingers for all beginners.

No. of servings

4

Ready in

2 h.

Difficulty

low

 

Categories:   

 

bacon strips2.75oz80grams
chicken2.9lb1300grams
chicken egg1pc1piece
grill seasoning0.5tsp½teaspoon
ground black pepper0.75tsp¾teaspoon
nutmeg-
parsley leaves0.25oz10grams
salt-
semi skimmed milk 1,5%-
unsalted butter0.25oz10grams
vegetable salt2tsp2teaspoon
water1.3cup300milliliters
white roll3pcs3pieces

1. 

chicken 2.9 lb (1300 g)  salt  ground black pepper 0.5 tsp  grill seasoning 0.5 tsp  unsalted butter 0.25 oz (10 g)

Wash and bone the chicken, salt and season with pepper (you can use bones for stock prep). Scissor chicken-adequate piece of aluminium foil which must be brushed with butter. Place chicken over the foil so you get compact slice of meat.

2. 

white roll 3 pcs  semi skimmed milk 1,5%  chicken egg 1 pc  bacon strips 2.75 oz (80 g)  vegetable salt 2 tsp  ground black pepper 0.25 tsp  nutmeg  parsley leaves 0.25 oz (10 g)

Cut the bread rolls, soak in a milk, so they soften and then squeeze it out. Add raw egg, bacon cut into the small pieces, vegetable salt (dried vegetable seasoning), black pepper, pinch of nutmeg and finely chopped parsley leaves. Blend well all together and evenly spread on the boneless chicken.

3. 

Roll the roulade carefully and...

4. 

...wrap into the aluminium foil and twist the ends.

5. 

water 1.3 cup (300 ml)

Bake the roulade sprinkled with water at temperature of 355°F (180°C) for about an hour, then remove the foil and bake for another 20 minutes until crunchy.

Bon appetit!

 

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