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Chicken Roulades with Bun Filling

No. of servings

Ready in

Difficulty

medium

 

 

1. 

chicken breasts 14 oz (400 g)  salt

Pound larger chicken breasts into thinner slices. Salt.

2. Filling

white roll 2 pcs  semi skimmed milk 1,5% 10 tbsp (150 ml)  vegetable salt  marjoram  unsalted butter 0.5 oz (15 g)  chicken egg 1 pc  parsley leaves  garlic 1 clove  fresh red pepper 0.5 pc  ground black pepper

Cut old bread rolls or buns into the small cubes, place into the bowl and pour warm milk over. Add vegetable seasoning, black pepper, marjoram, finely chopped parsley leaves, knob of butter, egg, pressed garlic, piece of finely chopped red pepper to achieve colorful mosaic. When the pastry is soaked and softened, blend thoroughly all ingredients well.

Filling

3. 

Evenly spread filling over the chicken breasts the way that is possible to roll up.

4. 

grill seasoning  olive oil

Roll up the chicken breasts with filling, in the case the filling is leaking out, join it at the edges with the toothpick or string. Brush with the oil and sprinkle with the grill seasoning.

5. 

bacon strips 4.25 oz (120 g)  water 6.75 tbsp (100 ml)

Place slices of slovak or english bacon on the top of the roulades. Pour in a little water.

6. 

Bake at 390°F (200°C) for about 30 minutes.

Bon appetit!

bacon strips4.25oz120grams
chicken breasts14oz400grams
chicken egg1pc1piece
fresh red pepper0.5pc½piece
garlic1clove1clove
grill seasoning0ozgram
ground black pepper-
marjoram0ozgram
olive oil0tsplitre
parsley leaves0ozgram
salt0ozgram
semi skimmed milk 1,5%10tbsp150milliliters
unsalted butter0.5oz15grams
vegetable salt-pcpiece
water6.75tbsp100milliliters
white roll2pcs2pieces

 

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