Chicken rolls, supplemented with prune filling, are a great option for those who like a combination of meat and sweet fruits or berries. Sour cream gives the dish an exquisite taste, and walnuts perfectly complement prunes.
It is necessary
- - chicken breast 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).
Instructions
Step 1
Take pitted prunes, rinse under running water, paying particular attention to the indentations. Pour boiling water over and leave to infuse. Start processing meat. Cut the fillet so that you get layers no more than 1.5 cm thick. So the rolls will bake quickly, but remain juicy.
Step 2
Remove the prunes from hot water, cut into small pieces in the form of strips. Pre-inspect walnuts for shell debris. Then chop the large kernels with a knife.
Step 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 layer, and walnuts on the sides.
Step 4
The most crucial stage is rolling the rolls. Gently grab the bottom of the chicken and roll up the fillet using a twisting motion. While doing this, 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, securing it properly.
Step 5
Make a sauce consisting of sour cream, dill, crushed garlic, and egg. Place the rolls in a mold, top with 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, don't forget to pierce any roll with a knife. Clear juice is a sign that the chicken is baked.
