Chicken roll with prunes is a very tasty dish for the holiday table! Chicken roll with prunes and nuts Chicken roll with prunes.

Chicken roll with prunes is prepared, as a rule, by those housewives who want to surprise guests and amaze with their culinary talent. And you can’t go wrong at all by preparing this treat - it’s very tasty, moderately spicy and beautiful in cut. It can be served either hot with a side dish or as a cold appetizer.

How to cook chicken roll with prunes?

Chicken roll stuffed with prunes is prepared in several ways, using different processing devices. The filling can also be varied by adding nuts, dried apricots, mushrooms or cheese.

1. Prepare chicken rolls with prunes in a frying pan, in the oven, in a slow cooker or steamed.
2. For the base, use beaten fillet or rolled through a meat grinder.
3. You can prepare small portioned “fingers” or adapt the recipe for chicken roll with prunes in the oven and bake it in foil.
4. Before using prunes in the filling, they need to be thoroughly washed and soaked in warm water for 30 minutes. This way the filling will be softer and juicier.

Chicken roll with prunes and walnuts

Chicken rolls with prunes and nuts are a dish that lovers of unusual food combinations will appreciate. Dried fruits need to be steamed in hot water in advance; garlic, walnuts and parsley and basil are combined harmoniously in the filling. A very unusual, incredibly tasty and rich dish, served hot.

Ingredients:

• chicken breast fillet – 500 g;
• prunes – 20 pcs.;
• walnuts – ½ tbsp.;
• parsley and basil – 20 g;
• mayonnaise and sour cream – 100 g;
• garlic – 4 cloves;
• dried herbs, salt, a mixture of ground peppers.

Preparation

1. Cut the fillet into layers, beat a little.
2. Place on foil, season with salt and spices.
3. Finely chop the steamed prunes.
4. Using a blender, puree the garlic, herbs, and nuts. Combine with prunes and half a portion of sour cream and mayonnaise sauce, mix.
5. Spread the filling onto the fillet, roll it up and add prunes, brush with the remaining sauce.
6. Transfer to a mold and bake for 30 minutes at 190 degrees.

Minced chicken roll with prunes

Baked chicken roll with prunes in the oven is a wonderful appetizer that will decorate any holiday table. The combination of fillet and dried fruits is very successful; you can supplement the filling with dried apricots, raisins, dried cherries or cranberries. You can serve the roll hot with a side dish or on toast, or slices of bread and serve like sandwiches. In any case, it will be tasty and beautiful.

Ingredients:

• fillet - 500 g;
• onion - 1/2 pcs.;
• allspice peas - 4 pcs.;
• prunes - 7 pcs.;
• walnuts - 30 g;
• butter - 50 g;
• hard cheese - 50 g;
• mayonnaise - 2 tsp;
• adjika - 1 tsp;
• salt;
• chicken broth - 50 ml;
• bay leaf - 1 pc.;
• ground black pepper.

Preparation

1. Fill the fillet with water. Add onion, allspice and bay leaf to the water. Cook for 40 minutes, adding salt to the water. Cool the finished fillet.
2. Pour boiling water over prunes for 15-20 minutes.
3. Grind the fillet and nuts with a blender. Add softened butter.
4. Grind everything thoroughly, add salt, pepper and pour in a little broth in which the chicken was cooked.
5. Add mayonnaise and adjika to the minced meat and mix. Add chopped prunes and stir.
6. Spread a layer of grated cheese on a piece of foil.
7. Place the minced meat and cover the entire surface with cheese. Form and seal the edges of the foil.
8. Cool for 1 hour, before serving, cut and slice the prunes into portioned rounds.

If you have time, you can make a chicken breast roll with prunes and cheese. This recipe has a budget composition of products, but an extraordinary result. In addition to cheese and dried fruits, the composition includes green herbs; dill goes well with parsley and basil, and garlic adds piquancy. Among the spices, you should give preference to turmeric and a mixture of peppers.

Ingredients:

• fillet – 1 kg;
• prunes – 10-12 pcs.;
• frozen butter – 100 g;
• hard cheese – 200 g;
• garlic – 2 cloves;
• salt, turmeric, pepper mixture;
• greens - 1 bunch.

Preparation

1. Cut the meat into layers, beat a little. Place on foil, season with salt and spices.
2. Grate the cheese and frozen butter, add chopped herbs, chopped garlic, mix.
3. Spread the paste onto the fillet, then the steamed prunes, and roll into rolls. Seal with foil.
4. Bake portioned pieces for 30-40 minutes, and a large chicken roll with prunes for 1 hour 20 minutes, oven temperature 190 degrees.

Chicken roll with prunes and mushrooms

Chicken roll with prunes is a recipe that can be modified infinitely. The breast is cut into chops, dried fruits are steamed, and the mushrooms are fried in advance. To hold the filling together, you can add a little melted cheese - it will add a creamy flavor to the filling, and the frying will not crumble when cutting into portions. At the end of cooking, the foil is cut so that the bread crumbs brown on the surface.

Ingredients:

• fillet - 1 kg;
• prunes – 50 g;
• mushrooms – 500 g;
• processed cheese – 1 pc.;
• onion – ½ pcs.;
• salt pepper;
• breadcrumbs – 50 g.

Preparation

1. Fry mushrooms with onions, add salt. Add grated cheese, steamed and coarsely chopped prunes, mix.
2. Cut the fillet into layers, beat a little.
3. Spread the breading onto a sheet of foil and spread the chops overlapping the crumbs.
4. Season with salt, pepper, and add the roast.
5. Roll into a roll, adding breading to the surface and pressing the workpiece with your hands.
6. Bake chicken roll with prunes for 30 minutes at 200 degrees. Open the foil and bake until golden brown, but no longer than 15 minutes.

Chicken roll with prunes and bacon

The breast will be very juicy and with an original flavor if you make chicken roll at home with prunes wrapped in bacon. They should be served hot while the shell is crispy. The recipe offers a simple filling of dried fruits, feta cheese, sour cream and garlic; it can be supplemented with chopped herbs (ideally basil and dill), or replaced with some other pickled or hard cheese.

Ingredients:

• fillet – 500 g;
• bacon – 100 g;
• prunes – 10 pcs.;
• sour cream – 2 tbsp. l.;
• feta cheese – 200 g;
• garlic – 3 cloves;
• salt, pepper, turmeric.

Preparation

1. Crumble the cheese, combine with crushed garlic and sour cream.
2. Cut the fillet into layers and beat.
3. Place bacon strips overlapping on a piece of foil, chop chops on top, salt and season with spices.
4. Spread the filling, distribute the chopped prunes, roll up the roll, and seal the package.
5. Cook for 20 minutes, open the foil, bake for another 20 minutes.

Chicken roll with prunes and dried apricots

This recipe for chicken roll with prunes and dried apricots is made from minced meat, which needs to be made a little in advance so that it can stand well. There should be no eggs or sauces in the meat mass. The dish will be baked in foil and complemented with crushed nuts and spicy grain mustard. This is both a very tasty dish and incredibly beautiful in cut.

Ingredients:

• minced chicken breast – 700 g;
• dried apricots – 50 g;
• prunes – 50 g;
• crushed walnuts - ½ tbsp.;
• Dijon mustard with grains - 2 tbsp. l.;
• salt and ground pepper.

Preparation

1. Salt and pepper the minced meat, mix well.
2. Place in a layer on foil and brush with mustard.
3. Cut soft dried apricots lengthwise into thin layers and place on top of the meat, alternating with prunes.
4. The nuts need to be further pressed with a rolling pin to soften them a little and release the oil. Sprinkle on top of the workpiece.
5. Roll up and seal the package.
6. Bake for 30 minutes at 200 degrees. Unwrap the package and bake for another 15 minutes.

Juicy, rich in piquant aromas with prunes and curd cheese will conquer all lovers of tasty and unusual food. You can use simple fat cottage cheese, ricotta, add herbs, dry herbs, or remove all the spices and season the dish with pesto sauce; it will confidently replace all the seasonings and give the treat an extraordinary taste.

Ingredients:

• fillet – 500 g;
• curd cheese – 300 g;
• prunes – 50 g;
• salt, pepper, turmeric;
• pesto sauce – 2 tbsp. l.;
• dried Provençal herbs.

Preparation

1. Cut the fillet and beat it.
2. Sprinkle a piece of foil with vegetable oil and sprinkle with dry herbs.
3. Lay out the chops overlapping, salt and season with spices.
4. Spread the pesto, then the cheese and chopped prunes.
5. Roll up the roll and seal the package. Bake for 30 minutes, uncover the foil, cook for another 15 minutes.

Almost any recipe for this snack can be adapted to the capabilities of a multicooker. The proposed filling for chicken rolls with prunes is simple; you can add it to your taste with cheese, dried fruits, and herbs. This version of the dish is served as a hot dish and goes well with a potato side dish.

Ingredients:

• fillet – 1 kg;
• prunes – 50-70 g;
• ricotta – 100 g;
• dill – 20 g;
• garlic – 3 cloves;
• chicken broth – 500 l;
• salt, pepper, curry powder.

Preparation

1. Cut the fillet lengthwise, beat it, add salt.
2. Combine ricotta with chopped dill, crushed garlic and chopped prunes.
3. Fill the chops with the filling, roll up the rolls, and secure with toothpicks.
4. Cook on “Fry” until golden brown.
5. Pour in the broth, season with salt and spices.
6. Switch to “Stew” and cook for 40 minutes.

Chicken roll with prunes and tangerines

With tangerines and prunes it is prepared quickly and looks very festive. The dish would be appropriate either hot with a side dish or as a cold appetizer; to do this, you need to put it in the refrigerator for 2 hours, then cut it into portions. The recipe is suitable for children from 1 year of age who are not allergic to the ingredients used.

Cooking: 35 minutes

Cooking chicken roll with prunes. Chicken and prunes are already a classic combination! Indeed, it’s very tasty and not trivial.

You can make a salad from this tandem, or you can make a roll. Today I invite you, dear readers, to consider the second option.

Chicken rolls are good for a family lunch or dinner, as well as for holiday feasts with a large number of guests.

Chicken roll toppings

Chicken fillet is an excellent product; it has a fairly neutral taste. This is a wonderful opportunity for flights of fancy and experimentation.

So, you can add to the chicken roll:

• prunes;
• garlic – chicken roll with garlic;
• dried apricots;
• omelette;
• mushrooms;
• chopped meat;
• cottage cheese;
• vegetables;
• spices - chicken roll in the oven;
• boiled pork, ham or bacon;
• liver;
• asparagus;
• basil, green onions, dill, cilantro, parsley and other herbs;
• various nuts;
• sun-dried tomatoes, capers, olives or black olives;
• and other goodies to suit your taste :)

Experiment and combine your favorite products.

Chicken roll with prunes is one such recipe that takes very little time to prepare, but the result exceeds all expectations. Chicken fillet has long won the recognition of many housewives in cooking, because it cooks quite quickly, it does not need to be specially prepared, and chicken fillet is also very economical from a financial point of view.

That is why, based on this type of meat, very often novice housewives and experienced chefs create unique and very tasty recipes. Chicken rolls are a lean dish. These chicken rolls are prepared in different interpretations, filled with a variety of products. Read also: Chicken rolls in bacon recipe with photos.

For example, they can be stuffed with: peppers, carrots, mushrooms, plums, pears, grapes, cheese. Every housewife can learn how to cook them, because the recipe for chicken roll with prunes is very simple. Even a novice cook can prepare it. The dish can be served in portions, as a hot appetizer and some kind of side dish, or cut into cold sausage slices.

Chicken rolls with prunes

Today I have a chicken fillet dish on my agenda. This product is suitable for so many recipes, both holiday and everyday. You can prepare a variety of soups, salads, rolls and much more. And the combination of chicken with prunes, nuts and other fruits is simply divine. I want to offer you chicken rolls with prunes. This recipe does not require any special culinary skills or a lot of time, and the resulting taste will pleasantly surprise you.

Ingredients:

• chicken fillet – 500-600 g
• prunes – 15 pieces
• walnuts – 50 g
• sour cream – 50 g
• mustard beans – 1-2 tsp.
• butter – 50 g
• soy sauce – 2 tbsp.
• vegetable oil - for frying
• salt, pepper - to taste

Cooking method:

1. Wash the chicken fillet and dry it with a paper towel. Cut into pieces so that you can beat them off.
2. There is no need to make the chops too small, because... It will be problematic to wrap the filling later. Cover the pieces with cling film and beat them to a thickness of 2-3 mm.
3. Steam the prunes in boiling water until they become soft. If there are seeds, remove them. Cut into small strips.
4. We cut the walnuts into pieces the size of a small pea or crush them a little in a mortar.
5. Mix sour cream with mustard. Coat chicken chops with the resulting mixture of sour cream and mustard, add salt and pepper.
6. Place some prunes on the edge of the chop.
7. Place a layer of walnuts on top of the prunes. The layers should be such that it is convenient to wrap the roll and it does not fall apart in your pan.
8. Carefully wrap all the rolls and send them to a frying pan to fry in vegetable oil until golden brown.
9. Carefully secure all rolls with toothpicks or thread. I didn’t fasten some of the rolls because... It seemed to me that they were securely folded. But during the frying process they began to unfold. So keep all the rolls together.
10. After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
11. Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
12. Serve rolls with fresh vegetable salad and herbs. I made it yesterday with buckwheat porridge, I liked the combination.

Ingredients:

• chicken fillet – 500-600 g
• prunes
• black pepper, salt - to taste

Cooking method:

1. You can prepare a wide variety of dishes from chicken fillet: gravy, goulash, chop, schnitzel. You can bake chicken fillet in the oven, you can fry it or stew it. Sirloin has proven itself well in a roll and as a cold appetizer.
2. This dish can easily replace the usual sausage. Chicken fillet roll can be prepared with a wide variety of fillings - mushrooms, cheese, minced meat, dried apricots. Today I offer a recipe for chicken fillet roll with prunes. This dish will have a somewhat savory taste, thanks to the combination of meat and sweet ingredients.
3. For one roll we need one medium or large sized chicken fillet. Small fillets can be used to make small portioned rolls. Cut the pre-washed meat in thickness, but not completely, and unfold it like a book.
4. We will place a layer of fillet between two layers of a baking sleeve: this way it will be more convenient for us to work with it. But we will not leave the sleeve intact, but cut it. Pound the fillet on both sides directly through the film. During the beating process, we try to give the layer the most rectangular shape possible, to stretch the fillet so that it is thin, but not “torn.”
5. Now lift the film on one side, salt and pepper the fillet, and sprinkle with meat seasonings. Cover it again with film, turn it over, open the other side and do the same. If there was no film, then we would not be able to pick up the thin fillet with our hands and turn it over, but this way we can easily cope with this task.
6. Let's leave the fillet layer for 20 minutes to soak in the seasonings, and during this time we'll prepare the filling. Grate the cheese.
7. The amount of cheese can be increased; it will help us glue the roll together. If you take more cheese, you will get a beautiful layer of yellow color, if as in this recipe, then its taste will not dominate. In short, any option is acceptable, including the one you come up with yourself.
8. Place the grated cheese on the layer of meat. Place prunes on the edge of the roll. Let's twist the roll, pressing the turns as tightly as possible.
9. Sprinkle the finished fillet sausage with vegetable oil, wrap it tightly in the baking sleeve we used, and bake in the oven for about 40 minutes.
10. Unroll the roll only when it has cooled down. Cut with a sharp knife and serve as a cold appetizer, including on sandwiches.

Rolls with prunes and walnuts

Chicken rolls with a spicy filling of prunes with walnuts, herbs and garlic, baked in the oven, turn out juicy, with a rich taste and excellent aroma.

Ingredients:

• Chicken breast – 1 piece;
• Prunes – approximately 15 pcs;
• Walnuts – 6-8 pcs;
• Garlic – 3-4 cloves;
• Mayonnaise – 4 tbsp. spoons;
• Sour cream – 2-3 tbsp. spoons;
• Seasoning for chicken (mixture of spices);
• Dried basil;
• Ground black pepper;
• Salt;
• Parsley - a small bunch;
• Vegetable oil - for greasing the baking sheet.

Cooking method:

1. Prepare the necessary products.
2. Wash the chicken breast and cut into thin slices, like chops.
3. Salt the chicken fillet, pepper, sprinkle with seasonings and leave in the refrigerator for 30 minutes.
4. Wash the prunes and pour boiling water over them. Leave for 15-20 minutes to steam.
5. Peel the walnuts. Chop the parsley. Peel the garlic. Put it all in a blender and grind.
6. Cut the steamed prunes into small pieces.
7. Mix prunes with chopped nuts, parsley and garlic.
8. Add 2 tablespoons of mayonnaise and mix everything well.
9. Mix sour cream with mayonnaise.
10. Place the filling on the chicken fillet.
11. Roll the fillet into a roll.
12. Grease the roll with sour cream and mayonnaise and place seam side down on a greased baking sheet. To be safe, you can fasten the roll with a toothpick, but if you place the roll with the seam down, you can do without it.
13. Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
14. Serve hot.

Steamed chicken roll with prunes

The main charm of this roll is that the filling in it can be anything: vegetable, mushroom, or, as here, fruit. Chicken meat generally goes well with sweet fruits - for example, pears or apricots, which are best taken dried rather than fresh to enhance the taste. And to balance the sweetness, you can add more of your favorite spices.

Ingredients:

• Chicken fillet 4 pieces
• Tangerines 3 pieces
• Crushed walnuts 100 g
• Pitted prunes 7 pieces
• Salt to taste
• Spices to taste
• Ground black pepper to taste

Cooking method:

1. Remove the seeds from the prunes, pour boiling water over them and leave for an hour and a half so that they are well soaked. Thoroughly peel and remove tangerines and divide them into slices. prepare citrus fruits
2. Cut the chicken fillet lengthwise into two parts. Place the resulting pieces overlapping on a cutting board covered with cling film and beat them well, especially in the places where the pieces meet. Lightly salt and pepper the meat.
3. Chop the walnuts with a sharp knife or grind in a blender. Sprinkle half of the resulting nut crumbs evenly over the pounded and seasoned meat.
4. Place prunes on top of the nuts (you can chop them if desired, or you can leave them as is, so that whole fruits are visible on the cut of the roll), and tangerine slices on top of the prunes. Sprinkle the remaining nuts on top.
5. Gently roll the stuffed chicken fillet into a tight and even roll. Tighten the ends of the film tightly on the sides so that it does not unravel under the influence of steam.
6. Transfer the roll to a steamer or place it in a wide colander set over a pan of water simmering over moderate heat. Cover with a tight lid and cook for thirty-five -
7. Remove the finished roll from the steamer or colander and cool completely. Then carefully unroll the film and place the roll on a cutting board. Cut with a sharp knife into slices 1-1.5 cm thick.
8. Place the roll slices on a plate, cut side up. Before serving, you can reheat them again if desired, or you can leave them chilled - in this state the fruits become even tastier.

Chicken roll with dried apricots and prunes

Ingredients:

• salt – to taste prunes – 100 g
• chicken fillet – 500 g
• mayonnaise – 100 g
• butter – 75 g
• garlic – 2 cloves
• freshly ground black pepper - to taste
• egg – 2 pcs.
• dried apricots – 100 g
• kefir – 150 ml
• walnuts (shelled) – 50 g

Cooking method:

1. Cut the pre-washed chicken fillet lengthwise, but not all the way. Open the fillet like a book. Wrap the meat in cling film, this will make it much more convenient for us to beat it with a hammer and not damage the integrity of the fillet.
2. Salt the chopped meat and sprinkle with freshly ground pepper to your taste. Transfer to a suitable container, pour in kefir, squeeze the garlic through a press, stir and set to marinate.
3. The marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave it for 6-8 hours. I was in no hurry and left the meat in the refrigerator all night. The rolls turned out tender and juicy.
4. Pour dried apricots and prunes into a deep bowl and pour boiling water over them, set aside to swell for 15-20 minutes. Drain the water, place the fruit on napkins and dry a little.
5. Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a masher.
6. Fry two thin omelettes. For one omelet, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, add salt and pour into a lightly oiled hot frying pan.
7. Next is the most difficult process: line the table with food foil, overlap the pickled fillets on top, then lay out the cooled omelettes, top with a layer of dried apricots, then a layer of prunes, a layer of walnuts, and the last one - a layer of butter.
8. Now all this beauty needs to be carefully rolled up and tied in several places with food thread.
9. Wrap the roll in foil and place in a heat-resistant pan. Place in a preheated oven (190-200 degrees) for 35-40 minutes.
10. When the time is up, remove the pan with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and place them in the oven again for 10 minutes.
11. Cool the roll, cut into portions, place on a dish and serve.

Chicken rolls with prunes

Ingredients:

• Chicken fillet - 1 pc.
• Garlic - 2 cloves
• Prunes - 100 g
• Dried basil - 1 tsp.
• Salt - 0.5 tsp. or to taste
• Ground black pepper - a pinch

Cooking method:

1. Wash the prunes and dry with a paper towel. Remove the pit, if any, and cut into small pieces.
2. Peel the garlic, rinse and finely chop.
3. Rinse the chicken fillet and dry well with a paper towel. Cut it lengthwise, like chops, so that you get thin slices about 7-10 mm thick. Beat each piece on both sides with a kitchen hammer, the side with the teeth
4. Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can add any spices if you wish.
5. Place chopped prunes and garlic on the meat
6. Roll the fillets into rolls. To be on the safe side, you can secure them with a thread, tying the meat in a spiral
7. Place the rolls on a baking tray, which you have previously greased with vegetable oil and place in a preheated oven at 180 degrees for 25-30 minutes. Chicken cooks very quickly, so do not overcook it in the oven, otherwise it will become dry.
8. Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dishes, or cool it and make sausage slices.

Chicken roll with prunes and nuts

Chicken roll - we prepare it as an alternative to the store-bought versions, but richer, as “for ourselves”, and of course for the holiday, to serve in a beautiful cut and enjoy the well-deserved praise.

Chicken rolls are prepared in many different ways. They are prepared from a whole chicken carcass, freed from the bone frame, from a mass of pulp, folded from layers of chicken fillet (breasts), sometimes from minced chicken, formed into a layer on cling film or spread out chicken skin.

Ingredients:

• chicken – 1 carcass
• prunes – 10-12 pcs.
• walnuts – 5-6 pcs
• salt, ground black pepper
• carrots, onions, parsley roots or stems - for cooking the roll
• mayonnaise or butter - a little, for coating the roll

Cooking method:

1. We push the fillets apart with our hands, and we immediately clearly see the bone frame of the chicken, which we will carefully remove, trying not to damage the skin. Read also: Chicken rolls with filling recipes with photos.
2. The skin is especially tightly attached to the bones by tendons on the back and in the tail area - here you have to work with a sharp knife, pointing it at an angle towards the bone (away from the skin) so as not to cut through the skin.
3. If one or two small cuts happen, it’s not a big deal, more on that below. In other places, the skin with layers of pulp attached to it can be easily removed.
4. Where it works, separate the flesh from the ridge with your hands; where it doesn’t work, trim the tendons with a knife. Don't be afraid - "stripping" a chicken is actually not very difficult, and it won't tear even if you turn it inside out, as long as it's convenient for you to remove the bones.
5. The wings and legs are attached to the chicken frame at the joints, which, when you get to them, also need to be freed from the bones.
6. We cut off the outer phalanx of the wings, trim the skin around the bone on the legs below, break the wings and legs themselves (like when we tear off the leg of a fried chicken), turn them inside the carcass, cut the flesh on them to the bone on one side and release the bone.
7. In the neck area, we cut out or tear out the thymus bone and other bones, which we palpate in the pulp. We save the skin of the neck; we will need it for wrapping the end of the roll. One way or another, you will cope with this, don’t worry, and we will “patch up” any gaps that arise along the way by placing pieces of fillet pulp on them.
8. Place the unwrapped and deboned chicken, skin side down, on a tray or dish, straighten the flesh, check the condition of the layer and the uniform distribution of the meat on the skin.
9. Those places where there is almost no pulp, and skin cuts, if they occur, are covered with pieces of adjacent meat fibers or layers of fillet, which we cut off from their thickened parts. As a result, the layer of pulp becomes almost uniform in thickness.
10. For even greater uniformity and cohesion of the pulp, lightly beat it, especially in areas where the thickness of the pulp is greater and where layers of pulp that are not attached to the skin are added, as well as darker and tougher flesh of the legs.
11. If possible, beat the pulp thinner from the sides and from the edge of the layer that will be on top when rolling the roll. To avoid splashes, cover our layer on top with a piece of cling film.
12. After beating, remove the film and throw it away. Salt and pepper the pulp to taste.
13. Then it’s quite easy. We wash the pitted prunes and place them in a “path” along the longer side of the layer closer to the edge from which you plan to start rolling the roll - so that the filling is in the center. If desired, add another layer of chopped nuts next to the prune path.
14. Roll the roll tightly. We turn the ends of the layer inward, as when forming pancakes or cabbage rolls. The seam on the roll can be securely secured with toothpicks or simply unfolded with the seam down.
15. We place the roll in a bag or baking sleeve and decide whether we will boil or bake it. If you bake, grease the surface of the roll with mayonnaise, or sour cream mixed with mustard, or mustard with honey, or just fat - so that a beautiful crispy crust forms on the roll.
16. Place the roll in the bag in a casserole dish (its shape is better suited :-)) or other cooking utensils, fill with hot water so that the roll is completely covered, cover with a lid, and over medium heat
17. At the end of cooking, taking out the bag, we see that a concentrated broth has formed in it from the chicken’s own juices, in which lies the roll, compacted to the correct consistency, and boiled vegetables and herbs float, giving their aromas to our roll.
18. You can let the roll cool in the bag, or carefully cut the bag, drain off the broth (you can use it to make soup or sauce), transfer the roll to a plate and let it cool completely.
19. Coat the cooled roll with mayonnaise (you can use butter, honey with mustard or another composition suitable for chicken, to which the nuts will stick) and sprinkle with toasted ground nuts for beauty.
20. The roll is beautiful, tasty, juicy, and cuts well. It will be nice to see and eat it at the festive table.
21. In fact, you can cook the roll in the traditional way - in water, being careful not to overcook it and lose its taste.
22. We select a container so that you don’t have to pour too much water into it to cook the roll. With this method of cooking, vegetables and herbs should also be added, and to prevent the roll from unfolding, it is practiced to tie it with gauze.
23. In addition to prunes, mushrooms, cheese, eggs, bell peppers, carrots, other vegetables, olives, greens, spinach, smoked meats, etc., their combinations with each other, or minced meat with them can be used as a filling for chicken rolls after appropriate preparation. participation.
24. You can simply roll the roll without filling ingredients, generously sprinkling it with bright spices.
25. You can completely cover the beaten layer of chicken pulp with liver or other minced meat of pate consistency - the minced meat will be visible in the cut of the roll as a spiral. Try different options - it's interesting and tasty.

Chicken roll with prunes - 6 recipes

Chicken roll with prunes is a delicious appetizer, quite worthy of a holiday table. Other components can be used as a supplement.

Fried chicken roll stuffed with prunes

Frying is the most high-calorie cooking method, but sometimes you can afford such rolls.

• fillet – 1 pc.;
• prunes – 100 g;
• garlic – 2 cloves;
• salt, pepper, dried herbs.

1. Wash dried fruits and dry. If there are seeds, remove them and cut the pulp into small pieces.
2. Pass the garlic through a press.
3. Dry the washed fillet with a paper towel and cut into thin slices like chops. Beat it off.
4. Sprinkle the preparations with salt and spices. Add garlic and prunes and wrap in rolls. Can be secured with threads.
5. Fry in a hot frying pan.

Serve hot with any side dish or cool under pressure and cut into thin pieces.

How to bake in the oven

You can bake the chicken roll in the oven, it will be much healthier.

• fillet – half a kilo;
• prunes – 100 g;
• garlic – 2 cloves;
• mayonnaise and butter - 2 tbsp. l.;
• salt and pepper.

1. Rinse the dried fruits and add hot water until they steam and become soft.
2. Beat the fillet through the film, sprinkle with salt and pepper. Refrigerate for half an hour.
3. Grease one side of both pieces with mayonnaise so that the finished product is not dry.
4. Cut the dried fruits into pieces, finely chop the garlic. Place these ingredients on the fillet.
5. Roll up and secure with twine.
6. Place in a mold, having previously greased it with oil. It is also advisable to sprinkle the preparations with vegetable fat.

Bake in the oven for about half an hour.

Snack with walnuts

Rolls with prunes and walnuts are always eaten with a bang.

• chicken carcass – 1.5 kg;
• prunes – 2 handfuls;
• nuts - a handful;
• carrots – 1 pc.;
• gelatin – 10 g;
• mayonnaise and adjika - 1 tbsp. l.

When cut, this roll looks very impressive thanks to the use of carrots.

1. Cut the bird along the spine and remove all bones. Beat it a little with a hammer.
2. Cut the pre-soaked prunes into pieces, chop the nuts with a rolling pin (not too hard, so that they are larger). Chop the carrots.
3. Place the prepared ingredients on the meat, salt and pepper, sprinkle with gelatin. Roll into a roll, securing with twine.
4. Place on a baking sheet, brush with mayonnaise and adjika sauce.

When a golden brown crust appears, reduce the heat and fry until fully cooked.

With the addition of dried apricots

Dried apricots often accompany prunes. Many people like the combination of tender chicken meat with these dried fruits.

• fillet – 0.8 kg;
• dried apricots with prunes - 1 handful each;
• butter – 50 gram piece;
• salt and pepper.

How to cook chicken breast roll:

1. Cut the fillet lengthwise into ribbons and beat. Salt and season.
2. Pour boiling water over dried fruits and cut into pieces after a quarter of an hour.
3. Place the filling on the meat pieces and roll up, securing with wooden skewers.
4. Fry in butter until golden brown. Place on a baking sheet.

Bake in the oven for 25 minutes. Serve with your favorite sauce and herbs.

Recipe with grated cheese

• fillet – 4 pcs.;
• cheese - 75 gram piece;
• nuts and prunes - 1 handful each;
• sour cream – 50 g;
• apple juice – 50 ml;
• flour, salt, pepper, spices, oil.

1. Beat the fillet and cut into pieces. Salt each piece, sprinkle with spices, pour in juice and marinate.
2. Meanwhile, prepare the filling from grated cheese, nuts and dried fruits.
3. Place on the pieces and roll into rolls, tucking the ends so that the products do not have open edges.
4. Lightly roll in flour. Put it in the cold.
5. Combine the remaining marinade with sour cream and season to taste.
6. Fry the pieces and place them in the mold. Pour over the sauce.

Bake for half an hour until golden brown, basting them with marinade from time to time.

Making such spectacular rolls is not at all difficult, the main thing is to allocate a little time for this.

You need to try them, words cannot describe this taste! Chicken rolls with prunes and walnuts

Today I am preparing chicken rolls, baked in the oven, with a spicy filling of prunes with walnuts, herbs and garlic. They turn out juicy, with a rich taste and excellent aroma. An excellent dish for the holiday table. Such a wonderful taste combination will not leave anyone indifferent.

INGREDIENTS
3 chicken breast halves (1 kg)
150 g walnuts
150 g prunes
bunch of dill (

30 g)
6 cloves garlic
100 g hard cheese
100 g mayonnaise (sour cream)
30 g butter
2 tbsp. l. raises oils
Salt, ground black pepper

STEP-BY-STEP COOKING RECIPE
First of all, let's prepare the filling for the rolls. Grind prunes, walnuts, dill and garlic. We combine everything and mix with mayonnaise or sour cream.
The filling is ready.
Beat the chicken breasts, sprinkle with salt and pepper on both sides.
Place the prepared filling on top.
Carefully roll it up using a bag.
Brush the surface of the roll with melted butter.
This is how we form the rest of the rolls.
Grease a baking tray or baking dish with vegetable oil and place the rolls on it, seam side down.
Place in an oven preheated to 200 degrees.
During this time, grate the hard cheese on a coarse grater.
After about 25 minutes, remove the rolls from the oven and sprinkle with grated cheese.
Place in the oven for another 15 minutes until the cheese is melted and lightly browned.
The rolls are ready!

Details and preparation details can be seen in the short video recipe.
Enjoy your meal!

STEP-BY-STEP COOKING VIDEO

Great article 0

Wrap meat in fillings such as eggs, cheese, spinach, nuts, prunes and more.

bartoszluczak.yahoo.com / Depositphotos.com

Ingredients

• 1 boneless chicken breast;
• 2 tablespoons soy sauce;
• pepper - to taste;
• 2 onions;
• 3–5 mint leaves;
• 1 tablespoon marinade sauce (can be replaced with butter).

Preparation

Lay out the chicken breast, wrap it in film and beat it with a kitchen hammer. Pour in soy sauce, pepper and leave in the refrigerator for 15–20 minutes.

Cut the onion into small pieces. Fry in 2 tablespoons of oil along with the mint for about 2-3 minutes.

Place onions over chicken and wrap. If the edges diverge, secure them with toothpicks. Place in a greased baking dish. Grease with marinade sauce. Bake for 20 minutes at 200°C. During this time, pour several times with the juice that comes out of the roll.

YouTube channel “Simple recipes Ovkuse.ru”

Ingredients

• 2 boneless chicken breasts;
• 2 eggs;
• 250 g champignons;
• 1 onion;
• 4 cloves of garlic;
• salt - to taste;
• pepper - to taste;
• 2 teaspoons mustard;
• 1 teaspoon dry adjika.

Preparation

Cut the chicken breasts in half, flatten them, wrap in cling film and beat with a kitchen hammer. Hard-boiled eggs in 10 minutes. Cool and cut into small cubes. Chop mushrooms and onions. Pass the garlic through a press.

Heat 2 tablespoons oil in a skillet over medium heat. Fry the onion for 3-5 minutes, then add the champignons and cook for another 5-6 minutes. Salt and cool.

Salt and pepper each piece of fillet, brush with mustard and sprinkle with garlic. Place the filling on the chicken and roll into rolls. Secure the edges with a toothpick or tie the pieces together with kitchen string.

Mix adjika with 2 tablespoons of oil. Grease the rolls and place on a baking sheet. Bake for 40 minutes at 200°C.

Acleanbake.com

Ingredients

• 3-5 boneless chicken breasts;
• 280–300 g frozen spinach;
• 3-4 pieces of dried apricots (can be replaced with sun-dried tomatoes);
• 70–80 goat cheese or feta;
• 1 onion;
• 4 tablespoons of vegetable oil;
• ¼ teaspoon salt;
• 1 teaspoon orange zest;
• ¼ teaspoon granulated garlic;
• ¼ teaspoon chili powder;
• ¼ teaspoon ground black pepper;
• 120 ml;
• 2 teaspoons lemon juice.

Preparation

Lay out the chicken breasts, wrap in cling film and beat with a kitchen hammer. Thaw spinach and squeeze out excess liquid. Chop the dried apricots. Crumble the cheese.

Chop the onion and fry in a frying pan with 2 tablespoons of oil for 4–5 minutes. Cool and mix with spinach, cheese, dried apricots, salt, zest, garlic and two types of pepper.

Place the filling on the chicken fillet and roll into rolls. Secure the edges with toothpicks. Grease a baking dish with 1 tablespoon of oil. Place the rolls, seam side down, and brush with butter. Pour in broth and lemon juice. Bake for 45–60 minutes at 175°C. 5 minutes before cooking, increase the temperature to 230°C to brown the rolls.

YouTube channel “Let’s cook”

Ingredients

• 1 kg chicken thigh fillet;
• salt and pepper - to taste;
• spices for chicken - to taste;
• 2–3 cloves of garlic;
• 40 g gelatin;
• 50 ml water.

Preparation

Cut the chicken into small pieces. Salt, pepper, add spices, chopped garlic and gelatin. Mix well and leave for 10 minutes at room temperature.

Spread cling film on the table. Place the chicken on it and form a sausage. Twist the film tightly so that excess air comes out and the contents are well compacted. Fix the edges of the roll and trim off the excess film. Wrap it in several more layers.

Place the workpiece in a large saucepan, add water and cook over low heat for about an hour and a half. Remove, cool and leave in the refrigerator for 6-7 hours. After this, remove the film.

YouTube channel “Olga Matvey”

Ingredients

• 2 chicken breasts;
• 2 chicken thighs;
• 1–2 cloves of garlic;
• 2 tablespoons ;
• 100 g hard cheese;
• 50 g walnuts;
• 100 g prunes;
• salt - to taste;
• pepper - to taste.

Preparation

Cut the chicken breast into layers. Remove the bones from the thighs. Cover the bird with cling film and pound it with a kitchen hammer.

Pass the garlic through a press and mix with mayonnaise. Grate the cheese on a coarse grater. Crush the nuts. Cut the prunes into small pieces.

Lay the chicken pieces overlapping each other on thick foil to form a rectangle. Season with salt and pepper. Brush with garlic sauce, reserving some. Sprinkle with cheese, nuts and prunes. Carefully roll up a tight roll and press lightly with your hands so that all layers are connected. Fold the foil over the edges. Transfer the workpiece to a baking sheet.

Bake in the oven at 200°C for approximately 40–50 minutes. After half an hour, open the foil and brush the chicken roll with the remaining mayonnaise.

Afamilyfeast.com

Ingredients

• 4 boneless chicken breasts;
• 2 cloves of garlic;
• 120 g feta;
• 1–2 sprigs of oregano;
• 1 lemon;
• 3 tablespoons vegetable oil;
• salt - to taste;
• pepper - to taste;
• 120 ml white wine;
• 120 ml chicken broth;
• 1 tablespoon butter.

Preparation

Lay out the chicken breasts, wrap in cling film and beat with a kitchen hammer. Pass the garlic through a press. Grind the cheese and oregano. Remove the zest from the lemon, grate it on a fine grater and squeeze 2 tablespoons of juice from the citrus.

Heat 1 tablespoon of vegetable oil in a frying pan and fry the garlic for a minute or two.

Salt and pepper the chicken breasts. Place cheese on each. Sprinkle with garlic, zest and oregano, and pour over the remaining oil after frying. Wrap the chicken into rolls and secure each one with toothpicks or tie with cooking string.

Heat the remaining vegetable oil in a frying pan. Fry the rolls over medium heat for 2-3 minutes on each side. Place in a baking dish and cook in the oven for about 10 minutes or a little longer at 230°C.

Meanwhile, heat a frying pan over medium heat. Pour in the wine and lemon juice and cook until the liquid has almost completely evaporated. Pour in the chicken broth and cook until it is reduced by half. Add butter and juice that was released when frying the roll.

Before serving, pour the wine sauce over the dish.

Macheesmo.com

Ingredients

• 4 boneless chicken breasts;
• 6 slices of bacon;
• 1 onion;
• 2 small tomatoes;
• 125 g dried apricots;
• 2 teaspoons;
• salt - to taste;
• pepper - to taste;
• 2 tablespoons of vegetable oil.

Preparation

Lay out the chicken breasts, wrap in cling film and beat with a kitchen hammer. Cut the bacon, onion, tomatoes and dried apricots into small pieces.

Place bacon in skillet and place over medium heat. Brown the slices for 10-15 minutes. Add tomatoes, onions, dried apricots and Tabasco. Season with salt and pepper and cook for another 6-8 minutes. Afterwards, cool a little.

Place the resulting filling on the chicken and roll into rolls. If the edges come apart, secure them with toothpicks.

Heat oil in a frying pan over medium heat. Fry the rolls for about 4 minutes on each side. Then place in a baking dish and cook in the oven for another 15–20 minutes at 175°C.

Delish.com

Ingredients

• 4 boneless chicken breasts;
• 70–80 g hard cheese;
• 50–60 g walnuts;
• 180 g Brussels sprouts;
• 1 tablespoon lemon juice;
• 3 tablespoons vegetable oil;
• salt - to taste;
• pepper - to taste.

Preparation

Lay out the chicken breasts, wrap in cling film and beat with a kitchen hammer. Cut the cheese into small thin slices. Chop the walnuts.

Finely chop the Brussels sprouts. Pour lemon juice with 1 tablespoon of oil, sprinkle with salt, pepper and nuts.

Lightly salt and pepper the chicken fillet. Top each piece with a couple of slices of cheese, cabbage and a little more cheese. Wrap in rolls.

Heat the oil in a frying pan and fry the pieces for 2-3 minutes on each side. Transfer to a baking dish and cook in the oven at 175°C for approximately 10-15 minutes.

gkrphoto/Depositphotos.com

Ingredients

• 8 boneless chicken breasts;
• 125 g cream cheese;
• 8 basil leaves;
• 16 thin slices of bacon (about 150 g);
• 1 tablespoon vegetable oil;
• 1 sprig of dill - optional.

Preparation

Lay the breasts flat, wrap in cling film and beat with a kitchen hammer. Top chicken with cheese and basil. Roll into rolls and wrap each in bacon.

Heat oil in a frying pan over medium heat. Fry the rolls for about 5 minutes on each side. Then place in a baking dish. Cook in the oven at 200°C for another 10–15 minutes or a little longer. Before serving, sprinkle with chopped dill.

YouTube channel FooDee

Ingredients

• 750 g chicken fillet;
• 1 onion;
• salt - to taste;
• pepper - to taste;
• 2 tablespoons breadcrumbs;
• 2 eggs;
• 1 clove of garlic;
• 25 g butter;
• 130 g processed cheese;
• 1 small bunch of parsley or dill;
• 20 g hard cheese.

Preparation

Pass the fillet and onion through a meat grinder. Salt, pepper and add breadcrumbs. Stir the minced meat and beat it on the table 15-17 times until the mass becomes homogeneous.

Hard boil the eggs for 10 minutes. Cool and grate on a fine grater along with garlic, frozen butter and melted cheese. Chop the greens. Salt, pepper and mix everything.

Form a sausage from the egg filling. Wrap in film and leave in the freezer for 15–20 minutes.

Place the minced meat on cling film and spread to form a rectangle. Place the sausage on one wide edge and wrap the whole thing into a roll. Carefully seal the edges with your hands so that all the filling remains inside.

Transfer the roll to a baking sheet lined with parchment. Sprinkle finely grated hard cheese on top. Bake for 20–25 minutes at 200°C.

Chicken roll with prunes is specially designed as a simpler and healthier alternative to heavy holiday meat dishes. Although the method for preparing the roll seems complicated, it is actually quite simple to prepare. Sometimes all you need to do is place all the prepared ingredients in a loaf pan and bake.

The chicken roll turns out especially piquant if it is first cooked for a short time at high temperatures and then at low temperatures. This cooking mode creates an especially tender and moist roll with amazing flavor.

Alternatively, you can make the roll half cooked by simply freezing it and finish cooking it when it’s time to serve. Freezing and defrosting does not deprive the roll of its delicious aroma. This is especially convenient for people who cannot spend many hours preparing food at a time. The chicken wrap can be safely stored in the refrigerator for up to 5 days. It can be consumed both cold and hot.

Chicken breasts, thighs and minced meat are used for the roll. Prunes are usually placed in the middle of the filling. The main contribution to the flavor and texture of this wonderful roll comes from the meat. Chicken with Roasted Vegetables has a juicy texture with a delicate, delicately sweet flavor that also carries over into the meat itself.

The only tricky part of making stuffed chicken breast is rolling the chicken meat with the stuffing. But this is actually not difficult if you use cling film.

How to cook chicken roll with prunes - 7 varieties

A minced chicken roll stuffed with carrot strips and prunes is a great example of a healthy holiday dish.

Ingredients:

• Chicken breasts - 3 pcs.
• Minced chicken - 500 g
• Leek - 1 pc.
• Onion - 1 pc.
• Egg - 1 pc.
• Carrots - 1 pc.
• Pitted prunes - 200 g
• Olive oil - 2 tbsp.
• Coconut oil - 1 tbsp.
• Hot pepper - 1 pc.
• Mix of spices and herbs
• Garlic - 1 clove
• Cumin powder - 1 tbsp.
• Thyme - 3 sticks
• Fennel seeds

Preparation:

Cut leeks and regular onions into half rings.

Heat a tablespoon each of olive oil and coconut oil. Add fennel seeds. Fry the onion mixture in oil. Season.

Mix the egg, chopped garlic and pepper, cumin and minced chicken. Add the fried onion mixture. Mix.

Cut the breast into medium-thick pieces. Hit it with a hammer.

Cover the work surface with film or baking paper. Place the chicken breast pieces on a large sheet of baking paper so that they overlap each other.

Use a spiralizer to cut thin ribbons from the carrots (or just chop them finely). Distribute them over the meat. Season.

Place the minced meat on top and smooth it out. Place the prunes in the center of the filling.

Using baking paper, roll the meat and filling into a roll.

Place the roll in the freezer for 15 minutes.

Place the roll in a greased container and bake it for the first 12 minutes at 200 degrees, then reduce the temperature to 125 and bake for 38 minutes.

Juicy chicken stuffed with aromatic prunes, wrapped in bacon, with a delicate mustard and mayonnaise sauce.

Ingredients:

• Olive oil
• Chicken breast - 2 pcs.
• Lime juice
• Paprika
• Pitted prunes - 16 pcs.
• Bacon - 8 slices
• Mayonnaise - 3 tbsp.
• Mustard - 2 tbsp.

Preparation:

Place a chicken breast between two sheets of plastic wrap and use a meat mallet to pound each breast. Repeat with remaining chicken breasts.

Place chicken on a cutting board and rub with lime juice. Sprinkle with spices. Place 4 prunes in the middle of each breast.

Roll up the chicken, wrap each roll with bacon, and secure with toothpicks. Season.

Heat the oil. Fry the rolls, then reduce the heat to medium and cover the pan. Cook for another 8 minutes.

Make a sauce from a mixture of mayonnaise and mustard, brush the rolls with the sauce.

In any case, before using prunes, they should always be soaked in boiling water. To make it juicier, you can also soak it in additional balsamic vinegar or wine.

Quite a simple and economical chicken roll stuffed with prunes, omelet and cheese.

Ingredients:

• Chicken fillet - 2 pcs.
• Spices
• Pitted prunes - 12 pcs.
• Egg - 2 pcs.
• Milk - 4 tbsp.
• Cheese, hard - 50 g
• Oil - 30 ml

Preparation:

Wash and soak prunes in boiling water.

Cut the fillet.

Beat chicken slices on both sides. Season.

Beat the eggs. Add spices and milk.

Fry the omelette.

Place the omelette on the fillet, sprinkle with cheese, prunes and spices.

Wrap the roll and place in a baking dish.

Grease the roll with butter and bake at 200 degrees for 27 minutes or until done.

Sprinkle the finished roll with cheese and parsley.

Bake for 7 minutes.

Try adding variety to your holiday menu with this delicious chicken roll recipe. Due to the delicate sauce, the meat will be juicy and flavorful. This could become a new culinary favorite.

Ingredients:

• Olive oil - 3 tbsp.
• Apple - 1 pc.
• Dried cranberries - 80 g
• Pecan - 50 g
• Onion - 1 pc.
• Celery - 1 stalk
• Garlic - 1 clove
• Rosemary leaves, chopped - 1 tsp.
• Sage leaves, chopped - 1 tsp.
• Spices
• Chicken breast - 4 pcs.
• Apple cider - 60 ml
• Chicken broth - 120 ml
• Balsamic glaze - 50 ml
• Prunes - 14 pcs.

Preparation:

Heat a tablespoon of oil in a frying pan. Fry the diced apple. Add chopped cranberries, pecans, shallots, celery, garlic, rosemary, sage, seasoning; cook until soft.

Place each breast between sheets of plastic wrap and pound with a mallet. Place a quarter of the apple mixture in the center of each chicken breast. Place pieces of prunes on top. Roll up and secure with toothpicks.

Heat the remaining oil. Cook each side of the chicken rolls until golden brown. Remove chicken from pan and place in baking dish. Cover with foil and bake for 27 minutes.

Combine vinegar and chicken broth in one pan and bring to a boil. Reduce heat and simmer gently until reduced by about a third. Taste the sauce and adjust seasoning.

Remove the rolls from the oven and let cool slightly before slicing. Remove toothpicks. Pour sauce over rolls. Drizzle balsamic glaze over top. Garnish with rosemary and/or sage leaves.

Chicken breasts stuffed with a salty-sweet filling of bacon, prunes and almonds. Serve this recipe Colombian style with blueberry sauce to impress your guests during the holidays.

Ingredients:

• Garlic powder - 1 tsp.
• Cinnamon
• Oregano
• Thyme
• Chicken breast - 4 pcs.
• Prunes - 12 pcs.
• Almonds, chopped - 50 g
• Olive oil - 1 spoon
• Bacon - 6 slices
• Chopped blueberries -70 g
• White wine - 50 ml
• Sugar - 2 tbsp.
• Lemon zest - 1 tbsp.

Preparation:

Cut the breasts into two parts and cover them with film and beat them with a hammer.

Mix garlic powder, cinnamon, oregano and thyme. Sprinkle mixture over breasts. Coating.

Cut each prune and add chopped almonds.

Grease the foil with oil. Place each chicken breast on a sheet of foil. Place 1/2 slice of bacon in a crisscross pattern close to the short end of the breast. Place 2 filled prunes on top of bacon. Place another 1/2 slice of bacon on top of the prunes. Roll the breast tightly, starting at the short end. Wrap in foil, curling edges tightly to seal. Place the rolls on a baking sheet.

Bake for 18 minutes. Turn the breasts over and bake the same amount.

Combine crushed blueberries, wine, sugar and cinnamon in a small saucepan. Bring to a boil. Cook for 9 minutes, stirring occasionally. Add lemon zest and seasoning mixture. Cook for 5 minutes. Serve chicken rolls with blueberry sauce.

Tender pounded chicken stuffed with dried apricots and prunes is an excellent dietary holiday dish.

Ingredients:

• Prunes - 15 pcs.
• Chicken fillet - 2 pcs.
• Mayonnaise
• Butter
• Garlic - 2 cloves
• Eggs - 2 pcs.
• Dried apricots - 15 pcs.
• Kefir - 130 ml
• Walnuts - 50 g

Preparation:

Cut the chicken in half and beat each piece with a hammer.

Season the chicken and transfer to a container. Pour in kefir, squeeze out the garlic and leave to marinate for 25-35 minutes.

Pour boiling water over dried apricots and prunes. Cut dried fruits and butter into cubes.

Crush the walnuts.

Fry two omelettes by mixing eggs with mayonnaise.

Place the fillet on foil, pieces of omelets on top, dried apricots and prunes on top, sprinkle with walnuts, and finally add a layer of butter.

Roll everything into a roll and tie it with thread. Wrap in foil and place in pan. Bake for 36 minutes.

Grease the finished rolls with mayonnaise and return to the oven for 7 minutes.

The main charm of this roll lies in the filling, since it can be anything: vegetables, mushrooms or, as here, fruit.

Ingredients:

• Chicken breast - 4 pcs.
• Tangerines - 3 pcs.
• Crushed nuts - 100 g
• Prunes - 7 pcs.

Preparation:

Pour boiling water over the prunes. Peel tangerines and divide into segments.

Slice the breast lengthwise. Beat these pieces well. Season lightly.

Grind the nuts in a blender. Sprinkle half of the resulting crumbs evenly onto the meat.

Place prunes and tangerine slices on top of the nuts. Sprinkle with remaining nuts.

Roll the stuffed breast into a tight and smooth roll. Secure with toothpicks or threads.

Place the roll in the steamer and cook for 36 minutes.

To balance out the sweetness, you can add more spices.

I have prepared the top 5 recipes for chicken dishes that are ideal for the New Year's table.

A selection of recipes for New Year's salads 2020 is available.

Crispy baked chicken with ginger and oranges

Open source

Ingredients:

• Chicken - 1 pc.
• Flower honey – 4 tbsp. l.
• Oranges – 2 pcs.
• Grated ginger – 50 g
• Vegetable oil – 3 tbsp. l.
• Spices, salt - to taste.

Preparation:

• Cut a quarter from one orange and set aside. Peel the remaining part and the second whole orange and peel thoroughly. Cut into slices about a centimeter thick.
• Using paper napkins, “dry” the chicken and rub on all sides with vegetable oil, coarse salt, red and black pepper.
• Preheat the oven to 200 degrees. Place orange slices in a single layer on the bottom of a deep dish. Place the chicken breast side down on the oranges. Place in the oven for 40 minutes.
• Squeeze the juice from the remaining orange quarter into a small deep bowl.
• Peel the ginger and grate it. Mix orange juice with ginger, four tablespoons of honey and add spices to taste.
• Remove the chicken from the oven, carefully turn it breast side up and brush thoroughly with the resulting ginger-orange mixture.
• Return the pan with the chicken to the oven and bake for about another hour, occasionally basting the chicken with pan juices.
• The finished chicken with a beautiful golden brown crust can be placed on the table whole, cool slightly, cut into portions and served with baked oranges.

New Year's chicken in dough

Open source

Ingredients:

• Domestic chicken – 1.5 kg
• Salt – 2 tsp.
• Allspice peas – 4 pcs.
• Cayenne pepper
• Dry ginger - on the tip of a knife
• Basil - to taste
• Dried garlic – 1 tsp.
• Lime – 1 piece
• Bay leaf – 1 pc.

For the test:

• Cold water – 1/2 cup
• Eggs – 1 pc.
• Cumin – 1 pinch
• Salt – 1/2 tsp.
• Flour - about 2 cups
• Blend of dried Provençal herbs
• Nutmeg - on the tip of the knife.

Preparation:

• Wash the chicken and tuck the wings behind the back.
• Coat the carcass with marinade inside and out, tie the legs with twine and leave to marinate for 2-3 hours, or overnight.
• Place flour and cumin in a bowl. Add salt to the water, mix and pour into a bowl of flour, knead the dough. Wrap the dough in cling film and leave for 30 minutes, then roll out the dough into a circle about half a centimeter thick.
• Transfer the dough to a baking sheet lined with parchment or foil. Place marinated chicken, bay leaf in the center, and fold the edges of the dough.
• Bake in a preheated oven at 150 degrees for 1 hour 35 minutes. When the dough is browned on top, cover with foil to prevent it from burning.

Caribbean chicken skewers

Open source

Ingredients:

• Chicken fillet – 600 g
• Mango – 1 pc.
• Tomato – 2 pcs.
• Bell pepper – 2 pcs.

For the marinade:

• Lime – 1 pc.
• Lime juice – 1 tbsp. l.
• Rum or sherry – 1 tsp.
• Cinnamon – 1 tsp.
• Brown sugar – 1 tbsp. l.

Preparation:

• Cut the chicken into cubes with a side of about 2 cm.
• Mix all the ingredients for the marinade, add the chopped chicken, mix thoroughly and leave in the refrigerator for at least an hour.
• Place chicken, mango cubes, pepper and tomato on skewers (or wooden skewers).
• Cook in the oven in the “grill” mode for 15-20 minutes, turning the skewers from time to time and brushing the kebab with the remaining marinade.

Tender chicken with prunes

Open source

Ingredients:

• Homemade chicken – 1 pc.
• Onions – 3 pcs.
• Walnuts – 40 g
• Prunes – 100 g
• Cream – 1.5 tbsp.
• Flour – 4 tbsp. l.
• Vegetable oil - for frying
• Seasonings, pepper and salt - to taste.

Preparation:

• Cut the chicken into medium-sized pieces and dredge in flour.
• Fry the chicken in a frying pan with a small amount of vegetable oil. The meat should take on a light brown hue.
• Pre-soak the prunes in water for an hour, and then finely chop.
• Place the chicken in a deep pan and sprinkle with pre-chopped onion rings. Sprinkle sliced ​​prunes, spices and salt on top.
• Seasoned chicken should be poured with cream and simmered for 15 minutes.
• Place the chicken in a baking dish, sprinkle with chopped walnuts, and mix thoroughly.
• Cover the container with foil and place in the oven for 30 minutes, preheated to 200 degrees.

Juicy chicken roulade

Open source

Ingredients:

• Chicken – 1 carcass
• Carrots – 1 pc.
• Chicken eggs – 2 pcs.
• Onions – 1 pc.
• Ground pepper – ½ tsp.
• Mayonnaise – 30 g
• Milk – ½ cup
• Flour – 1 tbsp. l.
• Salt - to taste
• Honey – 1 tsp.

Preparation:

• Separate the chicken meat from the skeleton. Cut the chicken along the back. We cut off the butt and the wings at the joints.
• Carefully remove all bones from the chicken.
• Beat the meat, salt and pepper.
• Grate carrots and onions and sauté in vegetable oil.
• Pour milk, mayonnaise, flour into a cup, add fried carrots and onions.
• Bake three “pancakes” from this mixture.
• Place the pancakes on the chicken carcass and carefully roll up the roll.
• Tighten the roll with thread, place in a greased pan and bake at 180 degrees for 30-40 minutes.
• 10 minutes before ready, brush the roulade with honey and bake until golden brown.