Rolls of the breasts - a creative approach to simple and useful product .Cooking breast roll to the triumph on every day
Recipes / / May 12, 2016
breast roulade - general principles for preparing
Rolls qualify as whole-breast, and from rasplastovannogo, minced for stuffing and cut into small pieces of breast meat of poultry.
To salt and pepper should be, given his taste, so to specify the number and presence of salt and spices in the "ingredients" will not.
When forming rolls of minced meat, it is recommended to moisten your hands with cold water, then the meat will not stick.You can use cling film, expanding the beef on its surface, and gently lifted on both sides, glue roll edge.Twisted rolls thus look more carefully.
rolls rasplastovannogo poultry, after folding need to pull in a few places candy floss.You can also use twine, yarn or an ordinary wooden skewers and toothpicks.
Ready to bake the dish is already put in the oven preheated to the specified temperature.
breast roll "Marble»
600 gr.chilled or fresh chicken breast;
Five cloves of garlic;
mixture of ground dried leaves of parsley and dill (can be finished).
whole breast to form cubes polutorasantimetrovogo size and put in a deep container.
Add paprika, dry herbs, gelatin, chopped garlic.Add salt to taste, sprinkle with pepper.Mix everything.
Prepared chicken put in a sleeve for baking, forming in the roll.
Bake for 45 minutes.
Cooled roll refrigerate.Slice and serve, when the jelly completely hardens.
breast roll "Mosaic»
By half cup of fresh pea cerebral and sweet corn.You can replace the ice creams;
raw chicken egg;
head of garlic;
Seasoning for chicken;
Breasts raspolovinit lengthwise in half.
Recapture each, the thickness was the same everywhere.
Meat seasonings, salt the pepper.
Prepare stuffing: carrots cut into small cubes, chop the garlic, cabbage, divide into florets as finely as possible.Grated cheese coarsely chop.
In a deep bowl combine the prepared vegetables, add green peas and corn.
little salt the pepper, add the seasoning, to drive the egg, add cheese and stir.
on the table to spread uniformly repulsed breast meat.Each slice it should overlap the next, that there was no empty space.
Two-thirds of the filling to spread over the surface of the fillet.
Wrap roll in.
rest of the mixture to spread on the bottom of the package for baking, put the roll, edge seal clip.
package with roll put on a baking sheet.
Bake fifty minutes.Package open up, return to the oven for another half hour.
Take the chicken roll from the package, cool and then remove only the culinary thread
Serve cut into thin slices on lettuce leaves.
breast roll "A pleasant surprise»
600-700 grams of chicken breast;
Seasoning for poultry;
mixture of pepper;
Raw chicken egg;
teaspoon of flour;
Two Art.tablespoons unsalted butter.
For the filling:
Two hundred gram pack of 9% curds;
150 grams of red currant;
dessert spoons of fresh lemon juice;
1/2 hours. L.ginger powder;
50 grams of blackberries.
For the sauce:
300 ml of broth;
150 ml of semi-sweet white wine;
Half cup juice of red currants or pomegranate juice, diluted 1: 2 with boiled water;
teaspoon of starch;
Handful of berries of red currant.
Sprig of red currants.
fillet cut into two schnitzel along the fibers to repel.
In each slice to rub a mixture of salt, spices and seasonings.
Curd acidified with lemon juice, salt, slightly peppered, sprinkled with ginger.Mix.
Berries to sort, wash with a jet of running water, pat dry.
Share batted a solid sheet of meat on the table.
Top with cottage cheese on it a layer of currant and blackberry bit.
Close to roll.
Roll workpiece from all sides in the beaten egg with flour and fry in butter until a nice crust.
In a frying pan pour the broth, currant juice (or pomegranate), pour the sugar and put out under the lid for half an hour.
out onto a plate, a little cool, so you can cut.
sauce pan rare strain through a sieve.
Two-thirds of the sauce to put in a clean container on fire.
In the remaining starch to dissolve and enter with constant stirring in a boiling sauce.Boil for five minutes.
Remove from heat, add the currants.
Sliced loaf out onto a plate.Serve with sprigs of currants, pour the sauce.The sauce can also be submitted separately.
gentle roll of breast
Ingredients two small rolls:
Two chicken fillets;
50g.Frozen red currant;
5 Art.spoonfuls of refined oil;
pinch of dried oregano;
tablespoon of honey without slides.
have apples remove core, peel and finely chop.
defrosted blackberries, wash and dry.
Kernels grind in a coffee grinder or use a blender.
milled into flour nuts, currants, apple and stir to combine.
The fillets make a long deep cut, forming a "pocket".Expand, repelling.
Put stuffing, roll "roll" edge zaschipnut long wooden skewer.Top with melted grease honey.
Wrap loaf in a greased with olive oil cooking foil.
Bake for one hour at 200 degrees.
breast roulade with cheese omelette
600 grams of breast;
400 grams of fresh, frozen or slightly smaller mushrooms;
About 100 grams of acute, unsalted cheese;
Big spoon of sour cream;
Grind coarsely grated hard cheese.
Beat the eggs with a fork or whisk, add black pepper, ground by hand, cream, salt.Pour the grated hard cheese and mix.
Omletnuyu mass pour into lightly greased baking sheet.
Within seven minutes to bake omelet.The temperature of the oven to 180 degrees.
For the filling head of onions cut into medium-sized cubes.Cut the slices of mushrooms and fry with the onions until the evaporation of moisture from the mushrooms.
meat cut into cubes and a half to two centimeters, folded into a bowl.
Add sautéed mushrooms and onions, a little salt the, mix.
In formation cooked omelet spread a thin layer of fried onions and chopped mushrooms breast.
Close tight roll, put on the bottom of the mold seam side down, sprinkle with sesame seeds, put bake for another quarter of an hour at the same temperature.
breast roulade (with pumpkin)
5 teeth of garlic;
Cooked Eggs - 4 pcs .;
150 gr.shelled walnuts;
Chicken fileshki cut lengthwise, repelling.
Pumpkin pulp cut into smaller ones.
Finely chop the parsley with a knife.
chopped pumpkin pulp, kernels, parsley placed in the bowl of a blender and chop.
Rebuffed chicken breasts to spread one layer and pepper, to taste prisolit.
Top with stuffing pumpkin, distributing evenly across the surface of the meat.
Cooked egg put the meat from one edge of the formation in a row on the toppings.
Close, wrap-oiled sunflower or olive oil foil.
Bake 180 degrees when heated, to 45 minutes.
little cooled roll cut into portions, spread on a serving dish, the bottom of which is lined with lettuce leaves.Garnish with fresh vegetables, herbs.
breast roll "Summer Mood»
700-800 grams of breast;
Two boiled eggs boiled;
Most Perchina sweet pepper;
Breasts grind in beef, by any convenient method.
Fry to amber chopped onion and grated carrot coarsely.
Finely chop the garlic, chicken eggs.
Peppers release from the seeds and cut into small uniform pieces.
Put in a bowl of sweet pepper, zazharku, eggs, chopped garlic.All pre-mixed salt.
on plastic wrap to put a layer one centimeter thick stuffing.
Surface stuffing evenly cooked stuffing.
Using film roll into a tight roll.
Bake on a baking sheet at a temperature of two hundred degrees, forty-five minutes.
After 20-25 minutes from start cooking quickly remove the loaf from the oven, brush the surface of mayonnaise and put back.
Ready roll to cool and then cut only.
roll breast "Cordon bleu»
Two chicken breasts;
50 grams of ham;
100 grams of solid acute, or with a clear flavor of cheese;
50 ml chicken broth, can be of a cube;
clove of garlic;
Half a cup of bread crumbs;
Half dessert spoon paprika;
Butter for greasing the pan, vegetable;
tablespoon sweet-cream butter.
Whole chicken breasts hammer to fight off a centimeter thick.
On both sides of pepper and salt, rubbing salt and pepper into the meat.
Share repulsed meat unified formation.Top
put slices of ham on top of her thin plate of cheese.
Close repulsed meat stuffed roll.
The broth add chopped garlic, butter.
In another bowl mix the grated cheese with breadcrumbs and paprika.
roll well in chicken broth to moisten, roll in bread "cheese" au gratin.
Put on a baking sheet or shape so that the seam is at the bottom.
Pour broth residues.
Cook for half an hour in the oven at 200 degrees for heating mode.
breast roll "Anticipation" in multivarka
Two breast fillet;
60 gr.green onions;
50g.cheese easily melting solid;
oil for frying.
Two ripe tomato;
Half sweet peppers;
incomplete teaspoon ground paprika;
three teeth of garlic;
teaspoon of vinegar;
1,5 h. L.refined oil.
whole breast incision along and expand like a book, a little beat off.
adzhika to grind to a food processor or other convenient way tomatoes, peppers and garlic.
Add tomato weight vinegar, oil, hot red pepper, stir.
fillet evenly coat adzhika, sprinkle with finely chopped green onions.Over the onion coarsely grate the cheese.
Close chicken tight roll.The edges fasten with toothpicks or wooden skewers.
Lubricate multivarku, tuck roll.Cooking in the "Frying" mode for thirty minutes.
breast roulade with prunes and dried apricots in multivarka
500 grams of minced meat of white chicken meat (breast);
1/3 cup of soaked dried apricots;
1/3 cup of soaked prunes;
Two steep chicken eggs;
Mix minced meat with spices, salt.
On plastic wrap, deployed on a flat surface lay out stuffing, no more than a centimeter in height.
soaked in cold water and obsushennye dried fruit, cut into strips.Mix and spread evenly over the meat.
Top rub on a grater with large cells carrots.
crumble diced egg and sprinkle a layer of carrots.
Using film roll forming, laying it in the sleeve.
Along the edges of the sleeve is good twist and fix by means of special clamps.
Taking sleeve carefully by the edges so that it does not fall apart, we shift into a bowl.
Fill 400 ml of water, cook in "Baking" mode, 1 hour and 15 minutes.
finished dish, lifting of the sleeve edges, remove from Multivarki, cool.
remove hose, cut the roll into pieces.
breast roll "Christmas boom»
Half a kilogram of chicken breast;
400 grams of chicken liver;
4 teeth of garlic;
4-5 pinches of curry.
Cut and fight off the breast so that the thickness of the meat was one centimeter.
Pour beaten off the breast on film overlap to form a single large reservoir.Evenly pepper.
onion cut into small saute until amber.Add chicken livers and continue to simmer with the lid covered with quarter of an hour.
liver and onions grind to paste consistency.
Peel an orange, remove the slices from each film.
«Liver pate" evenly over the meat, lay at one end of the pulp of orange slices.
preform roll roll.Lightly sprinkle with seasoning and finely grated orange zest.
Wrap tightly with foil, greased with vegetable or olive oil.Pour into a container Multivarki, pour 200 milliliters of water.
Cook on "baking" forty minutes.
When a slice diagonally, garnish with orange slices, vegetables.
breast roulade - Tricks and tips
- roll rasplastovannoy breasts get much sweeter if the meat is well to repel pieces of hammer on both sides.
- Minimize blank recommended tight enough to between layers of meat and stuffing had no airspace.This will avoid disintegration roll and loss of its contents out during cooking.
- should not serve meals breaded in bread crumbs, pouring sauce on top, otherwise the crust is soft, lose its crunch.Sauce is served in such cases separately in a gravy boat.
- Do not be afraid to experiment with spices, they only accentuate the taste of meat and fill the dish a unique flavor.For the chicken is ideal: tarragon, cardamom, saffron, savory, sage, marjoram.
- Before cooking of sliced into pieces, as well as the whole breast, the meat can be lightly sprinkled with lemon or marinate marinated for a couple of hours.Meat will become much softer, and the dish will turn out juicier.