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Chicken breast roll with bacon and prunes

Chicken breast roll with bacon and prunes


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The piece of chicken breast is washed and dried. Cut with a knife with a large blade along its entire length so as to obtain a long and thin slice of chicken breast. Season the meat with salt and freshly ground pepper, sprinkle with aromatic oil and lightly massage the piece of meat on all sides.

A piece of food foil is used to assemble the roll. Place the slices of bacon lightly on top of the piece of foil, so that there is no empty space between them. Place the piece of chicken breast over the bacon, and in one of the edges, line the pieces of dried plums on the entire width of the chest. Roll the chicken piece with bacon, squeeze the plums in the middle, roll and gather in cling film. Tighten well, gather the ends and tie with a thread. Put the roll in boiling water and let it boil for 40-45 minutes. Remove on a wooden bottom, remove the foil, be careful not to burn yourself, let them calm down and dry. Heat a little butter, a little pumpkin oil (or olive oil) and a small sprig of dried sage in a pan. When it has heated up and melted, add the roll. Fry over medium heat on all sides until golden brown.

For the garnish: heat a little olive oil and add the beans, julienned peppers and peas. Fry over high heat for a few minutes, until the vegetables soften a little, but remain crispy. Since I used frozen vegetables, they left water during frying. Because I wanted to tie the vegetables, I put them in a sieve with a bowl underneath in which I collected all the leftover sauce. I let the sauce cool, I added a teaspoon of starch, I mixed with a whisk to dissolve the starch, I put the sauce in the pan, I seasoned with salt and pepper, I added a small cube of fatty butter and I left on fire until the sauce has set. All this time I mixed with the aim not to catch the sauce. After it reached the desired consistency, I added the fried vegetables, I mixed them, I added more salt and pepper if necessary and I let the garnish cool.

For assembly I put a small detachable ring on a plate, I put the mixture of vegetables with sauce, I filled the ring, I pressed a little with the back of a spoon and I removed the ring. I cut the chicken breast roll in half and served half of the roll with the vegetable garnish. Serve hot food. May it be useful to you !!


Chicken terrine with cranberries, ingredients

  • 1 kg. chicken breast
  • 5-600 gr. boneless chicken legs
  • 250 gr. finely sliced ​​bacon
  • 60 grams of cranberries or other dehydrated fruit
  • 2 egg yolks
  • 2 onions
  • 50 grams of butter
  • 40 ml. of cognac
  • 1 small rosemary branch
  • spices to taste: grated nutmeg, granulated garlic, paprika, salt and pepper

Preparation of chicken terrine with cranberries & # 8211 video recipe

Preparation Chicken terrine with cranberries & # 8211 recipe in text format

1. Cut the chicken breast into strips, salt and pepper.

2. Finely chop the onion, melt the butter in a pan over medium heat and add the onion, sprinkling a pinch of salt from the beginning. Cook the onion, stirring often. When the onion softens, set aside and allow to cool.

3. Chop the boned chicken legs through a meat grinder.

4. Over the minced meat add: hardened onions, egg yolks, finely chopped rosemary, grate the nutmeg, add 1 teaspoon of paprika, garlic granulated to taste (about 1/2 teaspoon), salt and pepper and finally the brandy.

5. Knead the composition to homogenize well. Take a long and narrow shape (like a cake shape) and line it with slices of bacon, so that the shape is completely covered and on the outside hangs outside the bacon about 5 cm.

6. Press at the bottom of the form a layer of the composition with minced meat, about 1 cm. high. Sprinkle 1/2 of the cranberries and continue with the chicken breast strips, placed lengthwise. On top of the first layer, press a layer of minced meat again and so on until the ingredients are exhausted. It should be finished with a layer of minced meat that is well leveled and covered with bacon that hangs to the outside of the form. Press carefully.

7. Bake the terrine for one hour in the preheated oven at 210 degrees Celsius, in a boiling water bath (place the form with the terrine in a larger tray in which to pour 1 liter of boiling water). Allow to cool in the form for 12 hours, then turn over and cut into slices. It is served as an appetizer and what is left is stored in the refrigerator. Great appetite!


Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Stuffed chicken plums

Chicken breasts prepared according to this recipe can be served as a hot or cold snack.

Required set of ingredients:

  • Pack of 500 g of chilled chicken breast
  • 150 grams of pitted plums
  • 100 g butter & # 8220Peasant & # 8221
  • 100 g of onion
  • 80 g thick cream
  • 6-10 g of salt
  • 2 grams of freshly ground pepper.

The whole process takes time: 70 minutes. Each dish of 100 g: 279 kcal.

Step 1. Carefully remove the skin from the breast. Set it aside, then wrap the filling in them.

Step 2. Chicken to make the filling. Cut the onion and then in the heated butter, cut the plums into cubes or large cubes. Combine minced meat, chopped onion, plum, season of your choice, then mix well (preferably with your hands).

Step 3. Arrange the chicken skin on the table, put the prepared filling on it. Sew the thread. Smear with thick cream and put in a greased form.

Step 4. Preheat the oven and send the roll to it to cook for 35 minutes. The upper crust should become beautiful and red.


Excursion Milestii Mici

To visit the underground galleries "Milestii Mici", it is necessary to make a reservation in advance, by phone or e-mail. You can choose the day and time you would like to make the trip. At the same time, choose the & icircn menu that offers you certain wines and dishes.

* The tours take place by personal transport (car, motorcycle or minibus that does not exceed & the height of 2.8 meters), also offers bicycles & icircn the limit of available seats.

"Milestii Mici" winery

* Tours take place by personal transport (car, motorcycle or minibus that does not exceed & height) 2.8 meters) also offers bicycles & icircn the limit of available seats.

From 9.00 a.m. to 5 p.m.

From 17.00 and

Trip (40 min)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Cheers (1 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 3 wines (dry white PGI, dry red PGI, liqueur)

Snacks: Moldovan platter (bruschettas with eggplant cream, bruschettas with traditional drum, br & acircnză of sheep, tomatoes), assorted with pies, plums with nuts

Bacchus (2 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 7 wines (dry white PGI, dry red PGI, dry red preserved & icircn collection, dry white collection, dry red collection, liqueur collection, sparkling) & ndash for group of 5 people

Appetizer: Assorted with cheese (Dor Blue, Algauter, Fetaki, Rosiski), walnut kernels

Desert: Plums with nuts

Gift: 1 bottle of wine with PGI

Moldavia (2 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 5 wines (dry white PGI, dry red PGI, red & eacute PGI, liqueur, sparkling) & ndash for a group of 5 people

Appetizer: Chicken roll, eggplant, beef tongue, cheese, tomatoes, cucumbers

Hot snacks: Juice, polenta with chicken stew or pig and sheep & sheep.

Desert: Plums with nuts

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 7 wines (dry white PGI, dry red PGI, dry red preserved & icircn collection, dry white collection, dry red collection, liqueur collection, sparkling) & ndash for group of 5 people

Appetizer: Assorted fresh vegetables with sheep cheese, assorted meat (chicken roll, eggplant, beef tongue), assorted pies

Hot snacks: Chicken breast roll with bacon and baked potatoes or potatoes with meat & icircn baked jugs

Desert: Plums with nuts

Gift: 1 bottle of wine with PGI

outlaw (2.5 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 7 wines (dry white PGI, dry red PGI, dry red preserved & icircn collection, dry white collection, dry red collection, liqueur collection, sparkling) & ndash for group of 5 people

Appetizer: Moldovan platter (bruschettas with eggplant cream, bruschettas with traditional drum, sheep's cheese, tomatoes), assorted pies

Hot snacks: Smoked bean soup, pork ribs with baked potatoes and pickles or pork breast with sauerkraut

Desert: Plums with nuts

Gift: 1 bottle of wine with PGI

manorial (2.5 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 7 wines (dry white PGI, dry red PGI, dry red preserved & icircn collection, dry white collection, dry red collection, liqueur collection, sparkling) & ndash for group of 5 people

Appetizer: Assorted fresh vegetables with sheep cheese, assorted meat (chicken roll, eggplant, beef tongue), assorted pies, assorted cheese

Hot snacks: Sarmale, pork chop with baked vegetables or Baked salmon with polenta and sheep cheese

Desert: Plums with nuts

Gift: 1 bottle of wine with PGI

treasury (2.5 h)

Trip: underground galleries, Gold Collection, tasting complex / en, russian, engl /

Tasting: 7 wines (dry white PGI, dry red PGI, dry red preserved & icircn collection, dry white collection, dry red collection, liqueur collection, sparkling) & ndash for group of 5 people

Appetizer: Assorted fresh vegetables with sheep cheese, assorted meat (chicken roll, eggplant, beef tongue), assorted pies, assorted cheese, assorted fish, meat salad

Hot snacks: Baked milk piglet or beef languette with prunes or rabbit in the oven

Desert: Plums with nuts

Gift: 2 bottles of wine with PGI (dry white and dry red)

Milestii Mici pe Roate (3 h)

ATV tour: wine plantations, unique underground galleries, Gold Collection, tasting complex / ro, rus, engl /

Appetizer: Assorted pies

Hot snacks: Juice, polenta with chicken stew or pig and sheep & sheep


Chicken terrine with bacon and cranberries

Chicken terrine with bacon and cranberries from: chicken breast, boneless chicken legs, onions, slices of bacon, butter, brandy, eggs, salt, black pepper, dried cranberries, rosemary, nutmeg.

Ingredient:

  • 1 kg chicken breast
  • 500 g boneless chicken legs
  • 2 onions
  • 250 g slices of bacon
  • 50 g butter
  • 50 ml brandy
  • 2 yolks
  • salt
  • ground black pepper
  • 50 g dried cranberries
  • rosemary
  • grated nutmeg
  • raw or granulated garlic

Method of preparation:

Put the chicken legs through the mincer and cut the chicken breast into one-finger-wide strips, which you sprinkle with salt and pepper. Peel an onion, finely chop it and fry it in a little melted butter. Mix the minced meat with the yolks, spices and salt to taste, mix well and add the cognac and the hardened and cooled onion.

In a cake tin, place the slices of bacon so that they pass over the edges of the tray. Over the bacon put a layer of minced meat, sprinkle cranberries, put another layer of minced meat, chicken breast strips, cranberries and minced meat, which you cover with the edges of the slices of bacon.

Cover the tray with aluminum foil and place it in a bowl of water. Put them together in the oven for 2-3 hours, over medium heat, pricking the foil in several places. When it's ready, let it cool in the form, then turn it over on a plate.


Chicken breast rolls with cheese

Chicken breast rolls with cheese from: chicken breast, peas, cassavaol, eggs, wine, water, potatoes, parsley, salt, pepper.

Ingredient:

  • 1 chicken breast
  • 1 hand peas
  • 400 g of cheese
  • 4 eggs
  • 100 ml dry white wine
  • 200 ml of water
  • 4-5 potatoes
  • parsley
  • salt
  • pepper

Method of preparation:

Wash and thread the chicken breast. Cover each slice of meat with cling film and beat. Cut the cheese into cubes. Beat the eggs as for the omelet, add the peas, cheese and add salt and pepper, if necessary.

Season the meat slices on both sides and spread each one a little of the egg composition. At the end, roll the slices as tightly as possible, so that no gaps remain.

Tie each string with a toothpick or toothpick. Put them in a tray, add water and white wine, then cover them with aluminum foil and put them in the oven.

Peel the potatoes and cut them into cubes. After 30 minutes of baking, set aside the foil and sprinkle the rolls with the juice from the tray, then add the potatoes. Leave in the oven for another half an hour and sprinkle with parsley.


Useful advice

  • preferably pre-marinated meat in spices and lemon juice. From this it will be softer and juicier
  • plums should be used without stones, which are pre-soaked in hot water for 15-20 minutes
  • Before baking rolls, it is better to pour sour cream or sour cream with egg, you can sprinkle with grated cheese.

Chicken buns with plums are very tasty and satisfying. This treatment goes well with vegetables, various dishes. And the preparation of chicken rolls is very easy, it will be able even for beginners.


How to make prunes with a dehydrator?

I placed the plums in the dehydrator tray. They must have space between them for good hot air circulation.

I let the plums dehydrate for 4 hours and then turned them over. I left them for another 4 hours. However, the times also depend on the size of the plums, how juicy they are and the power of the dehydrator.