Chicken roulades in 3 ways
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ingredients
500 g skinless chicken breasts 200 g ham 4 pcs hard-boiled egg hood sterilised salt
Other fillings
see the end of the recipe
progress
Tasty mini-rolls suitable for family celebration and everyday…
1.
Cut the chicken breasts into slices and marinate. Spread the food foil on a board, spread the meat roughly square on the foil, the meat does not need to be whole, just stack the pieces of meat close together and pound the joints with a mallet… salt and pepper the meat
2.
Place slices of ham, pieces of cappuccino on the meat and roll tightly with foil, it is good to wrap the rolls several times in foil, tie the ends with food twine
3.
make the second roll the same as the first one, but instead of the cappuccino, put hard-boiled eggs
4.
put the rolls tightly wrapped in foil to steam for about 20-30 minutes depending on the size of the rolls… when the rolls are ready, put them on a baking tray, cut the foil and remove, catch the juices from the meat… the juices can be used for the sauce which we pour over the rolls when serving
5.
Serve with mashed potatoes… such rolls are also excellent as a cold treat
6.
as a filling we can use: from the left – sausage+carrots+spinach, cheese+spinach, sausage+carrots, scrambled eggs+peas+ham…
