Chicken breast roll
Chop the chicken breast, finely, with a knife then add the vegetables and spices
Mix well. Divide the resulting composition in two and put on an aluminum foil, greased with oil. Roll without catching the foil in the composition, giving it the shape of salami, tighten the ends well and put the rolls in a tray in which we put water. , comprising the rolls in half. We put them in the hot oven for about 30 minutes.
It's more like a liver in consistency, but it's much lighter for your liver than chicken roll. And it can be both a garnish and a main course:
1. In a bowl, mix the breadcrumbs and chicken. In the robot, put the onion cut in four, the carrot cut into rounds, the bell peppers without seeds, the stalks and filaments, the celery, with all the leaves.
2. Finely chop all the vegetables and then mix in the minced meat and crushed garlic. Add eggs, season with salt and pepper.
3. The baking sheet is greased with oil, and the meat mixture is placed in a plastic foil moistened with water. Put the composition and roll a little to give it a shape. Then unfold and carefully place in the tray.
4. Cover the tray with aluminum foil and bake for one hour. Then, remove the foil and bake for another 15 minutes (or more), until the roll is nicely browned. Allow to cool in the pan and then cut and serve.
Chicken roll simply& # 8211 Tasty and easy to prepare recipe for baked chicken roll. It can be served as a main course with a side dish, but it can also be a tasty appetizer, a kind of house sausage prepared healthy, without additives, gelatin or chemicals.
The best dishes are home-made, with healthy ingredients. Simple chicken roll, baked, fragrant and tasty, I ate it for breakfast as a healthy alternative to what is on the market.
Chicken roll & # 8211 house sausage & # 8211 is a good idea for all moms who want healthy recipes and are looking for suggestions for the school package with tasty ingredients but no chemicals.
Since the pieces of meat do not have a binder to stick to them (gelatin or minced meat) the slices will be cut a little thicker than those for a regular sausage.
I ate the chicken roll with a tomato next to it, while my mother put a teaspoon of mustard on it. For my son I made a sandwich using a bun. I heated the bun cut in half on the grill, I put on both halves slices of cheese that melted and stuck to the hot bread, lettuce leaf, chicken roll, 1/2 teaspoon mayonnaise sauce (you can put ketchup house) as a binder and thin slices of tomato. Tell you how good it was?
I invite you to make any kind of sandwich you want, depending on your taste and imagination, then tell me if I'm wrong when I say that this chicken roll can be the best and healthiest solution to prepare delicious sandwiches.
The chicken roll has pieces of breast and boned chicken legs. As I said at the beginning, this roll can be eaten hot, along with a mashed potato or sauteed vegetable.
When I first made this roll, I didn't think I could use it as a sausage. We wanted to eat it for dinner, with vegetables in a wok. It's just that the plans didn't work out, and our dinner moved to the city to the restaurant, with some friends who were passing through Bucharest. The roll stayed in the fridge overnight.
I remembered the chicken pastrami I made for Harry when he was little, so I thought this roll could be just as good. And I would say it's even better! It is more aromatic, with different textures, beautiful appearance, aromas and very good taste. I used paprika, dried thyme and garlic powder. You can try to lightly grease the pieces of meat with mustard and dress them with greens, according to taste, you can put between the strips of meat a little grated mozzarella or cheese that will be a very good binder between the pieces of meat.
You can find more recipes for chicken breast rolls prepared by me if you click here. I also have a very tasty chicken roll with minced chicken, and this recipe can be read if you press here.
I hope I convinced you to try the recipe too, so I leave below the list of ingredients and how to prepare for chicken roll & # 8211 house sausage:
250 g boneless chicken legs
1 tablespoon paprika
1 teaspoon garlic powder
I had a very large piece of chicken breast. I cut it in half, then I removed a few strips to keep it flat. I put a sheet of cellophane over the large pieces, then I stretched them a little with a twister, thinning the pieces of meat a little.
I didn't want to use the sledgehammer so as not to damage the fiber of the pieces of meat.
I seasoned with salt, pepper, garlic powder, then greased them with paprika and sprinkled thyme.
I cut the chicken legs in half. Over one of the large pieces of chicken breast I put two thin strips from those removed at the beginning (with a maximum thickness of 1 cm).
In the mouth of these strips I put the pieces of boned chicken legs, then I covered with the second piece of chicken breast.
I tightened everything with a string and put the roll obtained in a baking bag. You can use baking paper instead of this bag and tighten the ends so that no air enters.
I baked the chicken roll and chicken legs for 45 minutes, then took it out of the bag, drained the liquid in the tray and let it brown for about 10 minutes on both sides.
After baking, I let the roll cool to room temperature, then overnight in the refrigerator.
As I was telling you, the roll was hard to cut in two places, it even broke. In those places I tightened the string too hard and it entered the flesh.
You can cut it nicely, into thinner slices (but not very thin!) If you do not tighten the roll with string and use baking paper or baking bag directly.
As long as the roll is well tightened with them, it will not fall apart in the baking type.
Whether you eat a simple chicken roll like sausage, or you choose to eat it hot with a mashed potato and a lettuce, you will definitely have something good on the plate, healthy cooking, with a beautiful presentation.
Chicken breast roll
A healthy homemade sausage that I recommend with a salad of vegetables, especially now during the summer! I enjoyed this roll a few days in a row in the pack for lunch at work. It can be kept in the refrigerator for 3-4 days.
We clean and wash the vegetables. Finely chop the onion and put the celery and carrot on a small grater. Finely chop the greens.
Mix all of the above in a bowl, adding a little salt and 2 teaspoons of olive oil.
Wash the chicken and dab it with a paper towel.
Beat each piece of chicken breast in turn with the meat hammer, placing a food foil on top.
Grease each piece of meat with the vegetable filling and carefully roll and then tie the roll formed with food string.
Place the two pieces of chicken in a small pan and pour two cups of water.