Juicy chicken roll with prunes. Chicken rolls with prunes

07.02.2022 Cakes

Recipe for delicious chicken breast rolls with prunes, walnuts and cheese baked in cream.

Total cooking time – 60 minutes

Training - 15 minutes

Servings – 4

Difficulty level - easily

Purpose —

How to cook –

What to cook –

Products:

Chicken breasts - 4 pieces

Prunes - 15-16 pieces (pitted)

Hard cheese - 50-70 grams

Walnuts - 3-4 tablespoons

Cognac - 3-4 tablespoons

Cream - 100 ml (or sour cream with a fat content of at least 20%)

Vegetable oil - for lubrication of the mold

Salt pepper

How to cook chicken rolls:

Rinse the prunes well, first with hot water, then cold. If there are bones, remove. Dry with paper towel.

Cut into small strips and pour brandy.

Chop the walnuts. Grate the cheese.

Put the prunes in the microwave and heat for a few minutes on medium power.

Add the chopped walnuts and cheese to the prunes, reserving some nuts and cheese to sprinkle on top when baking. Mix well.

Cut the chicken breasts in half lengthwise without cutting all the way through. Expand. Cover with foil and beat off. Grate with salt and pepper.

Lay out the filling and roll up. Tie with a thread or chop with a toothpick.

Lubricate the form with vegetable oil. Lay out the rolls. Pour cream (cream at least 10% fat). Sprinkle with the remaining walnuts and cheese. Cover the mold with a lid or foil.

Bake in preheated to 200-220 degrees for about 35-45 minutes. Remove the foil for 5 minutes to brown the cheese.

You can serve chicken rolls as a cold appetizer or as a main hot dish. When serving as an appetizer, cut the rolls into small pieces.

Enjoy your meal!

Chicken fillet rolls with prunes

Ingredients:

chicken breast fillet - 4 pcs.;
- 5 pieces.;
feta cheese - 60 g;
onion - 1 pc.;
vegetable oil;
spices.

Cooking

How to cook chicken rolls with prunes? We process the onion, finely chop and sauté in oil, salting to taste, until golden brown. Scald the prunes with boiling water, chop, and knead the cheese with a fork and mix everything with the onion. We wash the meat, dry it, cut each piece into 3 parts and rub with spices. Spread some filling on each layer, roll up and secure with toothpicks. Now we put the blanks in a mold and bake chicken rolls with prunes in the oven until a crust appears.

Chicken rolls with prunes and nuts

Ingredients:

chicken breast - 1 pc.;
prunes - 15 pcs.;
walnuts - 8 pcs.;
- 4 tbsp. spoons;
garlic - 4 cloves;
low-fat sour cream - 3 tbsp. spoons;
spices;
vegetable oil;
dried basil - to taste.

Cooking

We wash the chicken breast, dry it with napkins and cut into slices. Then we add salt to each piece of meat, pepper, sprinkle with seasonings and put it in the refrigerator for half an hour. This time we prepare the prunes: wash it and pour it with boiling water. We leave the dried fruits for 20 minutes so that they steam well. Peel and chop the walnuts with a knife, and rinse the fresh parsley, shake and chop. We clean the garlic, put it in a blender, add all the previously prepared ingredients and beat everything at medium speed. Cut the steamed prunes into pieces and mix with the crushed mixture. Add some mayonnaise and mix well. We spread the filling on the chicken fillet, roll it up and coat it with sour cream and mayonnaise on top. We fix the edges with toothpicks and lay the blanks on a baking sheet. We cook the dish for about 25 minutes in a preheated oven.

Chicken rolls with prunes and cheese

Ingredients:

chicken breast - 300 g;
hard cheese - 100 g;
prunes - 50 g;
walnuts peeled - 50 g;
spices;
vegetable oil.

Cooking

We process the chicken breast and cut it into fillets. Then we cut the meat lengthwise and lightly beat it off, having previously covered it with cling film on top. Sprinkle the resulting chops with spices and leave to marinate. We rub the cheese on a coarse grater, chop the prunes finely with a knife, and chop the walnuts in a blender. Mix all ingredients for the filling in a bowl. We spread the prepared mixture on the chicken blanks, roll it up and fry in a pan with butter.

Chicken rolls with prunes and dried apricots

Ingredients:

Cooking

Soak dried apricots and prunes in a small amount of hot water and leave to soak for 15 minutes. Then drain the liquid, dry the dried fruits and cut into halves. We cut the fillet lengthwise, cover with a film and beat off with a hammer. Next, season the meat with spices to taste and evenly sprinkle with gelatin. Now we put a little stuffing on the chicken slices, roll it up and fix the edges with a toothpick. We wrap each blank in foil, put it on a baking sheet and bake in a preheated oven for 40 minutes.

Chicken prunes roll is one of those recipes 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 quickly enough, it does not need to be prepared in a special way, and chicken fillet is also very economical from a financial point of view.

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

Chicken rolls with prunes

Today I have a chicken fillet dish on the agenda. This product is suitable for so many recipes, both festive and everyday. You can cook various 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 prunes rolls. This recipe does not require special culinary skills and a lot of time, and the taste that will result will pleasantly surprise you.

Ingredients:

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

Cooking method:

Wash the chicken fillet and wipe it with a paper towel. Cut into pieces so that you can beat off.
You don't need to make too small chops, because. it will be problematic to wrap the stuffing later. We close the pieces with cling film and beat off with a thickness of 2-3 mm.
Steam prunes in boiling water until it becomes soft. If there are bones, then remove them. We cut into small strips.
We cut the walnuts into pieces the size of a small pea or crumble quite a bit in a mortar.
Mix sour cream with mustard. Grease chicken chops with the resulting mixture of sour cream and mustard, salt and pepper.
Put a little prunes on the edge of the chop.
Put a layer of walnuts on the prunes. The layers should be such that it is convenient to wrap the roll, and it does not fall apart in your pan.
Carefully wrap all the rolls and send them to the pan to fry in vegetable oil until golden brown.
All rolls are carefully fastened with toothpicks or threads. I didn’t fasten some rolls, because. I thought they were securely folded. But in the process of frying, they began to unfold. So fasten all the rolls.
After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
Serve rolls with a salad of fresh vegetables, 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:

You can cook 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. The fillet in the roll has proven itself well as a cold appetizer.
This dish may well 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 with prunes. This dish will have a somewhat savory taste due to the combination of meaty and sweet ingredients.
For one roll, we need one chicken fillet of medium or large size. Small fillets can be used to make small portioned rolls. We cut the pre-washed meat in thickness, but not completely and unfold it like a book.
We put a fillet layer between two layers of a baking sleeve: it will be more convenient for us to work with it. But we won’t leave the sleeve whole, but cut it. Beat the fillet on both sides directly through the film. In the process of beating, we try to give the layer the most rectangular shape, stretch the fillet so that it is thin, but not “torn”.
Now let's lift the film on one side, salt the fillet, pepper, sprinkle with seasonings for meat. Cover with foil again, turn over, open the other side and do the same. If there was no film, then with our hands we would not be able to pick up a thin fillet and turn it over, and so we can easily cope with this task.
Leave the fillet layer for 20 minutes to soak with seasonings, and during this time we will prepare the filling. Let's grate the cheese.
The amount of cheese can be increased, it will help us glue the roll. If you take more cheese, you get a beautiful yellow layer, if, as in this recipe, then its taste will not dominate. In a word, any option is acceptable, including the one that you come up with yourself.
Lay the grated cheese on top of the meat. Put prunes on the edge of the roll. We twist the roll, pressing the turns as tightly as possible.
Sprinkle the finished sausage from the fillet with vegetable oil, wrap it tightly in the baking sleeve that we used, and bake in the oven for about 40 minutes.
Unroll the roll only when it cools down. Cut with a sharp knife and serve as a cold appetizer, including on sandwiches.

Rolls with prunes and walnuts

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

Ingredients:

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

Cooking method:

Prepare the necessary products.
Wash the chicken breast and cut into thin slices, like chops.
Salt the chicken fillet, pepper, sprinkle with seasonings and set aside for 30 minutes in the refrigerator.
Wash prunes and pour boiling water. Leave for 15-20 minutes to steam it out.
Peel the walnuts. Cut the parsley. Peel the garlic. Put it all in a blender and grind.
Cut the steamed prunes into small pieces.
Mix prunes with chopped nuts, parsley and garlic.
Add 2 tablespoons of mayonnaise and mix well.
Mix sour cream with mayonnaise.
Put the stuffing on the chicken fillet.
Roll up the fillet.
Lubricate the roll with sour cream and mayonnaise and place seam side down on a greased baking sheet. For reliability, you can fasten the roll with a toothpick, but if you lay the roll with the seam down, you can do without it.
Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
Serve hot.

Steam chicken roll with prunes

The main charm of this roll is that the filling in it can be anything: vegetable, mushroom, or, as it were, fruit. Chicken meat generally goes well with sweet fruits - for example, with pears or apricots, which, to enhance the taste, are best taken not fresh, but dried. 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:

Prunes get rid of the seeds, pour boiling water and leave for an hour and a half, so that it is well soaked. Thoroughly peel and peel tangerines, divide into slices. prepare citrus fruits
Cut the chicken fillet lengthwise into two pieces. Put the resulting pieces overlapped on a cutting board covered with cling film and beat well, especially in places where the pieces are connected. Lightly salt and pepper the meat.
Chop walnuts with a sharp knife or grind in a blender. Sprinkle half of the resulting nut crumbs evenly over the beaten and seasoned meat.
Put prunes on top of the nuts (if desired, you can chop it, or you can leave it as it is, so that whole fruits can be seen on the cut of the roll), tangerine slices on the prunes. Sprinkle the remaining nuts on top.
Gently roll the stuffed chicken fillet into a tight and even roll. Tighten the ends of the film tightly on the sides so that under the action of steam it does not turn around.
Transfer the roll to a double boiler or put it in a wide colander set over a saucepan of water simmering over moderate heat. Cover with a tight lid and cook thirty-five -
Remove the finished roll from the double boiler or from the colander and cool completely. Then carefully unfold the film and put the roll on a cutting board. Cut with a sharp knife into slices 1-1.5 cm thick.
Lay the roll slices cut side up on a platter. Before serving, they can be reheated if desired, or left 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 (peeled) - 50 g

Cooking method:

Cut the pre-washed chicken fillet lengthwise, but not completely. Open the fillet like a book. Wrap the meat in cling film, so it will be much more convenient for us to beat with a hammer and not damage the integrity of the fillet.
Salt the minced meat and sprinkle with freshly ground pepper to your taste. Transfer to a suitable container, pour kefir, squeeze garlic through a press, mix and marinate.
Marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave for 6-8 hours. I was in no hurry, and left the meat in the refrigerator all night. The rolls are tender and juicy.
Pour dried apricots and prunes into a deep bowl and pour boiling water over it, set aside to swell for 15-20 minutes. Drain the water, put the fruit on napkins, dry a little.
Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
Fry two thin omelettes. For one omelet, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, salt and pour into a hot frying pan lightly oiled.
Next is the most difficult process: lay out the food foil on the table, lay the pickled fillets overlapped on top, then lay the cooled omelettes, a layer of dried apricots on top, then a layer of prunes, a layer of walnuts, the last layer of butter.
Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
After the time has elapsed, remove the baking sheet with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and send it back to the oven for 10 minutes.
Cool the roll, cut into portioned pieces, put 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
Black ground pepper - a pinch

Cooking method:

Wash prunes and pat dry with paper towels. Remove the pit, if any, and cut into small pieces.
Peel the garlic, rinse and chop finely.
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 with the side with cloves
Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can also add any spices you want.
Spread chopped prunes with garlic on the meat
Roll up the fillets. For safety, you can fix them with a thread by spirally tying the meat
Put the rolls on a baking sheet, which is pre-greased with vegetable oil and sent to a preheated oven to 180 degrees for 25-30 minutes. Chicken meat cooks very quickly, so do not overcook it in the oven, otherwise it will become dry
Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dish, or cool it and make sausage slices.

Chicken roll with prunes and nuts

Chicken roll - we cook it as an alternative to its purchased options, but richer, as “for ourselves”, and of course for the holiday, to serve it to the table in a beautiful cut and enjoy well-deserved praise.

Chicken rolls are cooked very differently. They are prepared from a whole chicken carcass, freeing it from the bone skeleton, from an array of pulp, folded from layers of chicken fillet (breast), sometimes from minced chicken, forming it in a layer on cling film or decomposed chicken skin.

Ingredients:

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

Cooking method:

We spread the fillets with our hands to the sides, and we immediately clearly see the bone frame of the chicken, which we will carefully remove, trying not to damage the skin. Read more:
The skin is especially tightly attached to the bones with tendons from the side of the back and in the tail area - here you have to work with a sharp knife, directing it with an inclination towards the bone (away from the skin) so as not to cut through the skin.
If one or two small cuts happen, it’s not scary, more on that below. In other places, the skin with layers of pulp attached to it can be easily removed.
Where it works - separate the pulp from the ridge with your hands, where it does not go - cut the tendons with a knife. Don't be afraid - "undressing" a chicken isn't really that hard, and it won't tear even if you turn it inside out, as long as you're comfortable removing the bones.
Wings and legs are attached to the chicken carcass at the joints, which, as you get to them, also need to be freed from the bones.
We cut off the extreme phalanx of the wings, on the legs below we cut the skin around the bone, and we break the wings and legs themselves (as when we tear off the leg from a fried chicken), turn inside the carcass, cut the flesh on them to the bone on one side and release the bone.
In the neck area, we cut out or tear out the thymus bone and other bones, which we probe in the pulp. We save the skin of the neck, it will come in handy for wrapping the end of the roll. One way or another, you will cope with these, do not worry, and we will “patch” all the holes that have arisen along the way by laying pieces of fillet pulp on them.
On a tray or dish, we put the chicken unfolded and freed from the bones, skin down, straighten the flesh, look at the state of the layer and the even distribution of meat on the skin.
Those places where there is almost no pulp, and skin cuts, if they occur, are covered with pieces of adjacent meat fibers or fillet layers, which we cut off from their thickened parts. As a result, the layer of pulp becomes almost uniform in thickness.
For even greater uniformity and unity of the pulp, lightly beat it off, especially in areas where the thickness of the pulp is greater and where layers of pulp are added that are not attached to the skin, as well as darker and tougher leg pulp.
If it works out, beat the pulp from the sides and from that edge of the layer, which will be on top when the roll is rolled up, beat off thinner. To avoid splashing, we cover our layer from above with a piece of cling film.
After beating off the film, remove it and throw it away. Salt the pulp, pepper to taste.
Further - it is quite easy. We wash the pitted prunes and lay 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, next to the prunes, add another one - from chopped nuts.
Roll tightly. We turn the ends of the layer inward, as when forming pancakes or cabbage rolls. The seam on the roll can be secured with toothpicks for reliability or simply unfold the roll with the seam down.
We place the roll in a bag or sleeve for baking and decide whether we will cook it or bake it. If you bake - we 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.
We place the roll in the bag in a goose dish (its shape is better :-)) or other cooking utensils, pour hot water so that the roll is completely covered with it, cover with a lid, and over medium heat
At the end of cooking, taking out the bag, we see that a concentrated broth has formed in it from the chicken pulp's own juices, in which the roll is compacted to the correct consistency and boiled vegetables and greens float, giving their flavors to our roll.
The roll can be allowed to cool in the bag, or carefully cut open the bag, drain the broth (it can be used to make soup or sauce), transfer the roll to a dish and leave to cool completely.
We coat the cooled roll with mayonnaise (you can use butter, honey with mustard or other composition suitable for the chicken, to which the nuts will stick) and sprinkle with toasted ground nuts for beauty.
The roll is beautiful, tasty, juicy, well cut. It will be nice to see and eat at the festive table.
In fact, you can cook the roll in the traditional way - in water, trying so that it does not boil too much and does not lose its taste.
We select such dishes so that you do not 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 so that the roll does not turn around, it is practiced to tie it with gauze.
In addition to prunes, after appropriate preparation, mushrooms, cheese, eggs, sweet peppers, carrots, other vegetables, olives, green olives, greens, spinach, smoked meats, etc., their combinations with each other or minced meat with their participation.
You can simply roll the roll without filling ingredients, generously sprinkling it with bright spices.
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 on the section of the roll as a spiral. Try different options - it's interesting and tasty.

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Juicy chicken roll with prunes. Chicken rolls with prunes

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How to cook chicken rolls: