Description
On the festive table you always want to put in some sort of necessarily would like plenty of snacks and always original. Come, let's introduce you to another original recipe.
Ingredients
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Chicken fillet
2 piece
-
Cream
3 Tbsp
-
Cranberry
1 handful
-
Cannon
2 piece
-
Bacon
9 piece
-
Brandy
50 g
-
Salt
-
Black pepper
-
Sauce-marinade
Cooking
Chicken fillet wash, dry. Carambola wash, dry.
Covered bacon on a foil slightly overlapping.
Outer smooth part of the fillet to smooth out from films, slice thinly, chop it well with a hammer for chops. Covered in a dense layer beated on bacon.
The inner part of the fillet grind in a blender to mince.
To shift in a deep bowl.
Add teriyaki, pre-soaked in brandy cranberry. Because chicken dry by itself, be sure to add the cream. If you do not like sweet and sour taste of dried cranberry, replace it with olives or olives, pitted, pre-chopped them. Also, if desired, stuffing can be a little tint paprika powder.
Season with salt and pepper.
Mix well.
In the literal sense of the word smear layer is beated by the meat like a paste.
In the middle lay two carambola, slightly pressing them to the mince. Lift the foil from two sides, slightly pressing the loaf with your palms to the ground meat well and evenly settled on the fruit.
Roll roll in the form of candy, well-pressed from all sides.
Wrap in another two layers of foil, so that during baking has not left the juice from the loaf on the pan and started to burn. Cook in a preheated oven to 180* - 30 minutes.
After a time, carefully cut the foil from the top of the roll, be careful not to cut the bacon. Bake until Golden brown the bacon for about 10 minutes.
Switch off the oven, place the roll on a plate and cool completely. Slice the roll should be a sharp knife and well cooled.
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