Description
Tender, delicious, fragrant, Sunny, summer-bright-much more could be written rave reviews of this cookie, but better to try yourself and see! Invite!
Ingredients
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Chicken breast
800 g
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The juice of a freshly squeezed
130 ml
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Eggplant
1 piece
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Pepper
0.5 piece
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Adyghe cheese
30 g
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Cheese
50 g
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Spices
-
Vegetable oil
Cooking
A chicken breast, I was skin and bone, cut into fillets, wash and dry. Cut fillets in half lengthwise. It turns out layer 4 fillets. If you have ready fillets, skip this step
Layers of fillet to beat off through the film, but without fanaticism.
From orange squeeze juice, in any convenient way for you.
Fillet salt and pepper, pour the orange juice and leave to marinate from one hour to five hours in the refrigerator.
Eggplant wash, cut off the tail and cut into thin reeds. A little salt and fry. Spread on paper towel and blot excess fat.
Pepper wash, remove seeds and partitions (if required). Cut into small dice. Pepper is better to take orange or red, more beautiful it will look. Adyghe cheese crumble with your hands or RUB on a grater, mix with pepper.
Collect roll: on the formation of the fillet spread the eggplant, a piece of cheese with pepper and rolled into a tight roll.
Fold into a greased form, seam side down. Bake in a preheated 200C oven for 20 minutes, occasionally pouring orange juice (marinade)
After 20 minutes take out rolls, sprinkle with your favorite finely grated cheese durum, and return for another 10 minutes in the oven to melt the cheese.
When serving sprinkle with herbs. Bon appetit!
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