Description
"Blancs de poulet farcis" - chicken breast stuffed. In French cuisine - very popular dish, variruyutsya breast everything from the hostess at the moment, and is served hot with a garnish of fresh vegetables and greens, or cold as appetizers to the wines. I suggest you prepare rolls not whole breast, and sliced (if whole breast was not in the fridge), which seems to be not suitable for minimizing roll. But, however, get a delicious snack, filled with cheese, egg and marinated garlic with a slight scent of thyme!
Ingredients
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Chicken breast
800 g
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Cheese
70 g
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Chicken egg
1 piece
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Ramsons
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Salt
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Thyme
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Vegetable oil
Cooking
Pieces of chicken breast cut into thin wafers, to obsolete from all sides, lay them on the surface in the form of a rectangle slightly overlapping each not other.
Sprinkle with thyme, then with grated cheese, lay the sliced egg and wild garlic.
Carefully wrap the loaf.
Pieces of breast of sticky, so I can keep the shape.
Now take a film of collagen - what is its advantage? It is edible, when heated, gelled, well baked, to form a savory crust on the product. Wrap it in a roll. No collagen film? Not a problem, take an ordinary plastic wrap, wrap the roll in the usual, in this case, the loaf should bake and boil in water. When cooled it is also very tasty!
The film definitely dress up molding the mesh or pull the string a few turns (the more the better).
Put in greased with butter a baking dish, the top of the cake, too lubricated.
Bake in the mode "grill" until Golden brown (all the juices stay inside, because of what the breast is very juicy). If the film is ordinary food, then boil in water until tender.
To take the finished loaf out of the oven/water, thoroughly cool, remove the grid and film (if a conventional food).
Cut in slices and serve as appetizers! Such a roll can easily be prepared from any meat, any size, and pieces!
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