Description
Weekend walks in the forest. Lumped a bit "last" mushrooms. They had very little and I was wondering where to attach them. When I returned home I saw that my boys defrosted chicken fillet with a bone. Immediately in the mood to cook what you here and see.
Ingredients
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Chicken fillet
7 piece
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Mushrooms
250 g
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Cheese
3.5 slice
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Seasoning
-
Sour cream
150 g
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Corn starch
2 Tbsp
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Soy sauce
3 Tbsp
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Broth
Cooking
The skin from the fillets to remove. Each piece to repulse through the film, to the meat scattered around.
Fry mushrooms with onions in vegetable oil. On each fillet put half a slice of cheese. On top of the mushrooms.
Fillet spinning in rolls. Secure the edges with toothpicks (and thread).
Place all rolls in a heated pan "dry cooker" (as a garnish I put the potatoes and carrots, the bottom of the pan I didn't grease). Sprinkle a little salt seasoning for chicken. During cooking, fillet salt is not necessary because the mushrooms are already with salt.
Cover with a lid and temperature to make the minimum. After 15 or 20 minutes with a toothpick to remove rolls and flip rolls on the other side. After 10-15 minutes the stove off to avoid overtime, but the meat will be tough.
Rolls turned out very cute and rosy. Garnish: potatoes, carrots and corn. Here the sauce is also nice. Add and green (Basil).
In all the preparations took me about an hour.
Roll in the cut. Juicy and not dry. To prepare them better for once.
Sauce. In 150-200 g of water and 1.5-2 tbsp of corn starch, about 100-150 g thick cream and bring to a boil. Then, add 3 tbsp. soy sauce, to taste seasoning and broth. Cook for 5 minutes.
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