Description
Offer to prepare a hearty and delicious dish. It can be served both cold and hot. Convenient to take with you and nature. A sauce based on cream and wine will perfectly complement all flavors.
Ingredients
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The dough is flaky unleavened
500 g
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Chicken fillet
6 piece
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Sundried tomatoes
100 g
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Figure
6 Tbsp
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Walnuts
3 Tbsp
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Parsley
50 g
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Chicken egg
1 piece
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Mustard
2 Tbsp
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Cream
150 ml
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Wine white semi-dry
100 ml
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Salt
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Black pepper
Cooking
To start, boil a mix of basmati rice and quinoa from the Mistral. Fill with water in the ratio 1:2. When the water boils, diminish the fire and cook the groats for 10 minutes. It should remain a little undercooked. The excess water is drained. The mix is amazingly fragrant and crumbly.
Grits, salt, pepper and add chopped walnuts and chopped parsley.
For this dish I used thigh fillets without skin. It is less dry than the breast. Fillet slightly repel, salt and pepper. With one edge spread the rice with the nuts. Him sun-dried tomatoes and form a loaf. So do every fillet.
The dough is better to use roll. Cut it lengthwise into six equal strips.
Wrap each roll a strip of dough, gently pulling it.
Grease the rolls with lightly beaten egg and bake in the oven preheated to 200 degrees. It took me 35 minutes.
For the sauce in a small saucepan, place mustard and fill it with wine. Warmed on the fire for about 5 minutes to evaporate the alcohol smell. Add the cream and proverjaem until thick. Salt and pepper are added to taste.
Remove the finished rolls.
Serve them with the sauce.
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