Description
Juicy, spicy rolls with a bright, spicy-sweet filling - a delicious centerpiece for the holiday table.
Ingredients
-
Chicken fillet
800 g
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Soy sauce
100 ml
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Dry white wine
100 ml
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Pineapple
0.333 can
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Pepper
2 piece
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Kiwi
2 piece
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Mustard
1 Tbsp
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Vegetable oil
-
Salt
-
Allspice
-
Black pepper
Cooking
Cut the meat into portions. Place in a plastic bag for 2 PCs and hit the gavel.
Don't add to much, otherwise the filling will pierce the meat. Salt. pepper and set aside aside.
Pineapple rings, bell peppers and kiwi cut into small cubes and add to the bowl.
Add the mustard and stir.
On each chop put the filling. You are to put so much that the edges remained approximately 1 cm of pure meat without the toppings (so when fighting she got out and not much was leaking juice), but also so that the stuffing didn't have to look. :)
Wrap in a tight roll and clip. I do like our grandmothers - just stitch thread (make 2 stitches). Thread need to take bright.
Fry in oil until brown. To remove the thread. Pour soy sauce mixed with wine. Bring to boil and simmer for about 20 minutes (depends on thickness of chops), with the lid closed on low heat. The remaining stuffing (if there is) for 10 minutes before the end of stewing, add the sauce to the meat.
Put on a dish and cover with sauce.
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