Chicken roll

Description

Today I offer you the recipe for chicken roulade, which can act both as a main dish hot, and as snacks in the cold. And another feature of this loaf after it cools down we can send it in the freezer. When necessary, thawed, cut and all - that you are ready meat for sandwiches, appetizer under vodka or just a snack.

Ingredients

Chicken

1 piece
Prunes

10 piece
Spices
Gelatin

1 tsp

Cooking

To start, carve the chicken, and the legs cut and respective to make a rectangle. Those parts where the meat layer is too thin, put a patch of the cut from the breast white meat. The thickness of the layer should be as equal as possible. Sprinkle with salt and pepper chicken, sprinkle a little gelatin.

Spread the filling on the middle of the chicken of the rectangle

Collapsible roll, starting with wide side.

Wrapped in several layers of cling film, tying the ends, the roll tied thread

It is advisable to make small rolls

Next, pour water in a large pot, throw in there, allspice, Bay leaf, parsley and other spices you used to cook the broth. Do not forget to add salt - the water should be slightly salty. Bring the water to a boil and put the rolls. Diminish the heat to low, cover the pan with a lid and cook for 40 minutes.