Chicken rolls with rice and persimmon

Description

Delicious chicken fillet rolls, juicy and flavorful. Persimmon blended very harmoniously. My husband really liked it, although he doesn't understand the meat with sweet fillings, such as prunes or dried apricots. Says,"Spoiled the meat!"

Ingredients

Chicken breast

1 kg
Figure

150 g
Persimmon

1 piece
Spices
Mayonnaise

1 Tbsp

Cooking

To prepare the rolls I use basmati rice from TM "Mistral"

My breast was skin and bone, so first of all I separated the fillet. Cut into portions and carefully, using a film repulsing fillet in layers. I got 12 pieces.

Boil the rice and cool.

With persimmon remove the skin, flesh cut into bars.

One chop RUB with salt and pepper.

Put a spoonful of rice (dessert) and bar/two persimmons.

Roll in roll, then wrap in foil, well wrapped edge, in a "candy". To do so with all the chops.

Cook for a couple for 5 minutes. I have no double boiler, so I used a saucepan, a sieve and cover. I laid out in 2 stages.

After the rolls cooled down a bit, extracted from the foil and put them in a baking dish. In fact, they already are, but do not look very. Just boiled chicken.

So decorate or just grease them with mayonnaise and bake in the oven for 10 minutes at T200 With until Golden brown. It is better to use convection or grill.