To prepare the filling, I used white long grain rice Indica TM "Mistral". Rice fill with water in the ratio of one to two and cook until soft.

Onions finely chop. Mushrooms cut into cubes with a size of 1 by 1 centimeter.

Fry the onion in a small amount of vegetable oil until transparent, then add the sliced mushrooms and fry until soft.

Chicken fillet cut into small, small cubes measuring 1 by 1 centimeter.

In a frying pan with fried mushrooms and onions, add chopped chicken and cooked rice, stir. Add seasonings, sprinkle with salt and pepper. For the juicy toppings you add the broth, cream or dry white wine.

Prunes cut into 4 pieces and add to the stuffing.

From chicken skin to gently cut or scrape away all the inner fat. The cooking process of the chicken dishes I have accumulated a lot of chicken skin that I cleaned from any foreign oil and freeze in portions.

Chicken skin spread out on the middle of the chicken skin to put 1.5 - 2 tablespoons of filling. The edges of the skin collect into a bundle and tie the skin with cooking string, tying it a couple of times around the "neck" of the bag. Be sure to leave long ends of thread first, so you will not forget to remove them from the finished dish, and secondly, for them it is very convenient to get hot pouches from the oven bag. Excess skin above the site to cut with scissors. The bags should be the average size of the meatballs.

From this amount of ingredients I get 12 bags.

In a baking form put the oven bag and cut the stock so that the ends were long shape with two sides of 8 cm. One end of the package (I roll) tie with cooking string and put our stuffed bags, the second end of the oven bag lift up and gently folded in such a way that the resulting juice is poured out in the form. At this stage, prepared the bags to go in the fridge, and the next day to get it and bake.

Bake in preheated oven at 180 degrees for 45-60 minutes. For 10 minutes or until tender cut the oven bag and open it. The resulting juice pour our stuffed bags and return to the oven to brown. Get bags podzeplje them for the long thread, the bacon fat is drained carefully. Gently gather the oven bag and throw away, our baking pan is perfectly clean, which is important in the holiday hustle and bustle.

And the final touch. Don't forget to cut and remove the cooking thread. Serve and be served.