Chicken prunes roll is one of those recipes that takes very little time to prepare, but the result exceeds all expectations. Chicken fillet has long won the recognition of many housewives in cooking, because it cooks quickly enough, it does not need to be prepared in a special way, and chicken fillet is also very economical from a financial point of view.

For example, they can be stuffed: pepper, carrots, mushrooms, plums, pears, grapes, cheese. Every hostess can learn how to cook them, because the recipe for chicken roll with prunes is very simple. Even a novice cook can cook it. The food can be served in portions, as a hot appetizer and some kind of side dish, or cut as a cold sausage cut.

Chicken rolls with prunes

Today I have a chicken fillet dish on the agenda. This product is suitable for so many recipes, both festive and everyday. You can cook various soups, salads, rolls and much more. And the combination of chicken with prunes, nuts and other fruits is simply divine. I want to offer you chicken prunes rolls. This recipe does not require special culinary skills and a lot of time, and the taste that will result will pleasantly surprise you.

Ingredients:

• chicken fillet - 500-600 g
• prunes - 15 pieces
• walnuts - 50 g
• sour cream - 50 g
• mustard grains - 1-2 tsp
• butter - 50 g
• soy sauce - 2 tbsp.
• vegetable oil - for frying
• salt, pepper - to taste

Cooking method:

1. Wash the chicken fillet and wipe it with a paper towel. Cut into pieces so that you can beat off.
2. You don't need to make too small chops, because. it will be problematic to wrap the stuffing later. We close the pieces with cling film and beat off with a thickness of 2-3 mm.
3. Steam prunes in boiling water until it becomes soft. If there are bones, then remove them. We cut into small strips.
4. We cut the walnuts into pieces the size of a small pea or crumble quite a bit in a mortar.
5. Mix sour cream with mustard. Grease chicken chops with the resulting mixture of sour cream and mustard, salt and pepper.
6. Put a little prunes on the edge of the chop.
7. Put a layer of walnuts on the prunes. The layers should be such that it is convenient to wrap the roll, and it does not fall apart in your pan.
8. Carefully wrap all the rolls and send them to the pan to fry in vegetable oil until golden brown.
9. All rolls are carefully fastened with toothpicks or threads. I didn’t fasten some rolls, because. I thought they were securely folded. But in the process of frying, they began to unfold. So fasten all the rolls.
10. After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
11. Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
12. Serve rolls with a salad of fresh vegetables, herbs. I made it yesterday with buckwheat porridge, I liked the combination.

Ingredients:

• chicken fillet - 500-600 g
• prunes
• black pepper, salt - to taste

Cooking method:

1. You can cook a wide variety of dishes from chicken fillet: gravy, goulash, chop, schnitzel. You can bake chicken fillet in the oven, you can fry it or stew it. The fillet in the roll has proven itself well as a cold appetizer.
2. This dish may well replace the usual sausage. Chicken fillet roll can be prepared with a wide variety of fillings - mushrooms, cheese, minced meat, dried apricots. Today I offer a recipe for chicken fillet with prunes. This dish will have a somewhat savory taste due to the combination of meaty and sweet ingredients.
3. For one roll, we need one chicken fillet of medium or large size. Small fillets can be used to make small portioned rolls. We cut the pre-washed meat in thickness, but not completely and unfold it like a book.
4. We put a fillet layer between two layers of a baking sleeve: it will be more convenient for us to work with it. But we won’t leave the sleeve whole, but cut it. Beat the fillet on both sides directly through the film. In the process of beating, we try to give the layer the most rectangular shape, stretch the fillet so that it is thin, but not “torn”.
5. Now let's lift the film on one side, salt the fillet, pepper, sprinkle with seasonings for meat. Cover with foil again, turn over, open the other side and do the same. If there was no film, then with our hands we would not be able to pick up a thin fillet and turn it over, and so we can easily cope with this task.
6. Leave the fillet layer for 20 minutes to soak with seasonings, and during this time we will prepare the filling. Let's grate the cheese.
7. The amount of cheese can be increased, it will help us glue the roll. If you take more cheese, you get a beautiful yellow layer, if, as in this recipe, then its taste will not dominate. In a word, any option is acceptable, including the one that you come up with yourself.
8. Lay the grated cheese on top of the meat. Put prunes on the edge of the roll. We twist the roll, pressing the turns as tightly as possible.
9. Sprinkle the finished sausage from the fillet with vegetable oil, wrap it tightly in the baking sleeve that we used, and bake in the oven for about 40 minutes.
10. Unroll the roll only when it cools down. Cut with a sharp knife and serve as a cold appetizer, including on sandwiches.

Rolls with prunes and walnuts

Chicken rolls with spicy filling of prunes with walnuts, herbs and garlic, baked in the oven, are juicy, with a rich taste and excellent aroma.

Ingredients:

• Chicken breast - 1 pc;
• Prunes - about 15 pcs;
• Walnuts - 6-8 pieces;
• Garlic - 3-4 cloves;
• Mayonnaise - 4 tbsp. spoons;
• Sour cream - 2-3 tbsp. spoons;
• Seasoning for chicken (a mixture of spices);
• dried basil;
• Ground black pepper;
• Salt;
• Parsley - a small bunch;
• Vegetable oil - for greasing the baking sheet.

Cooking method:

1. Prepare the necessary products.
2. Wash the chicken breast and cut into thin slices, like chops.
3. Salt the chicken fillet, pepper, sprinkle with seasonings and set aside for 30 minutes in the refrigerator.
4. Wash prunes and pour boiling water. Leave for 15-20 minutes to steam it out.
5. Peel the walnuts. Cut the parsley. Peel the garlic. Put it all in a blender and grind.
6. Cut the steamed prunes into small pieces.
7. Mix prunes with chopped nuts, parsley and garlic.
8. Add 2 tablespoons of mayonnaise and mix well.
9. Mix sour cream with mayonnaise.
10. Put the stuffing on the chicken fillet.
11. Roll up the fillet.
12. Lubricate the roll with sour cream and mayonnaise and place seam side down on a greased baking sheet. For reliability, you can fasten the roll with a toothpick, but if you lay the roll with the seam down, you can do without it.
13. Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
14. Serve hot.

Steam chicken roll with prunes

The main charm of this roll is that the filling in it can be anything: vegetable, mushroom, or, as it were, fruit. Chicken meat generally goes well with sweet fruits - for example, with pears or apricots, which, to enhance the taste, are best taken not fresh, but dried. And to balance the sweetness, you can add more of your favorite spices.

Ingredients:

• Chicken fillet 4 pieces
• Tangerines 3 pieces
• Crushed walnuts 100 g
• Pitted prunes 7 pieces
• Salt to taste
• Spices to taste
• Ground black pepper to taste

Cooking method:

1. Prunes get rid of the seeds, pour boiling water and leave for an hour and a half, so that it is well soaked. Thoroughly peel and peel tangerines, divide into slices. prepare citrus fruits
2. Cut the chicken fillet lengthwise into two parts. Put the resulting pieces overlapped on a cutting board covered with cling film and beat well, especially in places where the pieces are connected. Lightly salt and pepper the meat.
3. Chop walnuts with a sharp knife or grind in a blender. Sprinkle half of the resulting nut crumbs evenly over the beaten and seasoned meat.
4. Put prunes on top of the nuts (if desired, you can chop it, or you can leave it as it is, so that whole fruits can be seen on the cut of the roll), tangerine slices on the prunes. Sprinkle the remaining nuts on top.
5. Gently roll the stuffed chicken fillet into a tight and even roll. Tighten the ends of the film tightly on the sides so that under the action of steam it does not turn around.
6. Transfer the roll to a double boiler or put it in a wide colander set over a saucepan of water simmering over moderate heat. Cover with a tight lid and cook thirty-five -
7. Remove the finished roll from the double boiler or from the colander and cool completely. Then carefully unfold the film and put the roll on a cutting board. Cut with a sharp knife into slices 1-1.5 cm thick.
8. Lay the roll slices cut side up on a platter. Before serving, they can be reheated if desired, or left chilled - in this state, the fruits become even tastier.

Chicken roll with dried apricots and prunes

Ingredients:

• salt - to taste prunes - 100 g
• chicken fillet - 500 g
• mayonnaise - 100 g
• butter - 75 g
• garlic - 2 cloves
• freshly ground black pepper - to taste
• egg - 2 pcs.
• dried apricots - 100 g
• kefir - 150 ml
• walnuts (peeled) - 50 g

Cooking method:

1. Cut the pre-washed chicken fillet lengthwise, but not completely. Open the fillet like a book. Wrap the meat in cling film, so it will be much more convenient for us to beat with a hammer and not damage the integrity of the fillet.
2. Salt the minced meat and sprinkle with freshly ground pepper to your taste. Transfer to a suitable container, pour kefir, squeeze garlic through a press, mix and marinate.
3. Marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave for 6-8 hours. I was in no hurry, and left the meat in the refrigerator all night. The rolls are tender and juicy.
4. Pour dried apricots and prunes into a deep bowl and pour boiling water over it, set aside to swell for 15-20 minutes. Drain the water, put the fruit on napkins, dry a little.
5. Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
6. Fry two thin omelettes. For one omelet, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, salt and pour into a hot frying pan lightly oiled.
7. Next is the most difficult process: lay out the food foil on the table, lay the pickled fillets overlapped on top, then lay the cooled omelettes, a layer of dried apricots on top, then a layer of prunes, a layer of walnuts, the last layer of butter.
8. Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
9. Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
10. After the time has elapsed, remove the baking sheet with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and send it back to the oven for 10 minutes.
11. Cool the roll, cut into portioned pieces, put on a dish and serve.

Chicken rolls with prunes

Ingredients:

• Chicken fillet - 1 pc.
• Garlic - 2 cloves
• Prunes - 100 g
• Dried basil - 1 tsp
• Salt - 0.5 tsp or to taste
• Black ground pepper - a pinch

Cooking method:

1. Wash prunes and pat dry with paper towels. Remove the pit, if any, and cut into small pieces.
2. Peel the garlic, rinse and chop finely.
3. Rinse the chicken fillet and dry well with a paper towel. Cut it lengthwise, like chops, so that you get thin slices about 7-10 mm thick. Beat each piece on both sides with a kitchen hammer with the side with cloves
4. Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can also add any spices you want.
5. Spread chopped prunes with garlic on the meat
6. Roll up the fillets. For safety, you can fix them with a thread by spirally tying the meat
7. Put the rolls on a baking sheet, which is pre-greased with vegetable oil and sent to a preheated oven to 180 degrees for 25-30 minutes. Chicken meat cooks very quickly, so do not overcook it in the oven, otherwise it will become dry
8. Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dish, or cool it and make sausage slices.

Chicken roll with prunes and nuts

Chicken roll - we cook it as an alternative to its purchased options, but richer, as “for ourselves”, and of course for the holiday, to serve it to the table in a beautiful cut and enjoy well-deserved praise.

Chicken rolls are cooked very differently. They are prepared from a whole chicken carcass, freeing it from the bone skeleton, from an array of pulp, folded from layers of chicken fillet (breast), sometimes from minced chicken, forming it in a layer on cling film or decomposed chicken skin.

Ingredients:

• chicken - 1 carcass
• prunes - 10-12 pcs
• walnuts - 5-6 pcs
• salt, ground black pepper
• carrots, onions, parsley root or stalks - for cooking roll
• mayonnaise or butter - a little, for coating the roll

Cooking method:

1. We spread the fillets with our hands to the sides, and we immediately clearly see the bone frame of the chicken, which we will carefully remove, trying not to damage the skin. Read more:
2. The skin is especially tightly attached to the bones with tendons from the side of the back and in the tail area - here you have to work with a sharp knife, directing it with an inclination towards the bone (away from the skin) so as not to cut through the skin.
3. If one or two small cuts happen, it’s not scary, more on that below. In other places, the skin with layers of pulp attached to it can be easily removed.
4. Where it works - separate the pulp from the ridge with your hands, where it does not go - cut the tendons with a knife. Don't be afraid - "undressing" a chicken isn't really that hard, and it won't tear even if you turn it inside out, as long as you're comfortable removing the bones.
5. Wings and legs are attached to the chicken carcass at the joints, which, as you get to them, also need to be freed from the bones.
6. We cut off the extreme phalanx of the wings, on the legs below we cut the skin around the bone, and we break the wings and legs themselves (as when we tear off the leg from a fried chicken), turn inside the carcass, cut the flesh on them to the bone on one side and release the bone.
7. In the neck area, we cut out or tear out the thymus bone and other bones, which we probe in the pulp. We save the skin of the neck, it will come in handy for wrapping the end of the roll. One way or another, you will cope with these, do not worry, and we will “patch” all the holes that have arisen along the way by laying pieces of fillet pulp on them.
8. On a tray or dish, we put the chicken unfolded and freed from the bones, skin down, straighten the flesh, look at the state of the layer and the even distribution of meat on the skin.
9. Those places where there is almost no pulp, and skin cuts, if they occur, are covered with pieces of adjacent meat fibers or fillet layers, which we cut off from their thickened parts. As a result, the layer of pulp becomes almost uniform in thickness.
10. For even greater uniformity and unity of the pulp, lightly beat it off, especially in areas where the thickness of the pulp is greater and where layers of pulp are added that are not attached to the skin, as well as darker and tougher flesh of the legs.
11. If it works out, beat the pulp from the sides and from that edge of the layer, which will be on top when the roll is rolled up, beat off thinner. To avoid splashing, we cover our layer from above with a piece of cling film.
12. After beating off the film, remove it and throw it away. Salt the pulp, pepper to taste.
13. Further - it is quite easy. We wash the pitted prunes and lay them in a “path” along the longer side of the layer closer to the edge from which you plan to start rolling the roll - so that the filling is in the center. If desired, next to the prunes, add another one - from chopped nuts.
14. Roll tightly. We turn the ends of the layer inward, as when forming pancakes or cabbage rolls. The seam on the roll can be secured with toothpicks for reliability or simply unfold the roll with the seam down.
15. We place the roll in a bag or sleeve for baking and decide whether we will cook it or bake it. If you bake - we grease the surface of the roll with mayonnaise, or sour cream mixed with mustard, or mustard with honey, or just fat - so that a beautiful crispy crust forms on the roll.
16. We place the roll in the bag in a goose dish (its shape is better :-)) or other cooking utensils, pour hot water so that the roll is completely covered with it, cover with a lid, and over medium heat
17. At the end of cooking, taking out the bag, we see that a concentrated broth has formed in it from the chicken pulp's own juices, in which the roll is compacted to the correct consistency and boiled vegetables and greens float, giving their flavors to our roll.
18. The roll can be allowed to cool in the bag, or carefully cut open the bag, drain the broth (it can be used to make soup or sauce), transfer the roll to a dish and leave to cool completely.
19. We coat the cooled roll with mayonnaise (you can use butter, honey with mustard or other composition suitable for the chicken, to which the nuts will stick) and sprinkle with toasted ground nuts for beauty.
20. The roll is beautiful, tasty, juicy, well cut. It will be nice to see and eat at the festive table.
21. In fact, you can cook the roll in the traditional way - in water, trying so that it does not boil too much and does not lose its taste.
22. We select such dishes so that you do not have to pour too much water into it to cook the roll. With this method of cooking, vegetables and herbs should also be added, and so that the roll does not turn around, it is practiced to tie it with gauze.
23. In addition to prunes, after appropriate preparation, mushrooms, cheese, eggs, sweet peppers, carrots, other vegetables, olives, green olives, greens, spinach, smoked meats, etc., their combinations with each other or minced meat with their participation.
24. You can simply roll the roll without filling ingredients, generously sprinkling it with bright spices.
25. You can completely cover the beaten layer of chicken pulp with liver or other minced meat of pate consistency - the minced meat will be visible on the section of the roll as a spiral. Try different options - it's interesting and tasty.

Chicken roll is prepared very easily, quickly using commonly available ingredients. The dish has a delicate refined taste. All this makes chicken roll just a godsend for any festive table, when you want to surprise guests and diversify the taste palette of dishes. You can also stick skewers into sliced ​​​​roll plates and successfully serve them as an aperitif or snack at receptions and banquets.

Ingredients:

(3-4 servings)

• 600 gr. chicken breast
• 150-200 gr. hard cheese
• 200 gr. prunes
• 2-3 tbsp. l. mayonnaise
• ground black pepper

• Before you start cooking the chicken roll, you should prepare the prunes. If you purchased prunes with pits, then remove the pits, if the fruits are too dried, then soak them in water for 10 minutes.
• While the prunes are soaking, we will deal directly with the chicken breasts. I used three small breasts of about 200 g each. First, we wash them under running water, then cut off all the films and veins.
• For chicken roll, it is desirable to have as large a layer of chicken meat as possible. To get just such layers, we cut each breast with a knife on the side, but not completely. Next, open the trimmed fillet like a book.

• We beat off our opened "booklets" with a kitchen hammer. So that the splashes from the meat do not splatter the entire table on us, it is better to do this by first covering the breasts with a piece of cling film. It should be beaten carefully, but without fanaticism, so as not to make holes in the fillet.

• Lubricate the fillet with mayonnaise over the entire surface, salt and pepper.

• Put the prunes on the chicken fillet. We place it at the same distance from each other. Remember that chicken rolls will have to be rolled up.

• We rub the cheese on a coarse grater and sprinkle it liberally over the entire surface of the future roll.

• Carefully roll up the chicken roll. Fold the edges inward.

• It turns out such a beautiful and plump chicken roll stuffed with cheese and prunes.

• After the first chicken roll, roll up all the rest. Place the rolls on a greased baking sheet.

• We place the chicken rolls in the oven preheated to 200ºС and bake for 25-30 minutes. Of course, you can bake the roll in foil, but personally I like it when the meat has an appetizing golden barrel, so in this case I prefer not to use foil. For even more ruddy, you can grease the chicken rolls with an egg.
• After 25-30 minutes, gourmet chicken rolls are ready. They can be taken out of the oven and served.

• If you conceived chicken rolls as one of the main dishes, then, of course, they should be served hot, when there is still viscous melted cheese inside. In the event that you plan to serve this dish as an aperitif, then you should wait until the meat has cooled and the cheese has hardened. Then the rolls can be cut into even beautiful plates.

Surely you have tried chicken delicacies in the form of rolls at various banquets. But to cook such rolls is quite possible at home. And it’s not necessary to wait for some special occasion - first, cook them for your family for lunch on a day off, and then, you see, the recipe will come in handy for the holidays!

You can make small rolls from chicken breasts or chicken fillet, or you can form one large roll by combining several plates of well-beaten meat into one sheet - here, as you like.

The stuffing in chicken rolls is taken the most diverse, but I want to suggest you cook with prunes. This dish is delicious and very flavorful.

So, with prunes: recipe

We take ready-made chicken fillet (or chicken breasts) - 600 grams, prunes (pitted) - about 150 grams, cheese - 50 grams, chopped walnuts - 2 tablespoons, 2 cloves of garlic, mayonnaise, salt, black pepper. You can use chicken seasoning mix. Many housewives add gelatin to rolls to get jelly in layers, but you can do without it.

Chicken breasts are considered dietary meat, but if you don’t scrupulously count calories, you can cook your own rolls from chicken legs, you just have to tinker with removing bones and tendons - otherwise, everything is the same, even juicier.

Cooking process

Rinse the fillet, lightly dry it with a napkin or paper towel, carefully cut into plates about 1-1.5 cm thick and, covering with a film, beat off on both sides (like chops).

Sprinkle the chopped pieces of chicken meat with a mixture of dry herbs for chicken, pepper, salt, coat with mayonnaise and let it lie down for 15-20 minutes so that the meat marinates a little.

If you want to get one large roll, then lay out all the fillet pieces at once, placing them slightly overlapping one on top of the other so that there are no gaps, and beat off the joints, if necessary, until you get one thickness of the entire web. If you want to form small rolls, then we will take one fillet plate and work with each separately.

For the filling, cut the washed and slightly swollen prunes into several pieces, depending on its size, but not finely, and lay on the chicken fillet, placing the filling closer to one end of the meat plate. Sprinkle with chopped walnuts and cheese, passed through a grater, as well as finely chopped garlic. You can mix the filling in one bowl at once, or you can lay it in layers.

We wrap everything in a roll (or in small rolls), bend the edges inward so that the roll is closed on all sides and wrap it with thread so that it does not turn around during cooking. Some housewives do not wrap at all, but if you put a lot of fillings, then it is better to grab a thread for reliability.

Top the chicken roll with prunes again with mayonnaise, sprinkle with a mixture of the remaining herbs and, wrapped in foil sprinkled with oil, put on a baking sheet or in a heat-resistant form for further baking in the oven. If you do not want to wrap each roll in foil separately, then simply place all the products in a mold and cover the entire mold with foil.

Chicken roll with prunes is cooked at a temperature of 200 degrees for about half an hour. And in order to get more ruddy rolls, after removing the foil, you need to let them brown for another 5 minutes in an open form in the oven, it doesn’t take longer - you can dry it out.

After you take the roll out of the oven, let it cool properly and free it from the fastening threads. Cut into portions-washers 1.5 centimeters wide, put on a dish decorated with fresh herbs, and serve.

In the same way, you can make meatloaf with prunes. For a roll, it is better to take veal or pork, but do not coat it in mayonnaise, but in sour cream mixed with mustard and salt. Meatloaf will cook a little longer than chicken, but it also turns out very tasty and original (the main thing is not to overdry it in the oven with the foil open).

Chicken roll with prunes can be served both hot and cold.

Enjoy your meal!

Chicken with prunes is a dish with a taste contrast. It’s good to start such a meal not for the next family date, but just like that, at random. Can you imagine the curiosity of the family - why is my mother so dispersed? The aromas are unearthly, the crust is ruddy, and if the recipe also provides for garlic ...

Chicken rolls with prunes - general principles of cooking

Snow-white meat of chicken fillet is the most suitable part of the chicken carcass for making rolls.

Before use, the chicken must be washed under water and dried well with a disposable towel. If the fillet is on cartilage or bone, they are carefully separated with a knife. You should also cut off the films with the remnants of chicken fat. The processed meat is left as a whole piece or cut into longitudinal plates. In order for the products to be easily folded, the chicken is beaten off, after which it is seasoned with spices and lightly salted.

Before use, prunes must be scalded with boiling water and soaked in water until noticeably softened. Then lightly squeeze and grind according to the recipe.

Along with prunes, other products are often added to the filling of rolls that go well with the main ingredients. It can be fried mushrooms, hard and pickled cheeses or nuts.

Chicken rolls with prunes are stewed on the stove or baked in the oven under a specially prepared sauce, in dough or well smeared with mayonnaise on their surface. Usually products are pre-fried until golden brown in vegetable oil in a frying pan. Sometimes, before frying, semi-finished products are breaded in coarse white breadcrumbs.

Serve the dish both hot and cold, cut into thin transverse slices. It can be served on its own or served with mashed potatoes or pasta.

Chicken rolls with prunes in puff pastry

Ingredients:

Half a kilo of fresh or chilled boneless breast;

500 gr. puff frozen dough;

Half a kilo of brisket;

100 gr. prunes;

Fresh garden dill;

Vegetable oil, better refined;

One egg.

Cooking method:

1. Wash the chicken breast, wipe the fillets dry with a towel and cut into thin longitudinal plates. Beat a little through a bag or a layer of cling film and rub on both sides with ground pepper and salt.

2. Soak the prunes for 20 minutes, dipping them in hot water, put the berries in a colander, and dry.

3. Remove the puff pastry from the package so that it thaws well.

4. Cut the brisket into thin longitudinal slices and, like the chicken, beat off.

5. Rinse fresh dill well with cold water and dry the sprigs of greenery, spreading them on a towel. Finely chop part of the dill, and leave part for serving.

6. Put prunes on one edge of the chicken fillet plates, sprinkle the berries with herbs and roll them up in the form of small rolls.

7. Wrap each piece with a brisket and lightly fry on all sides in vegetable oil. Lay the fried rolls on a paper towel to remove excess fat.

8. Roll out the well-thawed dough into a thin layer and cut into squares. Make a slit in the middle of each and wrap the fried billets in them so that the slits are on top.

9. Put the products on a baking sheet with cuts up, grease their surface with a well-beaten egg and bake in a hot oven, with a thermostat set to 200 degrees, for half an hour.

10. Gently arrange the finished chicken rolls on a dish lined with lettuce leaves and garnish with sprigs of fresh dill.

Baked chicken rolls with prunes and feta

Ingredients:

Four medium-sized chicken fillets;

Five large pitted prunes;

60 gr. Feta cheese;

Large bulb;

Vegetable oil, frozen, for frying;

Spices - to taste.

Cooking method:

1. Finely chop the onion and fry the slices in vegetable oil until a delicate golden color, cool. Be sure to lightly salt the onion fry during cooking.

2. Pour boiling water over prunes. If the berries are too dry, soak them in warm water, then dry well and chop.

3. Gently mash the cheese with a fork and mix it with the fried onions and prunes.

4. Rinse the selected meat in cold water, pat dry with a paper towel. Cut each piece lengthwise into three parts of equal thickness, beat them off and rub with spices.

5. Put a little cooked filling on the edge of each broken piece and roll the blanks quite tightly into compact rolls. Be sure to fasten the edges with a toothpick so that the filling does not fall out.

6. Transfer the cooked semi-finished products to a greased brazier and bake at 180 degrees until a dense golden crust forms.

The simplest homemade recipe for chicken rolls with prunes in the oven with mayonnaise

Ingredients:

A kilogram of chilled chicken breasts;

300 gr. prunes;

seasonings;

Mayonnaise 72% fat.

Cooking method:

1. Pour the prunes with warm water for 10-12 minutes, then squeeze lightly and dry well.

2. Place the chicken fillet washed with cold water in a bag and beat it to a thickness of 0.8 cm, giving it the shape of a rectangle.

3. Lightly sprinkle each piece with spices mixed with salt and put prunes on the narrower edge of the meat layers, about five berries each. Carefully wrap, starting from the side of the filling, the workpiece into tight rolls and place in a greased roasting pan. It is not necessary to fasten the edges of semi-finished products.

5. On top of the blanks laid out on a baking sheet, apply the cooked garlic mixture in a thin layer. Place the products in an oven with a temperature of about 180 degrees for half an hour.

Stewed chicken rolls with prunes and mushrooms in sour cream sauce

Ingredients:

Six large chicken fillets;

50 gr. "Dutch" or "Russian" cheese;

400 ml low-fat sour cream;

Pitted prunes - 150 gr.;

100 gr. fresh champignons;

Fresh dill, ground pepper.

Cooking method:

1. Prepare the mushrooms. Clean the rest of the earth from their legs, remove the skin from the caps and cut the mushrooms into medium-sized slices. Transfer to a dry skillet and place over low heat.

2. When the released moisture is completely evaporated, add one and a half tablespoons of oil to the pan and continue cooking, stirring, until the pieces are browned. Turn off heat and cool.

3. Rub hard cheese into the smallest chips. Cheese crumb should be short and thin. Soak the prunes in warm water for 10 minutes, then dry and cut into thin strips.

4. When cutting the fillet, separate a small part from the piece, it will not be useful. Pound the remaining large pieces of chicken thinly through the bag and lightly sprinkle the top with the pepper and salt mixture.

5. On the narrower side of the broken layers of meat, closer to the edge, put some mushrooms, chopped prunes next to them and sprinkle everything with cheese crumbs. Roll up the rolls, fasten their edges with short wooden skewers and put the products in a thick-walled pan.

6. Pour in sour cream and put on a strong fire. When the contents of the pan begin to boil, add chopped garlic and finely chopped dill to the sauce for piquancy. Reduce the heat to medium and simmer for forty minutes.

Chicken rolls with prunes in the oven with sour cream

Ingredients:

600 gr. chicken large breast without bone or fillet;

Half a glass of 20% sour cream;

100 ml oil, lean;

200 gr. pitted prunes;

100 gr. cheese crumbs;

One egg;

Coarsely ground white crackers;

Sesame seeds.

Cooking method:

1. On a cutting board, spread the cling film in one layer, lay out the washed, well-dried pieces of chicken fillet, and cover with another layer of cling film on top. With a culinary hammer, beat the pieces of meat to a thickness of 0.7 cm, giving them a rectangular shape.

2. Soak the prunes well, rinse thoroughly several times, dry and cut into halves.

3. Sprinkle the chopped pieces of chicken fillet with grated cheese on a fine grater and lay out the halves of prunes in a strip in their center. After that, wrapping the filling in meat, form neat products in the form of rolls.

4. Dip each resulting semi-finished product in a beaten egg and roll well in a mixture of breadcrumbs with sesame seeds.

5. In a thick-walled frying pan at medium heat, heat the vegetable oil well and dip the breaded rolls into it. Brown lightly on each side, uncovered, and transfer to a deep, handleless casserole dish.

6. Pour about a quarter cup of warm water or chicken broth into the semi-finished products. Add sour cream and put in the oven, pre-raising the temperature in it to 180 degrees. Extinguish the roulettes at the set temperature for at least 20 minutes.

Chicken rolls with prunes and nuts baked in the oven

Ingredients:

Two large chicken fillets;

A small handful of walnut kernels;

Pitted prunes - 5 pcs.;

Four tablespoons of very fat mayonnaise;

Garlic - to taste;

Three tablespoons of sour cream 15% fat;

Spices, dried basil - to taste;

A small bunch of young parsley;

Vegetable frozen oil.

Cooking method:

1. Washed in cold water, cut the chicken fillet, well dried with a towel, into thin plates along the fibers, and carefully beat each piece on both sides. It is best to do this by spreading a cling film - the layers of meat will not break through and will not stick to the hammer.

2. Mix a little salt with seasonings. Sprinkle or lightly rub the chicken pieces on both sides with the mixture and, carefully folding them into a bowl, put them in a cool place for half an hour.

3. Pour boiling water over the prunes for at least 20 minutes, then squeeze the fruits slightly. Finely chop the nuts with a heavy "cleaver", peel the garlic.

4. Kill the soaked garlic and chopped nuts with a blender. Cut the steamed prunes into thin strips and combine with the garlic-nut mass. Add, stirring, two tablespoons of mayonnaise.

5. Put a couple of tablespoons of the prepared filling on the broken pieces of chicken fillet and form rolls. Be sure to fasten the edges of the products with toothpicks and transfer to a baking sheet, laying with a seam down.

6. Lubricate the semi-finished products on top with a mixture of sour cream and mayonnaise and bake in a preheated oven.

7. At 180 degrees, cook chicken prunes rolls for at least 25 minutes until their tops are browned.

Chicken rolls with prunes - cooking tricks and useful tips

Be sure to beat off the fillet cut into plates or taken in whole pieces. Plates only slightly, and whole pieces up to a thickness of no more than 0.8 cm. Rolls of beaten meat will curl up easier and be more tender.

To prevent the products from unfolding during cooking, carefully fasten their edges with thin short skewers made of wood or tightly wrap the semi-finished products with culinary thread, which must be cut off before serving.

If you bake products in the oven, be sure to preheat it to the desired temperature in advance. If you put the products in a cooled oven, the dish is likely to come out too dry.

Tender chicken fillet is an amazing semi-finished product that provides truly unlimited possibilities for an inventive culinary specialist. A broken layer of juicy poultry meat is an ideal basis for a variety of rolls: it keeps its shape perfectly and is well fried.

The sweetish carrot mass goes well with the tender pulp of plums “with smoke”. Garlic can be replaced with walnut kernels: in the finished dish, they will acquire an amazing milky flavor.

Miniature rolls with prunes are quick to prepare, look great on the table and indicate that the hostess spent time in the kitchen with great benefit.

Ingredients

• 1 chicken fillet
• 1 carrot
• 100 g prunes
• 3-4 garlic cloves
• 50 ml vegetable oil
• salt and ground black pepper to taste

Cooking

1. Rinse the chicken fillet. Lightly dry it, and then cut it from the side to the middle. Open the meat like a postcard, and put it on a board or place it in a bag - the fillet must be beaten off.

2. Gently beat the fillet with a culinary mallet. Try to do this on the meaty side, not the smooth side.

3. Peel the carrots and rinse, and then grate on a fine grater. Lay the grated mass on one side of the fillet.

4. Salt and pepper the whole mass along with the carrot layer. Peel the garlic cloves and run them through a press, trying to spread evenly over the surface.

5. Lay out the prunes. It is advisable to purchase dried fruits without a stone. Instead of prunes, you can use dried apricots and even raisins.

6. Roll up the stuffed chicken fillet and tie it tightly with kitchen twine.

7. Pour vegetable oil into the pan and heat it on the stove. Place the roll in the pan and fry for 5-7 minutes on each side until golden brown.