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Saturday, August 02, 2008

Stuffed Chicken Rolls

Ingredients for 1:

1 chicken breast, 2 halves
1 egg
3-4 tbsp breadcrumbs

For marinade:

3 tbsp vegetable oil
2 tbsp dill greens
2 tbsp parsley greens
1 large onion, cut into small pieces
Ground black pepper and nutmeg on taste
Juice from 2 parts orange or grapefruit
1 pressed garlic clove

Method:

Make a marinade: mix vegetable oil, spices, and the juice from 2 parts of orange or grapefruit.
Tenderize the chicken meat well, from both sides, and cover with marinade. (You can keep the tenderized meat in a refrigerator for 24 hours before cooking, or just let it sit in a refrigerator for 1 hour.)
Choose a stuffing: fried onions with ground hardboiled egg, or ground boiled onions with boiled rice, or mixed greens, consisting of celery, dill, parsley, and spinach.
Place the tenderized meat on a table, put a layer of stuffing over it, and roll.
Wrap with string to keep stable in 3 places, wash in lightly beaten egg, then roll in bread crumbs, and fry both sides for 2 minutes, then turn the heating to low, and cool for about 15 minutes.
De-string, and serve.

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