They say that a professional chef can cook any dish with two or three ingredients. It reminds a fairy tale about a soldier who cooked porridge from an ax.
There are times when the refrigerator is empty, but this is not a reason to become discouraged. Let's look into the cabinet where the jars of spices and cereals are stored - there are sure to find the necessary ingredients for making chicken breast rolls.
If you eat meat and fire, then you can already cook the dish. If there is salt and, for example, leaves of thyme or sage, the dish will be tasty and original. This is the right approach to cooking.
Chicken breast rolls - general cooking principles
There is only one principle: the breast is beaten off, the filling is wrapped in it (anything!) And it is cooked. Perhaps the simultaneous creation of a wide variety of sauces and gravy.
As for the methods of heat treatment:
Deep fat - frying in a large amount of fat;
The usual frying in a small amount of fat on the stove, in a pan;
Roasting on a spit (skewers, skewers) - cooking on hot coals;
When stewing, the meat is first fried and then boiled in a small amount of water or sauce;
Adding meat means steaming it in a closed container;
Roasting - heat treatment of already stewed meat in an oven or oven, until a crust forms.
A variety of combinations of ingredients and methods of heat treatment allow you to cook almost any dish from chicken breast.
Recipe 1. Rolls from the breast. Jerky meat appetizer
Composition:
1.8 kg breast, chicken (4 pieces)
Thyme
Allspice
Rosemary
Garlic (dried only)
Thyme
Black pepper
Ginger root
Sea salt, coarse grinding
Marjoram
Basil
Caraway
100 ml of good cognac or rum
50-100 ml of dry, red wine.
Cooking:
All spices must be dried and ground. Dry - so that the meat is not covered with mold, and freshly ground spices give their flavor better and faster. Take so much salt that it covers the meat completely, on all sides, that is, 2-2.5 kg. Do not use table salt, because the meat will not be salted, which can be avoided with sea salt, which tends to be absorbed as much as necessary. The meat should only be chilled, and preferably very fresh.
You can, depending on your taste preferences, use a different set of spices, but they should be two to three times more than with conventional cooking. You can also use vodka, instead of rum or cognac, but the flavor is lost, and, as a result, the taste of the prepared jerky. As a last resort, when using vodka, add spices, cloves, vanilla, coffee beans, star anise and sugar.
In a container, mix all the spices, salt and alcohol. The spice mixture should become wet. Place fresh meat washed and dried with a napkin on a salt pillow so that the pieces of meat do not touch each other. Top with the same mixture of spices with salt and alcohol. Close the container tightly and store in the refrigerator for 12 to 16 hours. Meat can drain juice - this is normal. After salting the breasts, remove it from the salt, shake it off and lightly dry it with a napkin (do not wash!). Ideally, now the meat should be hung with the help of twine in the same refrigerator for the same time, so that it dries. But, if there is no way to hang it, then wrap it in cotton cloth: gauze is a great option. After a day, the chicken breast is ready for use. It is unlikely that anyone, having tried such a balyk, would like to buy something like this in a store.
And rolls of dried chicken breast can decorate the festive table.
Cut the breast into very thin slices. Pick up a black olive without a stone. Wrap the olive first with a slice of lemon, then with a thin strip of hard cheese. Next, you need to take 5-6 thin (until transparent) slices of balyk and wrap the olive with cheese and lemon to make a “rosette”. Fix the "petals" with a skewer and put in a plate with slices. This is one of the table design options. It all depends on personal imagination.
Recipe 2. Breast rolls with ryazhenka sauce
Composition:
Steamed rice, boiled 300 g
Onions, sautéed 150 g
Chicken fillet (white meat) - 10 chopped pieces
Butter, melted butter (for sauteing)
Fresh dill
Sugar
Ryazhenka (4%) 0.5 L
Vegetable oil (for passer)
Lemon zest
White cabbage 250 g
Milk
Carrot 75 g
1 tbsp flour
Cooking:
Rinse 150 g of rice, moisten for 2-3 hours, then boil in slightly salted water until half ready. Passer half the onion in melted butter and add finely chopped fresh cabbage to it. Passer the second half of the onion in vegetable oil (50 ml) with 1-2 teaspoons of sugar, flour and fermented baked milk. Season the resulting gravy with salt, white pepper, pour finely chopped dill greens and lemon zest at the end. Mix cabbage with onions with boiled rice, season with spices if necessary. Divide the resulting filling into 10 servings and wrap in chops. Fry the chicken breast rolls on both sides in a pan, and then transfer to the baking dish, pour in the milk sauce and bring to readiness in the oven, at a temperature of 200 ° C.
Recipe 3. Breast rolls with feta, orange and pumpkin puree
Composition:
Orange 2 pcs.
Caramelized Pumpkin - 200 g
Feta - 100 g
Cashew nuts, fried - 50 g
Ground Nutmeg
Salt
Mustard
Lemon juice
Sugar (or honey)
Basil, red
Lemon pepper
Saffron
Boiled chicken breast - 2 pcs.
Cranberries (lingonberries, red currants) 50 g
Cooking:
Cut the pumpkin and lightly fry it in a pan, rubbing it with sugar. Remove zest from oranges (for sauce). Mix caramelized pumpkin with peeled pulp of 1 orange, feta and other spices, to taste. Beat the mixture with a blender, add the fried and chopped cashews. Cut the boiled chicken breast into plates (0.5 cm). Wrap each plate with a tube, putting the prepared mixture into it. Fasten the rolls with skewers.
Prepare an orange sauce: Cook the juice of the second orange with zest, sugar, salt, lemon juice and mustard until thickened. Add a pinch of saffron to the sauce and, if necessary, add a little water.
Serve chicken breast rolls on portioned plates, watered with orange sauce, garnished with basil leaves and red berries.
Recipe 4. Sausage, saffron, pear and grape rolls
Composition:
Pear (winter grade) 5 pcs.
White grapes (muscat) 1-2 bunches
Shallots 200 g
Honey 4-5 tbsp. spoons
Lemon (juice) ½ cup
Red pepper ("Kolobok" or "Ratunda") 5 pcs.
Hot pepper (powder)
Sesame
Lemon zest
Salt
Saffron
Ghee, butter
Cilantro
White wine, dry 200 ml
Chicken Breast Chops - 10 pcs.
Cooking:
Fry sesame seeds in a dry pan, without fat. Add honey and a small pinch of saffron to the wine. Pour sliced slices into four parts of pears and grapes with this mixture. Pears need to choose hard varieties. If nutmeg grapes were not available, nutmeg powder can be added to wine with saffron and honey. Give the fruit a little infusion, then pour them into a pan with warmed butter and caramelize. Remove grape berries from the pan a little earlier, and pears should acquire a brownish tint. Remove the stalks and partitions from the pepper, cut into strips, lightly sauté in the butter, adding chopped shallots. We pass the pepper and onion separately from the fruit, sprinkle with salt, hot pepper, if desired, and sprinkle with lemon juice. When the vegetables are ready, add the lemon zest. We distribute the vegetable mixture to the chops and wrap them with rolls. If necessary, fasten with wooden skewers and fry in butter, covering the pan with a lid. Serve chops with grapes, slices of pear in caramel, sprinkle with sesame seeds and cilantro leaves.
Recipe 5. Chicken breast rolls. Prague salad in baskets
Composition:
Shallots 200 g
Juice of one lemon
Pork tenderloin 400 g
Frying oil
0.4 kg chicken breast
Fresh cucumber 250 g
Apple 300 g
Salt
Mayonnaise
Ground pepper.
Cooking:
Prepare foil baskets: grease them with vegetable oil and place on a baking sheet. Preheat the oven to 200 ° C. We cut the chicken breast into portioned pieces, beat it, put it in foil baskets so that the meat protrudes beyond the edge of the molds. We send the pan to the oven and fry the chops until cooked. Remove the finished “baskets” from the molds for cooling. We shallot the straws and place it for 10-15 minutes in a bowl with lemon juice. Cut the pork tenderloin into portions, beat and fry in vegetable oil. Peeled apples, cucumbers and pork chop are cut into thin strips, mix with onion (squeeze lightly beforehand), season with mayonnaise and spices, if necessary. We lay out the salad in "baskets" of chicken breast and serve immediately. You can decorate with greens, lemon slices, cucumber.
Recipe 6. Fir-tree breast rolls
Someone has already begun the countdown of the days remaining before the New Year, someone is absorbed in work and will catch up only on December 31. The original design of the dish will help to create a festive mood and surprise guests.
Composition:
Boiled carrot 1 pc.
Sweet and sour apple 2-3 pcs.
½ cup lemon juice
Pickled Cranberries 1 cup
Shallots, chopped 2 cups
Boiled potatoes, for decoration 5 pcs.
Boiled celery (roots) 50 g
Egg white, boiled 2 cups
Chicken, white - 10 chops (or by number of guests)
Mayonnaise
Mustard
Honey.
Cooking:
We divide lemon juice into two containers: chopped shallots fit into one, and apples rubbed on a coarse grater into the other. If necessary, add cold boiled water to the container, but it is necessary that the onions and apples are completely immersed in the solution.
Cut chicken breasts along the fibers, 0.5cm each. Make transverse, shallow cuts in each piece, beat off. If the breast is large, then each cut across, in half. Next, we make incisions along the fibers, 1.5-2 cm long, at a distance of 0.5 cm, on each plate. Fold each piece of meat with a cone so that the cut edge is larger in diameter. Fix the edges with a wooden skewer or a toothpick and cook the breast with whole, peeled carrots and celery root.
5 peeled, jacketed, small potatoes are cut in half, put them on the prepared pan with the convex part up and in the center we insert the wooden, long skewers.
On skewers we string 2 pieces of boiled breast to make a "herringbone", straighten incisions and grease with a mixture of honey and mustard, using a silicone brush, from top to bottom. Bake the "Christmas trees" in the oven until rosy color. We get it and when the semi-finished products have cooled, grease again with mustard and honey, immediately sprinkle each “Christmas tree” with chopped shallots, pickled cranberries and grated apples. From above, on a skewer we put an "asterisk" cut out of boiled carrots and transfer the "Christmas trees" to the dish. Around them, sprinkle with finely chopped egg white.
Recipe 7. Rolls from the breast. With prunes, nuts, beets
Composition:
Pitted prunes, chopped 1 cup
Garlic 3-4 cloves
Walnuts, chopped 1 cup
Beets, boiled dining room 1-2 pcs.
Chicken breast 1.2 kg
Sea salt
Mushrooms, pickled 50-100 g
Shallot
Lettuce
Quail eggs 3-5 pcs.
Cherry 2-3 pcs.
Mayonnaise.
Cooking:
Cut white chicken meat into 1.5 cm thick plates, make transverse, shallow cuts on one side and beat well. Put prepared semi-finished products from the breast on an oiled sheet of food foil in one row, overlapping. Grease the first layer with mayonnaise mixed with minced garlic and pepper. Cut the boiled beets into thin plates and put on top of the meat. Lubricate the layer again. Then we spread a thin layer of prunes cut into strips, in the center, a strip of nuts, which we also season with a mixture of garlic, mayonnaise and pepper. We turn the roll using foil and place it on a baking tray at a temperature of 220 ° C. After 20-25 minutes, remove the pan from the oven and cool to room temperature. Remove the foil and cut the rolls, 2.5-3 cm thick, put on a dish, decorating with shallots, lettuce, halves of eggs and tomatoes.
Recipe 8. Braised rolls with vegetables and rice, stew
Composition:
200 g of chicken fat (or lard)
5-6 cloves of garlic
Salt
1 kg of chicken white meat
Onions, steamed 200 g
Red pepper, ground
300 g boiled rice
Carrots, sautéed 250 g
Sweet pepper, cooked 150 g
Eggplant, fried (rings) - 350 g
Hot tomato sauce
2-3 tbsp flour
Celery, parsley, cilantro.
Cooking:
Cut the fillet into portions, beat off. Finely chop the fat or chicken fat with garlic and crush it in a mortar with a portion of chopped greens. Sprinkle the prepared mixture with a mixture of peppers, lightly salt and wrap in a tube in pieces of the beaten breast. Wrap each roll with a thread and fry until rosy in a pan. Remove thread when cool. Fold prepared, sautéed vegetables in a saucepan, mix with boiled rice, put chicken breast rolls on top and season with tomato sauce mixed with flour. A minute before being ready, pour the second part of finely chopped greens into a stewpan with stewed rolls of chicken breast. Serve rolls with vegetables hot, as an independent dish.
Chicken Breast Rolls - Tips and Tricks
• Old chicken meat is suitable for chopped cutlets, young chickens are better fried.
• To make fried meat juicy, it must be salted just before the end of frying. If you salt the meat immediately, then it will let the juice and will be dry and hard.
• The chicken breast contains a large amount of protein, but less fat. For minced meat from poultry, it is better to add chicken legs. You can also add chicken fat to the minced breast.
• If you need a tasty broth, then you need to salt it at the beginning of cooking, and, conversely, if you need a delicious chicken breast, then salt must be at the end.
• To make boiled breast tasty, add celery root, parsley, bay leaves and onions to the broth. For broth, you can remove only the upper skin of the onion without cleaning it to the end. The onions must be washed very well. A beautiful, amber color will turn out in the broth, if you add peeled whole carrots to it.
• The stalks of parsley and dill will look rude in salads or other dishes. They can be tied into a bundle and used for cooking broths, and for salads take tender leaves.
• At the end of cooking the broth, all vegetables that were cooked with meat should be removed.
• The breast will be especially juicy and cook faster if the meat is marinated before cooking.
Considering that every housewife knows how to choose the right quality products, we will analyze the issue of stereotypes in cooking. For example, you need to prepare tomato dressing, but no tomatoes are available. That is, imagine that no one realizes their existence, but an acidic dressing is needed.What can replace tomatoes? Lime, kiwi, gooseberry, currant ... This list goes on, but the essence of the question is already clear: there are no tomatoes - we use what is available, similar in taste.
Another important point worth paying attention to is the principle of product compatibility. In fact, folk wisdom says that there are no friends for the taste and color, therefore this principle is mandatory if you want to achieve a classic taste: harmony of sweet, salty, spicy, sour. But experiment is the engine of progress. Therefore, try to come up with your own unique combination.
