Also, we will need cooking string and foil.1) take chicken fillet, it is better to take with the skin, it will be juicier. But we sell halves without skin, so I cook from what is.
In cold water, dissolve the salt, put the meat there and put it in the refrigerator for 2-3h
2) Take out the meat, dry it with paper towels. Twist the fillet tightly, rolls and tie with a culinary thread, tightly! otherwise, the roll will then fall apart a little.
Prepare the marinade: mustard, adjika, spices mix, add garlic and RUB our rolls. (spices can pick up to your taste, dried herbs are also good) and leave to marinate for an hour at room temperature or put in the refrigerator for a few hours. If the fridge is going to marinate, then remove the meat 40 minutes before cooking to warm up a bit.