Wash the carrots, peel them, and cut them into long strips.
Chop walnuts with a knife.
Prunes cut into pieces.
Finely chop the garlic. Prepare the chicken seasoning, salt and ground black pepper.
Add the chicken seasoning, ground black pepper, crushed garlic, gelatin, and salt to the sliced chicken fillet.
Mix everything very well so that all the additives are evenly distributed over the chicken meat. Add 50 ml of cold water to the minced meat and mix everything well again.
Starting the roulette Assembly. We will wrap it in a baking sleeve, which I cut at the seam to form a rectangular sheet (it should be larger than the roll - I have a roll in the finished form turned out to be 19 cm). The baking sheet is lined on the work surface, put 5 strips of chicken on it, and distribute the strips of carrot between them along the entire length.
Spread the sliced prunes between the carrot slices and sprinkle with chopped walnuts. Put the chicken strips on top again, then the filling, and then the meat again, and so on until all the ingredients run out. The last layer is the chicken.
Twist the roll with a baking sheet and tie the ends on the sides with twine, cut off the excess from them.
To make the baking sheet fit snugly to the roll, tie it with twine along the entire length.
Transfer the chicken roll to a baking dish (size 25x11). Put in the oven at 150 degrees for 1 hour.
When the roll is baked, let it cool slightly, then wrap it with something dense, such as a roll Mat and tie it tightly with a rope (without taking it out of the wrapped baking sheet). In this form, send the roll in the refrigerator for 4-6 hours.
Now that the chicken roll is well set, you can cut and treat yourself!