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Print Recipe
Chicken Roll with Vegetables Recipe
I love all kinds of rolls. They look beautiful on the holiday table. Today I propose to prepare a chicken roll with vegetable filling, wrapped with zucchini strips. This roll is delicious both hot and cold.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Cut the zucchini into thin long plates. Spread out on a sheet of parchment. Sprinkle with a small amount of salt, so that they are slightly limp.
    Cut the zucchini into thin long plates. Spread out on a sheet of parchment. Sprinkle with a small amount of salt, so that they are slightly limp.
  2. Chicken fillet is well beaten off, spread on zucchini. Sprinkle with dry garlic, salt, pepper, and spices to taste.
    Chicken fillet is well beaten off, spread on zucchini. Sprinkle with dry garlic, salt, pepper, and spices to taste.
  3. Spread the cheese plates.
    Spread the cheese plates.
  4. For the filling, take sugar corn, bell pepper and parsley. Mix the chopped parsley and bell pepper with the corn.
    For the filling, take sugar corn, bell pepper and parsley. Mix the chopped parsley and bell pepper with the corn.
  5. Spread the vegetables on the cheese.
    Spread the vegetables on the cheese.
  6. Using parchment, carefully roll the roll and transfer to a baking dish. Brush the roll with vegetable oil, sprinkle with paprika for color and bake in a preheated oven to 180 ° C for 25-30 minutes.
    Using parchment, carefully roll the roll and transfer to a baking dish.
Brush the roll with vegetable oil, sprinkle with paprika for color and bake in a preheated oven to 180 ° C for 25-30 minutes.
  7. The finished roll is slightly cooled, cut and served on the table.
    The finished roll is slightly cooled, cut and served on the table.
  8. Thanks to the vegetables inside the roll and zucchini, the meat turned out juicy and tender.
    Thanks to the vegetables inside the roll and zucchini, the meat turned out juicy and tender.
  9. Bon appetit.
    Bon appetit.

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