Chicken Rolls with Stuffing and Rice Recipe
I bought a few days ago cone-shaped molds for making cakes in the form of tubes with protein cream and, in fact, was going to cook them, but then I came up with the idea to cook such tubes, but from chicken fillet… And I got a delicious dish. So please join the table.
Servings Prep Time
2 10minutes
Cook Time
30minutes
Servings Prep Time
2 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Pour water into a saucepan, add salt (1/2 tsp.), put on fire and bring to a boil. Put the rice bags in boiling water and cook for 30 minutes.
  2. And while the rice is cooking, cook the chicken tubes. Rinse and dry the chicken fillet.
  3. Cut each chicken fillet and beat it with a hammer.
  4. Rub the chicken fillet with olive oil and salt (1/2 tsp.). Next, using cups with straws and pastry yarn, roll the chicken into a tube.
  5. Roll the chicken tubes in breadcrumbs and put them in a form greased with olive oil. Bake in an oven preheated to 220 degrees for 25 minutes.
  6. Meanwhile, bake the chicken tubes, prepare the filling for them. Wash the dill and red pepper and finely chop.
  7. Use a fork to mash the cheese.
  8. Add dill, pepper and kefir to the cheese. Mix well. The filling for the tubes is ready (as a filling, you can use any other one that you like more).
  9. Remove the finished chicken rolls from the oven, release them from the molds and cut them into threads. Fill with filling. As a side dish, serve boiled rice to the tubes. Decorate as desired.
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