Chicken roulade with mushrooms and pepper
Description
This recipe won't take much time. Preparing this dish will require a certain amount of time. So plan to make it on the weekend. But you can serve it as a standalone dish or as a cold appetizer. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Wash the chicken, lay it out on the table, and remove all the bones. The roll will be large and may not fit in the pot. Therefore, it is better to divide the meat slab into two rectangles. Season the meat with salt and pepper to taste.
- 2
Step 2
2. Cut the mushrooms into several pieces and sauté them in hot oil until soft. For the pepper, bell pepper is best—clean it and cut it into long thin strips. Beat the egg. In a separate bowl, mix the mushrooms, pepper, basil, and beaten egg. Add salt and stir.
- 3
Step 3
3. Neatly place the filling in the center of each piece of meat.
- 4
Step 4
4. Roll up the rolls and tie them with string so they do not unroll. Then wrap the rolls in plastic wrap in several layers. Pour water into a pot and add vegetables and seasonings to make a flavorful broth. Place a plate on the bottom of the pot and arrange the rolls on it. Simmer over low heat for about 40 minutes.
- 5
Step 5
5. The rolls are cooked. Remove the plastic wrap and strings. Brush with a mixture of honey and soy sauce and place in the oven for 20 minutes. Preheat the oven to 180°C. Slice the roll into slices and serve.