Chicken with prunes and sour cream in the oven. Chicken baked with prunes in the oven: different cooking options

Chicken with prunes is an interesting solution for an everyday or special occasion menu. The sweet and salty combination will not leave indifferent even the most demanding guests at the table. There are 6 most delicious recipes for cooking chicken with prunes, which every housewife should know about.

This original dish will require a lot of time to prepare. But the rich taste and aroma of chicken with prunes in the oven is definitely worth it.

For preparation you will need:

8 chicken drumsticks;
1 tablespoon honey;
7-9 prunes;
1 tablespoon oregano;
half a glass of dry white wine;
3 tablespoons of wine vinegar;
100 grams of olives;
2 bay leaves;
4-6 cloves of garlic depending on their size;
60 grams of capers.

Having prepared everything you need, you can start preparing the dish:

All ingredients, except wine and honey, are placed in a ceramic, plastic or glass container, and they are thoroughly mixed together.
The dishes with food are covered with cling film and placed in the refrigerator for a couple of hours. All this time, the ingredients are periodically mixed together for uniform marinating.
The oven is heated to 180 degrees.
Place marinated chicken on a baking sheet and pour a mixture of wine and honey over it.
The dish is placed in the oven for 50 minutes, periodically brushing with marinade.

Chicken with prunes according to this recipe will look great on the holiday table as a main dish.

Delicious chicken rolls

This dish is perfect for a buffet table or as an addition to hot dishes.

To prepare it you will need:

700 grams of chicken fillet;
200 grams of prunes;
140-160 grams of bacon;
2 glasses of red wine.

Before preparing delicious chicken rolls, you need to cut the meat into pieces, beat it and season with spices to taste.

The prunes are cut into two parts and wrapped first in poultry meat and then in bacon.
The semi-finished product is fixed with skewers and dipped in red wine overnight.
After the pieces have been marinated, they are baked in an oven preheated to 190 degrees for half an hour.

It is better to serve the rolls on a flat dish decorated with herbs.

Cooking in a slow cooker

This dish came to us from exotic countries and is distinguished by its unusual taste.

To prepare it you need:

30 grams of curry;
2 dried clove buds;
half a teaspoon of turmeric;
8 chicken drumsticks;
8-10 prunes;
half a glass of water;
2 star anise;
3 tablespoons of soy sauce;
30 grams of granulated sugar.

Cooking method:

Rub the chicken meat with salt and turmeric.
While the drumsticks are marinating, blend all the other ingredients of the dish in a blender.
Then brown the meat in a slow cooker, setting the “Baking” mode. If the multicooker does not have a baking function, then you can use the “Frying” mode, periodically stirring the chicken pieces.
After some time, add the mixture from the blender to the bowl with the meat and set the “Stew” mode.
We cook the chicken with prunes in a slow cooker for just half an hour before serving.

Stewed chicken with prunes and sour cream

You can prepare this dish in a cauldron or saucepan.

Ingredients we will need:

1 chicken carcass;
salt and pepper;
2 tablespoons of vegetable oil;
1 onion;
1 carrot;
20 prunes;
a pinch of nutmeg;
2 bay leaves;
7 black peppercorns.

Before preparing stewed chicken with prunes, wash the meat and then:

Cut into small pieces and sprinkle with salt and pepper.
Grate the carrots and cut the onion into rings. Both vegetables are sautéed in a deep bowl and then simmered for about 5 minutes.
The chicken is fried separately and added to the stewing container along with the prunes.
Boil a mixture of sour cream, salt and water over low heat. The gravy is added to the meat, the remaining ingredients are added and left to simmer for 40 minutes.

Even diet lovers will enjoy stewed chicken with dried fruits, as it is prepared according to all the rules of a healthy diet.

Salad “Tenderness” with poultry and dried fruits

This restaurant dish just looks complicated. In fact, even a novice cook can prepare a salad with chicken and prunes.

For this you will need:

60 grams of walnuts;
6 chicken eggs;
a glass of mayonnaise;
150 grams of boiled chicken;
2 cucumbers;
200 grams of prunes;
greens at the discretion of the cook.

Cooking method:

Soak prunes in boiling water in advance and chop.
Boil the eggs and separate the whites from the yolks.
Chop walnuts.
Peel the cucumbers and cut into strips.
Cut the boiled chicken into strips.
Place chicken, prunes, cucumbers, chopped whites, nuts and finely chopped yolks in a flat-bottomed salad bowl in layers. Each ingredient must be lubricated with mayonnaise.
Decorate the “Tenderness” salad with sprigs of dill or parsley.

Chicken dishes are very tasty and nutritious. To really decorate the table, you can deviate a little from standard recipes and cook something unusual, for example, aromatic stewed chicken with prunes.

Stewed chicken with prunes

You will need the following ingredients:

1 frozen chicken; - 150 g pitted prunes; - 100 g of peeled walnuts; - 100 g of greens (cilantro or parsley); - spices (savory, hops-suneli); - 1 egg; - 2 tbsp. l. vegetable oil; - butter; - 2 tbsp. l. mayonnaise; - salt; - pepper.

Preparing meat and side dishes

Thaw the bird. Rinse it thoroughly and dry it with paper towels. Carefully separate the skin from the pulp with a knife, being careful not to damage it.

Chilled chicken carcasses should be used. It is important that the meat is sufficiently elastic, and its skin is pink, with no stains or damage. In this case, the bird should not emit any foreign odors.

Cut the chicken into small pieces. Cut to separate them at the joints. This way the procedure will take less time, and there will be no thin and dangerous bone fragments in the stewed chicken.

Examine the bird's legs and wings. Make sure there are no feather cores left in them. If found, remove them using tweezers.

Sort through the prunes, removing pitted and spoiled berries. Rinse thoroughly under running water. Soak the selected prunes in hot water, leaving for 10 minutes.

Cut the prunes into small pieces. Finely chop the parsley and cilantro. Add the herbs and walnuts for extra toppings and place everything in the refrigerator for 20 minutes. Add mayonnaise, raw egg, then salt, pepper and knead.

The process of frying and stewing food

Take a large frying pan, moisten it with two tablespoons of vegetable oil, add a couple of tablespoons of butter and heat it up. Place the chicken pieces in the pan and fry them until golden brown over high heat, then remove the pan and transfer the cooked chicken to a clean pan.

Place the prune preparation with the chicken, pour hot water or boiling broth so that the liquid completely covers the meat and prunes. Salt and pepper the future stewed chicken with prunes. If desired, you can also add spices: savory or suneli hops. Gently stir the meat and side dish so that all ingredients are evenly distributed in the pan.

Cover the pan with a lid, place on low heat and simmer the chicken and prunes according to the recipe until cooked for 40-45 minutes. Place the finished dish in portioned plates, sprinkle with finely chopped herbs. Stewed chicken with prunes and spices is ready, you can invite everyone to the table.

Sweet and salty combinations in meat dishes are relevant not only if you decide to cook pork; the much more affordable and widely loved poultry meat also fits perfectly in this role. Chicken with prunes is a hot dish that will find a place in both everyday and formal menus, playing up the familiar product in an original way and providing new taste sensations.

Chicken with prunes in the oven

Chicken with prunes according to this recipe will require a lot of time from you, since the pulp will need to be well marinated. By marinating the drumsticks in advance, you will get a juicy, sweet and salty dish, full of flavors that none of your loved ones have ever tasted before.

Ingredients:

chicken drumsticks - 8 pcs.;
garlic - 5 cloves;
fresh oregano - 15 g;
wine vinegar - 45 ml;
olives - 100 g;
capers - 60 g;
prunes - 70 g;
laurel leaves - 2 pcs.;
dry white wine - 120 ml;
honey - 15 ml.

Preparation

Combine all components of the dish, except the last pair, together in a ceramic, glass or plastic container.
After thorough mixing, cover the dishes with film and leave in the cold for 1-2 days.
During the marinating period, the products should be stirred from time to time.
Preheat the oven to 180 degrees, distribute the food on a baking sheet and pour in a mixture of wine and honey.
Chicken baked with prunes takes about 50 minutes to cook, and the drumsticks should be periodically brushed with marinade.

Chicken stuffed with prunes

The main guest of any formal banquet is a whole bird, which can be prepared in a dozen different ways. In this case, the cavity will be filled with a mixture of bacon, prunes, apples and nuts - an original and surprisingly tasty combination. The main components are connected by bread crumbs, which absorb meat juice well.

Ingredients:

onions - 150 g;
bacon - 3 slices;
garlic - 2 cloves;
bread crumbs - 70 g;
prunes - 100 g;
fresh bread crumbs - 70 g;
walnuts - 50 g;
egg - 1 pc.;
apple - 1 pc.;
dried sage - 1 ½ teaspoons;
chicken - 1 pc.

Preparation

Before cooking chicken with prunes in the oven, rinse and dry the carcass, remove the glands from the tail and any remaining feathers, if any.
Slice the apple.
Saute the bacon pieces with the onion until browned. Remove from heat.
Add the rest of the ingredients from the list, season everything with salt and sage.
Fill the cavity of the carcass with stuffing, tie the drumsticks together.
Chicken with apples and prunes is baked at 200 degrees for 45-60 minutes.

Chicken rolls with prunes

For a buffet table, a good option is these portioned hot rolls, in which the pulp is wrapped around a piece of plum and topped with a strip of bacon. About half an hour to prepare and just 10 minutes to put the appetizer together separates you from this amazing dish.

Ingredients:

fillet - 700 g;
dried plums - 200 g;
bacon - 150 g;
dry red wine - 450 ml.

Preparation

Divide the fillet into pieces and beat well to equal thickness over the entire surface. Season.
Divide the plums in half, wrap them in meat and bacon, secure with a skewer and lower everything into the pan with red wine.
Leave to marinate overnight.
Chicken rolls with prunes are baked in the oven for 25-30 minutes at 190.

Chicken roulade with prunes

Roulada is a large meatloaf that is cut into portions before serving. The difficulty of preparing it from a whole chicken carcass is that the flesh must be separated as carefully as possible from all the bones, without damaging the skin - a task for a skillful and painstaking housewife.

Ingredients:

poultry carcass - 1 pc.;
dried plums - 10 pcs.;
carrots - 1 pc.;
a handful of walnuts;
mayonnaise - 2 tbsp. spoons;
hot sauce - to taste.

Preparation

Chicken roll with prunes begins with cutting the bird.
After removing all the bones and laying out the meat in a layer, season it, cover it with a layer of grated carrots, nuts and pieces of plums.
Roll up the roll and secure with non-synthetic thread.
Cover with mayonnaise and hot sauce mixture.
Chicken baked with prunes in the oven will be ready after 50 minutes at 200 degrees.

Chicken with prunes in a slow cooker

Dishes from Malaysia rarely appear on our table due to their exotic nature, however, nowadays on the shelves of most markets you can find all the ingredients that were considered outlandish before. Try this chicken with prunes and discover new flavors.

Ingredients:

drumsticks - 8 pcs.;
turmeric - ½ teaspoon;
cloves - 2 pcs.;
anise stars - 2 pcs.;
soy sauce - 45 ml;
sugar - 2 tbsp. spoons;
water - 120 ml;
curry - 2 tbsp. spoons;
prunes - 10 pcs.

Preparation

Chicken with prunes - an elementary recipe. The drumsticks are rubbed with salt and turmeric, left to marinate for 15 minutes, and then browned in the “Baking” oven.
Beat the remaining ingredients in a paste with a blender, switch the device to “Stew” and pour the mixture into the bowl.
Half an hour and the chicken with prunes is ready.

Chicken with prunes stewed

Tazhin is a ceramic dish in which not only pilaf is prepared, but also meat is stewed. As a rule, these are expensive and hard to find utensils, which also must age in order to provide the highest quality dish. A regular multicooker will significantly simplify the cooking task.

Ingredients:

hips - 4 pcs.;
drumsticks - 4 pcs.;
fillet - 2 pcs.;
olive oil - 50 ml;
a pinch of ground ginger;
cinnamon - 1 teaspoon;
a pinch of saffron;
onions - 2 pcs.;
dried apricots, plums - ½ tbsp.;
almonds - 1 tbsp.

Preparation

Divide the fillet into pieces, combine with the rest of the chicken, onions and spices, marinate for 20 minutes.
Turn on “Baking” and brown the pieces in hot oil, add chopped dried fruits and peeled almonds.
Pour in about a glass of water, go to “Stew”.
Chicken with prunes and dried apricots will be ready in an hour.

Pilaf with chicken and prunes

The Middle Eastern variation of pilaf allows the addition of not only poultry meat, but also nuts along with dried fruits. This combination of sweetness and texture, seasoned with just the right amount of spices, will provide you with a flavorful pilaf that is convenient to prepare using your kitchen gadget.

Ingredients:

head of garlic;
chicken (whole) - 1 pc.;
ground cumin - 1 teaspoon;
dried plum - 10 pcs.;
onion - 1 pc.;
rice - 1 ½ tbsp.;
carrots - 1 pc.;
a pinch of turmeric.

Preparation

Prepare a sauté of vegetables and spices.
Add dried fruits and nuts, then lay out the dressed poultry and leave to set in the “Baking” section.
Add the washed rice and add water 2 cm above the grain level.
Select the "Pilaf" option.
Chicken with rice and prunes will be ready after the signal.

Chicken and walnut prune salad

This simple and refreshing salad combines several textures and rich flavors, while remaining low in calories due to the ingredients used and a light yogurt dressing. Chicken with prunes is easy to prepare for future use and take with you.

Ingredients:

boiled chicken - 500 g;
dried plums - 15 pcs.;
boiled eggs - 3 pcs.;
fresh cucumber - 2 pcs.;
a handful of walnuts;
yogurt for dressing.

Preparation

Chicken with prunes and walnuts is finely chopped.
Eggs and cucumber are cut into cubes.
The dish is seasoned with salt and yogurt before serving.

Chicken with prunes in the oven is another successful recipe for an everyday table or a holiday menu. You can use the whole chicken or parts of it, such as legs, thighs, drumsticks or wings. Thanks to the marinade of mustard, garlic and olive oil, the meat turns out very juicy and aromatic.

Dried fruits perfectly highlight the taste of tender chicken meat, giving the finished dish a spicy, sweetish note. If desired, chicken pieces can be placed on a bed of potatoes, onions or carrots. Then at the same time you will have both the main dish and the side dish ready.

Ingredients:

6 chicken thighs
100 g prunes
3-4 cloves of young garlic
2 tbsp. l. hot mustard
salt and ground black pepper to taste
0.5 tsp. dried Italian herbs
2-3 tbsp. l. olive oil
1-2 sprigs fresh rosemary

How to cook chicken with prunes in the oven:

Wash the chilled chicken thighs under running water and dry with paper towels. If you use frozen meat, you need to remove it from the refrigerator in advance so that it defrosts at room temperature.

Let's prepare the marinade for the meat. Peel the garlic cloves, wash them and put them through a press. Mix them with hot mustard.

Add salt, ground black pepper and dried Italian herbs to the resulting mixture. You can use a ready-made chicken seasoning mixture.

Now add a few tablespoons of olive oil to the marinade. Mix the mixture thoroughly until all ingredients are combined.

Rub the chicken thighs with the prepared mustard-garlic marinade on all sides. Leave the meat for at least 30 minutes to marinate and soak in the aromas of spices. You can leave the meat in the refrigerator overnight, then the chicken stuffed with prunes in the oven will simply melt in your mouth.

Then transfer the chicken thighs along with the marinade into a heat-resistant dish of a suitable size. It is not necessary to pre-lubricate it with vegetable oil.

Pre-steam the prunes in boiling water. After 10 minutes, drain the hot water from the dried fruits. Distribute the prunes evenly over the pan with the chicken. For flavor, add a few sprigs of fresh rosemary.

Place the chicken thighs with prunes in an oven preheated to 200 degrees. We will bake the ingredients for 40-45 minutes so that the chicken with prunes in the oven is completely cooked.

Chicken roll with prunes is one such recipe that takes very little time to prepare, but the result exceeds all expectations. Chicken fillet has long won the recognition of many housewives in cooking, because it cooks quickly enough, it does not need to be specially prepared, and chicken fillet is also very economical from a financial point of view.

For example, they can be stuffed with: peppers, carrots, mushrooms, plums, pears, grapes, cheese. Every housewife can learn how to cook them, because the recipe for chicken roll with prunes is very simple. Even a novice cook can prepare it. The dish can be served in portions, as a hot appetizer and some kind of side dish, or cut into cold sausage slices.

Chicken rolls with prunes

Today I have a chicken fillet dish on my agenda. This product is suitable for so many recipes, both holiday and everyday. You can prepare a variety of soups, salads, rolls and much more. And the combination of chicken with prunes, nuts and other fruits is simply divine. I want to offer you chicken rolls with prunes. This recipe does not require any special culinary skills or a lot of time, and the resulting taste will pleasantly surprise you.

Ingredients:

chicken fillet – 500-600 g
prunes – 15 pieces
walnuts – 50 g
sour cream – 50 g
mustard beans – 1-2 tsp.
butter – 50 g
soy sauce – 2 tbsp.
vegetable oil - for frying
salt, pepper - to taste

Cooking method:

Wash the chicken fillet and dry it with a paper towel. Cut into pieces so that you can beat them off.
There is no need to make the chops too small, because... It will be problematic to wrap the filling later. Cover the pieces with cling film and beat them to a thickness of 2-3 mm.
Steam the prunes in boiling water until they become soft. If there are seeds, remove them. Cut into small strips.
We cut the walnuts into pieces the size of a small pea or crush them a little in a mortar.
Mix sour cream with mustard. Coat chicken chops with the resulting mixture of sour cream and mustard, add salt and pepper.
Place some prunes on the edge of the chop.
Place a layer of walnuts on top of the prunes. The layers should be such that it is convenient to wrap the roll and it does not fall apart in your pan.
Carefully wrap all the rolls and send them to a frying pan to fry in vegetable oil until golden brown.
Carefully secure all rolls with toothpicks or thread. I didn’t fasten some of the rolls because... It seemed to me that they were securely folded. But during the frying process they began to unfold. So keep all the rolls together.
After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
Serve rolls with fresh vegetable salad and herbs. I made it yesterday with buckwheat porridge, I liked the combination.

Ingredients:

chicken fillet – 500-600 g
prunes
black pepper, salt - to taste

Cooking method:

You can prepare a wide variety of dishes from chicken fillet: gravy, goulash, chop, schnitzel. You can bake chicken fillet in the oven, you can fry it or stew it. Sirloin has proven itself well in a roll and as a cold appetizer.
This dish can easily replace the usual sausage. Chicken fillet roll can be prepared with a wide variety of fillings - mushrooms, cheese, minced meat, dried apricots. Today I offer a recipe for chicken fillet roll with prunes. This dish will have a somewhat savory taste, thanks to the combination of meat and sweet ingredients.
For one roll we need one medium or large sized chicken fillet. Small fillets can be used to make small portioned rolls. Cut the pre-washed meat in thickness, but not completely, and unfold it like a book.
We will place a layer of fillet between two layers of a baking sleeve: this way it will be more convenient for us to work with it. But we will not leave the sleeve intact, but cut it. Pound the fillet on both sides directly through the film. During the beating process, we try to give the layer the most rectangular shape possible, to stretch the fillet so that it is thin, but not “torn.”
Now lift the film on one side, salt and pepper the fillet, and sprinkle with meat seasonings. Cover it again with film, turn it over, open the other side and do the same. If there was no film, then we would not be able to pick up the thin fillet with our hands and turn it over, but this way we can easily cope with this task.
Let's leave the fillet layer for 20 minutes to soak in the seasonings, and during this time we'll prepare the filling. Grate the cheese.
The amount of cheese can be increased; it will help us glue the roll together. If you take more cheese, you will get a beautiful layer of yellow color, if as in this recipe, then its taste will not dominate. In short, any option is acceptable, including the one you come up with yourself.
Place the grated cheese on the layer of meat. Place prunes on the edge of the roll. Let's twist the roll, pressing the turns as tightly as possible.
Sprinkle the finished fillet sausage with vegetable oil, wrap it tightly in the baking sleeve we used, and bake in the oven for about 40 minutes.
Unroll the roll only when it has cooled down. Cut with a sharp knife and serve as a cold appetizer, including on sandwiches.

Rolls with prunes and walnuts

Chicken rolls with a spicy filling of prunes with walnuts, herbs and garlic, baked in the oven, turn out juicy, with a rich taste and excellent aroma.

Ingredients:

Chicken breast – 1 piece;
Prunes – approximately 15 pcs;
Walnuts – 6-8 pcs;
Garlic – 3-4 cloves;
Mayonnaise – 4 tbsp. spoons;
Sour cream – 2-3 tbsp. spoons;
Seasoning for chicken (mixture of spices);
Dried basil;
Ground black pepper;
Salt;
Parsley - a small bunch;
Vegetable oil - for greasing the baking sheet.

Cooking method:

Prepare the necessary products.
Wash the chicken breast and cut into thin slices, like chops.
Salt the chicken fillet, pepper, sprinkle with seasonings and leave in the refrigerator for 30 minutes.
Wash the prunes and pour boiling water over them. Leave for 15-20 minutes to steam.
Peel the walnuts. Chop the parsley. Peel the garlic. Put it all in a blender and grind.
Cut the steamed prunes into small pieces.
Mix prunes with chopped nuts, parsley and garlic.
Add 2 tablespoons of mayonnaise and mix everything well.
Mix sour cream with mayonnaise.
Place the filling on the chicken fillet.
Roll the fillet into a roll.
Grease the roll with sour cream and mayonnaise and place seam side down on a greased baking sheet. To be safe, you can fasten the roll with a toothpick, but if you place the roll with the seam down, you can do without it.
Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
Serve hot.

Steamed chicken roll with prunes

The main charm of this roll is that the filling in it can be anything: vegetable, mushroom, or, as here, fruit. Chicken meat generally goes well with sweet fruits - for example, pears or apricots, which are best taken dried rather than fresh to enhance the taste. And to balance the sweetness, you can add more of your favorite spices.

Ingredients:

Chicken fillet 4 pieces
Tangerines 3 pieces
Crushed walnuts 100 g
Pitted prunes 7 pieces
Salt to taste
Spices to taste
Ground black pepper to taste

Cooking method:

Remove the pits from the prunes, pour boiling water over them and leave for an hour and a half so that they are well soaked. Thoroughly peel and remove tangerines and divide them into slices. prepare citrus fruits
Cut the chicken fillet lengthwise into two parts. Place the resulting pieces overlapping on a cutting board covered with cling film and beat them well, especially in the places where the pieces join. Lightly salt and pepper the meat.
Chop the walnuts with a sharp knife or grind in a blender. Sprinkle half of the resulting nut crumbs evenly over the pounded and seasoned meat.
Place prunes on top of the nuts (you can chop them if desired, or you can leave them as is, so that whole fruits are visible on the cut of the roll), and tangerine slices on top of the prunes. Sprinkle the remaining nuts on top.
Gently roll the stuffed chicken fillet into a tight and even roll. Tighten the ends of the film tightly on the sides so that it does not unravel under the influence of steam.
Transfer the roll to a steamer or place it in a wide colander set over a pan of water simmering over moderate heat. Cover with a tight lid and cook for thirty-five -
Remove the finished roll from the steamer or colander and cool completely. Then carefully unroll the film and place the roll on a cutting board. Cut with a sharp knife into slices 1-1.5 cm thick.
Place the roll slices on a plate, cut side up. Before serving, you can reheat them again if desired, or you can leave them chilled - in this state the fruits become even tastier.

Chicken roll with dried apricots and prunes

Ingredients:

salt – to taste prunes – 100 g
chicken fillet – 500 g
mayonnaise – 100 g
butter – 75 g
garlic – 2 cloves
freshly ground black pepper - to taste
egg – 2 pcs.
dried apricots – 100 g
kefir – 150 ml
walnuts (shelled) – 50 g

Cooking method:

Cut the pre-washed chicken fillet lengthwise, but not all the way. Open the fillet like a book. Wrap the meat in cling film, this will make it much more convenient for us to beat it with a hammer and not damage the integrity of the fillet.
Salt the chopped meat and sprinkle with freshly ground pepper to your taste. Transfer to a suitable container, pour in kefir, squeeze the garlic through a press, stir and set to marinate.
The marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave it for 6-8 hours. I was in no hurry and left the meat in the refrigerator all night. The rolls turned out tender and juicy.
Pour dried apricots and prunes into a deep bowl and pour boiling water over them, set aside to swell for 15-20 minutes. Drain the water, place the fruit on napkins and dry a little.
Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a masher.
Fry two thin omelettes. For one omelet, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, add salt and pour into a lightly oiled hot frying pan.
Next is the most difficult process: lay out the food foil on the table, lay the marinated fillets overlapping on top, then lay out the cooled omelets, on top is a layer of dried apricots, then a layer of prunes, a layer of walnuts, and the last one is a layer of butter.
Now all this beauty needs to be carefully rolled up and tied in several places with food thread.
Wrap the roll in foil and place in a heat-resistant pan. Place in a preheated oven (190-200 degrees) for 35-40 minutes.
When the time is up, remove the pan with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and put them back in the oven for 10 minutes.
Cool the roll, cut into portions, place on a dish and serve.

Chicken rolls with prunes

Ingredients:

Chicken fillet - 1 pc.
Garlic - 2 cloves
Prunes - 100 g
Dried basil - 1 tsp.
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch

Cooking method:

Wash the prunes and dry with a paper towel. Remove the pit, if any, and cut into small pieces.
Peel the garlic, rinse and finely chop.
Rinse the chicken fillet and dry well with a paper towel. Cut it lengthwise, like chops, so that you get thin slices about 7-10 mm thick. Beat each piece on both sides with a kitchen hammer, the side with the teeth
Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can add any spices if you wish.
Place chopped prunes and garlic on the meat
Roll the fillets into rolls. To be on the safe side, you can secure them with a thread, tying the meat in a spiral
Place the rolls on a baking tray, which you first grease with vegetable oil and place in a preheated oven at 180 degrees for 25-30 minutes. Chicken cooks very quickly, so do not overcook it in the oven, otherwise it will become dry.
Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dishes, or cool it and make sausage slices.

Chicken roll with prunes and nuts

Chicken roll - we prepare it as an alternative to the store-bought versions, but richer, as “for ourselves”, and of course for the holiday, to serve in a beautiful cut and enjoy the well-deserved praise.

Chicken rolls are prepared in many different ways. They are prepared from a whole chicken carcass, freed from the bone frame, from a mass of pulp, folded from layers of chicken fillet (breasts), sometimes from minced chicken, molded in a layer on cling film or spread out chicken skin.

Ingredients:

chicken – 1 carcass
prunes – 10-12 pcs.
walnuts – 5-6 pcs
salt, ground black pepper
carrots, onions, parsley roots or stems - for cooking the roll
mayonnaise or butter - a little, for coating the roll

Cooking method:

We push the fillets apart with our hands, and we immediately clearly see the bone frame of the chicken, which we will carefully remove, trying not to damage the skin. Read more:
The skin is especially tightly attached to the bones by tendons on the back and in the tail area - here you have to work with a sharp knife, pointing it at an angle towards the bone (away from the skin) so as not to cut through the skin.
If one or two small cuts happen, it’s not a big deal, more on that below. In other places, the skin with layers of pulp attached to it can be easily removed.
Where it works, separate the flesh from the ridge with your hands; where it doesn’t work, trim the tendons with a knife. Don't be afraid - "stripping" a chicken is actually not very difficult, and it won't tear even if you turn it inside out, as long as it's convenient for you to remove the bones.
The wings and legs are attached to the chicken frame at the joints, which, when you get to them, also need to be freed from the bones.
We cut off the outer phalanx of the wings, trim the skin around the bone on the legs below, break the wings and legs themselves (like when we tear off the leg of a fried chicken), turn them inside the carcass, cut the flesh on them to the bone on one side and release the bone.
In the neck area, we cut out or tear out the thymus bone and other bones, which we palpate in the pulp. We save the skin of the neck; we will need it for wrapping the end of the roll. One way or another, you will cope with this, don’t worry, and we will “patch up” any gaps that arise along the way by placing pieces of fillet pulp on them.
Place the unwrapped and deboned chicken, skin side down, on a tray or dish, straighten the flesh, check the condition of the layer and the uniform distribution of the meat on the skin.
Those places where there is almost no pulp, and skin cuts, if they occur, are covered with pieces of adjacent meat fibers or layers of fillet, which we cut off from their thickened parts. As a result, the layer of pulp becomes almost uniform in thickness.
For even greater uniformity and cohesion of the pulp, lightly beat it, especially in areas where the thickness of the pulp is greater and where layers of pulp are added that are not attached to the skin, as well as darker and tougher flesh of the legs.
If possible, beat the pulp thinner from the sides and from the edge of the layer that will be on top when rolling the roll. To avoid splashes, cover our layer on top with a piece of cling film.
After beating, remove the film and throw it away. Salt and pepper the pulp to taste.
Then it’s quite easy. We wash the pitted prunes and place them in a “path” along the longer side of the layer closer to the edge from which you plan to start rolling the roll - so that the filling is in the center. If desired, add another layer of chopped nuts next to the prune path.
Roll the roll tightly. We turn the ends of the layer inward, as when forming pancakes or cabbage rolls. The seam on the roll can be securely secured with toothpicks or simply unfolded with the seam down.
We place the roll in a bag or baking sleeve and decide whether we will boil or bake it. If you bake, grease the surface of the roll with mayonnaise, or sour cream mixed with mustard, or mustard with honey, or just fat - so that a beautiful crispy crust forms on the roll.
Place the roll in the bag in a casserole dish (its shape is better suited :-)) or other cooking utensils, fill with hot water so that the roll is completely covered, cover with a lid, and over medium heat
At the end of cooking, taking out the bag, we see that a concentrated broth has formed in it from the chicken’s own juices, in which lies the roll, compacted to the correct consistency, and boiled vegetables and herbs float, giving their aromas to our roll.
You can let the roll cool in the bag, or carefully cut the bag, drain off the broth (you can use it to make soup or sauce), transfer the roll to a plate and let it cool completely.
Coat the cooled roll with mayonnaise (you can use butter, honey with mustard or another composition suitable for chicken, to which the nuts will stick) and sprinkle with toasted ground nuts for beauty.
The roll is beautiful, tasty, juicy, and cuts well. It will be nice to see and eat it at the festive table.
In fact, you can cook the roll in the traditional way - in water, being careful not to overcook it and lose its taste.
We select a container so that you don’t have to pour too much water into it to cook the roll. With this method of cooking, vegetables and herbs should also be added, and to prevent the roll from unfolding, it is practiced to tie it with gauze.
In addition to prunes, mushrooms, cheese, eggs, bell peppers, carrots, other vegetables, olives, greens, spinach, smoked meats, etc., their combinations with each other, or minced meat with them can be used as a filling for chicken rolls after appropriate preparation. participation.
You can simply roll the roll without filling ingredients, generously sprinkling it with bright spices.
You can completely cover the beaten layer of chicken pulp with liver or other minced meat of pate consistency - the minced meat will be visible in the cut of the roll as a spiral. Try different options - it's interesting and tasty.