Herb Chicken Rolls - Detailed recipes with photos.

Herbal Chicken Rolls – A Detailed recipe cooking. Photo of the dish: Кон Пулос Time:one hour. 20 minutes. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 kg. unfreeze chicken breast
3 tbsp. l finely chopped fresh tarragon
3 tbsp. l chopped fresh parsley
3 tbsp. l finely chopped onion chives
2 tsp finely chopped fresh thyme
2 tbsp. panko breadcrumbs
200 gr. butter, room temperature
Salt and Freshly Ground Peppers
1 tbsp. flour
4 large eggs
1 tbsp. l Dijon mustard
2 tbsp. panko breadcrumbs
Vegetable oil, for frying
Pilaf amandine, for garnish

Recipes with similar ingredients: chicken, chives, parsley, thyme, tarragon, eggs, flour, mustard, Dijon mustard, breadcrumbs, panko breadcrumbs

Recipe preparation:

Stir in a bowl of butter, tarragon, parsley, chives, thyme, 1 tsp. salt and 1/4 tsp pepper. To lay out the resulting mixture on parchment paper and roll into a thick roll 2.5 cm. Wrap and put in the freezer for 3 hours.
Cut frozen butter into 6 equal pieces. Cut the chicken breasts into 6 layers and put on chopping board, cover with foil and beat off with a culinary hammer about 1 cm thick. Put chicken breasts on clean parchment sheets, grate with salt and pepper. Center cream on top butter and roll thick rolls with parchment paper. Refrigerate for 2 hours.
Preheat the oven to 180 ° C. Place the wire rack on the baking sheet. Pour flour into the dish. Beat eggs and mustard in a bowl. Pour in another dish is breadcrumbs. Expand chicken rolls and season liberally with salt and pepper. Roll rolls first in flour, then dip into the egg mass, then into the breadcrumbs.
Pour 1-2 cm of vegetable oil into the pan, heat and fry the rolls at a moderately high temperature, in portions from all sides, until golden brown, 6 – 8 min. Put rolls on grill and bake until tender, about 10 minutes. Serve chicken rolls with pilaf amandine.