Chicken roll stuffed with prunes and tangerines

Chicken roll stuffed with prunes and tangerines


Chicken fillet: 4 pieces
Mandarins: 3 pieces
Walnuts: 100 g
Seed prunes: 7 pieces
Salt to taste
Spices to taste
Ground black pepper to taste


If prunes with bones, then remove them. Pour the dried fruit with hot water and let it stand for 1-1.5 hours to soften, then rinse. Disassemble the mandarin into slices, remove the film and remove the bones.

  1. Cut each chicken fillet in half lengthwise and discard each piece, putting all the pieces overlap on the work surface and covering it with food film or package (this is necessary to preserve the integrity of the meat, not to tear it, and not dirty the kitchen). Sprinkle with salt and pepper to taste.
  2. Peel walnuts from the walls and chop with a knife or using a blender. Spread half the nuts on top of the prepared meat.
  3. Leave prunes whole or cut, put it on meat, put tangerines on top, sprinkle with the rest of nuts.
  4. Helping yourself with a foil, roll the meat with the filling into a roll, with the edges of the foil tighten well so that they do not turn around during cooking.
  5. Put the roll in the bowl of the double boiler, close the lid and cook for 35-40 minutes.
  6. When the roll is ready, remove it from the double boiler, cool completely at room temperature. Put the roll on a cutting board, remove the film, cut into slices with a sharp knife.
  7. Transfer the roll to a serving dish. Can be served cold or warm — as you like. In this dish, you can experiment with the fillings: put mushrooms, vegetables in it, and take dried apricots instead of prunes.

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