Chicken rolls with prunes are a delicacy! Simple recipes for stewed and baked chicken rolls with prunes. Meatloaf with prunes, baked in the oven: preparing a delicious treat

Do you want to prepare some unforgettable treat for your friends and family, but are you already tired of all the dishes? Then this recipe perfect for you, because the results are very unique pork rolls with nuts and prunes.

Good quality prunes have sweet and sour taste and a pleasant smoked aroma, and in combination with a small amount walnuts and the sweetish pork turns out very tasty. It takes no more time to prepare rolls than regular chops.

Ingredients

• pork 1 kg
• prunes 200 g
• walnuts 100 g
• egg 1 PC.
• breadcrumbs
• salt
• black pepper
• vegetable oil

From this amount of ingredients I get 7-8 rolls, which is enough for 4-5 servings. Meat for pork rolls It's better to take carbonate.

Preparation

We start by chopping the nuts. Usually a chopper is used for this, but if one is not available, the nuts can be chopped either with a knife or like this: put the nuts in a plastic bag and roll them with a rolling pin.

Wash and finely chop the prunes. if the prunes are very dry, then you should first soak them for a few minutes in hot water.

Mix nuts with prunes. In principle, you can already eat it, but don’t forget that we still make pork rolls.

We cut the pork into plates about 1 cm thick. In order for the meat to be cut better and more accurately, it needs to be frozen a little in the freezer.

We beat the meat on both sides through cling film. The area of ​​the piece will increase and more nuts and prunes will fit there.

Place a filling of nuts and prunes on each piece of meat.

Then we roll the meat into a roll and secure it with a toothpick.

Beat the egg. Salt and pepper the beaten egg and dip our meat rolls in it.

After this, roll in breadcrumbs. And only now can we fry on a well-heated sunflower oil our rolls. Fry at slightly less than medium power. Cooking time depends on the thickness of the roll, it takes me about 30 minutes, periodically turning the rolls over to the uncooked side.

Ready! When serving, it is best to cut the rolls and serve them hot or warm. Rice is almost ideal as a side dish. Bon appetit!

I couldn’t resist and already ate one piece before the end of filming. I'll try to be more patient next time.

I discovered prunes in combination with meat and chicken not so long ago, but I appreciated them immediately. I often heard about pork rolls with prunes, but somehow never got around to it.

However, when I finally decided to cook them for the next holiday, the guests, without exception, appreciated them. Indeed, they looked very beautiful, and the taste did not disappoint.

I have three proven options for preparing such rolls, but today I will share the most elegant one.

You will need:

For the pork rolls:

• 500 grams of pork neck,
• 300 grams of pitted prunes,
• 300 grams of cheese (any kind is possible),
• salt, pepper to taste;

For the sauce:

• two glasses of water,
• two tablespoons of honey,
• four tablespoons of mayonnaise,
• one tablespoon of mustard,
• 4 tablespoons of vegetable oil.

I make these rolls only from pork neck.

I'm preparing the meat. I cut across the grain into equal pieces:

I beat it, after covering it with cling film:

Salt and pepper and leave to soak for about forty minutes.

At this time I am making the filling.

I fill the prunes with warm water:

After about twenty minutes, I rinse it and put it in a colander.

When excess water drains, cut it into small strips. Grate the cheese on a coarse grater:

I combine exactly half of the cheese with prunes, leaving the rest for later. The filling is ready:

The meat has just marinated, so I’m starting to create our rolls. I put the filling on the edge of the piece:

And I wrap the meat in a tube:

I don’t hold the roll together with anything, because I’ll bake it in the oven, and then it won’t unfold!

I grease a baking sheet with vegetable oil and place our finished rolls on it. I add a little salt on top.

I turn on the oven to the highest heat to warm it up and make the sauce myself.

I dilute two tablespoons of honey in two glasses of water until completely dissolved:

And I fill our rolls with this:

I put the baking sheet in the oven at 200 degrees for about half an hour. During this time, the water should be half evaporated, and the rolls should be half cooked.

In the meantime, I mix mayonnaise with mustard until smooth:

I take the baking sheet out of the oven and grease the rolls with the resulting mixture:

Sprinkle the remaining cheese on top. Unfortunately, I forgot to photograph this stage, but you can easily imagine this process.

And this is what the rolls turned out to be about fifteen minutes after that. Really beautiful?!
All that remains is to place them on a dish and decorate them with something:

You can pour the sauce in which they were baked on top, although they are already very juicy.

When my youngest daughter saw them for the first time (and she is very reserved when it comes to new dishes), she exclaimed: “You just can’t help but try them!”

And pork rolls with prunes became a pleasant exception from the rules - she fell in love with them at first sight, and children are never wrong!

Calorie content of pork rolls with prunes

Of course it's very tasty dish, but it is also very filling. Therefore, be careful with too many calories.

Let's calculate the calorie content of our rolls. I have already calculated taking into account the weight of our products:

pork neck - 500 g - 1715 kcal
prunes – 300 g – 693 kcal
cheese - 300 g - 1200 kcal
honey – 60 g – 185 kcal
mayonnaise - 100 g - 624 kcal
mustard – 25 g – 40 kcal
vegetable oil - 80 g - 720 kcal

Total: 5177 kilocalories (for approximately 1300 grams of finished rolls, or 400 kcal per 100 grams of finished product).

Let's also calculate the cost of preparation.

How much do pork rolls with prunes cost?

pork neck – 500 g – 175 rubles
prunes – 300 g – 12 rubles
cheese - 300 g - 102 rubles
honey - 60 g - 16 rubles
mayonnaise - 100 g - 10 rubles
mustard – 25 g – 5 rubles
vegetable oil - 80 g - 4 rubles

In total, the ingredients for preparing our delicious pork rolls cost us about 324 rubles (for such an amount of calories, very little).

Wish you Bon appetit and health!

More roll recipes:

From chicken meat you can make different ones delicious treats that will brighten up your daily menu. Poultry meat can be baked with vegetables, added to salads, various soups and other excellent treats.

The chicken meat roll with prunes is especially tasty and aromatic. This dish is prepared purely from the pulp; it is generously flavored with spices and various herbs.

To add juiciness and softness, the fillet can be pre-marinated. If you don’t yet know how to make chicken rolls with prunes, then you should definitely consider several recipes for preparing this dish.

Recipe for chicken roll with prunes in the oven

Let's start cooking:

1. First of all, we prepare the meat, wash it, cut off the skin and remove the bone. Only the pulp should remain;
2. Wash the prunes and soak in hot water;
3. The chicken meat should be beaten on both sides;
4. Cut the chicken fillet into two parts and sprinkle with salt;
5. Additionally, you can sprinkle the meat with a mixture of seasonings;
6. We peel the garlic cloves and squeeze them through a press;
7. Place garlic on the meat and rub the entire surface with it;
8. Cut the soaked prunes into small pieces and place it on the surface of the meat;
9. Then the fillet needs to be rolled into a roll and secured with a toothpick or skewers;
10. Prepare the sauce. Place sour cream in a cup, add one egg and stir well;
11. Grease chicken rolls on all sides with the prepared sauce;
12. Heat the oven to 180 degrees and place a baking sheet with rolls there;
13. Cook for 30-40 minutes;
14. The result is tender, juicy rolls.

Chicken roll with plums and walnuts

Ingredients for preparation:

• one chicken breast;
• 15 prunes;
• 6-8 pieces of walnuts;
• 3-4 garlic cloves;
• 100 grams of mayonnaise;
• 80 grams of sour cream;
• chicken spice mixture;
• a little ground black pepper;
• a couple of pinches of table salt;
• fresh parsley – 4-5 sprigs;
• vegetable oil.

Cooking time: 75 minutes.

Calorie content – ​​159 kcal.

Let's start cooking:

1. The chicken breast must be washed well, cut off the skin and remove the bone;
   
2. Cut the pulp lengthwise into several pieces in the form of plates, about 3-4 pieces;
   
3. The chicken strips need to be salted and rubbed with spices. Place in the refrigerator for half an hour;
   
4. Prunes need to be washed. Fill with hot water and leave to infuse for 15-20 minutes so that it steams;
5. Peel the walnuts and chop them into small pieces;
6. Wash the parsley, shake and cut into several pieces;
7. Peel the garlic cloves;
8. Place all ingredients in a blender container and grind;
9. Cut the steamed prunes into small pieces;
10. Next, put the mixture of garlic, nuts, herbs into the container, add prunes. Mix all components;
11. Add two large spoons of mayonnaise and stir all ingredients. The result should be a homogeneous mixture;
12. Place mayonnaise and sour cream in a cup, mix all ingredients;
13. Lubricate the fillet with a mixture of prunes, nuts, herbs, and garlic;
    
14. Carefully roll the fillet into a roll and secure with a skewer or toothpick;
15. Spray the surface of the baking sheet with vegetable oil;
16. Grease the rolls with a mixture of sour cream and mayonnaise;
    
17. Place the rolls on a baking sheet, seam side down;
18. Heat the oven to 180 degrees, place a baking sheet and leave for 25 minutes;
19. Serve the rolls hot.
    

Mini chicken breast rolls with filling

Ingredients for preparation:

• breast - 1 piece;
• ½ cup pitted prunes;
• a piece of cheese per 100 grams;
• mayonnaise – 4-5 large spoons;
• table salt to your taste;
• ground black pepper;
• vegetable oil.

Preparation period: 2 hours for marinating, 40 minutes for heat treatment.

Calorie content – ​​157 kcal.

Cooking process:

1. Prunes should be washed. Next, you need to soak it in hot water for 25-30 minutes;
2. Wash the chicken breast, remove the skin, remove the bone;
3. Cut the pulp into 5-6 slices;
4. Place cling film on the surface of each piece and beat each piece on all sides;
5. Each piece must be salted, peppered and greased with mayonnaise. Leave to marinate for two hours;
6. After this, the prunes need to be cut into small pieces;
7. A slice of cheese should be grated into large shavings;
8. Place prunes and cheese on the surface of each plate; add as many as you wish;
9. We twist the plates with the filling into rolls and fasten them with skewers;
10. Pour vegetable oil into a frying pan and heat it up;
11. Place the rolls on hot oil and fry on all sides for 7-10;
12. Place the finished chicken rolls with filling on a plate.

Chicken fillet rolls with dried fruits

Ingredients for cooking:

• 4 chicken breasts;
• a glass of sour cream;
• 2 large spoons of cream;
• 100 grams of walnuts;
• a slice of hard cheese;
• spices for chicken meat to your taste;
• salt;
• a handful of prunes;
• dried apricots – ½ cup.

Cooking period: 1 hour 15 minutes.

Calorie content – ​​158 kcal.

Cooking option:

1. We wash the chicken breasts, cut off the skin, cut out the bone;
2. Cut the flesh from each breast into two fillets - one should be large, the other a little smaller;
3. We beat the meat on all sides, it should be about 1 little finger thick;
4. Sprinkle with salt and season with spices for chicken meat;
5. Next, let's start preparing the filling. Cleaning walnuts, prunes and dried apricots should be poured into hot water for 15-20 minutes;
6. Rub the cheese into large shavings;
7. Place the walnuts in a blender container and grind;
8. Prunes and dried apricots need to be cut into medium pieces;
9. Place pieces of dried fruit, ground nuts and grated cheese into a cup. Mix all components;
10. Place smaller pieces of fillet on a large piece;
11. Place a small amount of filling in the center;
12. Roll it up into a roll; no need to pin it;
13. In the same way we form 4 rolls;
14. Place foil in a baking dish and place 4 rolls on its surface;
15. Pour in sour cream and cream, sprinkle with grated cheese;
16. Preheat the oven to 180 degrees, place the mold in the oven;
17. Bake the rolls for 40 minutes.

• It is advisable to pre-marinate the meat in spices and lemon juice. This will make it softer and juicier;
• prunes should be used without seeds, which are pre-soaked in hot water for 15-20 minutes;
• Before baking, it is better to pour the rolls with sour cream or cream with an egg, you can sprinkle with grated cheese.

Chicken meat rolls with prunes are very tasty and satisfying. This treat goes well with vegetables, various side dishes. And the cooking chicken rolls very light, even novice housewives can do it.

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 quite quickly, 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 hot snack and some kind of side dish, or cut into cold sausage slices.

Chicken rolls with prunes

Today on my agenda is a dish of chicken fillet. 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:

1. Wash the chicken fillet and dry it with a paper towel. Cut into pieces so that you can beat them off.
2. 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.
3. Steam the prunes in boiling water until they become soft. If there are seeds, remove them. Cut into small strips.
4. We cut the walnuts into pieces the size of a small pea or crush them just a little in a mortar.
5. Mix sour cream with mustard. Coat chicken chops with the resulting mixture of sour cream and mustard, add salt and pepper.
6. Place some prunes on the edge of the chop.
7. 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.
8. Carefully wrap all the rolls and send them to the frying pan to fry on vegetable oil until golden brown.
9. 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.
10. After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
11. Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
12. Serve rolls with salad fresh vegetables, greens. 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:

1. 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.
2. This dish can easily replace the usual sausage. Chicken fillet roll can be prepared with the most various 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.
3. 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.
4. 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.”
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Unroll the roll only when it has cooled down. Cut with a sharp knife and serve as cold snack, 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 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:

1. Prepare the necessary products.
2. Wash the chicken breast and cut into thin slices, like chops.
3. Salt the chicken fillet, pepper, sprinkle with seasonings and leave in the refrigerator for 30 minutes.
4. Wash the prunes and pour boiling water over them. Leave for 15-20 minutes to steam.
5. Peel the walnuts. Chop the parsley. Peel the garlic. Put it all in a blender and grind.
6. Cut the steamed prunes into small pieces.
7. Mix prunes with chopped nuts, parsley and garlic.
8. Add 2 tablespoons of mayonnaise and mix everything well.
9. Mix sour cream with mayonnaise.
10. Place the filling on the chicken fillet.
11. Roll the fillet into a roll.
12. 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.
13. Bake chicken rolls in an oven preheated to 180 degrees for 25 minutes.
14. 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:

1. Remove the seeds 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
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 -
7. 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.
8. 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:

1. 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.
2. Salt the chopped meat and sprinkle freshly ground pepper according to your taste. Transfer to a suitable container, pour in kefir, squeeze the garlic through a press, stir and set to marinate.
3. 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.
4. 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.
5. Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a masher.
6. 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.
7. Next is the most difficult process: line the table with food foil, overlap the pickled fillets on top, then lay out the cooled omelettes, top with a layer of dried apricots, then a layer of prunes, a layer of walnuts, and the last one - a layer of butter.
8. Now all this beauty needs to be carefully rolled up and tied in several places with food thread.
9. Wrap the roll in foil and place in a heat-resistant pan. Place in a preheated oven (190-200 degrees) for 35-40 minutes.
10. 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 place them in the oven again for 10 minutes.
11. 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:

1. Wash the prunes and dry with a paper towel. Remove the pit, if present, and chop small pieces.
2. Peel the garlic, rinse and finely chop.
3. 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
4. Season the chicken rolls with salt, ground pepper and sprinkle with dried basil leaves. You can add any spices if you wish.
5. Place chopped prunes and garlic on the meat
6. Roll the fillets into rolls. To be on the safe side, you can secure them with a thread, tying the meat in a spiral
7. Place the rolls on a baking tray, which you have previously greased 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.
8. Serve the finished baked dish to the table. As I wrote above, you can serve it hot with boiled potatoes or other side dish, or cool 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 at beautiful cutting and enjoy the praise you deserve.

Chicken rolls are prepared in many different ways. They are prepared from a whole chicken carcass, freeing it from the bone frame, from a mass of pulp, made up of layers of chicken fillet (breasts), sometimes from minced chicken, forming it 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:

1. 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:
2. 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.
3. 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.
4. 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.
5. 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.
6. We cut off the outer phalanx of the wings, trim the skin around the bone on the legs below, and break the wings and legs themselves (as when we tear off the leg of a fried chicken), turn the carcasses inside out, cut the flesh down to the bone on one side and release the bone.
7. 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.
8. 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.
9. 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.
10. 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 that are not attached to the skin are added, as well as darker and tougher flesh of the legs.
11. 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.
12. After beating, remove the film and throw it away. Salt and pepper the pulp to taste.
13. 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.
14. 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.
15. 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.
16. 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
17. 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 compacted to the right consistency roll and float boiled vegetables and greens, which gave their aromas to our roll.
18. 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.
19. 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.
20. The roll is beautiful, tasty, juicy, and cuts well. It will be nice to see and eat it at the festive table.
21. In fact, you can cook the roll traditional way- in water, trying not to boil it too much and lose its taste.
22. 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.
23. In addition to prunes, mushrooms, cheese, eggs, etc. can be used as a filling for chicken rolls after appropriate preparation. Bell pepper, carrots, other vegetables, olives, greens, spinach, smoked meats, etc., their combinations with each other or minced meat with their participation.
24. You can simply roll the roll without filling ingredients, generously sprinkling it with bright spices.
25. 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 it different variants– it’s interesting and tasty.

1. Wash the meat, dry it with a paper towel, cut it lengthwise and open it like a book. If there is a lot of excess fat and film, cut them off. Beat the layer of meat on both sides with a kitchen hammer, add salt and pepper, and brush one side with mustard. If pork is too fatty for you, use veal, beef or chicken instead.

Serve the rolls hot with any side dish. However, after cooling, they can be served as a cold appetizer in the form of cold cuts.