Chicken Breast Jewish

Chicken Breast Jewish


ingredients:

2 large chicken breasts
2 cups juice Mixirica, (mandarin)

seasonings:

2% by weight of salt beef
1 lemon, juice only
4 cloves garlic, crushed cored
1 spoon (soup) of spicy paprika
1 sprig rosemary (optional)

filling:

100 grs. of dried apricots
100 grs. raw pistachio
2-3 tablespoons (soup) catchup
2 tbsp (tablespoons) Worcestershire sauce
2 tablespoons snob (pinholes)


How to Prepare:

Wash the chicken breasts, remove skin, cut into very thin steaks.
If you can not cut very thin, beat with meat pounder until tune well.

Season with salt, garlic, lemon, paprika and rosemary branch, let stand for two hours in the refrigerator covered with aluminum foil

Let the apricot sauce for an hour, or until soft, then cut and niggling

Cut the pistachios well kid, or grinding.

Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob (pinholes)

Stuff the chicken breasts, roll like jelly roll or fold in half

Cook the chicken breasts with the juice of Mixirica, until soft.

Once cooked and very tender, take the hot oven for a few minutes to pick up color. Do not leave it so long it gets hard.

To stay with golden color. You can spend a little sugar or honey on top, or a bit of paprika powder

Note:

The fibers which lie between the buds of mixiricas, serves tea to prevent colds and bronchitis as well.
A spoonful of fiber Mixirica, boil a cup of water and a tablespoon of honey or sugar, if you can use a sweetener, check the dosage by the manufacturer