Chicken Breast jewish

Chicken Breast Jewish


ingredients:

2 large chicken breasts
2 cups tangerine juice (tangerine, bergamot)

seasonings:

2% of the weight of the meat salt 1 teaspoon (tsp)
1 lemon, juice only
4 cloves garlic, crushed cored
1 tablespoon paprika spice
1 sprig of rosemary, optional

filling:

100 grs. of dried apricots or mango
100 grs. raw pistachio
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons snob, (pinholes)

Other Ingredients:

Red fruit jelly or honey (cover)

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 kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.

Stuff the chicken breasts, roll like jelly roll, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very soft, place in oven to get hot color, covered with red fruit jelly.
Cover with aluminum foil

to Serve

Accompanies mashed parsnip.
Salad of lettuce, grated carrot, cherry tomatoes and watercress


curiosity:


The fibers which lie between the buds of mixiricas, serves tea to prevent colds and also for bronchitis.
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