Thigh & Chicken Thickened Boneless Stuffed
Ingredients:
1 or ½ pound of thigh and dew boned, with or without the skin, do not cut leave the whole piece.
Skin is optional
Spices:
2% by weight of the meat of salt, or 1 tablespoon of rasa salt
½ cup of good quality cachaça or white wine
To put in the baking sheet:
1 or 2 tablespoons of broth (optional)
1 or 2 cups hot water to dissolve the broth
Filling For Half Pound Of Chicken Meat:
4 large Haden sleeves cut into thick, ear-type strips
300 grs. Thin sliced ham to put in and out of the filling
300 grs. Of Brazil nuts (Brazil nuts), or ground cashew nuts
10 black plums without the core or apricot
Other Ingredients:
Sliced mozzarella
Note:
The ham is to put outside the rolls, that is, if it is not to use the skin of the chicken. Then attach with a toothpick.
Tips:
The broth of the meat is to put in the baking dish dissolved with the syrup of the baking of the cores of the sleeves.
Recapping:
If you prefer you can put the ham open in and out of the rolls, that is, if you do not leave the skin outside
The filling.
This is my favorite bird.
Recapping:
Cook the lumps of the mangoes, with the broth, already dissolved in the water
Way of preparing:
Season the chicken, let it rest for half an hour, then dry well.
Place the boned chicken's thigh and overcoat on a meat board.
Open the thigh and overcook (which are boned together), hit well with kitchen hammer to look like a blanket.
Place the filling:
A slice of ham a thick piece of mango add 2 tablespoons of farofa (ground cashew nuts), the black plum (without the lump) wrap well to hold with toothpick.
Sleeve Cuff:
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, let cool well, before using.
Bake Mode:
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango ..
Bring to bake in the oven weak 150 º C for 30 minutes or until blush.
Before removing from the oven, you can put a slice of mozzarella on top of each chicken roll, leave it to melt, that is if you have no skin.
The skin has fat and leaves the meat of the chicken moist in addition to the taste.
Remove toasted skin before serving or have each person remove.
The skin of the chicken becomes a crackpot. Do not eat it has too much fat.
The rest of the mango left over cook with a little water, then beat the blender until it forms a thick puree.
Serving Mode:
Place the rolls on a serving tray lined with lettuce leaves, spread the mango puree, or serve separately.
Note:
If you want you can cook the rolls in the pan with the broth, fry before.
Fry the rolls with the skin until golden brown, add the cooked broth with the lumps of the sleeves, leave in the fire until well cooked.
Finally place the mozzarella or if you prefer to take it to the oven, that is, if the blanket is without the skin ..
Take the rolls to the oven topped with mozzarella.
It can replace the thigh and overcoat, per chicken breast or turkey.
Do the same for the previous recipe.
Can be served with a good green salad, tomatoes and raw red peppers in strips.
Note:
If you do not like mango puree, change with mashed potatoes or another of your choice.
See in my blogs suggestions of several puree,
Ingredients:
1 or ½ pound of thigh and dew boned, with or without the skin, do not cut leave the whole piece.
Skin is optional
Spices:
2% by weight of the meat of salt, or 1 tablespoon of rasa salt
½ cup of good quality cachaça or white wine
To put in the baking sheet:
1 or 2 tablespoons of broth (optional)
1 or 2 cups hot water to dissolve the broth
Filling For Half Pound Of Chicken Meat:
4 large Haden sleeves cut into thick, ear-type strips
300 grs. Thin sliced ham to put in and out of the filling
300 grs. Of Brazil nuts (Brazil nuts), or ground cashew nuts
10 black plums without the core or apricot
Other Ingredients:
Sliced mozzarella
Note:
The ham is to put outside the rolls, that is, if it is not to use the skin of the chicken. Then attach with a toothpick.
Tips:
The broth of the meat is to put in the baking dish dissolved with the syrup of the baking of the cores of the sleeves.
Recapping:
If you prefer you can put the ham open in and out of the rolls, that is, if you do not leave the skin outside
The filling.
This is my favorite bird.
Recapping:
Cook the lumps of the mangoes, with the broth, already dissolved in the water
Way of preparing:
Season the chicken, let it rest for half an hour, then dry well.
Place the boned chicken's thigh and overcoat on a meat board.
Open the thigh and overcook (which are boned together), hit well with kitchen hammer to look like a blanket.
Place the filling:
A slice of ham a thick piece of mango add 2 tablespoons of farofa (ground cashew nuts), the black plum (without the lump) wrap well to hold with toothpick.
Sleeve Cuff:
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, let cool well, before using.
Bake Mode:
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango ..
Bring to bake in the oven weak 150 º C for 30 minutes or until blush.
Before removing from the oven, you can put a slice of mozzarella on top of each chicken roll, leave it to melt, that is if you have no skin.
The skin has fat and leaves the meat of the chicken moist in addition to the taste.
Remove toasted skin before serving or have each person remove.
The skin of the chicken becomes a crackpot. Do not eat it has too much fat.
The rest of the mango left over cook with a little water, then beat the blender until it forms a thick puree.
Serving Mode:
Place the rolls on a serving tray lined with lettuce leaves, spread the mango puree, or serve separately.
Note:
If you want you can cook the rolls in the pan with the broth, fry before.
Fry the rolls with the skin until golden brown, add the cooked broth with the lumps of the sleeves, leave in the fire until well cooked.
Finally place the mozzarella or if you prefer to take it to the oven, that is, if the blanket is without the skin ..
Take the rolls to the oven topped with mozzarella.
It can replace the thigh and overcoat, per chicken breast or turkey.
Do the same for the previous recipe.
Can be served with a good green salad, tomatoes and raw red peppers in strips.
Note:
If you do not like mango puree, change with mashed potatoes or another of your choice.
See in my blogs suggestions of several puree,
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