Options Chicken Rolls with Mango II Options
Ingredients:
½ pound chicken breast thinly sliced
Spices:
2% by weight of the meat of salt, or 1 teaspoon of salt
1 lemon only the broth
1 tablet broth (optional)
1 cup hot water to dissolve the broth
Filling:
4 large Aden cut into thick strips
300 grs. sliced ham
300 grs. of Brazil nuts, or ground cashew nuts
10 black plums without the core
Other Ingredients:
Sliced mozzarella
Note:
The ham is to put out the rolls. to hold with a toothpick.
The broth of the meat is to put in the baking dish dissolved with water.
If you prefer you can put the ham open inside the rolls and also outside.
The filling. It's my favorite one.
Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the chicken files, let stand for half an hour, then dry well.
Open each chicken fillet, put a thick slice of mango with 2 tablespoons of farofa (ground cashew nut), the black plum, wrap well, wrap the ham wrapped with toothpick on the outside.
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, allowed to cool well, before using.
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 put a slice of mozzarella on top of each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a plate lined with lettuce leaves, spread the mango puree, or serve on the side.
II Option:
Vitor Pascoal Chicken Roll
Ingredients:
8 files of finely chopped chicken
Filling:
100 grs. ground ham
100 grs. of mashed ricotta with a fork
1 pinch of salt, 1 pinch of nutmeg
½ cup of tea with parsley
1 pinch of grated ginger
1 whole egg
Other Ingredients
1 cup of hot water to cook the rolls
1 or 2 tablets of broth
Way of preparing:
Open the files, beat with the meat beater, season with salt, garlic and oil. and pepper to taste.
Leave to stand in the refrigerator for half an hour.
In a Bowl place the ingredients of the stuffing, the ground ham, the chopped parsley, the egg, the nutmeg, mix well.
Wrap the filling, place in the middle of the chicken fillet, so that the filling does not appear.
Put two toothpicks in each file, or tie with cotton string.
Put the broth in hot water, let it cool.
Put the rolls in the pan, side by side. Dump the stock broth cold. And top a whole bunch of parsley, cook over low heat.
If you like you can cook in the tomato sauce.
Serve with whole potatoes passed in butter.
Serve with fruit balls, made with the ball.
The fruits for bolear are:
Melon, watermelon, apple, papaya, or the fruit of your choice.
Ingredients:
½ pound chicken breast thinly sliced
Spices:
2% by weight of the meat of salt, or 1 teaspoon of salt
1 lemon only the broth
1 tablet broth (optional)
1 cup hot water to dissolve the broth
Filling:
4 large Aden cut into thick strips
300 grs. sliced ham
300 grs. of Brazil nuts, or ground cashew nuts
10 black plums without the core
Other Ingredients:
Sliced mozzarella
Note:
The ham is to put out the rolls. to hold with a toothpick.
The broth of the meat is to put in the baking dish dissolved with water.
If you prefer you can put the ham open inside the rolls and also outside.
The filling. It's my favorite one.
Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the chicken files, let stand for half an hour, then dry well.
Open each chicken fillet, put a thick slice of mango with 2 tablespoons of farofa (ground cashew nut), the black plum, wrap well, wrap the ham wrapped with toothpick on the outside.
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, allowed to cool well, before using.
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 put a slice of mozzarella on top of each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a plate lined with lettuce leaves, spread the mango puree, or serve on the side.
II Option:
Vitor Pascoal Chicken Roll
Ingredients:
8 files of finely chopped chicken
Filling:
100 grs. ground ham
100 grs. of mashed ricotta with a fork
1 pinch of salt, 1 pinch of nutmeg
½ cup of tea with parsley
1 pinch of grated ginger
1 whole egg
Other Ingredients
1 cup of hot water to cook the rolls
1 or 2 tablets of broth
Way of preparing:
Open the files, beat with the meat beater, season with salt, garlic and oil. and pepper to taste.
Leave to stand in the refrigerator for half an hour.
In a Bowl place the ingredients of the stuffing, the ground ham, the chopped parsley, the egg, the nutmeg, mix well.
Wrap the filling, place in the middle of the chicken fillet, so that the filling does not appear.
Put two toothpicks in each file, or tie with cotton string.
Put the broth in hot water, let it cool.
Put the rolls in the pan, side by side. Dump the stock broth cold. And top a whole bunch of parsley, cook over low heat.
If you like you can cook in the tomato sauce.
Serve with whole potatoes passed in butter.
Serve with fruit balls, made with the ball.
The fruits for bolear are:
Melon, watermelon, apple, papaya, or the fruit of your choice.
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