This roll from chicken with a stuffing turns out juicy, bright and very nourishing. The dish will be more fragrant if you have forest mushrooms. For example: white, slippery jacks or chanterelles. Roll from chicken - a great option both for a festive lunch or a dinner, and for the daily menu.
It is required to you
- - 2 chicken breasts
- - 300 g of champignon mushrooms or white (it is possible frozen)
- - 2 bunches of spinach
- - 250 g of bacon
- - 1 bulb
- - vegetable oil
- - salt, pepper to taste
- - mix of Provence herbs to taste
Instruction
1. Wash out spinach leaves in cold water. Sblanshiruyte spinach, for this purpose put it in the boiling added some salt water, boil thoroughly 30-60 seconds until leaves become bright green color. Drain water and drench spinach with ice water, cast away on a sieve, wring out, and cut.
2. Peel onions, wash, chop half rings. Wash mushrooms and small cut. Fry mushrooms with onions on vegetable oil, salt, pepper, add mix of Provence herbs.
3. Cut chicken breasts longitudinal pieces, slightly beat off, salt and pepper. Cut bacon long strips.
4. On a foil put bacon cut by strips, from above a third of spinach. The following layer – breasts, an onions and mushroom stuffing and the rest of spinach. Roll all ingredients and inwrap in a foil.
5. Put the prepared roll on a baking tray, and bake in an oven at a temperature of 170-180 degrees within 20 minutes. Approximately in 10 minutes until ready develop a foil and bake 10 more minutes. It is necessary in order that at top of roll the ruddy crust turned out.