Chicken breast roll
I recently made this chicken breast roll in a multicooker. The result was promising, though it needs improvement: it does not hold together well when sliced. Next time I will try a little gelatin. Different seasonings give it variety. I preferred smoked paprika and garlic, while my husband liked khmeli-suneli and bell pepper.
Wash the breast, remove the skin, carefully remove the fillet.
Turn the fillet over. Using a sharp knife, make slits in thick places. We do not cut all the way through, but so that the piece remains intact. It is necessary to ensure that the meat is of uniform thickness over the entire area.
Salt. Sprinkle generously with spices. Here I have smoked paprika and chicken seasoning
Add thin slices of garlic
and roll it into a roll.
We take culinary thread and wrap it around the roll. I didn’t have kitchen thread, so I took regular thread, folded it several times and wrapped it around the meat.
I sprinkled the second breast with khmeli-suneli and put thin strips of sweet pepper.
Wrap the rolls tightly with cling film in 3-4 layers.
Place the rolls in boiling water. Boil for 10 minutes. Then turn the multicooker into heating mode or set the temperature to 75°C and leave the meat to simmer for 6 hours.
Remove the finished rolls from the water, cool and, without removing the film, place in the refrigerator.
Unwrap the chilled rolls, carefully remove the string and cut into slices.