Stuffed and Rolled chicken recipes

Stuffed and Rolled chicken

This is just one of my many disheStuffed and Rolled chicken s that, despite appearing very spectacular to your dinner guests, is actually very easy to make.

Perpar Time:

Cook Time:

45 mins

Additional Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

Nutrition Fact:

284

Calories

14g

Fat

15g

Carbs

24g

Protein

Ingredients

1 kg chicken

½ bunch flat-leaf parsley, chopped

¼ cup dried currants

3 cloves garlic, minced

2 sprigs fresh rosemary, chopped

1 egg

2 tablespoons olive oil

2 teaspoons salt

1 ½ teaspoons ground black pepper

1 pinch cayenne pepper

salt and ground black pepper to taste

Directions

step 1

Set oven temperature to 375 F, or 190 C.

step 2

Trim the last two inches from the tenderloin's narrow end and remove the flap of meat at its wider end. Chop the trimmings and set them aside.

step 3

Slice the tenderloin horizontally from one side through the middle to within ½ inch of the other side. Spread them out like an open book by opening both sides. Make a few small, shallow cuts in the meat. Put plastic wrap over the meat and pound it until it is approximately 1/2 inch thick. Pounded tenderloin should be rolled up, covered in plastic wrap, and chilled to maintain its coolness.

step 4

Combine chopped pork trimmings, egg, olive oil, parsley, bread crumbs, currants, garlic, rosemary, and 2 tsp salt and 1 1/2 tsp black pepper.cayenne pepper in a bowl using a fork to thoroughly mix the stuffing.

step 5

Lay out the tenderloin on the work area. Cover the tenderloin with stuffing, ensuring that one of the long sides has a 2-inch border. Tighten the meat with string to maintain its shape as you roll the tenderloin, stopping at the 2-inch edge. Use salt and black pepper to season the tenderloin all over.

step 6

Heat a skillet that is safe for the oven to high heat. Sear tenderloin for 3 to 4 minutes on each side, or until browned, in a heated skillet.

step 7

Bake the pork for about 30 minutes, or until it is just beginning to turn pink in the middle. When placed in the center, an instant-read thermometer should read at least 145 degrees Fahrenheit (63 degrees Celsius). After transferring to a dish, remove the twine and allow it to rest for 15 minutes before slicing.