Chicken roulade with ham and peas
(0)
90 min
Under an hour
Sezamo
O ruladă de pui suculentă și aromată, umplută cu șuncă fină și mazăre dulce, servită cu un sos delicios făcut din sucul lăsat de carne. Un preparat clasic, perfect pentru un prânz de duminică în familie sau pentru o ocazie specială. Tehnica de rulare păstrează carnea fragedă, în timp ce umplutura aduce o explozie de culoare și gust.
Preparation method
Preparing the filling and the chicken
Before starting to debone the chicken, melt a tablespoon of butter in a pan. When it starts to foam, add the beaten eggs with a pinch of salt. Stir over medium heat for 1-2 minutes until the eggs set but remain juicy. Mix the eggs with the frozen peas (no need to defrost them beforehand) and let the mixture cool on a plate.
Carefully debone the chicken and place it on a cutting board skin-side down. If the thickness of the meat is uneven, cover it with plastic wrap and tenderize it gently with a meat mallet. Preheat the oven to 190°C.
Assembly and baking
Mix the cooled eggs with the diced bread rolls. Salt the chicken meat and place the ham slices on top. Distribute the filling over the chicken breast part, then roll the meat tightly so that the thighs remain on the outside. Tie the roulade tightly with kitchen twine at intervals of about 2 cm.
15 min
Quick
