Рецепт Roladka Drobiowa (Polish Chicken Roulade)
Polska piątek (Polish Friday) #9
This dish appears on almost every Polish menu. I first had it on a golf outing. The club house restaurant at Amber Baltic served the chicken breast rolled around sliced mushrooms, chopped pickle and cheese. This recipe comes from Barbara Rolek, the Eastern European Food Guide on About.com. Barbara came across this recipe on a culinary vacation in Poland. This technique could be used with any combination of items that you like to have with chicken - green chilies, black olives, and cheddar - kind of a low-carb chicken enchilada. :)
Ingredients
- 1 pound chicken breast (I used one whole chicken breast, both halves, after pounding it out, I cut it into 4 portions)
- salt, pepper, Maggi (Barbara used Vegeta, you could use Worcestershire sauce)
- bacon
- prunes
- flour
- canola oil
Directions
Rinse the chicken and pound (using a tenderizing mallet) to 1/4 inch thick.
Season with salt, pepper and Maggi. (Yes, I know some say Maggi and Vegeta are just MSG)
Cut into portions of a 5 or 6 inch square.
Place two prunes and a small piece of bacon on each portion. (Next time, I'll cook this bacon a bit first)
Roll the chicken breast up around the filing, wrap with a slice of bacon and secure with toothpicks.
Lightly dredge in flour and allow the chicken to rest for at least 15 minutes. (You can prepare it to this point well in advance, keeping it in the fridge until your ready to cook and serve.)
Place enough oil in a pan to come at least half way up the roll. Heat (I started out on medium-high and half way through the frying turned it down to medium).
Cook 7 - 8 minutes on each side. Remove toothpicks before serving.
Makes 4 roulades or 2 servings
Next time: Salatka Warzywna (Vegetable Salad)