Chicken fillet rolls filled in the oven

6 servings
1 hour 30 min

How to make chicken fillet rolls filled in the oven? Prepare the necessary ingredients. If necessary, defrost the chicken fillet (2 pcs) on the lower shelf of the refrigerator.

Wash the meat, dry with paper towels. Remove the films and excess fat. Cut each fillet lengthwise into two parts.

Lightly beat each slice with a kitchen hammer.

Salt the meat, pepper and sprinkle with paprika. What spices can be used additionally? If you like, add the dried basil, curry. Or use ready-made spices specifically for chicken. In this case, read the composition on the packaging. If there is already salt in it, take this into account when you salt the meat, otherwise you risk salting the dish.

Prepare the filling. Cut the butter into small pieces.

Wash the dried apricots, dry with paper towels, transfer it to a container. Cover with boiling water and leave for 5 minutes. Then drain, and cut the steamed dried apricots into small pieces.

Wash the greens (dill and parsley), dry with napkins and chop finely.

Put a little dried apricots on the edge of each slice of fillet, distribute chopped greens nearby.

Roll up the meat with rolls and, if necessary, stab them with toothpicks so that they do not break up. Advice. To make the rolls more juicy inside, you can arrange thin plates of butter on top of the filling and only then roll up the meat with rolls.

Lightly grease the heatproof beaded tin with high-steaming vegetable refined oil. Put chicken rolls tightly to each other. Arrange the butter pieces on top. So that the oven has time to warm up to the desired temperature, turn it on in advance 10-20 minutes before the start of cooking. Bake the dish for about 45 minutes at 180 degrees. From time to time grease the surface of the roll with juice flowing to the bottom of the mold.