Chicken pastroma in wine marinade

6 servings
1 days 2 hours

Rinse the chicken fillet, clean from the films. Mix the wine with honey, spices, salt, pepper, squeezed garlic. Warm over medium heat (you don't have to warm it up). Put the fillet in the closing dishes, pour over the marinade (cooled if you have warmed it up) and leave it in the refrigerator for a day. The marinade should cover the fillets completely. Before cooking, twist each breast into a roll, hold together with twine or toothpicks. If the breasts are not very large, you can not attach, but put most of them on a smaller one. Heat the oven to 250 degrees. Put the fillet in a heat-resistant open dish and put it in a preheated oven for 25 minutes. After the time has expired, turn off the oven, and leave it to cool there (I left it for
1. 5 hours). Cool the cooled fillet, serve and serve. Enjoy your meal!