Chicken and mushroom roll

Method

1. 01

   For our meatloaf we will need the ingredients presented in the photo.

2. 02

   Fillet chicken breasts pass through the meat grinder along with onions and garlic. Sweat the mince with salt, black ground pepper and zire. It's a good mix.

3. 03

   Dried mushrooms will soak in warm water for 2-3 hours. In the case of frozen mushrooms, they can be half-thawed and start cooking.

4. 04

   Mushrooms shallowly cut and extinguish 10-15 minutes with the addition of a small amount of water. When the liquid is almost evaporated, add crushed onions, carrots and a piece of butter. Roast vegetables with mushrooms on a moderate heat for 5-7 minutes.

5. 05

   Potatoes to peel, boil and stretch. Mix the resulting puree with mushroom roasting. The chicken roll filling is now complete.

6. 06

   You can then start making the roll. Spread the foil sheet and lay out pieces of brisket or bacon on it.

7. 07

   Then, put the stains on the top of the stains.

8. 08

   The final layer is a mushroom filling.

9. 09

   Carefully roll the roll.

10. 10

    Made, but still raw meatloaf, wrap in foil and lay out in a fireproof form. The oven is heated to 180-200 degrees and remove the shape with a roll for 45-50 minutes.

11. 11

    7-10 minutes before the end of cooking, unfold the foil so that our roulette turns brown.

12. 12

    Ready chicken roll with mushrooms can be served both hot and cold, as an independent dish. In appearance and taste, it is simply unparalleled.