Composition / ingredients
Cooking method
Wash the chicken fillet, clean it from the films.
Mix the wine with honey, spices, salt, pepper, squeezed garlic. Warm up over medium heat (you can not warm up).
Put the fillets in a closing dish, pour the marinade (cooled if you warmed it up) and leave for a day in the refrigerator. The marinade should cover the fillet completely.
Before cooking, twist each breast into a roll, fasten with twine or toothpicks. If the breasts are not very large, you can not fasten them, but put most of them on a smaller one.
Heat the oven to 250 degrees. Put the fillets in a heat-resistant open dish and put them in a preheated oven for 25 minutes. After the time has elapsed, turn off the oven and leave it there to cool (I left it for 1.5 hours).
Cool the cooled fillet, serve and serve.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Rosemary - 131 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Grainy mustard - 135 kcal/100g
