Composition / ingredients
Step-by-step cooking
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Divide two chicken breasts into four fillets.
Cut the fillet lengthwise, but not to the end. Unfold each one like a book, put it in a plastic bag and beat it off from both sides.
Put the bacon on a plastic wrap.
Put the fillet on top of it, pepper everything, salt, sprinkle with spices.
Put cucumbers and peppers cut into cubes on the edge.
Carefully roll the bacon and breasts into a roll.
Wrap in a baking sleeve, tie the edges so that the juice does not leak out.
Add rast.put the oil in a baking tray with high sides, transfer the roll into it, pour cold water for 2 cm
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Bake the roll in a sleeve in a preheated 220 degree oven for 30-40 minutes.
Cut the sleeve from the top, remove the roll, transfer to a dish and put in the oven for another 5-10 minutes.
Pour the sauce from the sleeve into a saucepan, it can be served with chicken roll.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Marjoram - 271 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Chicken breast - 113 kcal/100g
