Delicious chicken roll medallions served with sauce to taste, which can be a hot wine sauce or a fruit sauce like tangerine, accompanied by a side of naturally hot vegetables or a fresh salad with vinaigrette.
In a food processor, grind the onions, garlic, parsley, along with salt, pepper, soy sauce, and olive oil.
In the food processor, grind the chicken breast and marinate the ground chicken with the preparation from step 1, add the breadcrumbs and wheat flour, and knead well, letting the marinated and kneaded meat rest for about 15 minutes.
Cut the carrot, celery, and chorizo or sausage into julienne strips; leave the green beans whole.
On a sheet of aluminum foil, spread the chicken meat and place the julienned carrots, celery, chorizo or sausage, and green beans on top, then roll it up with the meat, sealing it tightly with the aluminum foil to prevent water from getting in.
Place in a pot with water that covers the roll or in a steamer; either option is valid, and cook for approximately 1 hour. After the cooking time is finished, let it rest for about 15 minutes and remove the aluminum foil while hot to prevent it from sticking to the meat, then let it rest for a while to portion without damaging the medallions.
It can be served with a hot wine sauce or a sweet hot sauce from a fruit that can be tangerine, orange, or passion fruit, and it can be accompanied with a side of naturally hot vegetables or a fresh salad with vinaigrette.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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