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Recipe of Chicken Roll Stuffed with Vegetables from the Vegetable Garden, with Epazote Sauce
Recipe

Chicken Roll Stuffed with Vegetables from the Vegetable Garden, with Epazote Sauce

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It is a chicken roll stuffed with vegetables wrapped in ham and bacon, the sauce gives it a very Mexican touch, it can be eaten warm without any problem.
Learn more about Jatzive Hernandez

Ingredients

10 portions
  • 750 grams boneless chicken breast, and approximately 1 piece of ground (meat preparation)
  • 250 grams chicken thigh, boned and ground 2 pieces approximately (meat preparation)
  • 2 cups carrot, Finely chopped with food processor (meat preparation)
  • 4 eggs, (meat preparation)
  • 1 Mexican french bread roll, soaked in milk (meat preparation)
  • 1 onion, finely chopped (meat preparation)
  • 3 tablespoons parsley, finely chopped (meat preparation)
  • to taste salt and pepper, (meat preparation)
  • 2 poblano peppers, smashed cut into strips (for filling)
  • 2 pumpkins, cut into thin strips (stuffed)
  • 2 corn, fresh shelled (stuffed)
  • 10 squash blossoms, (filling)
  • 3 slices bacon, thin (armed with terrine)
  • 9 slices leg ham, American type (armed with terrine)
  • 2 tablespoons oil, (sauce)
  • 1 clove garlic, finely chopped (sauce)
  • 1/2 onions, finely chopped (sauce)
  • 300 grams tomtato, poached and ground (sauce)
  • 2 branches epazote, (sauce)
  • 1 cup mashed tomatoes, without seasoning (sauce)
  • to taste salt and pepper, (sauce)
  • molds for pancakes, large (armed roll)
  • waxed papers, (armed roll)
  • aluminum foil, (for cooking)

Preparation

Preheat oven to 180 degrees.
Preparation meat: In a bowl stir the ground chicken, carrots, egg, bread, onion, parsley, season with salt and pepper.
Arming the roll: first put the two sheets of waxed paper, check that the width of the rectangle that will be armed is smaller than the pancake mold because it will start cooking.
Top of the wax paper put diagonally the slices of bacon.
Above, assemble a rectangle with slices of ham.
Spread the preparation of the chicken meat over the slices of ham.
Top of the meat distribute in parallel the vegetables of the filling.
Take one end of the rectangle and with the help of the paper roll the whole package making sure that the paper is outside the whole roll, wrap perfectly, with the second paper cover the ends and roll it completely.
Put the roll covered with wax paper in the mold, cover with aluminum foil.
In a tray put water and inside the mold with the roll to bake.
Bake in a bain-marie for 45 minutes, let cool in the oven for at least 30 minutes.
Sauce: fry the garlic and onion, add the tomato, the epazote and the tomato puree, add salt and pepper to season.
Wait for the roll to cool, unwrap the paper, cut into slices.

PRESENTATION

Sauce with the epazote sauce.

TIPS

This roll can be made a day before and cut in cold, heat in the oven.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Sonia Victoria
17/05/2019 11:42:35
No la he hecho pero se ve súper rica
Marifer Sanpez
08/04/2014 12:48:26
Con Pavo Eh preparado muchas veces esta receta y me gusta mucho, sobre todo para hacérsela a mi familia, aunque hace poco encontré otra opción para prepararla aquí http://www.1001consejos.com/rollos-de-pavo-rellenos-de-verduras/, sustituyendo algunas verduras y la carne de pollo por pavo que es más ligera quedo igual de rica con muy pocos ingredientes,

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