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Jatzive Hernandez

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Jatzive Hernandez

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

Name: Chicken Roll Stuffed with Vegetables from the Vegetable Garden, with Epazote Sauce
Prep time: 120 min
Cook time: 120 min
Yield: 10
Cuisine: Mexicana
Ingredients: 750 grams of boneless chicken breast and approximately 1 piece of ground (meat preparation); 250 grams of chicken thigh boned and ground 2 pieces approximately (meat preparation); 2 cups of carrot Finely chopped with food processor (meat preparation); 4 pieces of egg (meat preparation); 1 piece of Mexican french bread roll soaked in milk (meat preparation); 1 piece of onion finely chopped (meat preparation); 3 spoonfuls of parsley finely chopped (meat preparation); to taste of salt and pepper (meat preparation); 2 pieces of poblano pepper smashed cut into strips (for filling); 2 pieces of pumpkin cut into thin strips (stuffed); 2 pieces of corn fresh shelled (stuffed); 10 pieces of squash blossom (filling); 3 slices of bacon thin (armed with terrine); 9 slices of leg ham American type (armed with terrine); 2 spoonfuls of oil (sauce); 1 clove of garlic finely chopped (sauce); 1/2 piece of onion finely chopped (sauce); 300 grams of tomato poached and ground (sauce); 2 branches of epazote (sauce); 1 Cup of tomato puree without seasoning (sauce); to taste of salt and pepper (sauce); molds for pancakes large (armed roll); waxed papers (armed roll); aluminum foil (for cooking)

2 h

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Jatzive Hernandez

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To print

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.

Ingredients

10 servings

Select all ingredients

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.

Print recipe for:

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

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

229

kcal

11%

Carbohydrates

8.5

2.8%

Proteins

30.5

61%

Lipids

7.8

12%

Fiber

2.4

4.7%

Sugar

4.4

4.9%

Cholesterol

97.5

32%

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Ratings (1)

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,