The history of the stuffed chicken round was born from the fact of wanting to innovate in the gastronomic part with very common cuts, such as the boneless chicken breast, in which we wanted to obtain a more sophisticated preparation of this protein. The original recipe is done with ham and cheese, which is also known as Cordon Bleu, but in this case I wanted to make a more Christmas preparation using ingredients that give a red and green touch that characterize the December time. Continue reading and discover the steps to prepare round chicken.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 Main Diver | 🤯 |
| Ingredients to do stuffed chicken: |
| 5 units of chicken breast boneless 3 units of red paprika 500 grams of fresh asparagus 1 spinach unit 2 units of white onion 1 pinch of garlic pasta 1 pinch of salt 1 pinch of pepper 12 units of wooden sticks |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to do stuffed chicken:
1. Our first step is to prealist all ingredients to be able to elaborate our recipe.
2. The first step we are going to make is to make our sauce that will accompany this special recipe of chicken for Christmas. To do this, you will have to wash all the vegetables and cut them into helmets, in this case the onion and the red pepper or pepper. Then, we add a little salt, pepper, garlic pasta and olive oil on top and take this to the oven for about 20-25 minutes at a temperature of 180ºC.
3. While we bake our vegetables for accompaniment sauce, we carry a pot full of water over medium heat. When you observe that the water is about to boil, what you should do is to submerge the asparagus and spinach leaves, cook them between 5 and 10 minutes maximum so that they do not overcome and lose their properties. Remove them and immediately pass them through a jet of cold water to cut their cooking.
4. In a table stretches the chicken breasts and add some cooking spinach leaves and cooked asparagus stems, in this way we will perform our round filling.
5. Rolle chicken breasts with enough force so that the filling does not come out. It also adds the wooden sticks to seal the chicken round. Add salt, pepper and a teaspoon of olive oil on top so that we can take our preparation in the oven. Bake the round at a temperature of 180ºC for approximately 15-20 minutes.
6. While we have our chicken round in the oven, remove the vegetables we bake to make the sauce and process with one or two tablespoons of olive oil. Once the sauce is processed, we reserve to serve our chicken round for Christmas.
7. Once our chicken round comes out of the oven, cut into slices ensuring that the filling does not get out of the preparation, it is important to remove the wooden sticks very carefully.
8. serves the round of stuffed chicken by adding to each of the diners about two or three slices of this and a little sauce next to the plate. It is important to observe in the photograph how the green of the filling and the red of the sauce contrasts, two of the colors that are most distinguished during the Christmas season. You can accompany this meat recipe with a delicious baked prawns, or the seafood you like. If you want more chicken recipes and have any comments or restlessness, write us. Enjoy this recipe!
