- Chicken - 1 piece (1.5 kg)
- Bulgarian pepper - 1 piece
- Champignons - 150 Grams
- Egg - 1 piece
- Basil leaves - To taste
- Salt, pepper - To taste
- Honey - 1 st. a spoon
- Soy sauce - 1 st. a spoon
1. Wash the chicken, spread it on the table and remove all the bones. The roll will turn out big and can not fit in the pan. Therefore, it is better to divide the meat layer into two rectangles. Salt and pepper the meat to taste. 2. Mushrooms cut into several pieces and fry in hot oil until they become soft. Pepper, it is better to take a colored, clean and cut into long straws. Beat the egg. In a separate bowl, mix the mushrooms, pepper, basil and beaten egg. Add salt and mix. 3. Beautifully lay the filling in the middle of each piece of meat. 4. Collapse the rolls and tie them with thread so that they do not spin. After this, wrap the rolls in a food film in several layers. In the pot, pour the water and add the vegetables and seasonings to make a delicious broth. At the bottom of the pot, put a plate and put the rolls there. Cook over low heat for about 40 minutes. 5. Rolls are cooked. Remove the film and ropes. Spread a mixture of honey and soy sauce and put in the oven for 20 minutes. Oven to warm up to 180 degrees. We cut the roll into slices and serve it on the table.
Servings: 8-10