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Thursday, January 21, 2021

Rolnice od tikvica sa pilecim belim mesom (Zucchini rolls with chicken breasts)

Sastojci: 4 mlade tikvice, 500g pileceg belog mesa, 300g sitnog sira ili mladog sira, 3 kasike svezeg bosiljka (sitno seckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu, kokosovo ulje.

Priprema:

1. Tikvice oprati, odseci krajeve pa sa ljustilicom (nozem) iseci tanke listove.

2. Belo meso iseci na tanje snicle i blago istanjite sa cekicem za meso. Isecite na trake sirine tikvica.

3. Na jedan list tikvice stavite, jednu traku belog mesa, pa urolajte i krajeve pricvrstite cackalicom. Ponovite postupak dok ne potrosite materijal.

4. U tiganj stavite ulje i zagrejte. Stavite rolnice, smotana strana dole, i przite nekoliko minuta, pa okrenite i przite drugu stranu. Okrenuti na stranu gde su tikvice i peci dok ne porumene.

5. Rolnice staviti na tanjir i ostaviti da se prohlade.

6. Pomesati sitan sir, bosiljak i so i promesati. Ako koristiti mladi sir, izgnjecite ga viljuskom.

7. Odmotati rolnice i premazati sirom i ponovo urolati.

Ingredients: 4 baby zucchini, 500g of chicken breasts, 300g of cottage cheese or farmers cheese, 3 tablespoons fresh basil (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste, coconut oil.

Preparation:

1. Wash zucchini, cut the ends, and with vegetable peeler (knife), cut thin sheets.

2. Cut chicken breasts in thin steaks and lightly beat with a meat hammer. Cut into strips like width zucchini.

3. Put one sheet of zucchini, place strip of chicken breasts, roll it and then secure with a toothpick. Repeat the process until you have used material.

4. In a frying pan put oil and heat up. Place the rolls, rolled up side down, and fry a few minutes, and turn and fry the other side. Turn to the side with zucchini and fry until golden brown.

5. Put rolls on a plate and leave to cool.

6. Mix cottage cheese, basil and salt and stir well. If you are using farmers cheese, mash it with fork.

7. Unroll rolls and spread with cheese and roll it again.

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