· 1 chicken (about 1800 gr)
· 200 gr mushrooms
· 200 gr Seal of Quality smoked bacon
· 2 dl (one glass) white wine
· 1 tablespoon flour
· 1 tablespoon seasoning
· 1 dl oil
· 1 bunch parsley
· 1 boiled carrot
· 2 tablespoons Seal of Quality sour cream
· 2.5 dl Seal of Quality milk
· 150 gr Seal of Quality cheese
· 2 tablespoons baking powder
· 3 eggs
· salt, black pepper
Separate the white (breast) meat from the bones, salt
it and boil the rest of the meat until it becomes tender.
Take it out when it is ready and put it in a pan. Pour
1 dl of oil over it and bake it in the oven for about
20 minutes at 250 C?. Separate the baked meat from the
bones and cut it into thin strips.
Use the oil in which the meat has baked and fry the
mushrooms in it. Than add chopped bacon, one tablespoon
of flour, salt, black pepper, wine, chicken meat, sour
cream, one carrot and parsley. Mix well, cover and let
it cook for another 5 minutes. Fill the baskets with
Put 2,5 dl of milk in a bowl, mix it with one egg,
2 teaspoons of baking powder, one teaspoon of salt and
150 gr of flour.
Heat a ladle in half-liter of hot oil. Pour the mixture
on the outside of the ladle and press it on the bottom
of the pan in the oil, so that a basket shape is gained.
When it gets brown, take the basket out and remove it
from the ladle.
Fill the baskets with the stuffing.
Make the cutlets from the white (breast) meat and beat
them. Prepare the stuffing.
Cut 150 gr of cheese and 150 gr of smoked bacon in
small dices. Add two firmly mixed egg whites, one carrot
and a bunch of parsley. Salt the cutlets, add seasoning
in the stuffing and roll them. Tie them with a thread
or pin with toothpicks.
Fry the rolls in 3 dl of oil until they become brown.
Take them out and put them in another pan with some
previously used oil and water and stew it on low temperature
for about one and half hours. When the rolls are ready
and cold, cut them in circles and use your own garnish.