Chicken fillet roll with omelet
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Chop the chicken fillet gently, add a little salt.
Beat eggs with mayonnaise and fry an omelet, cut bell pepper into thin strips, chop dill.
Put the cooled omelet on the beaten fillet, put the Bulgarian pepper, and sprinkle with chopped dill, roll it into a roll, and wrap it in plastic wrap, tie it in knots on the sides so that no air gets in, put it in boiling, well-salted water, and cook for 25-30 minutes, cool under heavy pressure, and put the chicken roll with put the egg in the refrigerator without removing the film.
Before serving, cut the chicken roll with an omelet and put it on a dish, you can next to the rest of the slicing, or you can as an independent dish.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
