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Alison Bradley-Carver
Stuffed chicken rolls with cranberries and cinnamon
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Ingredients
Directions
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Grind all the ingredients for the filling, except the cranberries, in a food processor into a coarse pot.
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Preheat the oven to 200ºC.
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Cut the chicken breasts horizontally. Fold them open, put a piece of cling film on them and press the dough slightly flat with a rolling pin.
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Heat half of the oil and fry the ground ingredients for the filling 2-3 minutes.
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Scoop the cranberries through and cook for 2-3 minutes. Allow the filling to cool.
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Sprinkle the chicken breasts with salt and pepper. Divide the filling and roll the fillets from the long side. Stick with pricks.
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Brush the chicken with egg white and press the walnuts on it.
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Place the chicken rolls in a roasting tray or low oven dish and roast in the middle of the oven for about 25 minutes.
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Delicious with potatoes and sprouts.
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Nutrition
470Calories
Sodium0% DV0g
Fat37% DV24g
Protein72% DV36g
Carbs9% DV26g
Fiber0% DV0g
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