Chicken rolls in spices with carrots and garlic
6 servings
100 minutes
Chicken roll-ups with spices, carrots, and garlic are a harmonious blend of juicy chicken meat, spicy seasonings, and aromatic garlic enriched with a sweet note of carrot. This recipe is rooted in Chinese culinary traditions where the skillful combination of flavors transforms simple ingredients into true gastronomic masterpieces. Marinating the carrots in soy sauce gives them a rich flavor while the chicken breast baked in foil retains its tenderness and juiciness. After baking, the roll absorbs the spices and the golden crust gives the dish an appetizing appearance. It can be served hot or cold, sliced thinly – an ideal option for a festive table or an exquisite appetizer. Simple to prepare yet incredibly tasty, this roll captivates with its aromatic palette.
1
Separate the chicken breast from the bones and excess fat, but do not remove the skin, otherwise the meat will not be juicy.
- Chicken breast: 2 pieces
2
Grate the carrot on a coarse grater, pour in the soy sauce, mix well, and let it sit to release its juice.
- Carrot: 1 piece
- Soy sauce: 2 tablespoons
3
Cut both breasts in such a way that you get one large piece (cut both halves of each breast from the center without reaching the edges).
4
Place the piece skin side down and pound it well.
5
Rub the outer part with crushed garlic (3 cloves per breast) and season with any spices (I had a standard chicken seasoning), but do not salt to prevent the meat from releasing all its juices.
- Garlic: 6 cloves
- Spices: to taste
6
Flip the layer and evenly distribute half of the prepared carrots on top.
- Carrot: 1 piece
7
Carefully roll the breasts into a roulade with the skin on the outside.
8
Tie the rolls with thread to prevent them from falling apart (after cooking, cut the thread, the roll will hold its shape by itself), wrap in two layers of foil, and bake for 50 minutes in a preheated oven at 180° (preferably in convection mode, I had top/bottom + convection).
9
Then uncover the foil and bake for another 20 minutes until golden brown.
10
After that, you can cut the threads, drain the excess liquid, wrap it back in foil, and let it cool completely, preferably overnight in the refrigerator.