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Chicken Rolls With Cauliflower And Broccoli

Chicken Rolls With Cauliflower And Broccoli


  • 500 g chicken file
  • 150 g cauliflower
  • 150 g broccoli
  • sea salt, pepper in grain
  • bay leaf
  • parsley


Cut the meat into thin steaks, cover with transparent foil and tenderize little using meat mallet. Divide cauliflower and broccoli into florets and cook separately for few minutes in salted water just to soften. Then drain and spice per your taste. Sprinkle each steak with salt and pepper from both sides. Put some cooked cauliflower on one end, wrap one layer and put broccoli. Twist the roll all the way in and secure with toothpicks. Do the same with the remaining rolls.
Heat the oil, add a few grains of pepper and bay leaf, then lower the rolls and fry briefly on all sides to get a nice color. Serve rolls for lunch or dinner with fresh seasonal vegetable salad.

Chicken Rolls With Cauliflower And Broccoli

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