Chicken fillet – 2 pieces (750-800 g.)
Dry red wine – 1.5 tbsp.
Mustard seeds – 2 tablespoons
Bay leaf – 3-4 pcs.
Garlic – 4-5 cloves
Peppercorns – 1 tsp with a slide
Honey (liquid) – 2 tbsp.
Paprika – 1 tbsp.
Dry rosemary – 0.5 tsp.
Salt – 1.5 tbsp.
- Rinse the chicken fillet and remove the films.
Mix the wine with honey, spices, salt, pepper, squeezed garlic. Warm-up over medium heat (you may not need to heat it).
- Put the fillet in a resealable dish, pour over the marinade (cooled if you have warmed it up), and leave it in the refrigerator for a day. The marinade should cover the fillet completely.
- Before cooking, roll each breast into a roll, fasten with twine or toothpicks. If the breasts are not very large, you can not fasten them, but put most of them on the smaller ones.
- Heat the oven to 250 degrees. Place the fillets in a heat-resistant open dish and place in a preheated oven for 25 minutes. After the time has elapsed, turn off the oven and leave it there to cool down (I left it for 1.5 hours).
Cool the wine-marinated chicken pastroma, serve and serve.