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 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 one.
- 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 cooled fillet, serve and serve.
If you liked this post, so you might be interested in: