Chicken rolls with cheese
2020-08-13 / test@t
Chicken with quince and vanilla
Remember how our grandmothers made quince jam? It turned out to be dark pink, with transparent slices ... And I really wanted to eat it - the whole jar at once. Here the quince is not so sweet and much lighter, but the desire to eat more of it right away, along with pieces of juicy chicken, is just as strong.
Ingredients
- 150 ml dry white wine
- lemon quarter juice
- 1 vanilla pod
- 45 g of brown sugar
- 4 medium ripe quince
- 4 large chicken fillets
- 50 ml narsharab pomegranate sauce
- salt
- 2 large handfuls of assorted lettuce leaves
- grenade grains
- 34 ml olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Pour wine, 1 glass of water and lemon juice into a saucepan. Cut the vanilla pod in half lengthwise and use the end of a sharp knife to scrape the seeds into a saucepan. Put the pod there. Add sugar, bring to a boil over low heat and cook until sugar is completely dissolved, about 5 minutes.
Step 2
Peel and core the quince and cut into quarters. Cut each quarter across into 1.5-2 cm thick slices. Put the slices in a saucepan with syrup, bring to a boil and cook over low heat until quince is soft, 20-30 minutes. Let cool slightly.
Step 3
Season the chicken fillets with salt, then brush on all sides with pomegranate sauce, leave under a plastic wrap at room temperature for 20-30 minutes.
Step 4
Put the marinated fillet in a heat-resistant form, pour a few tablespoons of quince liquid; put in an oven preheated to 220 ° C for 5 minutes. Reduce oven temperature to 160 ° C and bake for another 5 minutes.
Step 5
For dressing, pour about 1 cup of quince liquid into a small saucepan and cook over high heat until the liquid has evaporated by 2/3. Cool it down. Mix the oil with lemon juice and the resulting liquid. Place hand-torn lettuce leaves on plates, sprinkle with dressing and sprinkle with pomegranate seeds. Place the chicken fillet and a few slices of quince next to it. Serve immediately.
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