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Chicken roll with fennel and mashed potatoes

Chicken roll with fennel and mashed potatoes



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the chicken breast is marinated in the evening, salted and peppered

cut the garlic into slices and mix with 2 tablespoons of olive oil to massage the breast.

we wrap it in foil and put it in the fridge until the next day.

the next day before putting it in the oven, remove the garlic slices and grease the chest with a paste of honey, instant soup, a tablespoon of tomato paste, hot paprika, then roll it and tie it tightly with string (not to run away: ))

put in the rolling pan cut the tomato, fennel and onion slices salt pepper, paprika and a little instant soup + half a cup of hot water,

cover with foil and bake at 250 degrees for a start, then lower to 200 and it will stay for about 40 minutes

then take the foil and leave it to brown.

remove the roll and put the vegetable mixture in the blender and get a sweet and sour sauce.

it is served with mashed potatoes and arugula salad.


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