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Chicken rolls with peach chutney

Chicken rolls with peach chutney

Of complicated this dish only has the name! It is the perfect dish to serve as input and guarantee moments of joy from the early hours.

The breadcrumbs of the rialto made through fresh bread gives a unique and special touch to this dish.

  • 6

  • 35 min

  • difficulty

  • do not freeze



  1. Do the chutney:
    Chop the onion and bring to the fire to brown. Peel, cut the peaches into cubes and add them to the onion, as well as the cinnamon stick, cloves, cumin, vinegar and sugar. Let it cook a little and pour the water. Simmer, stirring, until desired texture is obtained.
  2. Season the steaks with salt and garlic powder. Cut the cheese into six strips and open the plums in half. Arrange a strip of cheese on a steak and overlay a plum. Repeat the operation and wrap the steaks, forming rolls; fasten them with sticks.
  3. Pass the rolls for the beaten egg and breadcrumbs and fry them, one by one, in abundant oil. Drain on absorbent paper and discard sticks. Finally, cut the rolls in half and put a skewer in each, with half stuffed olives.

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