Delicious and beautiful roll with chicken and tomatoes, which can be prepared for the Easter table.
Cooking time 3 hours
Yeast puff pastry 300 g
Chicken fillet 2 pcs
Tomatoes 1 pc
Dill (greens) 3-5 branches.
Egg 1 pc
Salt to taste
Pepper to taste
Defrost the dough and roll it into a layer.
Wash and dry the fillets.
Beat off the fillet, placing it in a bag first. Season with salt and pepper.
Place the fillet on the dough.
Sprinkle with finely chopped dill. Lay a row of tomato slices.
Wrap in a roll and at the end lay another row of tomatoes.
Pinch the edge and brush over with a beaten egg. Put in a preheated oven for 35-40 minutes at a temperature of 200 degrees C.
If the top starts to burn, cover with a piece of foil.
Put on a dish and cool. Cut into portions.