Roll with chicken and tomatoes

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.

Happy Easter!