Chicken Rolls with Cheese, Mushrooms, and Sun-Dried Tomatoes

Chicken breast (fillet), Chicken, Cream 20% fat content, Hard cheese, Champignons, Sun-dried tomatoes, Nitrite salt, Table salt, Allulose, Dried garlic, Black pepper

Slice: 30 min. Mix: 20 min. Let it stand: 12 h. Mix: 25 min. Let it stand: 8 h. Let it stand: 2 h. Bake in the oven: 2 h. Cool down: 1 h. Chill in the refrigerator: 12 h.

Cut chicken breast fillet (1000 g) and skinless chicken leg meat (1000 g) into 2-2.5 cm cubes. Add nitrite salt (18 g) and table salt (18 g), mix thoroughly until the salt dissolves, cover, and refrigerate for 12 hours.

Remove the meat from the refrigerator. Add 20% cream (200 g), allulose (4 g), dry garlic (2 g), and black pepper (2 g). Mix by hand or in a stand mixer until sticky, keeping the mixture below 10 °C.

Divide the mixture into 3-4 portions. Use hard cheese (200 g), champignons (200 g), and sun-dried tomatoes (100 g) for the filling. Spread the meat on cellulose film, add the filling, and roll tightly so the film does not end up inside. Tie the ends and pull on a net if using one.

Refrigerate the rolls for 6-8 hours to settle. Then leave them at room temperature, about 26-28 °C, for 2 hours.

Place the rolls on a rack in a cold oven and turn on top-bottom heat with convection at 85 °C. After 40 minutes, insert a probe into the control roll and heat until the center reaches 58 °C.

Place a tray of boiling water on the lower level, reduce the oven to 80 °C, and cook until the center reaches 66-68 °C. Cool at room temperature, place in a bag, and refrigerate for 12 hours at 4-6 °C.