Poultry Ham Ball with Prunes and Apricots
A source of protein and fiber, this dish supports cardiovascular health thanks to the antioxidants from prunes and dried apricots. The sweet taste of the dried fruits harmoniously complements the tender chicken fillet, creating a balanced and nutritious meal.
Rub the chicken breast with nitrite salt, table salt and spices. Refrigerate at 2-4 °C for 2-3 days, massaging several times a day.
When the released juice is absorbed back, lay the fillets on film. Lightly pound the filling side if needed.
Place prunes and dried apricots in the center. Shape tightly into a ball or roll using film and netting.
Warm at 60 °C for 30-40 minutes, then raise the oven to 85-90 °C and cook to 70-72 °C in the center.
Cool. Overnight chilling gives cleaner slices, but the meat is cooked once the target temperature is reached.
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