“Golden Comb” Chicken Breast Rolls
The secret to these chicken rolls is marinating the lean breast in the syrup from canned peaches: the meat drinks up a gentle fruity sweetness and won’t dry out in the oven, while soaked prunes and crunchy walnuts hide inside each roll. It’s a shape-shifting appetizer, equally at home hot, chilled, or as a lightly sweet bite on a buffet.
The foil works like a little steam chamber here, so each roll cooks in its own juices and stays succulent with no added oil. Slice the rolls only once they’ve fully cooled, or at least rested; carve them hot and the rounds slump apart and lose the neat spiral on the cut face.
A few working tips
- No peach syrup? Syrup from canned apricots, or even apple juice, works, as long as the marinade leans sweet.
- Rather than pressing the garlic, rub the cut clove over the surface: the aroma stays gentler and won’t bury the fruity notes.
- Go easy on the curry powder; even half a teaspoon visibly shifts the color and taste.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Cover the prunes with cold water and leave them to soften.
Cut the chicken breast into portion-sized pieces about 4 inches wide. Soak them in the syrup from the canned peaches for 30 minutes so the meat turns tender and juicy.
Sprinkle each piece with chopped nuts, set 2-3 prunes on top, and roll it up tightly.
Lightly rub the shaped rolls with garlic, season with salt, and dust with curry powder if you like.
Wrap each roll in foil and bake in the oven for 30-40 minutes.
Unwrap the finished rolls, slice into rounds, and arrange on a platter alongside slices of the canned peaches.
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