Sauerkraut & Chicken Breast Roll

Ingredients

• 200 g — sauerkraut
• 12 g — fresh yeast
• 1 tsp — preferred solid sweetener
• 1 tbsp (20 ml) — 1.5% milk
• 70 g — whole wheat flour
• 10 g — fresh dill
• 1 medium piece M (60 g) — medium chicken egg
• 80 g — onion
• 120 g — chicken breast
• 2 tsp (10 ml) — palm oil
• 2 g — poppy seeds

Preparation

1. DOUGH: I prepared the dough as follows: I activated the starter (yeast + 1 tablespoon of flour + the sweetener), then incorporated the flour and milk. Using 1 teaspoon of oil I removed all the dough from my hands, kneaded it for 2–3 minutes, and left it to rise at room temperature while I prepared the filling.
2. FILLING: I sweated the finely chopped onion in oil, then added the sauerkraut (left overnight to desalt) and the minced chicken breast, and simmered everything covered for approximately 5–10 minutes.
3. ASSEMBLY: I rolled out a thin sheet of dough and spread the filling in an even layer, adding chopped fresh dill and a pinch of salt. I rolled it up and baked the roll for approximately 30 minutes at 180–200°C.

Recipe in pictures

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