{"id":1,"date":"2009-10-31T15:19:38","date_gmt":"2009-10-31T14:19:38","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1"},"modified":"2016-05-21T13:15:25","modified_gmt":"2016-05-21T12:15:25","slug":"hallo-welt","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1","title":{"rendered":"H\u00fchnerbrustrouladen mit Senfso\u00dfe"},"content":{"rendered":"<p><em>Kyllingruller med sennepssaus<\/em> (<a href=\"http:\/\/dinmat.aftenbladet.no\/content\/view\/full\/2061\" target=\"_blank\">dinmat.no<\/a>)<\/p>\n<div id=\"attachment_17\" style=\"width: 260px\" class=\"wp-caption alignright\"><img aria-describedby=\"caption-attachment-17\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2009\/10\/huehnerbrustrouladen_mit_senfsosse.jpg\" alt=\"H\u00fchnerbrustrouladen mit Senfso\u00dfe\" title=\"H\u00fchnerbrustrouladen mit Senfso\u00dfe\" width=\"250\" height=\"186\" class=\"size-full wp-image-17\" \/><p id=\"caption-attachment-17\" class=\"wp-caption-text\">H\u00fchnerbrustrouladen mit Senfso\u00dfe<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n4 H\u00fchnerbr\u00fcste<br \/>\n4 Scheiben Schinken<br \/>\n8 Scheiben Speck<br \/>\n40 g Ruccola<br \/>\n60 g Ziegenk\u00e4se (wei\u00df, fest, kr\u00fcmelig &mdash; alternativ Sn\u00f8frisk)<br \/>\n4 EL Oliven\u00f6l<br \/>\n0,4 l H\u00fchnerbr\u00fche<br \/>\n0,3 l Wei\u00dfwein<br \/>\n6 EL Cr\u00e8me fra\u00eeche<br \/>\n3 TL K\u00f6rniger Senf<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nEtwas aufw\u00e4ndig, aber ein wirklich leckeres (und festliches) Essen mit einer s\u00e4uerlichen, nahezu perfekten So\u00dfe. Dran denken, dass nicht alle Leute Schweinefleisch essen &#8230; Brokkoli und Salzkartoffeln passen sehr gut.<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<p><em>Tilbeh\u00f8r:<\/em> <\/p>\n<ul>\n<li>H\u00fchnerbr\u00fcste in zwei flasche Scheiben schneiden.<\/li>\n<li>Legg kyllingbrystskivene mellom to lag plastfolie og kjevle dem flatere. Du kan ogs\u00e5 bruke baksiden av en stekepanne, hvis kj\u00f8kkenet ikke r\u00e5r over en kjevle. N\u00e5r de er blitt halvannen gang flatevidden, skal du gi deg!<\/li>\n<\/ul>\n<p><em>For hver kyllingrull: <\/em><\/p>\n<ul>\n<li>Legg 2 baconskiver og 1 skinkeskiver taksteinslagt p\u00e5 kj\u00f8kkenbenken s\u00e5 de danner et rektangel. Legg ett kyllingbryst opp\u00e5, deretter en h\u00e5ndfull ruccola. Press dem flate.<\/li>\n<li>Hakk osten i sm\u00e5 terningen og fordel over. Kvern pepper over. <\/li>\n<li>Rull sammen de to fylte kyllingbrystene i skinken. Fest med cocktailpinner\/tannpirkere uten smak. <\/li>\n<li>S\u00e5 langt kan du forberede retten opptil 5 timer f\u00f8r servering, bare du pakker dem i plast og legger kj\u00f8lig i ventetiden. <\/li>\n<\/ul>\n<p><em>Tilberedning:<\/em><\/p>\n<ul>\n<li>Varm oljen i en stor stekepanne og legg i kyllingrullene. Stek i 3 &#8211; 4 minutter p\u00e5 relativt h\u00f8y varme p\u00e5 begge sider til skinken er blitt lett gyllen overalt. <\/li>\n<li>Hell i kraft og vin og kok opp. Skru ned varmen til middels temperatur og sm\u00e5kok uten lokk cirka 20 minutter, mens du vender rullene \u00e9n gang. <\/li>\n<li>Ta opp rullene og kok inn kraften litt. R\u00f8r i cr\u00e8me fra\u00eeche og sennep og kok sammen til saus. Eventuell mit etwas St\u00e4rke andicken.<\/li>\n<\/ul>\n<p><em>Ved servering:<\/em> <\/p>\n<ul>\n<li>Del hver av kyllingrullene i 2 og anrett p\u00e5 varm tallerken med saus over og rundt, gr\u00f8nn salat samt pasta, gjerne tagliatelle, eller nypoteter.<\/li>\n<\/ul>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<li>Di\u011fdem<\/li>\n<li>Ursula &#038; Klaus-Dieter<\/li>\n<li>Birte &#038; Thomas<\/li>\n<li>Petra &#038; Klaus<\/li>\n<li>Ulrike &#038; Arne<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kyllingruller med sennepssaus (dinmat.no) Zutaten (4 Portionen): 4 H\u00fchnerbr\u00fcste 4 Scheiben Schinken 8 Scheiben Speck 40 g Ruccola 60 g Ziegenk\u00e4se (wei\u00df, fest, kr\u00fcmelig &mdash; alternativ Sn\u00f8frisk) 4 EL Oliven\u00f6l 0,4 l H\u00fchnerbr\u00fche 0,3 l Wei\u00dfwein 6 EL Cr\u00e8me fra\u00eeche 3 TL K\u00f6rniger Senf Fazit: Etwas aufw\u00e4ndig, aber ein wirklich leckeres (und festliches) Essen mit &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1\" class=\"more-link\">Continue reading &lsquo;H\u00fchnerbrustrouladen mit Senfso\u00dfe&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,14],"tags":[13,5,8,6,12,11,7,10,9],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":22,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":2259,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/2259"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}