Rolls rolled from chicken fillet or from other parts of meat, can significantly diversify home menu. First, they are easy to prepare. Secondly, you can come up with as many fillings as you like from a variety of products. Thirdly, the meat itself chicken breast dietary, if you choose the same diet stuffing, and even steamed, you can enrich many diets. And we will not be unfounded and will provide you with options from the TOP 10 recipes on how to cook delicious chicken rolls.
If we ignore diets, then. After all, they can be dressed up, but original filling and design, along with excellent taste, immediately transfer chicken rolls to the rank of table decorations.
Consider individual recipes.
Chicken rolls with spinach
It's gentle and beautiful dish you can give it to children, they will try it at least out of curiosity.
Ingredients
- 170 g chicken fillet, or 1 breast
- 1 tbsp onion, finely chopped
- 3 tbsp spinach leaves, young and fresh
- 2 tbsp feta cheese, chopped
- 1 tsp olive oil
- ¼ tsp dried dill
1. Cooking the spinach filling. We take a non-stick frying pan, fry the onion only until soft, after which we put the spinach to it. Stirring, cook for 2-3 minutes until the leaves become soft. We throw dill, mix and turn off the fire.
2. We beat off the chicken so that the thickness of the meat becomes 0.7 cm. Put spinach with onions directly on the meat, sprinkle with cheese. We tightly roll up the layer of chicken meat with a roll and pierce it with a toothpick - we fasten it.
3. Put the rolls seam down in the pan and cook under the lid for 15-20 minutes over medium heat. Turn from time to time so that the roll is fried on all sides. At the end of the process, remove the toothpick.
Chicken rolls with egg and herbs
This is a fairly simple recipe, no fuss, not too original, but harmonious: chicken eggs, and chicken meat, the variety brings green onion and spices
Ingredients
- 1 chicken breast
- green onions, can be replaced with dill
- spices for chicken
1. Cut the fillet into thinner layers, you should get 4 pieces. Rub each layer with spices and salt.
2. Eggs, salted, beat with chopped herbs, from this mixture we bake 4 omelettes in a pan, according to the number and size of chicken blanks.
3. Having folded the meat and scrambled eggs in place, we fold the rolls and fasten them with threads. Bake in the oven for ½ hour, setting the temperature to 180 ° C.
Cooking option: for such rolls it is useful to use chicken skin. For example, at the same time buy chicken thighs, the skin is easily removed from them.
The meat thighs will go to another dish, and the skin from them will go to the outer wrap of the chicken rolls. The layers will be in this order: chicken skin (salted), scrambled eggs, breast. The rolls are also tied with threads, then fried in a pan, and only then go into the oven. It turns out very tasty, juicy and ruddy.
And you can not put it in the oven, and after frying, cover the pan with a lid, moderate the heat and cook until the end.
Chicken rolls stuffed with mushrooms
Ingredients
- 6 chicken fillets
- 1 onion
- 220 g fresh mushrooms
- 2 tbsp mayonnaise
- vegetable oil
- ground black pepper
1. Onion and mushrooms cut into smaller pieces. Turning on a strong fire, fry the onion, stirring for 3 minutes, then add the mushrooms. Stir to evaporate the moisture. Separately, let's release all the eggs into a bowl. Then we put out the fire and pour the eggs into the pan, actively mix with mushrooms and onions. The filling is ready, let it wait.
2. Let's take the fillet. Beat it off to get thin layers. We spread the filling on each layer, roll it into a roll and tie it with threads.
3. Having smeared the rolls with oil, put them on a foil spread on a baking sheet and put in the oven. Bake, turning occasionally, until done. By this time they will turn brown and acquire an appetizing appearance.
Chicken rolls wrapped in bacon
Bacon is very useful for dryish chicken fillet. If you combine them, it turns out much more juicy and tasty.
Ingredients
- 700 g chicken fillet or meat, removed from the legs
- 150 g curd cheese
- 2 sweet bell peppers, red
- 30 g parsley
- 30 g dill
- 200 g bacon
- 20 g vegetable oil
- 2 tsp salt
- 1 tsp ground black pepper
1. Cooking vegetables: finely chop the bell pepper, chop the greens. Mix all this in a bowl.
2. Divide each half of the breast into 2-3 flat layers, beat them off for softness, rub with salt and pepper.
3. Sprinkle each layer of chicken with a mixture of greens and sweet pepper, roll up. And on top we wrap a strip of bacon.
4. We prepare a baking dish, grease it with oil. Having laid out the rolls, we bake them at 180 ° C for about ½ hour.
Rolls of chicken legs with cucumber
Ingredients
- 1 kg of chicken thighs
- 1 tbsp honey
- 1 tbsp mustard
- 1 tbsp vegetable oil
- 1 tbsp ketchup
- 4 pickled cucumbers
- ground black pepper
1. Carefully hit the bone from both parts of the leg. Having unfolded the leg, beat it off the side of the meat, not too hard, then rub it with salt and pepper.
2. Put ¼ on each layer pickled cucumber, roll up the roll naturally, skin out. Mixing mustard with butter, honey and ketchup, leave the stuffed rolls to marinate for 7-12 hours.
3. We take a baking dish, put the rolls into it along with the sauce, bake for 40 minutes in a medium heat oven.
Chicken rolls in a double boiler stuffed with nuts
This recipe is especially for lovers of healthy food, they will be able to appreciate it.
Ingredients
- 4 chicken halves
- 1 clove of garlic
- 2 tbsp pine nuts, lightly toasted
- 1 tbsp lemon peel crushed
- 250 g crumbled blue cheese
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- ground black pepper
- for decoration lemon slices and fresh thyme - sprigs
- for garnish lettuce green leaves
1. Prepare the filling for the rolls. This is done simply: we load nuts, zest, garlic, parsley and thyme into a food processor. After salting and seasoning with pepper, turn on the grinding. The crushed components are the filling.
2. Now it's the turn of the chicken. Beat each half with a kitchen mallet. We beat lightly, because chicken meat is tender.
3. Put the filling on the broken surface, generously sprinkle with cheese. Having rolled up the rolls, we wrap each of them in foil and in this form we place it in a double boiler.
4. You need to cook for about ½ hour, until cooked, after which you can serve. We unfold the foil, cut the rolls across into slices 2 cm thick.
5. On a large serving plate, spread lettuce leaves, distribute slices of rolls on them, shift with lemon slices and sprigs of fresh thyme.
Chicken rolls baked in sour cream sauce
Ingredients
- 4 chicken breast fillets
- 150 ml sour cream 10-15% or cream of the same fat content
- 150 ml of tomato juice
- 100 g of cheese
- 1 carrot
- 2 tbsp vegetable oil
- greenery
- ground black pepper
1. Divide each fillet into flat slices, cutting it lengthwise and in half. Placed in cling film, beat off all the slices, then salt and rub them with pepper.
2. Three large carrots and cheese, mix. After chopping the greens, add to the cheese and carrots - this is the filling.
3. Put the filling on the layers of chicken meat, roll up the rolls and chop off with wooden toothpicks.
4. We strongly heat the pan and fry the rolls. When they are reddened, pour sour cream mixed with tomato juice. Add salt, sprinkle with pepper and simmer for 20-25 minutes, reducing the heat.
Chicken rolls stuffed with prunes
Ingredients
- 4 chicken breast fillets
- 1 onion
- 4 things dried prunes
- 60 g feta cheese
- vegetable oil
1. We carry out preparatory procedures: cut the onion smaller, knead the cheese, finely chop the prunes.
2. Fry the onion in oil, add some salt. When it starts to blush, put prunes and cheese on it in a frying pan, mix well, we get the filling.
3. Fillet, washing and blotting with a towel, cut each into 3 parts, obliquely, and rub with salt.
4. We spread the filling for 2 tsp for each layer of meat, roll the meat into rolls and fasten it so that it does not turn around. Now they can be baked in the oven or cooked in a skillet, covered with a lid and put out the fire.
Chicken rolls in parchment with mozzarella - Italian recipe
Ingredients
- 2 pieces of chicken fillet
- 100 g mozzarella cheese
- 1 sweet bell pepper
- 1 sprig of rosemary
- 8 cherry tomatoes
- 4 pieces of bacon
- 50 g olive oil
- ground black pepper
- herbs of Provence
1. Turn on the oven in advance, it must be heated to 190 ° C. We also cut out 4 identical squares from baking paper.
2. Fillet, washing and blotting with a towel, cut into 2 flat parts and beat off.
3. Sweet pepper, after washing, remove the seeds and cut into strips, divide into 4 servings. Tomatoes, washed and dried, each pierce with a fork. We grind the cheese.
4. Put a portion of chopped pepper on each piece of bacon and wrap it, put mozzarella on top of the meat.
5. We use a bundle of bacon sprinkled with cheese as a filling for a chicken roll: put the fillet on the edge of the layer and wrap it.
6. We place this roll on a sheet of parchment prepared at the very beginning. Put 2 cherry tomatoes on the sides, sprinkle with olive oil, sprinkle provencal herbs, salt and pepper. Finally, we put a sprig of rosemary inside and wrap a sheet of parchment, giving it the shape of a wrapped candy. We fix the ends of the wrapper with kitchen string.
7. Gently lay out the "sweets" on a baking sheet and bake in this form for ½ hour. Then unwrap the wrapper and bake for another 10 minutes.
Chicken rolls with soft cheese and tomatoes, step by step recipe
Ingredients
- 700 g chicken fillet
- 200 g of soft cheese (Adyghe, feta or cheese)
- 200 g of red dense, medium-sized tomatoes
- herbs (dill, basil)
- vegetable oil for frying
1. Cut the breasts in half, and then along.
2. Beat off each piece on both sides, but do it carefully. The thickness of the broken piece should be about ½ cm, but it is undesirable to allow breaks.
3. Cooking stuffing? We cut the cheese into smaller cubes, cut the tomatoes into thinner circles, chop the greens.
4. Rub the breast pieces with salt, put a few slices of tomatoes and cheese cubes on each of them, sprinkle with chopped herbs.
5. A piece of meat, holding the filling, roll it up and fasten it with a toothpick, we do this operation with all the chicken.
6. We heat a large frying pan, fry the rolls in oil until golden brown. One side takes about 2 minutes.
7. We put the rolls in a mold or on a baking sheet, lubricating it with oil, and push it into the oven, heated to a predetermined temperature of 190 ° C. We keep it there for 15-20 minutes, during which time they will be completely cooked.
8. Rolls can be served as self-dish, but you can with a salad, or porridge, or potatoes - yes, with anything.
A variety of chicken fillet rolls great way present a familiar bird in a new way. In this form, it is ideal for holiday table. The filling makes the rolls especially juicy and tasty.
Chicken fillet rolls stuffed with cheese
Ingredients: 720 g chicken fillet, 140 g semi-hard cheese, any fresh herbs, 2 cloves of garlic, 3 tbsp. l. butter, salt, large egg, 3 tbsp. l. flour, freshly ground black pepper.
- Each fillet is divided into two parts. Blanks are covered cling film and fight back well. The main thing is not to overdo it and not tear the pieces.
- The meat is rubbed a small amount salt and pepper.
- Cheese is rubbed into a separate bowl, chopped greens are poured, softened butter and crushed garlic are added. This filling is wrapped in broken layers of chicken in the form of rolls.
- The blanks are first immersed in a beaten salted egg, and then rolled in flour and fried in hot oil until golden brown.
Ready-made cheese rolls are served hot with any side dish.
With mushrooms
Ingredients: 160 g of champignons, carrots, onions, half a kilo of poultry fillet, salt.
- Vegetables and mushrooms are cut small pieces, after which they are fried in any fat. It is best to choose a mixture of melted butter and sunflower oil for this. The stuffing is salty.
- Each fillet is cut horizontally into 2 halves. The layers are well beaten off, salted. Inside the resulting blanks, the stuffing-roasting is laid out, and they are wrapped in rolls. Toothpicks are used to fix them.
- Rolls with mushrooms are laid out on a baking sheet covered with oiled foil and cooked at 190-200 degrees in the oven for a little more than half an hour.
Instead of toothpicks, you can fix the blanks with a regular thread.
Festive chicken fillet rolls in bacon
Ingredients: 90 g of bacon, 420 g of poultry fillet, 2 quail eggs, 2 pinches of aromatic herbs and salt, 2 teaspoons of mustard, a little olive oil, 60 g Parmesan.
Filled chicken fillet rolls gourmet dish, which can be prepared in just one hour. This appetizer looks great on the holiday table. You can serve it to guests both hot and cold.
Today we will tell you about how to make stuffing with mushrooms, cheese and vegetables. In addition, you will learn that such a dish can not only be fried in a pan, but also baked in the oven.
Chicken fillet rolls with stuffing: a step-by-step cooking recipe
Speaking of a chicken roll appetizer, many people believe that its preparation requires special culinary experience and skill. But it's not. To get tasty and tender dish You don't have to be an experienced chef. After all, it is done very easily and quickly.
So what products do you need to make delicious stuffed chicken fillet rolls? Step by step recipe This appetizer includes the following ingredients:
- chicken breasts (fresh) - 4 pcs.;
- refined oil - 3 large spoons;
- medium-sized fresh champignons - 230 g;
- bulb - a large head;
- garlic cloves - 2 pcs.;
- lemon juice - a large spoon;
- dry white wine - ½ cup;
- fresh parsley - a couple of branches;
- chicken broth - a full glass;
- coarse mustard - a small spoon;
We process meat
Filled chicken fillet rolls should be prepared only from large and young breasts. It must be rinsed, and the skin and bones removed. The remaining pulp should be cut in half lengthwise, but not completely. As a result, you should get a kind of "canvas". It must be covered and carefully beat off with a culinary mallet. As a result of such actions, you should get a meat layer, the thickness of which will not be less than six millimeters.
The cooked chicken breast should be seasoned with pepper and salt, then set aside while the stuffing is done. Let's move on to the next step.
Filling preparation
Chicken fillet rolls stuffed with mushrooms are very satisfying and fragrant. But before they are formed, all components should be processed.
Fresh champignons must be rinsed and cut into thin slices. Next, they need to be put in a pan with butter and fry after all the moisture has boiled away until golden and soft (for 8-9 minutes). Also, chopped onion and grated garlic should be added to the mushrooms. Pepper and salt all the ingredients, they must be kept on the stove for another 4-5 minutes.
After frying the products, they need to be put in a blender bowl, add fresh parsley to them and lemon juice. Beat the mushrooms preferably until a pasty consistency.
We form products
Filled chicken fillet rolls are formed very easily. To do this, beaten and spiced breasts must be laid out on a flat surface, and then greased, leaving the edges clean. Having wrapped the fillet in a tight roll, it should be tied in 3-4 places.
frying process
How to fry stuffed chicken fillet rolls? You can find a photo of this dish in this article.
After the semi-finished products are ready, it is necessary to heat up in a large saucepan and then lay out all the products. Fry them on all sides for 3-4 minutes. In conclusion, it is recommended to add white wine to the rolls. In this form, the dish must be stewed under the lid for 18 minutes.
Making sauce
After the time has passed, the finished chicken rolls should be removed from the saucepan and placed on a plate. As for the remaining broth, it is necessary to add coarse mustard to it and mix thoroughly. It is desirable to cook the sauce until it decreases in volume and becomes thicker.
Finally, add a little more butter and chopped parsley to the broth.
Serve right for dinner
After heat treatment rolls from them it is necessary to remove the culinary threads, and then cut into pieces. It is recommended to pour generously on top of the product fragrant sauce. It is desirable to serve such a dish along with a slice of bread and a side dish.
Making chicken fillet rolls stuffed with cheese
Chicken breasts with cheese will serve as an excellent warm appetizer for the festive table. To prepare it, we need:
- chicken breasts - 4 pcs.;
- refined oil - 5 large spoons;
- bacon - about 130 g;
- garlic cloves - 2 pcs.;
- lemon juice - a small spoon;
- drinking water - ½ cup;
- fresh parsley and dill - in a bunch;
- sour cream - ½ cup;
- hard cheese - 200 g;
- low-fat mayonnaise - 2 large spoons;
- ground black pepper and sea salt - apply to taste.
Breast preparation
Breasts for such products are always processed according to the same principle. They are washed, cleaned, slightly cut and beaten well until a thin and wide layer is obtained. After that, the fillet is flavored with spices and left aside for a while.
Cooking stuffing
Cheese stuffing for chicken rolls is quite easy to make. Bacon is finely chopped and then mixed together with chopped dill and parsley. Then crushed garlic cloves, grated hard cheese, lemon juice, spices and mayonnaise are added to them. As a result, you should get a thick porridge-like filling.
We form rolls and fry them in a pan
To form products, the beaten fillet is placed on a flat surface, and then smeared with stuffing, leaving the edges clean. After that, the breasts are wrapped in a tight roll and tied with threads. In this form, they are laid out in a pan with oil and fried on all sides for 6-12 minutes.
At the end, golden rolls are poured with drinking water and poured over with sour cream. In this form, the dish is stewed under the lid for about ¼ hour.
Serve to the table
Having prepared cheese rolls in sour cream, they are placed on a plate, freed from threads and cut into pieces. Such a dish is served at the table along with a side dish or as a warm appetizer with a slice of bread.
Bake rolls in the oven
Chicken fillet rolls with stuffing in the oven turn out to be just as tasty as in a pan. To prepare such a dish, we need:
- chicken breasts - 4 pcs.;
- refined oil - 4 large spoons;
- large carrot - 4 pcs.;
- onions - 4 large heads;
- garlic cloves - 2 pcs.;
- thick sour cream - 100 g;
- mayonnaise on quail egg- 100 g;
- fresh parsley and dill - a couple of branches;
- hard cheese - 200 g;
- butter- 2 large spoons;
- ground black pepper and sea salt - apply to taste.
Filling preparation
Chicken breasts for such products are processed in exactly the same way as in previous recipes. As for the filling, for its preparation it is necessary to wash and peel the carrots and onions. The first vegetable should be grated, and the second - finely chopped. In the future, they need to be fried in refined oil with the addition of spices. Also, in the finished filling, you need to put chopped greens and grated garlic cloves.
The process of forming and baking
After making the filling, the chicken breasts are placed on a flat surface, and then the fried vegetables are generously applied to them. In the future, the fillet is wrapped in a roll. It is not necessary to tie it up.
In this form, the products are placed in a greased (creamy) baking dish. All rolls are flavored with a sauce made from sour cream and mayonnaise, and then covered with grated cheese. In this form, the dish is placed in the oven. It is recommended to bake it for 40 minutes at a temperature of 195 degrees.
Serving for dinner
After the chicken fillet rolls with carrot filling are cooked in the oven, they should be removed and distributed on plates. If desired, you can separately make a side dish in the form of fried potatoes or other vegetables.
Chicken rolls - original meat dish that will appeal to both adults and children. Such a dish can be served on the festive table, or used for the usual menu. The roll can be prepared as a large size (before serving, cut into small slices), and small portioned rolls.
Chicken fillet is commonly used for cooking diet meals because it has no fat. If you want to diversify your menu, then you can make rolls with various fillings.
If you start again from the diet, then they will do vegetable fillings. For example, carrots. Other vegetables can also be baked in sour cream sauce to make the dish complete and nutritious. The process of preparing chicken rolls with vegetables will take you no more than 40-45 minutes. This is quite a bit, especially if time is limited.
What qualities make chicken roll so popular?
- The dish is prepared from fillet, thanks to which the roll turns out to be tender and dietary.
- It doesn't cost much to make it.
- At the request of the hostess, rolls can be prepared with a variety of different stuffing (bell pepper, cheese, mushrooms, dried fruits, vegetables, etc.).
- The dish has a rather appetizing appearance and original taste.
- The roll is prepared in a short time.
To prepare the roll, you can use minced meat (it is better to scroll the meat yourself), a whole chicken or chicken legs (pre-clear the bones). You can cook a meal different ways: baked in a mold in an oven in a foil or sleeve, steamed in a slow cooker or double boiler, fried or stewed in a pan. In any case, it turns out nutritious, appetizing and tender. Before cooking, it is not necessary to pre-cook the meat. Products should be wrapped and put to cook.
Cooking secrets:
As in every recipe, the preparation of this dish begins with the preparation of all the ingredients, but you should know some secrets:
- for cooking, a fresh chilled chicken fillet is taken, or a brisket (peeled);
- the meat is beaten well (thickness finished product should reach 0.5 cm), add seasonings, spices, spices to taste.
- it is better to lay the minced chicken on a film, and lay your favorite filling on top.
- it is better to beat the fillet in a bag so that the pieces do not scatter in different directions.
- the filling is laid in a small layer so that the dish is baked or boiled completely.
- the roll is tied with a strong thread or the ends are fixed with toothpicks so that the products do not fall apart during cooking.
- so that the chicken roll does not open during cooking, it is wrapped in gauze and tied with threads.
- cooking time depends on the filling: raw - an hour, ready - 30-40 minutes.
- the roll cooks faster in the oven than in a slow cooker, but longer than in a frying pan.
Ingredients:
- chicken fillet - 150 grams,
- carrots - 1 pc.,
- potatoes - 2 pcs.,
- sour cream 10% - 100 ml,
- water - 1 glass,
- salt - to taste.
Cooking:
First you need to cook the chicken rolls. To do this, you need chicken fillet. Cut it lengthwise into rectangles. They will turn out long, just the way you want.
You can lightly beat off the meat with a culinary hammer on both sides and salt. For the filling, use regular carrots. Peel it, wash it well, grate it on a coarse grater.
Lay one meat rectangle on a plank and lay some grated carrots on top. Roll up the roll all the way. with the rest chicken meat do the same.
Mix sour cream with water and add salt. Pour the sour cream sauce into the mold and put the rolls in it in the center.
Peel the potatoes, cut in half, then in half rings.
Cut carrots into rings.
Place chopped potatoes and carrots along the edge of the mold in sour cream sauce. Salt to taste on top. If there is any greens, then chop it finely and sprinkle the dish.
Put the dish with chicken rolls and potatoes in the oven. And bake for about 40 minutes until the potatoes and meat are tender.
You will get a great diet dinner or breakfast. You can cook any vegetable salad and serve with bread.
The dish is ready!
The easy way and the hard way
The most difficult cooking option is using whole chicken(it is relatively easy to get the bones out of the leg). For this option, it is necessary to carefully remove the bones and tendons from the entire carcass, damaging the skin as little as possible.
The easiest and least time-consuming way is to make a roll of fillet or minced meat.
Those who like to please their loved ones use whole chicken rolls - the dish turns out to be large and impressive. Chicken roll can be served with the same side dishes as stew or baked meat.
Tip for fans of economy: if the roll is cooked, then the remaining broth can be used in cooking another dish. You can also leave chicken bones and tendons to prepare a fragrant broth at a convenient time.
And a few more recipes for chicken fillet rolls:
Chicken and Egg Roll:
Ingredients:
- Chicken breast - 1 pc.
- Eggs - 3 pcs.
- A bunch of dill / green onions.
- Spices - to taste.
- Salt - to taste.
Cooking method:
Divide the breast into four thin layers. Add salt and your favorite spices. Beat the eggs and add the chopped herbs and salt there. Divide into 4 parts, from which to prepare thin round omelettes. Lay fillet layers on them, wrap and secure. Bake the dish in an oven preheated to 180 degrees for half an hour.
Chicken roll with mushrooms
Ingredients:
- Chicken fillet - 6 pcs.
- Fresh mushrooms - 220 g.
- Eggs - 4 pcs.
- Burdock onion - 1 pc.
- Mayonnaise - 2 tbsp. l.
- Ground black pepper - to taste.
- Salt - to taste.
- Vegetable oil.
Cooking method:
Grind and fry until golden brown, add chopped small cubes mushrooms. Then pour in well beaten eggs. Beat off the chicken fillet, put the cooked stuffing on a piece. Wrap and fix the products by lubricating them with vegetable oil. Line a baking sheet with foil, brush with oil. Lay out the rolls and bake until golden brown. Turn them over 2-3 times while baking.
Chicken roll with prunes
Ingredients:
- Chicken fillet - 4 pcs.
- Dried prunes - 4 fruits.
- Feta cheese - 60 g.
- Burdock onion - 1 pc.
- Vegetable oil for lubrication.
- Salt, ground black pepper. - taste.
Cooking method.
Fry chopped onion and salt. Finely chop the prunes, mash the cheese and mix with onions. Cut the washed and dried meat obliquely into three parts, salt each. Put a thin layer of prepared filling on them. Roll up and fasten the edges. Such a dish can be baked in the oven or fried in a pan.
Chicken breast roll is universal dish. It can be served on holidays as a snack, and just for lunch. Preparing such rolls of chicken breast with stuffing is quite easy. The main thing is to choose and prepare the fillet itself correctly and not let the dryish meat become even drier.
It can be used, but when beating, you will have to make more effort and the taste will no longer be so juicy. It is best to buy chilled breast rather than frozen. If there is no choice, then never put frozen meat in warm water or in the microwave.
Ideally, it should be left on the shelf of the refrigerator or just on the table in a bag until it thaws. Chicken fillet is easy to dry out during cooking. To prevent this from happening, it is best to bake rolls from it in a bag or foil - they will not allow the meat juice to flow out, thereby preventing the dish from drying out. In addition, you can bake or stew them with a suitable sauce.
Chicken breast rolls in the oven
The basic technique for preparing chicken roll is simple - the meat from the breast is cut into layers or beaten hard enough to get a flat "sheet". For each such “mat” of chicken lay out the prepared stuffing, roll everything into a tube and bake in the oven until cooked.
Ingredients:
- 600 g chicken breast;
- two hard-boiled eggs;
- 150 g of hard cheese;
- ground black pepper;
- a small amount of salt.
Cooking:
- Free the chicken breast from the skin, fatty layers and bones, making sure that it remains a single piece.
- Rinse, dry with a paper towel, cut off especially thick sections from the inside, spread the remaining on a flat hard surface and beat well from the inside.
- Boil in salted water for 10 minutes chicken eggs, place them in cold running water for 4 minutes, peel and grate on a coarse grater.
- Grate hard cheese in the same way. Line a baking sheet with foil, put a “mat” of the beaten breast on it, and place the pieces cut off at the beginning along the edges.
- Season with salt and pepper. Distribute coarsely grated eggs and cheese over the “wrapper” of the chicken roll.
- Roll the roll into a tube, pack tightly in foil and bake for 40 minutes in the oven at a temperature of 200 degrees.
Chicken breast roll
Ingredients:
- chicken breast (fillet) - 2 pcs.
- salt - 2 tsp
- for the marinade:
- smoked paprika - 1/2 tsp
- ground coriander - 1/2 tsp
- balsamic vinegar - 2 tbsp. l.
- soy sauce - 2 tsp
- vegetable oil - 2 tbsp. l.
Cooking method:
- From chicken breasts sharp knife remove the skin and cut the fillets. Rinse the skin and fillet under cold water, dry. Rub the fillets with salt and set aside. Prepare the marinade from the mixture balsamic vinegar, smoked paprika, coriander, soy sauce and oils.
- Fold the fillet in 2 pieces tightly with each other, wrap with skin, tie with culinary threads.
- Lubricate the rolls with the prepared marinade. Transfer the rolls with the rest of the marinade into a deep container, cover, put in the refrigerator to marinate for 6 hours or leave on the table for 2 hours. Grease a baking sheet (small and deep) with oil.
- Place breasts on a baking sheet. Preheat the oven to 250'C in advance. Put the chicken rolls in the oven, bake for exactly 15 minutes, then turn off the oven and leave the rolls in it for 2-3 hours or until they are completely cool. Wrap the cooled rolls in a film or foil, put in the refrigerator for several hours.
- Serve the rolls, thinly sliced with a sharp knife. Comments: for some reason, many people call such a dish pastrami, but pastrama is a meat dish made from beef or pork, but not from chicken, so I don’t write the name of pastrami intentionally.
Chicken roll with bacon and cheese
Even a schoolboy can bake a chicken breast. There is no wisdom here, but to cook the meat so that it is difficult to move away from the plate until the food on it runs out, you have to try. This chicken breast roll with cheese and bacon is just such a wonderful recipe.
Ingredients:
- chicken breast - 2 pcs
- smoked bacon - 400 g
- sour cream - 3 tbsp. l.
- spices for meat - to taste
- processed cheese - 1 pc. (100 g)
- salt - to taste.
Cooking:
- To make chicken breast roll with cheese and bacon, you need to take chicken breast with skin. Rinse the meat, pat dry with paper towels. Turn the skin over to the table, remove the bones with a sharp knife. Act carefully. Cut so that the skin and chicken fillet do not tear.
- Put the meat (already without the bone) on the board, skin side up. Try to cut the bird's flesh across so that you get a layer of chicken fillet, as in the photo (do not violate the integrity of the skin). Salt the meat on all sides. Sprinkle the inside of the breast with spices.
- Lubricate part of the fillet with sour cream. Distribute sour cream evenly. smoked bacon cut into plates. Lay the slices on a layer of sour cream. Processed cheese clean from packaging, cut into thin slices. One standard is enough for two breasts. processed cheese Friendship.
- Lay the cheese on top of the bacon. Those who are against processed cheese can replace it with hard cheese. Roll the chicken meat into a roll starting from the edge with sour cream. top season the skins generously with spices. Rub the spices into your skin. Squeeze the garlic through a press and spread the garlic over the roll. Cover the baking dish with foil (you do not have to wash the dishes later, everything will be extremely clean).
- Lay the prepared chicken breasts on the foil. Preheat oven to 200 degrees. V hot oven Place the breasts on the baking sheet, covering the entire dish with a sheet of foil. Chicken breast roll in the oven should be baked, always covered with foil. An hour after the start of roasting the meat, remove the top layer of foil. Pour the breasts themselves with the resulting meat juice.
- While the meat was baking under the foil, it was baked, but not browned. It will be very pale, literally boiled, but not dry. Return it to the oven, already open (without foil), for 15 minutes. The crust will be browned, it will become very tasty and beautiful. Turn off the oven.
- Transfer the meat to a plate, let cool until it is barely warm. Cut the chicken breast into pieces with a sharp knife. Put on a presentation dish and, garnished with vegetables and herbs, serve. As a result, we have delicious meat. If you take bacon with large streaks of fat, then in the finished dish it is perfectly visible in the chicken fillet. It turns out beautifully.
- This chicken breast roll recipe in the oven is suitable as a cut. The meat keeps its shape very well. Can be served as a main course cold cuts. I highly recommend this dish for outdoor recreation. Meat can be cooked at home, cut and wrapped in foil.
- In nature, in foil, heat up on coals, serve. I'm sure success will be guaranteed. Mega tasty and mega beautiful. The recipe will do for those who love breakfasts, including a cup of coffee and a sandwich. Instead of an unhealthy sausage, cook such a meat appetizer.
Recipe with mushrooms and prunes in a bag
Appetizing chicken breast roll with mushrooms, prunes and soft cheese is a kind of festive dish, but it is not difficult to cook, so you can easily treat yourself on a weekday.
Ingredients:
- chicken fillet - 6 pcs.
- soft cheese - 50 g
- 15% sour cream - 400 ml
- prunes - 150 g
- mushrooms (champignons) - 100 g
- 1 small onion
- garlic - 2-3 cloves
- salt, fresh dill - to taste.
- vegetable oil - for frying mushrooms
Cooking process:
- Before you cook a chicken breast roll in the oven, you need to fry the mushrooms, grind other components. Saute sliced mushrooms and diced onion in oil until browned. Soak prunes for 10 minutes hot water, cool, cut into strips.
- Chop the cheese. From the fillet, remove the small part that forms the "pocket" - you will not need it. Beat off the rest, covering it with a package so that splashes do not fly, to the point of subtlety. Salt. On the edge of the side that turns out to be narrower, put some mushrooms, put prunes and cheese next to it.
- Roll the fillet into a roll, stab wooden skewers or tie with thread. Add chopped garlic and dill to sour cream. Dip each roll in the mixture and place them in a baking bag. Pour in the leftovers sour cream sauce, tie and send the chicken breast roll with prunes and mushrooms to the oven for 25-30 minutes. Bake at 180 degrees for 1-1.5 hours.
Chicken breast rolls
Chicken breast rolls are a very tasty meat dish that can be prepared both for the festive table and on weekdays. Preparing this dish is quite simple, does not take much time, but it turns out beautifully and originally. You can use any filling in the rolls to your liking, I cooked them with mushrooms and pineapples, they are always delicious. I propose today's version with mustard and cheese.
Ingredients:
- Chicken breast - 1 pc.
- Hard cheese - 70 g
- Mustard - 1-2 tbsp.
- Salt, pepper - to taste
- Sunflower oil - for frying
Cooking method:
- To prepare chicken breast rolls, we need chicken breast, mustard, hard cheese, salt, pepper and sunflower oil for frying.
- The breast should be well washed and dried. Cut into 2 parts. Then cut each half into 2 fillets.
- Beat the fillet a little with a kitchen hammer. Lubricate with a thin layer of mustard, salt and pepper, sprinkle with hard cheese.
- Roll the fillet into a roll. Do the same with all other blanks. Twist each fillet with tight threads, closing the edges so that the cheese does not flow out during frying. Threads should be rinsed with water.
- Heat the sunflower oil in a frying pan, put the rolls in it. Fry until golden brown and turn over
- Thus, fry the rolls on all sides. In total, it took me 15 minutes to fry. Then you can cover the pan with a lid and bring the rolls to readiness for 5 minutes.
- Put the finished chicken breast rolls on a napkin to remove excess oil. Then carefully remove the threads.
- Serve rolls with salad fresh vegetables to any side dish.
Appetizer chicken rolls
"Stumps" are baked chicken rolls with mushroom omelet as a layer. Unparalleled taste and unusual serving will make this appetizer a real decoration of your holiday table. Of course, you will have to spend a little time on its preparation, but the result, believe me, is worth it.
Ingredients:
- 3 large chicken fillets;
- 5-6 eggs;
- 100 g of champignons;
- 50 g of cheese;
- small bulb;
- fresh greens;
- flour;
- breadcrumbs;
- salt pepper.
Cooking:
- Cut the mushrooms and onions into small cubes, and then fry them until golden brown in refined oil.
- Salt a little at the very end.
- Grate the cheese on a fine grater.
- We wash the greens, remove the thick stems and finely chop with a knife.
- From the greens, both dill and parsley are suitable.
- In a cup, shake with a fork until smooth 3-4 eggs (depending on size).
- Then add chopped greens, grated cheese and fried mushrooms to the egg mass.
- Stir, seasoning with salt and pepper to taste.
- We heat the pancake pan and spread about 1/3 of the egg-mushroom mass on it.
- Smooth out so that the omelet pancake is uniform in thickness.
- In total, we bake three mushroom omelettes, which will then become the filling for chicken rolls.
- We take the chicken fillet and with a sharp knife make a horizontal cut, but not completely.
- And we unfold the fillet like a book. We get a larger meat layer.
- We get a chicken fillet of a fairly large size.
- Remove the top film, leaving the chop to lie on the bottom film.
- We add salt, pepper the chicken fillet a little and put the mushroom omelet on top of it.
- If necessary, cut the omelet to the size of the chop.
- Now it must be wrapped tightly with a roll.
- We do the same with the other two fillets, resulting in three chicken rolls.
- Remove the film from the frozen rolls.
- They have become more solid in shape, so it will be easier to bread them.
- First, bread the rolls in flour, then dip in beaten eggs and fix the breading with a layer of breadcrumbs
- Fry until golden brown in a frying pan with enough oil.
- To make the crust even, periodically scroll the rolls from one side to the other.
- Rolls in the process of frying are covered with a ruddy crispy crust, but they still do not reach full readiness.
- Therefore, we place them in a heat-resistant form and leave for 20-30 minutes in the oven at 180 degrees.
- During this time, the rolls will reach readiness.
- It turns out very beautiful and original, but the taste is chicken snack with mushrooms and cheese is not inferior to the design.
Chicken roll with dried apricots and prunes
Ingredients:
- salt - to taste prunes - 100 g
- chicken fillet - 500 g
- mayonnaise - 100 g
- butter - 75 g
- garlic - 2 cloves
- freshly ground black pepper - to taste
- egg - 2 pcs.
- dried apricots - 100 g
- kefir - 150 ml
- walnuts(peeled) - 50 g
Cooking method:
- Cut the pre-washed chicken fillet lengthwise, but not completely. Open the fillet like a book. Wrap the meat in cling film, so it will be much more convenient for us to beat with a hammer and not damage the integrity of the fillet.
- Salt the minced meat and sprinkle with freshly ground pepper to your taste. Transfer to a suitable container, pour kefir, squeeze garlic through a press, mix and marinate.
- Marinating time is at least 20 minutes, but if you are not in a hurry, it is better to leave for 6-8 hours. I was in no hurry, and left the meat in the refrigerator all night. The rolls are tender and juicy.
- Pour dried apricots and prunes into a deep bowl and pour boiling water over it, set aside to swell for 15-20 minutes. Drain the water, put the fruit on napkins, dry a little.
- Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
- Fry two thin omelettes. For one omelette, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, salt and pour into a hot frying pan lightly oiled.
- Next most difficult process: Lay out the food foil on the table, overlap the pickled fillets on top, then lay the cooled omelettes, a layer of dried apricots on top, then a layer of prunes, a layer walnuts, the last layer of butter.
- Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
- Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
- After the time has elapsed, remove the baking sheet with the roll from the oven. Carefully unfold the foil, grease the rolls with the remaining mayonnaise and send it back to the oven for 10 minutes.
- Cool the roll, cut into portioned pieces, put on a dish and serve.
Chicken breast roll with different fillings
When to invent complex dishes once upon a time, traditional treats are served for every fun. If you want something simple, light, but tasty, just remember about meat rolls. This is a universal dish that may well claim to be the "star of the evening".
Guests and family members will definitely not go hungry, because a simple combination of products will make a hearty interesting treat.
Ordinary chicken can be cooked in such a way that no one will guess about it. Chicken breast roll in the oven is exactly the dish that makes guests guess. It turns out tender like a turkey, soft like a rabbit and juicy like pork.
With a variety of spices, fresh or dried herbs, vegetables, you can get a new combination of flavors every time and change appearance roll. Such a treat will serve as a main course or appetizer, because it can be served hot or cold. And if you put circles of roll on slices of bread, you get quite nice sandwiches.
Ingredients:
- 600 gr. chicken fillet;
- 3 garlic cloves;
- 20 gr. curry;
- Salt to taste;
- 0.5 tsp. black and red pepper;
- 2 tbsp. l. sunflower oil;
- 1 small carrot
Cooking method:
- Rinse and dry the chicken.
- Cut the fillet lengthwise into two parts, beat off a little, sprinkle with spices and salt.
- Line a baking sheet with parchment paper and lay the chicken pieces on top of it.
- Peel the garlic and carrots, process on a fine grater. But you can also cut carrots into strips. Put garlic and carrots on the chicken, carefully roll the roll and tie with a regular thread.
- Make sure the edges don't fray. To do this, you can connect them with toothpicks or wooden canapé skewers.
- Lubricate the roll gently with a baking brush with oil, put in a hot oven for half an hour at 180 degrees. The dish can not be turned over, it will be cooked and so, most importantly, do not forget to remove the thread and toothpicks.
- Thanks to the presence of spices and garlic, the meat will acquire a unique aroma, and the oil will help form an appetizing crust.
Recipe with mushrooms
Only they have an original taste and structure, which helps regular dish make a masterpiece. V chicken roll add mushrooms? Yes! And more!
If there is confidence that a trader in a spontaneous market will not sell a reliable and spoiled product, you can safely use such mushrooms.
Ingredients:
- 1 pack (300 gr.) fresh mushrooms;
- 1 large onion;
- 1 kg fillet;
- 3 sprigs of thyme;
- 0.5 st. sour cream;
- Salt and pepper to taste;
- 1 testicle;
- 3 art. l. frying oils;
- Half bunch of dill.
Cooking method:
- Pour fat into a heated frying pan, let it warm up, put thyme in the same place.
- Wash the mushrooms and cut into random pieces. Add mushrooms to the bowl with thyme, stir-fry for about 6 minutes.
- Wash the chicken, cut into layers along and beat each piece a little, covering with a film. Season the chicken with salt and pepper.
- Cover the baking sheet with paper, put the chicken layers on it one on top of the other in the form of a square so that you can then roll the roll.
- Remove the husk from the onion, cut into thin half-rings. Finely chop the washed dill. Spread sour cream over meat, put onions, mushrooms and sprinkle with dill.
- Roll up the roll and carefully tie with a thread. Beat the egg and brush the meat with it. Hold in the oven for about 35 minutes, preheating it to 180 degrees. WITH ready meal remove the thread carefully.
- Sour cream with mushrooms is a win-win option. And in alliance with greens, a chicken dish and sour cream-onion-mushroom filling will become a real celebration of the stomach.
Rolls stuffed with cheese
The cheese crust in all treats not only looks appetizing, but also gives an exquisite taste. If you wrap cheese in a chicken breast roll, it will melt and take up all the irregularities of the inner surface of the meat. Get a kind homogeneous mass tasty and interesting. You can take any cheese. Traditional solid is easier to use, melted will give a special creamy taste, a gourmet cheeses with mold or other flavors will create an atmosphere of a chic dinner in an expensive restaurant.
Ingredients:
- 1 tomato;
- 150 gr. hard cheese;
- 400 gr. breasts;
- 1/4 cans of canned pineapple;
- 2 cloves of garlic;
- Salt and pepper to taste;
- 1 st. l. linseed oil;
- 2 tbsp. l. mayonnaise sauce.
Cooking method:
- Wash the tomato without removing the skin and cut into slices. Grate cheese on an arbitrary grater. Finely chop the pineapple. Peel the garlic, pass through a press.
- Wash the breast, cut into longitudinal layers, process a little with a mallet for meat, season. Put the pieces of meat on paper or foil with an overlap, grease with sauce, garlic, sprinkle with cheese, pineapple, lay tomato circles.
- Wrap the edges of the roll and tie with a thread. Read more:
- Lubricate the dish with flaxseed oil and place in a baking dish. Bring the oven to 200 degrees and move the mold to a hot one. Cook the roll for about 35 minutes.
- The dish will turn out juicy and fragrant. The sweetness of pineapple and the piquancy of garlic will appeal to all guests. When the meat has cooled down a little, you need to slowly remove the thread so that it does not fall on the guest's plate.
Dried fruits and chicken
If you add prunes to the chicken, you get a rather bold combination. Its fragrance will be heard far away and the neighbors will definitely come running to ask for a treat. Prunes not only add originality to the dish, but also have a lot of useful properties.
Ingredients:
- 200 gr. prunes;
- 400 gr. chicken breast;
- 100 gr. peeled walnuts;
- 1 tsp lemon juice;
- Salt and pepper to taste;
- 30 gr. mayonnaise.
Cooking method:
- The meat is traditionally washed for a roll, cut into plates and beaten off. Salt it and pepper it to taste.
- Pour the prunes with boiling water, and then chop finely. Grind nuts in any way. Mix prunes and nuts in a bowl, pour over lemon juice.
- Lay the meat overlapping on the foil, put the filling from one edge and roll, secure with threads (you can use toothpicks).
- Coat the meat with mayonnaise and send it to the oven heated to 200 degrees for 30 minutes. After the time has elapsed, remove the thread, cut the dish across into portions.
