Chicken breast roll with mushrooms - good both hot and cold. Chicken roll with mushrooms and cheese in the oven

Soon the New Year and it's time to think about the festive table. Chops and cutlets are, of course, tasty and win-win, but you always want to surprise your loved ones with something new and tasty. And one more problem of every housewife is “What to cook for hot?”. Chicken rolls with mushrooms are great as an appetizer on the New Year's table, and with a side dish, as a hot dish, it will be an excellent hearty dish. Chicken fillet combined with mushrooms is incredibly tasty, and when it comes to rolls, it is doubly pleasant, because all the taste, aroma and juiciness of mushrooms remain in its middle.

The number of servings - 4 pcs.
Cooking time 2 hours

So, how to cook a roll with mushrooms?

To prepare meat rolls with mushrooms, you will need the following products:

• Chicken fillet - 500 gr
• Boiled mushrooms - 100 gr (This recipe uses dried porcini mushrooms, but they can be replaced with any boiled mushrooms)
• Carrots - 1 pc.
• Onion - 1 pc.
• 1 bunch green onions
• Bulgarian pepper - 1 pc.
• Salt, peppercorns, bay leaves.

Since chicken rolls need to be fried, you will need:

Instructions for cooking chicken fillet rolls with mushrooms:

1. 
   Cook mushrooms until tender. If these are fresh or dried forest mushrooms, the cooking time should be at least 2 hours, if you take ordinary champignons, then 30 minutes is enough to cook them.
2. 
   Cut all products: fillet - cross sections, like chops. Mushrooms, carrots and onions - cubes. Pepper slices, and green onions just finely.
3. 
   Pour 100 ml of oil into a hot brazier and pour chopped mushrooms. Salt and pepper, throw in a few bay leaves. Add ½ of chopped onion and green onion.
4. 
   Fry for 15 minutes (until the onion is cooked).
5. 
   Cut off the chicken fillet.
   

   Secret: chicken fillet is especially tender, and when you start to beat it with a hammer, you can easily damage the fibers. Therefore, this should be done as follows: all the fillet pieces are laid out on a kitchen board and covered with two or three layers of cling film, in extreme cases, you can use a plastic bag, now you can safely beat the fillet - you can be sure that in this case the meat will not be damaged.

6. 
   Put the mushroom stuffing on the beaten fillet.
7. 
   Wrap the stuffing in the fillet. It turns out here is such a roll of chicken fillet.
8. 
   Place all wrapped chicken rolls with mushrooms on a plate. You can take up the preparation of breading. To prepare the breading for chicken rolls with mushrooms, you need to beat one egg well and salt the flour with two pinches of salt.
9. 
   Now alternately dip each chicken roll into the egg, then into the flour and fry them in a frying pan in oil until golden brown.
10. 
    In a ceramic saucepan or pot, toss the rest of the chopped onion and ½ of the carrot.
11. 
    On top of the vegetable pillow you need to lay out the fried rolls with mushrooms.
12. 
    Salt, pepper, pour the rest of the carrots.
13. 
    Put pepper circles, add bay leaf
14. 
    And sprinkle with the remaining green onions.
15. 
    To fill with water. Water is poured at the same level with the rolls.
16. 
    Send a ceramic stewpan with chicken and mushroom rolls to the oven for 30 minutes at a temperature of 180-200 degrees. After 30 minutes, remove the lid of the saucepan and continue cooking until tender, this is about another 30-40 minutes.
17. 
    Everything, chicken rolls stuffed with mushrooms are ready. Bon appetit!

Chicken mini rolls with mushrooms and cheese can be prepared for a festive table or for a family dinner. It takes a lot of time to cook them, so it’s better to set aside a day off for this or prepare the filling in advance. The dish is interesting in that, by changing the products for the filling, you will get a new taste that will never get bored. In addition, it can be served hot or cold. We will prepare rolls from chicken legs, the same rolls can be made from chicken fillet.

Taste Info Second courses of poultry

Ingredients

• leg or part of it (chicken legs) - 2 pcs.;
• champignons - 150 - 200 g;
• bulb - 1 pc. (small);
• carrot - 1 pc. (small);
• cheese (hard grade) - 50 - 70 g;
• vegetable oil - for frying;
• seasoning for chicken or pepper, salt.

How to cook fried chicken rolls with mushrooms and cheese in a pan

1. Wash the leg (or part of it) and dry it well. We took chicken legs, make an incision along with a sharp knife, carefully separate the meat from the bone.


2. Put a plastic wrap on top of our meat (a bag will do) and beat it well (however, the meat should not tear at the same time).


3. Season the resulting fillet with chicken seasoning. If you don't like seasoning, use spices to your liking (salt, black pepper).


4. Wash mushrooms and cut into small pieces.


5. Pour oil (vegetable) into the pan and put the mushrooms for frying.

6. While the mushrooms are fried, we clean the onion and cut it into small cubes.


7. Three peeled carrots on a fine grater.


8. Add the onion to the fried mushrooms.


9. You can immediately add the prepared carrots. We simmer everything a little, mixing well.


10. Our filling is ready. We shift it into a bowl.

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11. Grate hard cheese.


12. Put the mushroom stuffing (from one edge) on the chicken meat, sprinkle with cheese on top. You can add a teaspoon of beaten egg. In our case, we do without it.


13. We turn mini rolls, bending the side edges of the meat.


14. It turned out a small chicken roll. Since we have two parts from the leg, we get two small rolls.


15. So that the meat and the filling do not fall apart, we tie them with threads. Fry the rolls in a pan with vegetable oil. It is enough to fry them for two minutes over high heat on both sides until golden brown.


16. We shift the rolls into a mold with butter and put in the oven. Top can be covered with foil. The oven should already be preheated. We keep them in the oven for 20 minutes at a temperature of 180 degrees.


17. We take out the finished chicken rolls and transfer them to a plate. Once cool, remove threads and cut into small pieces.


Chicken rolls with champignons and cheese are ready!

Boiled chicken roll with smoked cheese and mushrooms

There are many recipes for making chicken rolls: some choose chicken fillet, others choose ham. There are just as many fillings for the roll: vegetables, mushrooms, dried apricots, prunes, bacon, cheese, herbs, nuts. I propose to cook a juicy and appetizing chicken roll with the effect of a smoked crust, namely from a chicken ham, since its skin can be processed in an interesting way. For the filling, I choose champignon mushrooms and smoked pigtail cheese, which will saturate the taste with aroma and juiciness. A boiled roll will be more useful, but the highlight of the marinade in which you will cook will be prunes and onion husks.

This boiled roll does not require much time and cooking skills, but is suitable for a family dinner with any side dish, as well as for a festive table. Try this recipe and you won't regret it!

Ingredients

• Chicken leg - 2 pcs.
• Champignon mushrooms - 100 gr.
• Smoked pigtail cheese - 30 gr.
• Onion - 2 pcs.
• Onion husk - 1 zhmenya
• Prunes - 1 sap
• Star anise - 1 pc.
• Bay leaf - 1 pc.
• Colored peppercorns - 10 pcs.
• Ground black pepper - 1/3 tsp.
• Salt - 3 tbsp. l.
• Provence herbs - 1/3 tsp

Cooking Chicken Roll

We disassemble the chicken legs so that there are no bones, cut in half and put the edges on top of each other, leaving no gap between them.

Then, using a cling film or a bag, beat off with a kitchen hammer so that the meat becomes soft and evenly distributed over the entire surface. Salt a little, pepper and add a pinch of Provence herbs.

Washed and peeled champignons mode into small cubes. Next, put the sliced ​​\u200b\u200bmushrooms on the beaten meat.

We prepare a roll of raw champignons, you can also use fried mushrooms.

We disassemble the smoked pigtail cheese into thin fibers and put it on top of the mushrooms.

Instead of smoked cheese, grated hard cheese can be used.

Now carefully, but carefully, with the help of a thread, wrap the meat with all the ingredients in a roll. Make sure that the filling does not fall out, and the roll does not fall apart. It is better to use a thick cotton thread.

In a large pot filled with water, put all the spices: salt 3 tbsp. spoons, peppercorns, star anise, bay leaf. And most importantly - washed 2 onions, husks and prunes. Now you can dip the previously prepared chicken roll into a container and cook for 1 hour. After this time, leave it saturated with taste in a closed pan for another 30 minutes.

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This is how easy and fast a beautiful, juicy and tasty boiled chicken roll with mushrooms and cheese is ready. Piquant smoked crust has an unsurpassed taste of prunes, and smoked cheese with mushrooms melts in your mouth. Bon appetit!

Meat dishes are an indispensable part of the festive menu. Meatloaf can be a great alternative to sausage. Chicken or turkey fillet rolls work especially well: the fillet has a delicate taste, stretches well into a layer, and then rolls well and keeps its shape. The filling for chicken roll can be very diverse: with eggs, cheese, mushrooms, vegetables, etc.

Chicken rolls with mushrooms

Ingredients:

• Chicken fillet 2 pieces
• Mushrooms 300 g
• Onion 1 piece
• Breadcrumbs 50 g
• Sour cream 1 tablespoon
• Vegetable oil 1 tablespoon
• Salt to taste
• Ground black pepper to taste

Cooking method:

1. Rinse the chicken fillet under running water. prepare chicken fillet
2. Cut each fillet into 2 pieces, sprinkle with salt and black pepper and beat off (you can wrap with cling film).
3. Rinse the mushrooms and cut them into medium pieces. prepare champignons
4. Peel the onion and cut into small cubes. chop the onion
5. Pour vegetable oil into a hot frying pan and fry chopped onions and mushrooms for 10 minutes.
6. Wrap the stuffing in the fillet. 1 tablespoon for each piece of chopped fillet.
7. Wrap the stuffed meat in a roll. Secure (toothpicks, skewers, tie with thread).
8. Roll the rolls in breadcrumbs. Read more:
9. Fry the rolls in vegetable oil until golden brown on one side and on the other.
10. Pour a spoonful of sour cream and a little water into the pan, cover and simmer until tender for 30 minutes.

Chicken rolls with mushrooms and cheese

We offer to cook delicious and hearty chicken rolls with mushrooms and cheese in the oven. The dish is quite quick to prepare, perfectly complements lunch or dinner, decorates the festive table.

Ingredients:

• Chicken fillet - 200 g
• Salt - to taste
• Ground black pepper - to taste
• Onion - 50 g
• Champignons - 50 g
• Hard cheese - 30 g
• Sunflower oil - for frying

Cooking method:

1. First of all, prepare the filling.
2. From mushrooms, you can use champignons, oyster mushrooms or any forest mushrooms.
3. Wash the mushrooms.
4. If desired, remove the skin, cut into small pieces.
5. Fry chopped onions and mushrooms in a little oil.
6. Fry for 8-10 minutes over low heat.
7. After a little salt and pepper, cool to room temperature.
8. Add grated hard cheese to the fried mushrooms, mix. The filling is ready.
9. Rinse chicken fillet, pat dry with paper towel. Cut in half. Slightly beat back
10. Put a portion of the filling on one edge.
11. Roll up and secure with string.
12. Put the chicken rolls in the mold, pour in a little sunflower oil and put in the oven for 50-60 minutes. Bake at 180 degrees.
13. Chicken rolls are ready.

Chicken breast rolls with mushrooms

Ingredients:

• Chicken fillet - 400 g
• Champignons - 50 g
• Hard cheese - 50 g
• Dill greens - 2-3 sprigs
• Garlic - 1-2 cloves
• Salt - 2-3 pinches
• Ground black pepper - 1-2 pinches
• Eggs - 2 pcs.
• Breadcrumbs - 5-6 tbsp. spoons
• Butter - 100-150 g

Cooking method:

1. Prepare ingredients for chicken and mushroom rolls.
2. How to cook chicken breast rolls with mushrooms:
3. Cut the chicken fillet lengthwise into layers 1-1.5 cm thick, beat off lightly on both sides, salt and pepper. Cut dill.
4. If you like spicy dishes, you can put finely chopped garlic or sprinkle with garlic mixture. To do this, peel the garlic and finely chop.
5. Wash and dry the mushrooms, cut into thin slices.
6. Cheese cut into thin slices.
7. It is better to take cheese without a particularly pronounced taste, for example Russian, otherwise it will kill the taste of mushrooms and herbs.
8. Spread dill and garlic over chicken fillet slices.
9. Arrange the mushrooms on the chicken fillet.
10. Place slices of cheese on mushrooms.
11. Gently roll up the chicken breasts with the mushrooms. Prick with toothpicks.
12. Whisk the eggs. Dip each chicken breast roll first in the egg.
13. Then in crackers, again in an egg and in crackers.
14. Melt the butter in a saucepan, cauldron or pan. Put prepared chicken breasts with mushrooms in oil (a layer of oil should cover the rolls halfway).
15. Fry the chicken breast rolls over low heat on both sides until a delicious golden brown appears. First 10 minutes on one side.
16. And then fry the chicken breast rolls for another 10-12 minutes on the other side.
17. It is important that the fire is small (the oil should boil slightly), so that the rolls are completely fried from the inside, and their surface is not burnt.
18. Arrange the chicken rolls on a platter.
19. You can garnish chicken rolls with mushrooms, boiled potatoes and fresh herbs.

Chicken rolls with mushrooms or "fingers"

Ingredients:

• Chicken breasts - 1 kg
• Mushrooms (champignons) - 300 g
• Onion - 2 pcs.
• Cheese - 100 g
• Vegetable oil for frying
• Pepper
• Greenery
• Breadcrumbs

Cooking:

1. Cut onion and mushrooms into cubes.
2. Put the onion in a frying pan with heated vegetable oil.
3. Fry for 3-5 minutes.
4. Add mushrooms and fry until done.
5. Let the mushrooms and onions cool down.
6. Cut chicken breasts into plates. Repulse.
7. Chicken chops should be thin, but should not tear. Salt, pepper.
8. Mix the cooled mushrooms and onions with grated cheese and chopped herbs.
9. Put the cooked minced meat (mushrooms, onions, cheese, greens) on the broken pieces of chicken breast.
10. Now roll these pieces into rolls and roll them in breadcrumbs.
11. Breadcrumbs can be bought or made.
12. To do this, cut the bread or loaf into small cubes.
13. Dry them in the oven until firm at 100°.
14. Then grind in a convenient way.
15. Put the rolls on a heated pan with vegetable oil.
16. Fry over medium heat until golden brown (a few minutes on three sides).
17. Transfer the fried “fingers” rolls to a baking dish and send to the oven for 20 minutes at 200 °.
18. Chicken rolls with mushrooms are ready.
19. Serve hot.

Chicken rolls with mushrooms and ham

Ingredients:

• chicken legs (broiler) 2 pcs
• lemon juice 1 tsp
• vegetable oil salt pepper
• mushrooms (forest or champignons) 200 g
• onion 1 pc
• ham 30 g
• mozzarella cheese30 g
• hard cheese 30 g
• egg 1 pc
• vegetable oil for frying
• salt freshly ground pepper

Cooking method:

1. Wash the ham, pat dry
2. Cut the leg along the entire length from the thigh to the drumstick and carefully separate the chicken meat from the bones.
3. A layer of chicken meat should remain on the skin.
4. Put chicken fillet with skin between two packages and lightly beat off.
5. Grate the beaten fillet with salt, pepper, sprinkle with lemon juice, vegetable oil and leave for 20 minutes (you can leave it overnight in the refrigerator)
6. Prepare the stuffing
7. Peel the onion and finely chop.
8. Sort the mushrooms, wash and cut into small pieces.
9. In a frying pan heated with vegetable oil, fry the onion for ~ 2 minutes.
10. Add mushrooms, mix and fry, stirring, ~ 7-10 minutes, salt and pepper.
11. Cut the ham into strips.
12. Slice the mozzarella like a ham.
13. Grate hard cheese on a fine grater.
14. Break the egg into a bowl and lightly beat it with a whisk or fork, adding a pinch of salt.
15. Put some mushrooms fried with onions on the edge of the chicken fillet.
16. Put ham and mozzarella sticks on the mushrooms.
17. Top with grated hard cheese.
18. Drizzle with a little beaten egg.
19. Gently fold the chicken fillet so that the filling is inside, and tie with threads.
20. In a well-heated pan with vegetable oil, fry the rolls on both sides until golden brown ~ 2-3 minutes on each side.
21. Put the frying pan with fried rolls in the oven and bake ~ 20 minutes (until cooked), at a temperature of ~ 180 degrees.

Chicken roll with mushrooms

Ingredients:

• 2 chicken fillets
• 200 g brisket
• 2 tbsp. tablespoons oil for greasing foil and frying
• 250 g champignons
• 1 bunch of spinach
• 1 bulb
• 2-3 garlic cloves
• pepper

Cooking method:

1. Cut the chicken fillet like a book and beat it through cling film. Salt and pepper.
2. Fry the onion in vegetable oil until golden brown.
3. Add mushrooms to the skillet, fry for 5-7 minutes.
4. Top the onion-mushroom mixture with chopped spinach and garlic, cook for 2 minutes, season with salt and pepper. The filling is ready, it must be cooled down.
5. Grease the foil with vegetable oil and lay out the brisket, cut into strips.
6. Lay the chicken fillet on top.
7. Put the filling on the fillet, stepping back 5 centimeters from one edge.
8. Form a roll using foil. Put a little effort, it should be rolled compactly. Use thick foil or wrap in two layers so that the juice does not leak out and the chicken roll does not turn out dry.
9. Put in a preheated oven to 190-200 ° C for 30-35 minutes.
10. Then open the foil and leave to bake for 10-15 minutes to form a light golden crust.
11. Chicken roll with mushrooms and spinach is ready. Cut and serve.

Chicken rolls with mushrooms

I propose to cook another delicious version of chicken rolls - this time with mushrooms. The combination of chicken and mushrooms is very popular, many of us love chicken chops with mushrooms, mushroom caps stuffed with chicken and there are many other interesting dishes. For rolls, I used champignons, but I think that with forest mushrooms it will be even tastier, especially if you are well versed in mushrooms and harvested them yourself.

Ingredients:

• chicken fillet,
• Champignon,
• hard cheese,
• onion,
• a mixture of peppers and salt.

Cooking method:

1. Finely chop the mushrooms. Chop the onion. Fry in vegetable oil until the onion is soft. Let cool.
2. Grate hard cheese on a fine grater. Mix the cooled mushrooms with onions with cheese, salt and pepper to taste.
3. Cut the chicken fillet into layers, beat off a little, covering with cling film. Salt and sprinkle with milled pepper.
4. Spread mushroom cheese filling on top. Roll the rolls tightly and wrap with strong thread.
5. Then you can proceed in two ways. Put the rolls in a greased form and bake in the oven for 35-40 minutes at 180°C. Or fry.
6. Since I baked the previous rolls, I decided to fry these ones to show a different way of cooking. Fry until golden brown on all sides.
7. Put the finished rolls on a napkin to remove excess fat, then remove the threads and serve on a dish.

Chicken rolls with cheese and mushrooms

Ingredients:

• Chicken breast, fillet 3 pcs.
• Champignons 400 g
• Salt, ground pepper, spices to taste.
• Hard cheese 150 g
• Vegetable oil for frying

Cooking method:

1. Prepare meat for rolls. Rinse chicken breasts, cut lengthwise and lightly beat off. You can salt and pepper (I salted the breasts when they were already rolled up).
2. Wash the mushrooms. If you wish, you can clean them. Cut into small cubes or plates.
3. Peel the onion and chop finely.
4. Saute onion and mushrooms in vegetable oil until soft.
5. Cheese must be grated, fine or coarse - you decide. I rubbed it on a fine grater and was satisfied.
6. Pour fried champignons with onions into a bowl and mix with grated cheese.
7. Put a mixture of cheese and mushrooms on the chicken breast. You should not make the layer too thick, because the roll will be more difficult to roll and the filling will come out of it.
8. Prick the rolled roll with a toothpick so that it does not turn around when frying. You can use a special thread so that the rolls probably do not unwind (my version).
9. Fry rolled chicken rolls on all sides until golden brown. Approximately 7 minutes each side. I periodically covered the pan with a lid.
10. Remove the finished rolls from the pan and remove the thread or toothpick, cut into pieces and serve.

Chicken rolls with mushrooms

Ingredients:

• Chicken breasts - 6 pcs.
• Butter - 220 g
• Eggs 4 pieces
• Mayonnaise 2 tbsp. l.
• Onion 1 pc.
• Salt, pepper, vegetable oil

Cooking method:

1. Fry over high heat for 3 minutes, chopped onion and mushrooms in half rings (if they are large, chop beforehand). This technology will not overdry them, but keep them juicy. Then remove them from the heat and break the eggs into the mixture, mixing well with the onion-mushroom mixture. They will "tie" it, and the chicken rolls will turn out neat, with a beautiful smooth cut.
2. Beat the fillet, halve (separate most of the breast from the small). You can use each piece as a separate roll, or you can twist a small one as the inner layer of the roll.
3. So, lay out most of the fillet on a flat surface, distribute the filling, lay a smaller part of the beaten fillet on top, twist it with a “carpet” and tie it with twine.
4. Preheat the oven, brush the meat with oil and place them on a baking sheet lined with baking paper, seam side down. Bake 30 minutes or more until golden brown. During cooking, the meat will need to be turned 1-2 times.

Chicken rolls with mushrooms and spinach

Chicken rolls stuffed with mushrooms and spinach, with mushroom sauce. Great holiday dinner. You'll have to tinker, but the result is sure to impress.

Ingredients:

• rolls:
• chicken fillet 3 pcs.
• fresh spinach (or s / m) 300 (150) g
• champignons 150 g
• onion 1 pc.
• mozzarella 100 g
• dry white wine 30 ml
• olive oil
• salt pepper
• sauce:
• dried mushrooms 30 g
• onion 1 pc.
• garlic 3 g
• thyme 1 pc.
• dry white wine 170 ml
• chicken broth 150 ml
• cream 20% 250 ml
• paprika for serving

Cooking method:

1. Sauce. Dry mushrooms pour 100 ml of boiling water and leave for 30 minutes.
2. Chop onion and garlic. Throw the mushrooms on a sieve, save the liquid, finely chop the mushrooms.
3. Heat oil, fry onion and garlic. Add mushrooms, thyme. Pour in the liquid from under the mushrooms and wine, add the broth. Boil twice.
4. Add cream, cook until thick sauce. Puree with a blender.
5. Rolls. Grind onions, mushrooms, cheese, spinach (if you take fresh).
6. Heat the oil in a large saucepan, fry the mushrooms. Add onion. Cook until transparent. Add spinach, 30 ml of wine. Evaporate the wine.
7. Cut the fillet like a book, beat off. Season with salt and pepper.
8. Cool the filling and combine with cheese. spice up
9. Put 2 tbsp with a slide of filling on the fillet, roll into a roll.
10. Tie the rolls with thread.
11. Fry in a pan until golden brown. Transfer to a baking dish and place in the oven (190°) for 30 minutes.
12. Serve with sauce. I also sprinkled the roll with paprika when serving.

Chicken rolls with mushrooms in a slow cooker

Store-bought sausage leaves much to be desired, and those who love sausages can cook their own at home, great chicken rolls with mushrooms. Moreover, you can use a slow cooker for cooking, as in it the rolls will turn out even softer, very tasty and incredibly juicy.

Ingredients:

• 1 tbsp refined sunflower oil
• 320 g chicken fillet
• nutmeg; at the very tip of the knife
• 82 royal champignons
• 1 tsp any spicy spices, hops-suneli are better
• 1 PC. small onion
• 2 tbsp homemade fat sour cream
• 23 g hard cheese

Cooking method:

1. The best main component for the preparation of such rolls is chicken or turkey fillet.
2. You should first prepare all the necessary products, which means that you need to wash the very carefully selected fillet, then separate most of it from the small. Further, the part that is larger in size should be divided into two completely equal parts, they will need to be beaten off quite a bit with a kitchen hammer.
3. Mix seasonings and homemade sour cream in one bowl, mix all these components, then dip the chopped chicken fillet into the resulting sour cream marinade, put the container in the refrigerator for about thirty minutes.
4. At the same time, you need to process the royal champignons, remove the film from them very carefully, and then cut into small cubes.
5. In the same way, chop the onion, previously peeled, into small cubes, put it in warmed well sunflower oil, fry until it acquires a light golden hue. Onions fried to a golden hue should be poured into a separate bowl, and champignon cubes should be fried in the same sunflower oil, and they should be cooked until the liquid evaporates from them.
6. Now you need to take out the marinated chicken fillet from the refrigerator, put the cheese filling with fried onions and mushrooms in the central part, then roll this whole composition into a roll.
7. Such blanks need to be cooked in a frying pan for five minutes before browning the crust.
8. Wrap the chicken rolls fried to a crust in food foil, then put these bundles in the bowl of the multicooker, cook in the baking mode for twenty minutes.
9. After the set time, unfold the foil bundles, continue cooking for another fifteen minutes.

Chicken rolls with mushrooms

Ingredients:

• Chicken fillet - 800 g
• Fresh champignons - 300 g
• Onion - 1 pc.
• Semi-hard cheese - 50 g
• Cream (20%) - 300 ml.
• Dill greens - 3-4 sprigs;
• Vegetable oil for frying;
• Salt, ground black pepper - to taste

Cooking method:

1. To prepare chicken rolls with mushrooms, prepare the necessary products.
2. Rinse the chicken fillet under cold water, dry, cut each lengthwise into several parts.
3. Cover the fillet with cling film and beat off both sides.
4. Salt and pepper
5. Wash the mushrooms thoroughly and cut into strips
6. Onion cut into cubes.
7. In a small amount of vegetable oil, fry the mushrooms and onions until tender, stirring occasionally. Salt to taste
8. Put a little mushroom stuffing with onion on each chicken chop
9. Roll up.
10. Grease a baking dish with vegetable oil and place the chicken rolls in it, seam side down.
11. Fill with cream. Bake the chicken rolls in a preheated oven at 220 degrees for about 30-35 minutes.
12. Grate the cheese on a fine grater and sprinkle the finished rolls with it.
13. And serve immediately.

Classic chicken rolls

My son regularly attends a sports club and carefully monitors his diet. Often he asks to cook something from chicken fillet for him. It’s not very interesting to make chops all the time, so I try to come up with something new every time :) Today, for example, for lunch I cooked chicken rolls with mushrooms and cheese. Both my son and daughter loved them. I suggest you make these delicious, tender and juicy rolls

Ingredients:

• 700-800 gr chicken fillet (4 pcs)
• 300 gr champignons
• 1 onion (100-150 gr)
• 150 gr sour cream
• 150 gr cheese (I have "Russian")
• Salt, pepper to taste
• Vegetable oil for frying

Cooking method:

1. From this amount of ingredients I got 12 rolls
2. Peel and dice the onion. Read more:
3. Thoroughly wash and cut mushrooms into cubes
4. Fry the onion in vegetable oil. Don't fry too much
5. Add mushrooms to the onion and fry for 3-4 minutes, stirring occasionally
6. Add sour cream and simmer for 3-4 minutes
7. We rub cheese on a medium grater (preferably hard varieties
8. Add cheese to the skillet. Mix well until the cheese is completely melted. Simmer over low heat for another 3-4 minutes. Salt, pepper to taste
9. Wash the chicken fillet and pat dry with paper towels. Then cut lengthwise into thin portions. I cut each fillet into three pieces.
10. Lightly beat with the smooth side of the hammer, being careful not to damage the fibers. Instead of a hammer, I use a wonderful kitchen gadget - a tenderizer.
11. Salt and pepper each piece. My kids don't like spicy foods so I add their favorite spices
12. We cut foil squares about 20 * 20 cm in size. Lubricate each square with vegetable oil
13. In the center of the chop we put the filling, about a tablespoon
14. We wrap the edges of the fillet on top of each other, closing the filling
15. We put the roll in the center of the square, lift the edges of the foil and twist them
16. We also form the remaining knots and put them in a baking dish
17. We send it to the oven preheated to 200 degrees for 30 minutes
18. Then we take it out, carefully open the foil and send it back to the oven to brown for another 10 minutes
19. Tender and juicy chicken rolls are ready. I served them with green salad and satsebeli sauce.

Sometimes there come moments when you want something unusual. If you also have chicken fillet at your disposal, then the idea of ​​\u200b\u200bcooking chicken rolls with mushrooms in itself already evokes pleasant emotions. In addition, many people ask themselves the question, what can be prepared from chicken fillet for a festive table or just for dinner? And in this case, chicken rolls with mushrooms are a really worthwhile option. On the festive table, such a dish looks great, and you can compose songs about the taste of chicken rolls.

This is delicious! Moreover, the ways of serving this dish can be different: you can put the rolls with mushrooms on a dish as a whole or cut into slices - and so and so they look great and cause an exorbitant appetite. Mushrooms are wonderfully combined with chicken meat, and cream gives the dish tenderness and an individual creamy flavor. At the same time, it is quite simple to prepare such a chic dish or snack.

Every hostess who wants to please herself, her loved ones or guests can safely take up the preparation of chicken rolls with mushrooms, because this does not require any special skills. The products used in the recipe for chicken rolls are available to everyone - there are no special ingredients that would be hard to find in local markets or supermarkets. So, only desire can separate you from tasting such an appetizing dish, and if you are reading these lines, you already have it. So take note of the recipe for chicken rolls with mushrooms and go to the grocery store - let's start cooking this masterpiece!

Ingredients for making chicken rolls with mushrooms

• Chicken fillet - 300 grams;
• Champignon mushrooms - 300 grams;
• Bulb onion - 1 pc. (Large onion);
• Vegetable oil - for frying;
• Butter - 1-2 tablespoons;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh non-acid cream - 1/2 cup (low-fat);
• Flour - for rolling.

Recipe for chicken rolls with mushrooms

First, let's prepare the mushroom filling in our rolls. To do this, we need to clean and wash the mushrooms a little. Now cut them into small pieces. Mushrooms should not be too large - then it will be inconvenient to use them as a filling. But it’s not worth cutting it very finely - in the process of frying, they decrease in size and can dry out a little. Look for balance, look like in my photo.

Even if you have small champignons, cut them in half anyway so that later the filling does not fall out of the rolls. We spread the chopped champignons on a preheated pan with a small amount of vegetable oil - literally so that they do not stick to the pan. Stir well and wait for the mushrooms to release water. Stir from time to time and evaporate the mushroom juice completely until they begin to fry in the small amount of vegetable oil that you initially poured into the pan. All this must be done on high heat. Wait for the mushrooms to darken slightly from frying.

Now you need to peel and rinse the onions well. Cut it into small cubes and add to the pan with mushrooms. If you feel that there is not enough butter, it is delicious to add a little butter. Now all this needs to be salted and peppered to taste. If you like to add mushroom spices to mushrooms, then now is the time to do it. I limited myself to salt and pepper.

Stirring occasionally, fry mushrooms with onions over medium heat. You need to fry until the onion is golden. When the onion is ready, turn off the heat and put the contents of the pan in a separate plate. Try to leave as much oil in the pan as possible. Rolls don't need a lot of oil. Mushroom filling in chicken rolls is ready.

Now it's time to start processing the chicken fillet. It must be washed well, dried a little and divided into large and small. We leave the small fillet unchanged, and cut the large fillet in thickness. Pieces are obtained approximately 8 cm in length and a thickness of the order of a centimeter. Salt and pepper the fillet and carefully distribute the salt and pepper with your hands over all the pieces.

Now the fillet must be beaten off. To do this, it is most convenient to wrap each piece in cling film, as in the photo. Now you can safely beat the meat on both sides until soft. But just don’t overdo it - chicken fillet is much more tender than the same pork, beat it with care so that the pieces (chops) retain their integrity and turn out without holes. To save the film, it is better to do it in turn - we wrap one piece - we beat it off, then we wrap another in the same film. We do this until the film breaks. If necessary, wrap a new piece with a new piece of cling film.

Let's start assembling the rolls. For each broken piece of chicken fillet, approximately in the middle, lay out the appropriate amount of mushroom filling. The amount varies depending on the size of the piece of chop - from about a teaspoon to a tablespoon of mushrooms.

After that, we wrap the chop in a roll. The upper edge of the roll must be secured with a thin wooden skewer or toothpick so that the roll does not unwind during subsequent cooking. Plastic skewers should never be used! And we simply press the edges on the sides with our fingers - the chicken fillet, especially the beaten one, has a slight stickiness, and if you do not put too much mushroom filling, then the edges will stick together perfectly.

Pour a couple of handfuls of flour into a separate plate or onto a board. Each folded and fixed roll is carefully rolled in flour on all sides.

We spread the boned rolls in a well-heated pan with vegetable oil and quickly fry until golden brown over high heat.

If you have fresh forest mushrooms, then they need to be sorted out, washed and cooked until cooked for 40 minutes. Frozen mushrooms (you can take and bought in the store) defrost. Boiled mushrooms cut into small cubes.

Put mushrooms and garlic passed through a press on each part of meat with skin.

Grate the cheese and spread evenly over each piece of meat with mushrooms.

Roll up neatly, fasten with toothpicks.

Do the same with the second roll. Sprinkle flour on chicken rolls stuffed with mushrooms and cheese.

Heat the vegetable oil in a frying pan, fry the rolls until golden brown on high heat on both sides.

Put the rolls in a heat-resistant form or a frying pan, greased with oil, and bake for 25-30 minutes in the oven, heated to 220 degrees.

Remove the finished chicken rolls with mushrooms and cheese from the oven, remove the toothpicks.

Cut into portions and serve with any side dish or vegetable salad. Very tasty, be sure to cook!

Bon appetit!