Rolls of chicken fillet with stuffing. whole chicken roll recipe

chicken rolls in the oven - delicious and nutritious dish, which can be served as an appetizer or hot. The food turns out to be dietary and low-calorie, and mushrooms, herbs, garlic, prunes, cheese, nuts and other additives that can be combined with each other are responsible for the saturation of taste.

Chicken rolls in the oven

Chicken roulade is incredibly easy to make. Even a novice hostess can easily cope with the process. First baked cheese cake, then it is smeared with minced chicken, wrapped in a roll and brought to readiness in the oven. Indeed, it turns out very tasty. Previously, I have already cooked a similar roll, only with mushrooms, it was also very tasty. But this time I decided to use minced chicken- it turned out very tender, tasty and satisfying. Next, I offer you my recipe, how to cook chicken recipe at home.

Ingredients:

• Hard cheese - 200 grams
• Eggs - 3 Pieces
• Chicken breast - 1 piece
• Onion - 2 Pieces
• Sour cream - 3 Art. spoons
• Salt, pepper - to taste

Cooking method:

1. Prepare everything necessary ingredients. Pass the chicken breast through a meat grinder along with one onion.
2. Cheese grate on a coarse grater.
3. Add eggs and sour cream to cheese. Stir the mixture well until smooth.
4. This is how the cheese mass should turn out. It is not too thick and not too runny.
5. Cover a baking sheet (I have a size of 30 by 40 cm) with foil, pour the cheese mass into it, smooth with a spatula. Send to the oven preheated to 180 degrees for 15-20 minutes. All ovens bake differently, so be careful not to burn the crust and the egg to set.
6. While the cheese cake is baking, finely chop the onion, fry in vegetable oil until golden color and mix with minced meat. Salt and pepper to taste
7. The cheese cake is ready, cool it slightly and remove from the foil. This time the cake stuck to me a little, but with the help of a spatula I easily separated it from the foil.
8. Spread minced chicken on the cheese cake.
9. Wrap the cake with a tight roll.
10. Wrap the roll with several layers of foil. Bake in the oven for 30 minutes (temperature - 180 degrees). Unfold the foil 10 minutes before the end of the roll, so you get a beautiful crust on the surface of the roll.
11. Chicken roll ready at home. Eat it with pleasure!

Chicken rolls in the oven

Stuffed chicken roll is a universal dish. Fragrant sandwiches for breakfast, cold appetizer for lunch, spicy hot for dinner, and on the festive table he will find a worthy place. True, when starting cooking, we often encounter a problem: how best to rid the chicken of bones so that the roll turns out to be even, tender and beautiful? Let's figure out together how to properly cook chicken roll at home, describe the entire cooking process from cutting the carcass to serving the dish on the table.

1. Remove the wing tips. Lay the chicken breast side up, slide a knife parallel to the keel bone, first on one side, then on the other, and carefully separate from the breast.
2. Without damaging the skin, cut the spine, ribs and pelvic bones. Remove the spine along with all the bones, then the tail and the remains of the neck. Trim the tendons on the wings.
3. In the same way, cut the tendons on the femurs. Remove bones along with cartilage.
4. Flatten the carcass completely. Cut the breasts lengthwise and unfold like books to evenly fill in those places where there is less meat.
5. Cut the meat from the legs and breasts so that the layer of meat is 5–7 mm everywhere. Use cut pieces as "patches" in those places where there is little meat.
6. Cover the carcass with a double layer of film and beat with a hammer to level the surface.
7. Then remove the film, sprinkle the chicken with salt and pepper, if desired, put the soaked sheets of gelatin or sprinkle with gelatin powder - it will hold the layers together and this will help you when cutting the finished roll.
8. Prepare the filling of your choice (we used sauteed mushrooms, herbs, eggs, salt and pepper). Spread it over the chicken in an even layer about 1cm thick.
9. Using cling film, roll the chicken into a tight roll, then wrap it a few more times with cling film. Try to do this so that there is no air left between the layers of the film.
   Bandage the free edges of the film with a thick
10. thread or twine. Prepare the spicy broth Bay leaf, roots, pepper and enough salt so that the broth is slightly salty), bring to a boil.
11. To the bottom large pot place a plate turned upside down so that the film does not boil, put a roll on it. Close the lid and cook on low heat for 40 minutes.
12. Remove the roll from the broth, cool. Cover with frosting soy sauce and honey, then bake in the oven at 180 °C for 15 minutes. Ready roll cut, serve hot or cold.

Chicken rolls with mushrooms and cheese in the oven

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. From mushrooms, you can use champignons, oyster mushrooms or any Forest mushrooms. Wash the mushrooms.
2. If desired, remove the skin, cut into small pieces. Fry for a small amount butter chopped onion and mushrooms. Fry for 8-10 minutes over low heat. After a little salt and pepper, cool to room temperature.
3. Add grated hard cheese to the fried mushrooms, mix. The filling is ready.
4. Rinse the chicken fillet, pat dry paper towel. Cut in half. Tap lightly.
5. Sprinkle with salt and ground black pepper on all sides.
6. Put a portion of the filling on one edge.
7. Roll up and secure with string.
8. 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.
9. Chicken rolls are ready.

Chicken roll in foil

Ingredients:

• 1 chicken (about 2 kilograms, more or less);
• 1 incomplete tablespoon of salt;
• 1-2 tablespoons of seasonings (any, I have paprika, dry ginger, black pepper, oregano, dried dill, curry).
• 200 grams of carrots;
• 300 grams of Dutch type cheese;
• 1 teaspoon dried Provence herbs.

Cooking method:

1. I clean the chicken. Cut the chicken along the breast along one side and open it.
2. Cut the legs lengthwise with a knife and remove the bones.
3. We cut off the wings. With a knife, we begin to carefully cut off and get the rest of the bones and the spine.
4. We cut the meat from the bones and put it in a separate cup.
5. As a result, you should get such a chicken without bones, as in the photo, it's scary of course, but let's move on :)
6. We lay out the chicken, on the holes from the wings and legs we lay out the pieces of meat that we have left after trimming the bones.
7. If where the meat is found in a thick layer, cut it off and put it in places where it is not enough.
8. My carrots, clean. Cut into long thin strips.
9. We put the pan on gas and pour water. When the water boils, throw in the carrots and cook until half cooked (this will take a few minutes).
10. Carrots should be slightly raw on the inside and cooked on the outside :)
11. Rinse the carrots cold water and let it run.
12. Cheese is also cut into long thin strips.
13. Our chicken filling is ready.
14. We put the chicken on the foil and rub it on both sides with a mixture of salt and spices.
15. We begin to spread the filling on the chicken in parts, alternating carrots and cheese. Before putting the filling on the chicken, immediately select the direction in which you will roll it into a roll.
16. Here the principle is simple - roll along the longest side! If you roll it short, then the pieces will turn out to be very thick, since there are more turns and plus the filling.
17. Taking the ends of the skin, we begin to roll the roll. Try to make it tight, just don't tear the skin!
18. We wrap the finished roll in foil and tightly tighten it with a thread. Take a strong thread, a weak one will tear when pulled and tear the foil.
19. We heat the oven to 200 degrees and put the roll in it (I put it on the middle shelf). Bake for approximately 1 hour 10 minutes.
20. In general, it depends on the oven, do not forget to check how our roll feels there.
21. We leave the finished roll in the oven for about an hour. Do not open the oven lid at this time!
22. We take out the roll and put a load on it.

Chicken roll in dough from the oven

Chicken meat is one of the most popular, as it has a democratic price, tasty and dietary. Soups, cutlets, pilaf are prepared from chicken, it is baked, stewed, boiled. It is not surprising that chicken meat is a very frequent guest on our table. I propose to cook chicken rolls in the dough, which will diversify your daily menu and decorate the holiday table. It turns out quickly, tasty, juicy and beautiful.

Ingredients:

• chicken fillet,
• egg,
• puff pastry,
• parsley,
• chicken seasoning,
• salt,
• pepper.

Cooking method:

1. 2 chicken fillets beat off. Season both sides with salt (0.75 tsp), pepper (0.5 tsp), chicken seasoning (1 tsp).
2. Sprinkle with grated cheese (120 g) and chopped parsley (25 g).
3. Roll out the dough (250 g) lightly and cut into 2 rectangles. Roll the fillet into a roll and wrap the fillet in the dough, fixing the edges well.
4. Put the rolls on a greased sunflower oil(2 tablespoons) baking sheet. Lubricate the top with 1 loose egg, sprinkle with sesame seeds (2 tbsp each white and black, optional :).
5. Bake in a preheated oven at 200°C for 35-40 minutes.

Chicken roll with vegetables in the oven

Ingredients:

• 1 chicken breast
• 2 bell peppers (preferably different colors)
• 1 medium onion
• 100gr. cheese, vegetable oil
• salt and pepper to taste
• foil

Cooking method:

1. If you have a breast on the bone, then we separate it from the bones, we get 2 chicken fillets. Cut the peppers into medium strips, onion into half rings, rub the cheese on a coarse grater.
2. Pour into hot skillet vegetable oil, post onion and fry until golden brown. Add chopped bell pepper to the onion, salt and pepper to taste, fry, stirring constantly for 5 minutes over medium heat.
3. Turn on the oven at 200°C. We beat off the chicken fillet, covering the fillet with a packing bag or food film. On cling film tightly lay out the beaten fillet (rectangle), lay out the vegetables, sprinkle with cheese on top and twist into a tight roll. We spread the foil, transfer the resulting roll onto it, twist the roll into the foil, close the edges well.
4. We put the chicken roll in the oven for 40 minutes, after the time has elapsed, release the foil from the top of the roll, sprinkle with the remaining cheese (you may not sprinkle it with cheese) and put it back in the oven for 15 - 20 minutes until golden brown. We transfer the finished chicken roll to a dish, cut into portioned pieces. We serve such a roll with any side dish, or as a snack (sliced).

Chicken rolls with mushrooms in the oven

Chicken rolls stuffed with mushrooms and spinach, with mushroom sauce. Great festive 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 roll with apricots and bacon

Ingredients:

• chicken (fillet) - 600 g
• raw smoked bacon - 16-18 strips
• juice of 1 lemon
• olive or butter- 1 tbsp. l.
• pine nuts - 100 g
• chicken broth - 175 ml
• small onion - 1 pc.
• couscous - 100 g
• dried apricots - 140 g
• salt - to taste
• parsley - 1 bunch
• fresh mint - 3 sprigs

Cooking method:

1. Prepare the stuffing for the roll. Boil the chicken broth and pour it over the couscous in a convenient container, immediately cover with a lid or cling film and leave for 5 minutes so that all the liquid is absorbed.
2. Fry in a dry frying pan pine nuts. Peel and finely chop the onion, fry in 1 tbsp. butter until soft. Cut dried apricots finely. Chop washed parsley and mint leaves.
3. Mix the couscous lightly and season to taste. lemon juice. Add the fried onions and pine nuts, chopped dried apricots, parsley and mint to the couscous. Season with salt and ground pepper.
4. Put the chicken fillet between two layers of cling film on the work surface and lightly beat off so that its thickness becomes the same everywhere (1 - 1.5 cm).
5. Line a baking sheet with foil and overlap the strips of bacon on the foil, and then, using the back of the knife blade, slightly stretch it along. Put the beaten chicken fillet evenly and tightly on the bacon, and spread the prepared filling on it (leaving a small border of bacon on the long side: it will be easier to roll the roll). Roll up the roll along the long side and wrap it tightly in foil. Leave the roll for 30-40 minutes in the refrigerator.
6. Preheat the oven to 180°. Put a baking sheet with a roll in a preheated oven and bake for 20 minutes, then cut the foil and bake for another 15-20 minutes. In order for the bacon to become crispy, bake the roll for 5 minutes under the grill (the main thing is not to overdry the chicken).
7. Then cool the roll completely, cut across slices 1.5-2 cm thick.

Chicken rolls in bacon in the oven

Ingredients:

• chicken - 400 g;
• pork bacon (brisket) - 7-10 pieces, depending on size;
• cream cheese - 100 g;
• garlic - 3 cloves;
• greens, pepper and salt to taste;
• vegetable oil - 20 ml.

Cooking method:

1. Prepare the fillet: wash, dry and beat with a meat mallet so that the fillet turns into a thin plate;
2. Mix cheese, finely chopped garlic, herbs, spices;
3. Lubricate each prepared chicken plate with this mixture with a layer of about 0.7 cm;
4. Roll into rolls;
5. Carefully wrap each roll with a slice of bacon, if required, then more than one;
6. Put the rolls in a preheated pan with heated oil;
7. Fry for 10 minutes on each side;
8. Reduce heat, cover and let simmer for another 10 minutes.

Rolls can be wrapped in foil and stored in the refrigerator. And if served as a second course, then exclusively hot, ideal for a side dish. mashed potatoes, Pasta And Grilled Vegetables.

Chicken rolls with prunes in the oven

Ingredients:

• chicken fillet - 5 pcs.;
• dried prunes - 5 pcs.;
• feta cheese - 60 g;
• vegetable oil;
• onion - 1 pc.;
• spices.

Cooking method:

1. We clean the onion, finely chop and fry in butter, salting, until browned. We wash the prunes, chop and pour boiling water.
2. After 10 minutes, drain the water, dry the dried fruits and, together with the mashed cheese, add to the onion. Rinse the fillet, dry it, cut obliquely into several pieces and rub with salt.
3. Put a little filling on each layer, roll it up and fix the edges with toothpicks. Now put the chicken rolls with the filling on a baking sheet and bake in the oven until cooked.

Chicken rolls baked in the oven with orange

Ingredients:

• fillet chicken breast- 600 g;
• orange juice - 200 ml;
• orange - 1 pc.;
• cheese - 150 g;
• fresh green pea- 100 g;
• honey - 30 ml;
• juniper berries - 3 pcs.;
• barberry berries - 3 pcs.;
• spices.

Cooking method:

1. To prepare tender chicken rolls in the oven, process the fillet, rinse and cut lengthwise into pieces. Then lightly beat the meat and add salt to taste. Squeeze the juice from one orange into a bowl and dip the prepared fillet into it. We do not throw away the zest, it will still be useful to us. We marinate the chicken for about an hour, and this time we prepare the filling.
2. We cut the cheese into cubes, finely chop the dill, add the peas and mix. We lay out the chicken fillet on the table, spread a little stuffing, grease the chop with olive oil, add a few mustard seeds and roll into a roll.
3. We fix the edges with toothpicks and thus form all the blanks. Orange cut into half rings. We cover the baking dish with foil, spread the orange, chicken rolls on top, sprinkle with paprika and lay out the barberry berries. Insert between chicken pieces orange peels cover with foil and bake for 40 minutes.

Rolls with champignons and prunes

Chicken rolls with prunes and mushrooms are very juicy, dried fruits give them a spicy taste. sweet taste. You can make small additions to the recipe by adding garlic or spices taste. But even without these ingredients, the dish turns out to be very tender and pleasant.

Ingredients:

• 6 chicken fillets, 150-200 g each;
• 150 g fresh champignons;
• 80 g pitted prunes;
• 1 small onion;
• vegetable oil for frying;
• salt and black pepper to taste.

Cooking method:

1. The onion is cut into thin half rings and fried in heated vegetable oil until transparent. Washed and dried champignons, chopped with thin plastics, are laid out to the onion. The mixture is lightly salted and fried until tender. Read more:
2. Pitted prunes are soaked in boiling water for 15 minutes. Chicken breasts are cleaned of fat and films, wrapped in cling film and beaten with a hammer. The fillet should become thinner. Prunes need to be thrown into a colander, let the water drain. Fruits are cut into thin strips and mixed with fried mushrooms. The mixture is salted and peppered to taste and laid out on the fillet.
3. The rolls are tightly rolled up and tied with harsh threads. Products must be placed in a mold greased with oil and placed in a preheated oven. The rolls are baked until golden brown.
4. To make them even more beautiful, 2 minutes before the end of cooking, you can turn on the grill in the oven. Rolls are served hot, as a side dish, french fries, mashed potatoes or boiled rice. Separately, you can serve a delicate creamy sauce.

Today, together with “Very tasty”, I want to tell you how to cook chicken rolls in a pan deliciously and quickly. Temptingly appetizing, fragrant rolls from chicken fillet just melt in your mouth. A egg filling adds flavor to the chicken breast. Quickly and simply delicious chicken rolls will appear on your table.

Ingredients:

• chicken fillet - 4 pieces;
• boiled eggs - 2 pieces;
• butter - 50 grams;
• fresh dill;
• salt;
• spices.

For breading:

• raw eggs - 2 pieces;
• flour.

Chicken rolls in a pan. Step by step recipe

1. Wash the chicken fillet and pat dry with a paper towel.
2. In order to cook chicken rolls, the meat must be cut into identical plates.
3. Cover with cling film and beat off a little.
4. Then sprinkle with your favorite seasonings. I use salt and black ground pepper. Perfect fit ready seasoning to meat, which can be bought in any supermarket.
5. On the edge of the fillet we put a piece of frozen butter, a quarter of an egg and a sprig of dill on top. Roll the fillet into a roll.
6. We send chicken rolls with stuffing to the freezer for 30 minutes. So they will keep their shape well when frying.
7. Shake two eggs well. This can be done with a whisk or fork.
8. Dip the roll in the beaten egg and then coat well in the flour.
9. Fry the rolls in a pan on both sides, in well-heated vegetable oil.

I want to add on my own that chicken meat is best taken fresh, not frozen. Since it loses its properties during defrosting taste qualities and juiciness. Rolls with stuffing cooked in a pan are very tasty, crispy on top, and juicy and tender inside. I share the recipe for making delicious rolls on the Very Tasty portal. Come back often, I have a lot of interesting things for you. You can see in more detail how deliciously to cook chicken fillet rolls on the video recipe of the YouTube channel.

A dish for dinner or a festive table - chicken rolls! Our recipes will help you easily prepare a treat with cheese, mushrooms, ham or bacon.

Chicken rolls are made from fillets, inside of which two types of cheese (melted and hard) are placed, rolled in breadcrumbs, and the finished rolls are baked in the oven. The cooking process is not complicated, but the taste will please.

• Chicken fillet - 250-300 g
• Egg - 1 pc.
• Flour - 3 tbsp.
• Breadcrumbs - 5 tbsp.
• Processed cheese - 5 pieces
• Hard cheese - 5 pieces
• Dill - bunch
• Salt - to taste
• Pepper - to taste

My chicken fillet. Cut one half of the fillet into portioned pieces.

We beat like beats.

We put thinly sliced ​​\u200b\u200bpieces of cheese on top, first we put hard cheese, the second layer - processed cheese, sprinkle with dill.

We roll into rolls.

Roll in flour.

After in a beaten egg with pepper and salt.

Roll in breadcrumbs. Put on a lined baking sheet parchment paper. We send it to the oven for 25-30 minutes. Until browned.

Serve ready-made chicken rolls with porridge or mashed potatoes.

Recipe 2: Delicious Chicken Rolls with Cheese in a Pan

In order to prepare this second dish, you will need to spend about forty minutes. This is not much at all, considering that you end up with delicious chicken rolls with cheese. Inside the rolls there will be a tender and tasty cheese-butter filling.

• hard cheese (55% fat) - 30 grams,
• chicken fillet - 200 grams,
• chicken eggs (fresh) - 1-2 pcs.,
• butter (82% fat) - 30 grams,
• breadcrumbs (rye) - 4-5 tbsp. spoons
• sunflower oil (any) - 6-7 tbsp. frying spoons,
• spices, various spices and salt - to your taste.

Chicken fillet must be thoroughly washed under cool running water. Then lay it out on a towel and dry well. Now you can cut into long pieces so that it is convenient to wrap the rolls.

Each piece of fillet must be carefully beaten off with a hammer. Just make sure that it does not tear, otherwise the chicken rolls with cheese will not work. The filling will flow out. Therefore, it is not necessary to hit too hard.

Put the fillet on a plate and salt well to your liking.

Cut hard cheese into strips of the same size as the width of the fillet.

Crack the egg into a suitable deep bowl.

Whisk the egg and add fine salt. You can also add any spices to your taste.

And breadcrumbs for breading must be poured into another deep plate, so that it is convenient for you to dip the rolls later.

Now you can start forming chicken rolls with cheese. Put one piece of fillet and put two or three pieces of quality meat on top of it. hard cheese.

Lay a few strips of butter next to the cheese.

Gently fold the chicken rolls with cheese so as to cover the entire filling.

Now each roll needs to be dipped in an egg.

Then carefully roll each roll in breadcrumbs. It is necessary to fry chicken fillet stuffed with cheese in a heated frying pan in any vegetable oil. They should be browned on each side. The fire should be quiet if you will not put out the rolls after that, and strong if you want to put out the rolls after frying.

Dish chicken rolls with cheese is ready!

Recipe 3: Chicken Rolls with Mushrooms and Cheese (step by step with photo)

• chicken fillet - 400 gr
• champignons - 150 gr
• onion - 1-2 onions
• cheese - 100 gr
• pepper, salt - to taste
• seasonings - to taste
• sunflower oil

Cut the fillet into two or more pieces.

To make it easier to beat the meat and give it the shape of a layer, place it on cling film. We beat off on one side and on the other, stretching the fillet into a layer without empty spaces. Salt, pepper, sprinkle with seasonings for meat and leave for 20 minutes. During this time, the fillet will be saturated with the aroma of spices.

We use this time to prepare the filling. Finely chop the mushrooms, put them in a pan, add onion to them, salt and fry in vegetable oil for about 20 minutes.

Grate the cheese on a fine or coarse grater.

Combine mushrooms and cheese. Hot mushrooms will melt the cheese, and the mass will acquire a viscous consistency. Put the filling on the edge of the meat layer.

Let's roll the meat. The cling film will help us do this so that the layer does not fall apart.

Wrap the roll with thread, sprinkle with vegetable oil.

And place in a baking dish.

Bake in a preheated oven for about half an hour, then unfold the film and bake for another 15 minutes so that the roll is browned. After complete cooling, remove the thread and cut the roll with a sharp knife.

Recipe 4, step by step: chicken breast rolls with cheese

You can serve these chicken rolls with any side dish or just with vegetables, which is much tastier and healthier. After all, the rolls themselves are not served in the usual way, they are already going to finished coat from potatoes. Let's start cooking the most tender, juicy chicken rolls.

• Chicken fillet (breast) - 600-800 gr.
• Hard cheese - 150 gr.
• Greens (any) - to add to the filling of rolls.
• Garlic - 1-2 cloves (to taste)
• Butter - 2-3 tbsp.
• Potatoes - 3-4 pcs.
• Egg - 1 pc.
• Starch - 3 tablespoons
• Salt and ground black pepper - to taste.
• Flour - for sprinkling rolls.
• Vegetable oil - for frying rolls.
• Garnish - at your discretion (Ekaterina served rolls simply with fresh vegetables)
• Wooden skewers (toothpicks) - for chipping rolls (Ekaterina did not chip rolls)

IN this recipe can be used as finished fillet poultry, or make it yourself by simply cutting two fillets from a chicken breast. I do this very often if I have a chicken carcass or just a chicken breast, and I need a clean, boneless fillet. This is very easy to do with sharp knife.

Cut the chicken fillet lengthwise into 2 layers. This is the case if the fillet is quite thick. That is, from one fillet you should get two chops, which we will twist into rolls. And having covered it with a plastic bag with the help of a kitchen hammer, we beat it off well, but do not overdo it, the chicken fillet is very tender, it can spread. Lightly salt and pepper the minced meat to taste. Salt does not need too much, because we will have cheese in the filling, and it is quite salty.

Separately, rub into a bowl coarse grater cheese, add squeezed garlic through a press, chopped herbs and softened butter. Mix everything thoroughly.

Doing cheese balls or ovals according to the number of chops available, put the cheese filling on each chop (on the edge).

And as tightly as possible wrap the chop in a roll. If desired, you can chop the rolls at the seam with a wooden skewer.

Now we need to prepare potato coat: do it like this, rub into a deep bowl raw potatoes on a coarse grater, add a raw egg, starch. salt and pepper to taste. We mix.

Roll each roll in flour. At the same time, put a frying pan with vegetable oil on the stove.

Then we dip each roll into the potato mass, trying to keep as much “fur coat” mass as possible on the roll.

And immediately send the rolls to fry in a hot pan. We act quickly and with the utmost care.

Fry chicken rolls with cheese filling until you get a nice golden brown. That's it - from all sides.

We fry all the available rolls, put them in one pan. And cover with a lid a little (5-7 minutes) bring them to fully prepared. But since chicken fillet is very tender meat, it cooks very quickly, therefore, it will not take much time to stew.

Recipe 5, Easy: Chicken Rolls with Ham and Cheese

• Chicken breasts - 2 pcs.
• Milk - 1 glass
• Hard cheese - 100 g.
• Ham - 100 g.
• Spices (ground black pepper, curry) - to taste
• Salt - to taste
• Egg - 1 pc.
• Breadcrumbs.

Soak chicken breasts in milk for an hour. Then cut them in half. We cut each piece of fillet so that it can be deployed. Salt, pepper to taste.

Cut cheese and ham into slices.

We put the ham into the chicken fillet.

Cheese on top. Roll up the fillet.

Beat the egg with a fork. Roll the chicken rolls first in flour, then dip in beaten egg and roll in breadcrumbs.

We fry our rolls in vegetable oil over medium heat. Periodically turn the rolls over so that a golden, ruddy, crispy crust forms on all sides.

Recipe 6: Chicken Rolls with Bacon and Cheese (with photo)

There is always a place for this dish on the festive table. What’s more, it’s easy to prepare. Very tasty rolls!

• chicken fillet - 2 pcs
• ham or bacon - 100 gr
• cheese - 100 gr
• chicken egg - 1 pc.
• salt - to taste

First you need to beat off the fillet. To do this, cut it in half, and then wrap it in a film. So, beating the meat, we will not damage it, which means that the roll will turn out whole.

Thinly slice the ham and cheese.

Sprinkle with salt, you can add other spices. Spices for chicken, as well as any set of herbs, will go well with meat. We put a piece of ham on the edge, a piece of cheese on it and twist the roll.

Brush the roll with beaten egg.

We twist the roll in foil and send it to the oven. Five minutes before the readiness, open the foil and let the roll fry a little. Cooking time - 25 - 30 minutes. Temperature - 180 C.

Ready! Bon appetit!

Recipe 7: Chicken fillet rolls with cheese and tomatoes

Stuffed chicken rolls - excellent hot snack For holiday table or a full-fledged second course for lunch or dinner. You can experiment with fillings, giving the dish new interesting flavors. Today I propose to cook tender and juicy chicken rolls with cheese and tomatoes. You can use any cheese you like. Be sure to try it, it is very tasty!

• 2 whole chicken breasts;
• 1 large tomato;
• 100 g of any cheese for the filling;
• 100 g hard cheese for sprinkling;
• salt and ground pepper - to taste;
• a little mayonnaise to lubricate the meat;
• flour for breading;
• greens for decoration;
• frying oil.

Recipe 8: Tender Chicken Cheese Rolls with Garlic

• Chicken breast ½ pc.
• Parsley
• Soft cheese 50 g
• Bay leaf 1 pc.
• Garlic (cloves) 3 pcs.
• Cinnamon
• Vegetable oil

Make very thin slices of the fillet. Half should make 5 plates. Salt, sprinkle with soy sauce.

Grate the garlic, mix with parsley and cheese, finely knead the parsley.

Put a teaspoon of cheese with parsley on the fillet plates.

Tender, dietary and affordable chicken meat appears on our tables quite often. It tastes good and is liked by almost everyone. But there is one caveat. If the same dish, no matter how tasty it is, is eaten often, it becomes boring. If soup, julienne or fried legs no longer excite the appetite - it's time to diversify the menu and cook chicken roll. This is a completely different matter! It seems that the meat is the same, but the shape and serving of the dish is completely different, and stuffing it different stuffing, you can constantly introduce an element of novelty. Rolls are made from minced chicken or whole piece leg meat or carcass, freed from the bones. Stuffed with mushrooms, cheese, bacon, scrambled eggs, bell pepper, herbs, or simply roll the seasoned meat into a roll. It is usually prepared in two ways - baked in an oven or boiled in water with the addition of spices and spices.

Chicken roll - food preparation

For a roll of minced meat, minced meat is placed on a film or napkin, the filling is laid on top and rolled up into a roll, lifting the edge of the film and helping to form a beautiful loaf with your hands. If the roll is prepared from a breast or fillet, the meat is simply beaten to the same thickness, salted, sprinkled with seasonings and wrapped in a “sausage”. So that it does not fall apart, it is wrapped with threads or the edges are fixed with toothpicks.

If the roll is used whole carcass birds, first of all, it is freed from bones. To do this, from improvised means, you must have a sharp knife, because. quite a lot of tendons have to be cut, especially in the limbs. Then a layer of chicken is laid on the table with the skin down, and the flesh is beaten with a hammer. Further, as usual, the meat is salted, rubbed with spices, the filling is laid out, if it is provided, and rolled up. The roll is tied up with threads, wrapped in a film or foil and boiled or baked.

Chicken roll - best recipes

Recipe 1: Chicken Roll

This chicken roll is made from pure meat, i.e. absolutely without filling, flavored only with spices and seasonings. The principle of its manufacture is quite simple: the chicken carcass is freed from bones, rolled up and boiled and baked in the oven.

Ingredients: 1 chicken carcass - 2 kg, 4 cloves of garlic, to taste: black pepper, salt, bay leaf.

Cooking method

Free the carcass from the bones. This procedure is not difficult, but requires a little skill, so the first time it will take some time. In the future, this will happen much faster, in just a few minutes.

First, you need to cut off the legs in the area of ​​\u200b\u200bthe tail excess fat. If the chicken is well-fed, there is quite a lot of it.

Then it is necessary to cut the skin with meat from the abdomen longitudinally along the leg (leg) and remove the meat from the bone, cutting all the cartilages and tendons. Also release the second leg.

Next, put the carcass on the back, make a cut along the breast and from this place begin to free the meat from the costal bones, the keel, cutting it with a knife. Cut off two phalanges from the wing, then the bone from the wing will easily be released. Next, you need to separate the spine. Raising the neck, carefully separate the skin from the back with a knife.

The result should be an almost square boneless chicken layer. Mash or beat the fillet and meat so that it is about the same thickness. Sprinkle with salt and spices - pepper, bay leaf. Optionally, add a pinch of dried garlic, nutmeg. Rub the seasonings into the skin, meat with your hands and let the carcass lie down for a few minutes.

Then roll the chicken into a roll along the length, wrap several times with foil, twisting the edges, like a candy wrapper. Transfer the "candy" to the form. An oblong cake pan works best. Fill it with water so that it covers the carcass by about two-thirds.

Chop garlic cloves into water, add bay leaf and salt. Cook for 60-80 minutes at 200C. Cool and transfer directly to the mold overnight (or several hours) in the refrigerator. Remove the foil from the chilled roll and cut into thin slices.

Recipe 2: Bacon Chicken Roll

For this roll, it is best to take a small, inner fillet (medallions), then you get neat little rolls. They can be placed on common dish as an appetizer, or serve in portions with a side dish as a hot dish.

Ingredients: 400g filet (medallions), bacon (according to the number of fillet pieces), salt, pepper, 200ml soft processed cheese, vegetable oil.

Cooking method

Beat the fillet, sprinkle with salt, pepper. Lay on each piece of fillet thin slice bacon, brush with cheese, roll up and chop with a toothpick. Lightly grease the form with oil and bake for twenty to twenty-five minutes (200C).

Recipe 3: Chicken roll with dried apricots and mushrooms

A dish worthy of a festive table. Looks very nice and has refined taste. It is prepared from fillet or brisket meat, which is ground into minced meat. Nothing but salt and pepper should be added to it - no bread, no eggs. If you can find quality minced chicken, you can use it.

Ingredients: fillet or brisket - 800g, 2 eggs, 2 onions, 200g mushrooms, 100g dried apricots, dry white wine (any) - 100ml, 1-2 tablespoons. mayonnaise, salt, vegetable oil, herbs.

Cooking method

Soak dried apricots: pour wine and leave for two hours.

Prepare the batter for the pancake omelet. Mix mayonnaise, eggs, salt, pepper and beat with a whisk. Bake an omelet by frying it on both sides. When it cools down, cut it into small cubes.

Mushrooms cut into medium-sized slices and fry together with chopped onions. Cool down.

Drain the wine from the dried apricots (do not pour). Finely chop dried fruit.

Grind the meat with a blender or scroll in a meat grinder. Sprinkle with salt and pepper and mix well.

Dampen gauze with water, wring out and fold in half (you can take a napkin or towel). Put the minced meat on it, forming a rectangle one centimeter thick from it.

Sprinkle dried apricots over the surface with the first layer. Crumble greens on top. Lay out the third layer fried mushrooms with onion. Next - omelet pieces. All ingredients must be evenly distributed over the surface.

With the help of gauze (or towel), gently lifting the edge, roll up the roll. If necessary, smooth with your hands to make it even and beautiful. So that the stuffing is not sticky, your hands must be moistened.

Transfer the roll to a baking sheet directly in gauze and carefully shift it (you can roll it). Pour it with the remaining wine, add water from half a glass and bake for forty minutes at 200C. Cut the cooled roll into slices, which are placed on lettuce leaves.

Recipe 4: Chicken Roll in Cheese Casing

Very unusual snack. It is not necessary to stew, boil and bake the roll. It is assembled from already boiled meat. The ingredients are ground and a “sausage” is formed from them, which is rolled in grated cheese. Can be used instead real sausage like a sandwich, putting a slice on the bread.

Ingredients: 2 large chicken legs, peeled walnuts- ½ cup, 150g cheese, 3 cloves of garlic, black pepper, salt.

Cooking method

Boil the chicken legs, cool. Remove the meat and twist it in a meat grinder along with nuts. Finely grate the garlic and mix with meat and nuts. Salt, pepper.

Finely grate the cheese. Form a “sausage” from minced meat, tamping it with your hands, and sprinkle with cheese. You can moisten it with water or grease it with mayonnaise and roll it in cheese so that a large layer sticks. Wrap the roll in foil and refrigerate for two hours.

Recipe 5: Leg Roll with Omelet and Ham

A chicken roll with an omelet is called a roulade. It is boiled in chicken broth. This recipe is one of the variations of its preparation. It turns out tasty, juicy and fragrant. Chicken legs are used instead of chicken in this recipe.

Ingredients: 1 large leg, 2 eggs, 100g ham, a bunch of green onions, 2 table. lies. mayonnaise, salt, black pepper, vegetable oil. You will need cling film or a baking sleeve and thread.

Cooking method

Mix mayonnaise, eggs and salt. Fry an omelet. Fry should be on one side under a closed lid.

Cut the leg lengthwise to the bone and remove the meat with the skin. It is convenient to do this with a sharp knife to cut the tendons. Lay the layer on the skin, and beat the meat lightly with a hammer. Salt and pepper it. Sprinkle with chopped green onions. Place the omelette on top and crumble the ham over it.

Lifting the edge, roll up the roll. Wrap with thread and pack in a sleeve or cling film so that water does not get into it during cooking.

Pour water into the pan, add salt (you can also parsley with allspice optional) and put on fire. As it boils, put the roll and cook for forty minutes. Once cool, cut into slices.

- From the broth remaining after cooking the roll, you can make soup.

- So that the meat does not fly apart when beaten, it should be beaten through cling film or plastic bag.

- So that the roll does not open during cooking, it must be wrapped in cheesecloth and tied with threads.

chicken bones from the carcass should not be thrown in, it is better to put it in the freezer. Later, you can cook the broth from them.

Chicken breasts are not only delicious dietary meat, they are also an excellent material for cooking hundreds of delicious dishes. One of my favorite chicken fillet recipes is chicken rolls stuffed with onions and carrots. An amazing dish: tasty, juicy and practical. Quick and easy to cook, but in terms of taste and appetizing, these chicken breast rolls are not inferior to many more expensive and tricky dishes. Try it, I recommend.

Ingredients:

(3-4 servings)

• 3 pcs. chicken breasts
• 2 large onions
• 1 large carrot
• salt and pepper to taste
• sunflower oil

• To prepare chicken rolls, you need only three basic products: chicken breasts, onions and carrots, plus spices and a little vegetable oil. Agree standard set, which is almost always available, if not in the refrigerator, then in the nearest supermarket.
• First of all, clean the onions and carrots. We cut the onion into rings, it is convenient to rub the carrots on a grater for Korean carrots, but if one was not at hand, then we cut the carrots into long strips.

• The question may arise: why are onions in rings, and carrots in strips? To make it easier to fill the rolls and so that the filling does not fall out of our chicken rolls.
• In a small amount of vegetable oil, simmer the carrots for 2-3 minutes. Add the onion and simmer over medium heat until the onion is soft. It is not necessary to stew vegetables until fully cooked, because the rolls, and, accordingly, the filling, will still be baked in the oven.

• Salt and pepper the filling of onions and carrots to taste. The filling should be sufficiently seasoned with spices.
• We take chicken breasts, rinse under cold water, remove excess moisture. Using a sharp knife, cut each chicken breast into slices. We make the plates not very thin and not too thick, it is desirable that they be as long as possible. Lightly salt the meat.

• We put a spoonful of stuffing on the wide edge of each chicken plate, and then wrap it with a roll. We fix the edge with a wooden skewer.

• Let me tell you straight away more toppings will be in a chicken roll, the tastier and juicier the dish turns out. But on the other hand, the more stuffing we try to wrap, the more difficult it is to roll the roll, so we are looking for a middle ground.
• Put the prepared chicken breast rolls on a baking sheet greased with vegetable oil.

• Preheat the oven very well. This is necessary in order for the meat to bake faster and lose as little meat juice as possible.
• We put the baking sheet in the oven, bake the rolls for 20 minutes at a temperature of 200 ° C.

• Very tasty and fragrant chicken rolls stuffed with carrots and onions, served hot. In a similar way, you can cook chicken rolls with mushrooms, cheese, etc.