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How to cook juicy chicken rolls. Stuffed chicken breast rolls

chicken rolls can be prepared in several ways, but whatever you decide how to cook chicken roll will be very tasty. There are two main options for how to make a chicken roll, this is a roll from minced chicken and chicken rolls. In the first case, it is better to cook chicken roll with gelatin, so it will not fall apart.

In the roll of chicken breasts add the most various fillings. The recipe for chicken roll with mushrooms is very popular. The recipe for chicken rolls with mushrooms uses champignons, oyster mushrooms or other mushrooms. The recipe for chicken fillet roll is simpler, because. you don’t need to cook minced meat, but only beat off and wrap the fillet. Usually, they also prepare such a chicken roll with stuffing.

Chicken rolls with mushrooms and spinach

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
  • mushrooms 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.

Rolls with cheese mixture and basil

Ingredients:

  • 6 chicken breasts, hammered
  • Olive oil for frying
  • 1 onion, finely chopped
  • Puree 6 garlic cloves
  • ½ cup chopped fresh or 2 tsp. dried basil
  • 1 ½ cups grated mozzarella + ½ grated Parmesan
  • diced large tomato
  • ½ cup fresh breadcrumbs (or breadcrumbs)

Cooking method:

  1. Start by making the sauce. Heat a frying pan, add oil, sauté the onion until soft, about 3 minutes, over medium heat. Add the garlic to the onion and sauté for another 30 seconds. Then add the tomato and simmer all the vegetables for about 5 minutes. At the very end, chop some basil for flavor.
  2. Combine mozzarella and parmesan in a bowl. Take half of the mixture and mix with the remaining basil. Spread breasts on flat surface, spread the cheese mixture on them and twist into rolls, securing them with twine or toothpicks. Season with a little salt and pepper and roll in breadcrumbs.
  3. Lay the meat in a heated pan with oil poured into it. Fry until tender, seam side down, then flip to the other side and fry as well. Take the rest of the cheese mixture and pour it on top of the rolls, add the sauce there, filling the whole meat with it. Simmer over medium heat for 15-20 minutes.

Rolls with peppers and sun-dried tomatoes

Ingredients:

  • 3 chicken breasts, boned and skinned
  • 1/2 cup crumbled feta cheese
  • 1/2 cup soft cream cheese
  • 1 tsp lemon juice
  • 1/8 teaspoon freshly ground pepper
  • 8 small sun-dried tomatoes
  • 10 fresh basil leaves
  • 1 teaspoon salt
  • 2 tsp olive oil

Cooking method:

  1. Place the breasts in plastic bags or between the film and beat them with a hammer.
  2. Combine all ingredients (except meat) in a bowl and blend with a blender until smooth, even creamy texture. (Alternative: finely chop the tomatoes and basil, toss with the cheese, lemon juice and pepper by hand).
  3. Arrange the breasts on a cutting board and carefully arrange the toppings along each side. Then roll them into rolls, tie with kitchen twine and salt on top.
  4. Heat up the pan with olive oil on the stove. Lay the rolls seam side down and fry them for 3-4 minutes until golden brown. be sure to flip and fry on all four sides for about 3-4 minutes each.
  5. When the rolls are ready, you can put them in a baking dish and put them in a slightly preheated oven for 20-25 minutes, so that they “reached” there and baked completely and evenly.
  6. After removing them from the oven, cut the ropes. Serve with vegetables such as broccoli.

Chicken rolls with cheese and sauce

Ingredients:

  • chilled fillet - 600 gr;
  • 1.5 tsp chopped lemon zest;
  • three bulbs;
  • 40 gr. fresh fat;
  • half a teaspoon of cinnamon powder;
  • 120 gr. chicken liver;
  • one egg;
  • 80 gr. prunes (preferably pitted);
  • a piece of white bread;
  • 150 gr. mild hard cheese;
  • white baking flour - 1 tbsp. l.;
  • two tablespoons of butter 72% butter;
  • pasteurized milk - 150 ml.

Cooking method:

  1. Rinse the chicken liver well under the tap, cut into medium-sized pieces, and lard cubes, less than a centimeter.
  2. Put the bacon along with the liver in a pan, into which you first pour one and a half tablespoons vegetable oil. On moderate heat, under the lid, simmer everything together until the liver is ready. Then transfer to a separate bowl and set aside.
  3. Grind the onion with a knife, cut off the crusts from the bread and fill the crumb with a beaten egg, cut the prunes into thin strips. If dried fruits are too dry, soak them in cold water.
  4. Put the onion, prunes and half a teaspoon to the chilled liver lemon peel. Knead the bread with your hands and soak with a beaten egg, move the mass to the main products. Add 1/3 grated cheese and mix well.
  5. Cut the slightly frozen fillet lengthwise into several pieces. It would be ideal if three pieces are obtained from one fillet.
  6. Cover the chicken with a plastic bag and beat it through with a mallet.
  7. Mix salt and cinnamon ground pepper, season each piece of chicken with the mixture and leave for five minutes.
  8. Then spread evenly over the pieces of meat. liver filling. Roll up the blanks and fasten with toothpicks.
  9. Fry the rolls on all sides in boiling oil, but do not bring to readiness. As soon as they are golden brown, immediately remove from the pan and transfer to a greased roasting pan with high sides.
  10. Add 50 ml of water to the roaster and place in the oven for half an hour. Keep the temperature in it at least 180 degrees.
  11. While the rolls are baking, prepare the sauce. Saute flour in butter until creamy. When frying the flour, constantly stir it with a spoon so that it does not burn.
  12. Then, without ceasing to stir, slowly introduce milk mixed with 100 ml of water into the flour and immediately add the remaining grated cheese. Heat sauce over low heat until all cheese is melted.
  13. Remove the toothpicks from the finished rolls, put the products on plates and pour the cheese sauce on top.

Chicken rolls with scrambled eggs

Baked chicken rolls with mushroom omelet as a layer. The incomparable taste and unusual serving will make this appetizer a real decoration of your festive 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:

  1. Cut the mushrooms and onions into small cubes, and then fry them until golden brown in refined oil.
  2. Salt a little at the very end.
  3. Grate the cheese on a fine grater.
  4. We wash the greens, remove the thick stems and finely chop with a knife.
  5. From the greens, both dill and parsley are suitable.
  6. In a cup, shake with a fork until smooth 3-4 eggs (depending on size).
  7. Then in egg mass add chopped greens, grated cheese and fried mushrooms.
  8. Stir, seasoning with salt and pepper to taste.
  9. We heat the pancake pan and spread about 1/3 of the egg-mushroom mass on it.
  10. Smooth out so that the omelet pancake is uniform in thickness.
  11. We bake three mushroom omelette, which will then become the filling for chicken rolls.
  12. We take the chicken fillet and with a sharp knife make a horizontal cut, but not completely.
  13. And we unfold the fillet like a book. We get a larger meat layer.
  14. We get a chicken fillet of a fairly large size.
  15. Remove the top film, leaving the chop to lie on the bottom film.
  16. We add salt, pepper the chicken fillet a little and put the mushroom omelet on top of it.
  17. If necessary, cut the omelet to the size of the chop.
  18. Now it must be wrapped tightly with a roll.
  19. We do the same with the other two fillets, resulting in three chicken rolls.
  20. Remove the film from the frozen rolls.
  21. They have become more solid in shape, so it will be easier to bread them.
  22. First, bread the rolls in flour, then dip in beaten eggs and fix the breading with a layer of breadcrumbs
  23. Fry until golden brown in a frying pan with enough oil.
  24. To make the crust even, periodically scroll the rolls from one side to the other.
  25. Rolls in the process of frying are covered with a ruddy crispy crust, but they still do not reach full readiness.
  26. Therefore, we place them in a heat-resistant form and leave for 20-30 minutes in the oven at 180 degrees.
  27. During this time, the rolls will reach readiness.
  28. It turns out very beautiful and original, and the taste of the chicken appetizer with mushrooms and cheese is not inferior to the design.

Chicken rolls in bacon

Hearty, juicy, appetizing and very tasty - this is how bacon-wrapped chicken rolls turn out. And it will not be difficult to cook them, unless you have to beautifully wrap the meatloaf with bacon, but if you try, even a novice cook can handle this task. But the result will please everyone without exception, so such a dish can be easily served even on a festive table.

Ingredients:

  • Chicken fillet 4 pcs
  • Bacon 4 pcs
  • Cream cheese 4 tbsp. spoons
  • Garlic 2 cloves or to taste
  • Greens to taste
  • Ground black pepper to taste
  • Salt to taste

Cooking method:

  1. So let's start with the chicken. We wash the fillet under running water, dry it with kitchen towels or napkins and put it on a cutting board.
  2. Then we cover the meat with cling film, arm ourselves with a kitchen hammer and beat off the chicken. It is not worth beating it strongly, it is enough that the thickness of the fillet decreases to 1 cm.
  3. We clean the garlic from the husk and chop on a cutting board into small pieces of arbitrary shape. Then we divide the garlic with our hands into 4 approximately identical parts.
  4. Greens for this recipe Any will do, the main thing is that you like it to taste. Such greens as dill, parsley, green onions can be considered universal for our table.
  5. So, we wash the selected greens under running water, shake it over the sink, put it on a cutting board and finely chop it with a sharp knife. Then again we divide it into 4 parts.
  6. Grease each broken piece with 1 tablespoon of cream cheese. By the way, it can be used by any brand and manufacturer, the main thing is that the product is natural.
  7. Sprinkle the fillet with 1 part of chopped greens with garlic, season with black ground pepper to taste. And after we added the filling to all the meat pieces, we begin to wrap them carefully.
  8. It is better to wrap the chicken in a roll from a narrow edge.
  9. Then sprinkle the resulting roll with salt, ground black pepper and wrap with a layer of bacon.
  10. At the end, we fasten everything with a toothpick and carefully place it in a baking dish. Wrap the rest of the chicken pieces in the same way.
  11. We bake the dish in the oven at a temperature of 200 degrees for 35 - 40 minutes until fully cooked.
  12. And to make the bacon more browned, you can slightly open the oven door and increase the temperature to 210 degrees. Bake for a few minutes until the desired crust is formed.
  13. We take out the finished dish from the oven and leave it to cool for 5 - 7 minutes. Then we take out the toothpicks, put them on plates, add any side dish, for example, vegetable salad, boiled pasta or mashed potatoes and serve to the table. Be sure to serve with a knife and fork.

Chicken rolls with prunes

Today I have a chicken fillet dish on the agenda. This product is suitable for so many recipes, both festive and everyday. You can cook various soups, salads, rolls and much more. And the combination of chicken with prunes, nuts and other fruits is simply divine. I want to offer you chicken prunes rolls. This recipe does not require special culinary skills and a lot of time, and the taste that will result will pleasantly surprise you.

Ingredients:

  • chicken fillet - 500-600 g
  • prunes - 15 pieces
  • walnuts– 50 g
  • sour cream - 50 g
  • mustard grains - 1-2 tsp
  • butter - 50 g
  • soy sauce - 2 tbsp.
  • vegetable oil - for frying
  • salt, pepper - to taste

Cooking method:

  1. Wash the chicken fillet and wipe it with a paper towel. Cut into pieces so that you can beat off.
  2. You don't need to make too small chops, because. it will be problematic to wrap the stuffing later. We close the pieces with cling film and beat off with a thickness of 2-3 mm.
  3. Steam prunes in boiling water until it becomes soft. If there are bones, then remove them. We cut into small strips.
  4. We cut the walnuts into pieces the size of a small pea or crumble quite a bit in a mortar.
  5. Mix sour cream with mustard. Grease chicken chops with the resulting mixture of sour cream and mustard, salt and pepper.
  6. Put a little prunes on the edge of the chop.
  7. Put a layer on the prunes walnuts. The layers should be such that it is convenient to wrap the roll, and it does not fall apart in your pan.
  8. Carefully wrap all the rolls and send them to the pan to fry in vegetable oil until golden brown.
  9. All rolls are carefully fastened with toothpicks or threads. I didn’t fasten some rolls, because. I thought they were securely folded. But in the process of frying, they began to unfold. So fasten all the rolls.
  10. After frying, place the rolls in a baking dish, add a little water, butter and soy sauce.
  11. Cover with a lid or foil and bake for 20 minutes in the oven at 180 degrees.
  12. Serve rolls with salad fresh vegetables, greenery. I made it yesterday with buckwheat porridge, I liked the combination.

Chicken roll with vegetables

You can use the recipe for making chicken roll with vegetables not only for the everyday menu, but also cook this dish as an appetizer on the festive table. To make chicken roll with vegetables at home, you only need chicken fillet, carrots and onions, as well as 20-25 minutes of free time. And if you want to make this dish a little more interesting, add to it, for example, bell pepper, broccoli and a piece of cheese.

Ingredients:

  • Chicken fillet - 2 Pieces
  • Onion - 1-2 Pieces
  • Carrots - 1-2 Pieces
  • Vegetable oil - to taste (for frying)
  • ground black pepper - to taste
  • Salt - to taste

Cooking:

  1. To begin with, we clean the vegetables, cut the carrots into bars, and the onions into half rings. Fry the vegetables in a small amount of vegetable oil until soft, salt and pepper them to taste.
  2. While the vegetables are fried, we wash the fillet under running water, wipe it dry and cut each piece lengthwise into 2-3 slices. Wrap fillet slices in cling film and beat them with a hammer, after which the meat can be salted a little and grated with ground pepper. Then, on the narrow edge of each piece of fillet, we lay out a small portion fried vegetables.
  3. We roll the meat with a roll, if necessary, it can be fixed with a toothpick, we repeat the same with all the other fillet pieces.
  4. Place rolls seam side down in hot skillet. vegetable oil Fry them on all sides over medium heat until golden brown.
  5. Our rolls are ready and ready to serve.

Chicken rolls lean

Ingredients:

  • 1 small red pepper
  • 1 carrot
  • 3 green onions
  • 2 chicken breasts
  • 6 tbsp soy sauce
  • 8 tbsp rice vinegar
  • 1 tsp sesame oil
  • ginger (about 20 g)
  • 30 g cane sugar
  • 4 tbsp sesame
  • 2 tbsp oils

Cooking:

  1. Cut the pepper into quarters, cut out the seeds and cut into strips. Peel the carrots and also cut into strips. green onion peel, wash and cut into thin strips.
  2. Wash the chicken breast and pat dry with a paper towel and cut into thin slices.
  3. Wrap the plates in food foil and beat well.
  4. Put the chopped vegetables in the middle of the broken pieces of meat.
  5. Wrap the plates in a roller and tie with food string.
    Mix in the marinade soy sauce, 2 tbsp. rice vinegar and sesame oil. Place chicken rolls in
  6. form for baking, pour the resulting marinade, cover with cling film and refrigerate for 6 hours, and preferably all night.
  7. Peel the ginger and cut into very thin strips. Mix the remaining vinegar with sugar and ginger, boil, cook for 2 minutes.
  8. Remove the meat rolls from the marinade, blot, roll in sesame seeds.
  9. Heat up the oil in a frying pan. Fry the rolls in it over medium heat, turning occasionally, about 10 minutes until golden brown.
  10. Cut before serving, serve with ginger.

Chicken rolls with mushrooms

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. Read more:
  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. In broken pieces chicken breast lay out the cooked minced meat (mushrooms, onions, cheese, herbs).
  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.

If necessary, gut the chicken carcass, rinse well and dry with paper towels.
First, cut off the tail and remove the two extreme phalanges from the wings.


Now you need to carefully remove the bones from the carcass, if possible, without damaging the skin.
First, cut the breast in half - separate the meat from the bone, cutting with a sharp knife, until you rest against the place where the wing "attaches". This joint must be cut off from the skeleton, after which it will be quite easy to separate the meat from a small bone (the third phalanx of the wing).



Repeat the same actions on the other side - as a result, you will get a bare skeleton, well attached to the skin of the back.

Now we need to try and separate this skeleton without damaging the skin - after all, there is no meat there, the skin is attached almost immediately to the bones. Therefore, pulling the skeleton a little, just carefully cut with a sharp knife at the point of tension.



So gradually reach the place of attachment of the skeleton with legs, it remains only to cut off along the joint and remove the cut bones of the breast to the side.



It turns out here is such a turn. It remains only to free the legs from the bones.



Cut off the bottom joint. Then, carefully cutting the meat from all sides of the bone, as if turning the leg inside out.



Having taken out the bone completely, turn the leg back - now you can see how it can be cut to get an even unfolded layer of the carcass.



Now we need to clean the entire surface from possible remaining tendons, films and bloody places.
In order for the meat to be evenly distributed in the roll, it is necessary to close the bare places. To do this, first separate the small fillet from the loin, and then cut the halves from the large one. These pieces and lay the "bare" areas.



It's spice time. For the most simple option only salt is needed: 8-10 grams per 1 kg of meat deboned. But you can use others - black pepper, garlic, paprika. Here the choice is yours.



It remains only to roll the resulting layer as tightly as possible.



Then tightly wrap the roll in several layers of cling film. To give a more beautiful round shape, you can tie up with twine or "dress up" in a finished mesh. In this form, send the formed roll for 8-12 hours in the refrigerator.



Now the chicken roll needs to be boiled. To avoid direct contact with water, you need to place the roll in enough big package for baking - such that the free ends seem to stick out on top of the water.



Cook the roll at a low temperature - only 80-85 degrees. With such temperature regime the meat remains softer and does not dry out, all the juices seem to be sealed inside. It will take approximately 1.5 hours to cook. Use a food thermometer to easily measure temperature.



When the roll is ready, you need to remove it from the bag, but do not unfold it from the cling film. Cool to the point where it can be placed in the refrigerator. Hold the roll there until slicing for 6-8 hours. So the gelatin present in chicken meat, will harden and firmly bind all the pieces together - when cutting a roll from whole chicken will not fall apart.



Bon appetit!


Chicken breast roll is a versatile 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 hard cheese;
  • ground black pepper;
  • a small amount of salt.

Cooking:

  1. Free the chicken breast from the skin, fatty layers and bones, making sure that it remains a single piece.
  2. 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.
  3. Boil chicken eggs in salted water for 10 minutes, place them in cold running water for 4 minutes, peel and grate on a coarse grater.
  4. 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.
  5. Season with salt and pepper. Distribute coarsely grated eggs and cheese over the “wrapper” of the chicken roll.
  6. 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:

  1. With a sharp knife, remove the skin from the chicken breasts 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 oil.
  2. Fold the fillet in 2 pieces tightly with each other, wrap with skin, tie with culinary threads.
  3. 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.
  4. 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.
  5. Serve the rolls, thinly sliced ​​with a sharp knife. Comments: for some reason, many people call such a dish pastrami, but pastrama is meat dish from beef or pork, but not from chicken, so I do not 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:

  1. 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.
  2. 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.
  3. 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 processed cheese Druzhba is enough for two breasts.
  4. 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. Season the top of the skin 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).
  5. Lay the prepared chicken breasts on the foil. Preheat oven to 200 degrees. In a hot oven, place the breasts for baking, covering the entire form 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.
  6. 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.
  7. 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.
  8. 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.
  9. In nature, in foil, heat up on coals, serve. I'm sure success will be guaranteed. Mega tasty and mega beautiful. The recipe is suitable 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:

  1. 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 in hot water, cool, cut into strips.
  2. 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.
  3. Roll the fillet into a roll, stab with wooden skewers or tie with threads. 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:

  1. To prepare chicken breast rolls, we need chicken breast, mustard, hard cheese, salt, pepper and sunflower oil for frying.
  2. The breast should be well washed and dried. Cut into 2 parts. Then cut each half into 2 fillets.
  3. Beat the fillet a little with a kitchen hammer. Lubricate with a thin layer of mustard, salt and pepper, sprinkle with hard cheese.
  4. 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.
  5. Heat the sunflower oil in a frying pan, put the rolls in it. Fry until golden brown and turn over
  6. 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.
  7. Put the finished chicken breast rolls on a napkin to remove excess oil. Then carefully remove the threads.
  8. Serve rolls with a salad of fresh vegetables with any side dish.

Appetizer chicken rolls

"Stumps" are baked chicken rolls with mushroom omelet as a layer. The incomparable taste and unusual serving will make this appetizer a real decoration of your festive 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:

  1. Cut the mushrooms and onions into small cubes, and then fry them until golden brown in refined oil.
  2. Salt a little at the very end.
  3. Grate the cheese on a fine grater.
  4. We wash the greens, remove the thick stems and finely chop with a knife.
  5. From the greens, both dill and parsley are suitable.
  6. In a cup, shake with a fork until smooth 3-4 eggs (depending on size).
  7. Then add chopped greens, grated cheese and fried mushrooms to the egg mass.
  8. Stir, seasoning with salt and pepper to taste.
  9. We heat the pancake pan and spread about 1/3 of the egg-mushroom mass on it.
  10. Smooth out so that the omelet pancake is uniform in thickness.
  11. In total, we bake three mushroom omelettes, which will then become the filling for chicken rolls.
  12. We take the chicken fillet and with a sharp knife make a horizontal cut, but not completely.
  13. And we unfold the fillet like a book. We get a larger meat layer.
  14. We get a chicken fillet of a fairly large size.
  15. Remove the top film, leaving the chop to lie on the bottom film.
  16. We add salt, pepper the chicken fillet a little and put the mushroom omelet on top of it.
  17. If necessary, cut the omelet to the size of the chop.
  18. Now it must be wrapped tightly with a roll.
  19. We do the same with the other two fillets, resulting in three chicken rolls.
  20. Remove the film from the frozen rolls.
  21. They have become more solid in shape, so it will be easier to bread them.
  22. First, bread the rolls in flour, then dip in beaten eggs and fix the breading with a layer of breadcrumbs
  23. Fry until golden brown in a frying pan with enough oil.
  24. To make the crust even, periodically scroll the rolls from one side to the other.
  25. Rolls in the process of frying are covered with a ruddy crispy crust, but they still do not reach full readiness.
  26. Therefore, we place them in a heat-resistant form and leave for 20-30 minutes in the oven at 180 degrees.
  27. During this time, the rolls will reach readiness.
  28. It turns out very beautiful and original, and the taste of the chicken appetizer 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the swollen dried fruits and frozen butter into medium cubes, lightly chop the walnuts with a crush.
  6. Fry two thin omelettes. For one omelet, mix one egg with one tablespoon of mayonnaise in a deep plate until smooth, salt and pour into a hot frying pan lightly oiled.
  7. Next most difficult process: spread the food foil on the table, lay the pickled fillets overlapping on top, then lay the cooled omelettes, a layer of dried apricots on top, then a layer of prunes, a layer of walnuts, the last layer of butter.
  8. Now all this beauty needs to be carefully rolled up and pulled in several places with food thread.
  9. Wrap the roll in foil, transfer to a heat-resistant form. Send to a preheated oven (190-200 degrees) for 35-40 minutes.
  10. 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.
  11. 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, traditional treats 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:

  1. Rinse and dry the chicken.
  2. Cut the fillet lengthwise into two parts, beat off a little, sprinkle with spices and salt.
  3. Line a baking sheet with parchment paper and lay the chicken pieces on top of it.
  4. 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.
  5. Make sure the edges don't fray. To do this, you can connect them with toothpicks or wooden canapé skewers.
  6. 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.
  7. 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 original taste and a structure that helps turn an ordinary dish into a masterpiece. Add mushrooms to chicken roulade? 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:

  1. Pour fat into a heated frying pan, let it warm up, put thyme in the same place.
  2. Wash the mushrooms and cut into random pieces. Add mushrooms to the bowl with thyme, stir-fry for about 6 minutes.
  3. Wash the chicken, cut into layers along and beat each piece a little, covering with a film. Season the chicken with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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. It will turn out a kind of homogeneous mass, tasty and interesting. You can take any cheese. Traditional solid is easier to use, melted will give a special creamy taste, and 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:

  1. 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.
  2. 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.
  3. Wrap the edges of the roll and tie with a thread. Read more:
  4. 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.
  5. 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:

  1. The meat is traditionally washed for a roll, cut into plates and beaten off. Salt it and pepper it to taste.
  2. 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.
  3. Lay the meat overlapping on the foil, put the filling from one edge and roll, secure with threads (you can use toothpicks).
  4. 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.

There is a huge amount delicious meals from chicken. Such meat can be boiled, fried, baked, grilled. For a festive table, it is worth trying to cook a chicken roll in the oven. The dish baked in this way is unusually juicy, tender and fragrant.

A treat according to this recipe can be served both as an appetizer and as a hot dish. It is prepared from the following products: large chicken fillet, 2 selected chicken eggs, salt, any spices.

  1. The meat fillet is carefully cut in the middle not completely and laid out on a baking sheet covered with oiled foil. To make the chicken more tender, you can pre-lightly beat it with a special hammer.
  2. From above, the workpiece is sprinkled with salt and any selected aromatic herbs.
  3. Next, hard-boiled eggs are rubbed on the fillet on a coarse grater.
  4. The meat is rolled up into a roll, and then into foil. The dish is cooked in a preheated oven for 45 minutes.

To keep the appetizer in shape, you need to leave the roll under pressure in the refrigerator all night.

With added cheese

The filling for the dish under discussion can be endlessly improved. For example, instead of eggs, add a combination of hard (60 g) and processed (80 g) cheese. Also to be used: chicken breast, 2 large spoons of mayonnaise, salt, granulated garlic.

  1. The breast is cut in the middle, laid out on two sides and beaten off. The meat is salted, sprinkled with garlic.
  2. Mashed with a fork is laid out on top processed cheese mixed with mayonnaise.
  3. The filling is distributed over the fillet, and the chicken is rolled up.
  4. It is baked in the oven for 25 minutes, after which it is sprinkled with hard cheese and returned for another 5-7 minutes.

Served chicken roll with hot cheese.

Recipe for baking in foil

For this variant of the treat, you do not need to spare seasonings. Take a pinch of oregano, dried basil and thyme, which will improve the taste. And from the main products: 800 g fillet, a couple of tablespoons of sour cream, salt, 4 garlic cloves.

  1. The meat is washed, dried and cut into thin strips.
  2. The resulting pieces are laid out on two layers of foil. The fillet strips are overlapped on top of each other to make a blank without gaps between them.
  3. The meat is salted, sprinkled with spices and finely chopped garlic.
  4. A dense roll is formed, which is smeared with sour cream and wrapped in foil. Bake for 45 minutes in a preheated oven.

You can put the finished roll in foil under the press for a couple of hours so that it acquires a beautiful shape.

Chicken rolls with mushrooms

This is the perfect hot dish for the holiday table. It is prepared from the following products: 2 small fillets, 170 g fresh champignons, 1 pc. carrots and onions, 60 g cheese (hard), salt, seasonings for chicken.

  1. The fillet is washed, beaten off through a cling film, dried well with a paper towel, after which it is cut in the middle and unfolded.
  2. The resulting blanks are salted and sprinkled with seasoning.
  3. Mushrooms, onions and carrots are finely chopped, after which they are fried together in any fat for 7-10 minutes. You can salt these ingredients.
  4. Mushroom filling is laid out on meat blanks and sprinkled with grated cheese. The fillet is rolled up. For strength, you can tighten them with threads.
  5. First, chicken rolls with mushrooms are fried for a couple of minutes in a pan with oil left over from vegetables, and then they are transferred to a mold and baked in hot oven 20 minutes.

Served with mashed potatoes.

How to cook with gelatin?

For this version of the roll, you can use any parts of the chicken. Meat should be taken about 900 g. You will also need to prepare: ½ tbsp. low-fat kefir, 20 g instant gelatin, salt, 3 garlic cloves, Italian herbs.

  1. The meat is cut from the bones, salted, poured with kefir and left to marinate for half an hour.
  2. The chicken is laid out in one layer on a cling film spread on the table, sprinkled with seasonings, finely chopped garlic and dry gelatin. The latter must be very carefully distributed over the entire surface of the base.
  3. The meat is rolled up. The film must not get inside it.
  4. The top of the roll is wrapped with two layers of foil.
  5. In a hot oven, the treat is cooked for about an hour.

In order for the gelatin to freeze well, the ready-cooled snack is sent to the cold for 2-3 hours.

Chicken fillet in bacon

The strips of bacon in this dish are used to keep all the delicious meat juice inside the treat and prevent it from leaking out. The product can be taken smoked or dried (220 g). And, in addition to bacon, will be used: 750 g chicken fillet, 170 g curd cheese, sweet Bulgarian pepper, salt, Italian herbs.

  1. The fillet is cut into wide thin pieces, beaten off, salted and sprinkled with seasonings. For each slice is laid out cottage cheese, small cubes bell pepper. Chopped herbs can also be added to taste.
  2. Pieces of fillet are rolled up into rolls. They are topped with strips of bacon. To ensure that the blanks do not fall apart during the baking process, they must be very tightly laid in a mold.
  3. Rolls are baked for half an hour in a very hot oven.

If the oven is equipped with a grill, then you can turn it on 5-7 minutes before the dish is ready.

With prunes in the oven

Dried fruit will not add sweetness to the dish, it will only make the taste of meat more vivid and unusual. Taken: 11 pcs. prunes, 610 g chicken fillet, large egg, 90 g low-fat sour cream, salt and garlic to taste.

  1. The meat pulp is beaten off well with a hammer and laid out on the table.
  2. Dried fruits are soaked in boiling water.
  3. The fillet is salted, smeared with chopped garlic.
  4. Soaked prunes are finely cut and laid out on top of the meat.
  5. For the sauce, sour cream is mixed with egg and salt.
  6. Chicken meat is rolled up and secured with toothpicks. From above, the workpiece is smeared with a sour cream-egg mixture.
  7. In the oven on an oiled baking sheet, the treat is cooked for 35 minutes.

It is most convenient to cook not a large roll, but many small portions.

Roll of minced chicken with tomatoes

Not only fillet beaten with a hammer is suitable for making chicken roll. You can use minced meat (470 g) for this. You also need to prepare: 190 g of any hard cheese, 2 large eggs, 2 tomatoes, mayonnaise, salt.

  1. Minced meat is mixed with salt and lightly beaten eggs. You can sprinkle a lot of your favorite spices.
  2. For the filling, grated cheese is mixed with mayonnaise.
  3. Minced meat is laid out in a thin layer on cling film, smeared with cheese mass and covered with tomato slices. The workpiece is wrapped and sent for an hour to a very hot oven.

A few minutes before readiness, you can unroll the roll and additionally sprinkle it with cheese on top.

With pineapple

It is more convenient to twist small portioned rolls with such a filling. They are prepared from: 700 g chicken (fillet), 90 g canned pineapple, 120 g of hard cheese, salt, a large spoonful of mustard.

  1. If the chicken was frozen, then it must first be thawed at room temperature. Next, the breasts are cut in half along the fibers.
  2. Flat meat blanks are beaten off, salted to taste.
  3. Each piece is lightly smeared with mustard.
  4. Grated cheese and pineapple cubes without syrup are laid out on top of the chicken.
  5. The blanks are wrapped in tight rolls and tied with threads.
  6. In an oiled baking dish, the treat is baked for 24-35 minutes. It is important not to overdry the tender meat.

Before serving the dish to the table, the threads are cut with sharp scissors.

Diet step by step recipe

A treat prepared according to this recipe is allowed to be eaten even during a strict diet. In addition to meat (550 g), it is taken: 2 large tomatoes, salt, a pinch of a mixture of peppers, a bunch of fresh herbs.

  1. The fillet is cut into slices, beaten off, salted.
  2. Thin circles of tomatoes are laid out on top of the meat.
  3. The greens are finely chopped and poured over the tomatoes.
  4. It remains to wrap the meat with rolls, fasten with toothpicks and send to bake in a hot oven.

To reduce the calorie content, you can steam the chicken.

In creamy sauce

The main feature of the dish is the fragrant tender gravy in which the meat languishes. The recipe includes: 3 chicken fillets, 130 g of hard cheese, 2-3 cloves of garlic, 230 g of low-fat sour cream, a couple of small spoons of mustard, salt, a pinch of aromatic herbs.

  1. The fillet is cut in half, beats well.
  2. Sour cream is salted, mixed with chopped garlic and mustard.
  3. The fillet is rubbed with the resulting sauce.
  4. Pieces of cheese are placed on top of the meat. The blanks are wrapped in rolls.
  5. Cream in saucepans is brought to a boil, salted. Grated cheese is added to the mass. When it melts, the sauce is ready.
  6. The rolls are laid out in a baking dish, poured with creamy mass and sent for 45 minutes to a hot oven.

Ready meat is laid out on lettuce leaves with cherry tomatoes.

Stuffed chicken roll is a universal dish. Fragrant breakfast sandwiches 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.

How to cook chicken roll

1. Remove the tips of the wings. 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. Trim the tendons on the thigh bones in the same way. Remove bones along with cartilage.

4. Flatten the carcass completely. Cut the breasts lengthwise and unfold them like books to evenly fill in those places where there is less meat. 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.

5. Cover the carcass with a double layer of film and beat with a hammer to level the surface. 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.

6. Prepare the filling of your choice (we used fried mushrooms, herbs, eggs, salt and pepper). Spread it over the chicken in an even layer about 1cm thick.

7. Using a film, roll the chicken into a tight roll, then wrap it a few more times with a film. Try to do this so that there is no air left between the layers of the film.

8. Bind the free edges of the film with a thick thread or twine. Prepare a spicy broth (bay leaves, roots, pepper and enough salt so that the broth is slightly salty), bring to a boil. At the bottom of a large saucepan, 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. Remove the roll from the broth, cool. Top with soy sauce and honey glaze, then bake in the oven at 180°C for 15 minutes. Cut the finished roll, serve hot or cold.

Fillings for stuffing the roll

You can make a roll with a new filling every time, and the taste will be different!

1. boiled eggs with herbs;
2. fried mushrooms, onions, carrots;
3. mashed potatoes with cheese and herbs;
4. chicken liver, stewed with onions, and prunes;
5. canned pineapples.