This stuffed chicken roll turns out juicy, bright and very satisfying. The dish will be more flavorful if you have wild mushrooms. For example: white, boletus or chanterelles. Chicken roll is a great option for a festive lunch or dinner, as well as for an everyday menu.
It is necessary
- -2 chicken breasts
- -300 g mushrooms or white mushrooms (can be frozen)
- -2 bunches of spinach
- -250 g bacon
- -1 onion
- -vegetable oil
- -salt, pepper to taste
- - a mixture of Provencal herbs to taste
Instructions
Step 1
Rinse the spinach leaves in cold water. Blanch the spinach by placing it in boiling salted water and simmer for 30-60 seconds until the leaves are bright green. Drain and pour over the spinach with ice water, fold into a sieve, squeeze, and chop.
Step 2
Peel the onion, wash, chop into half rings. Wash the mushrooms and chop finely. Fry mushrooms and onions in vegetable oil, salt and pepper, add a mixture of Provencal herbs.
Step 3
Cut the chicken breasts into longitudinal slices, beat lightly, salt and pepper. Cut the bacon into long strips.
Step 4
Place the bacon cut into strips on top of the foil and a third of the spinach on top. The next layer is the breast, onion-mushroom filling and the rest of the spinach. Roll all the ingredients into a roll and wrap in foil.
Step 5
Place the prepared roll on a baking sheet and bake in the oven at 170-180 degrees for 20 minutes. Unroll the foil about 10 minutes before cooking and bake for another 10 minutes. This is necessary in order for the top of the roll to have a golden brown crust.
