In addition to traditional dishes, original rolls with various fillings can be made from chicken fillet. They will be appropriate both on a festive table and during a home dinner.
Rolls with mushrooms
You will need:
- chicken fillet - 1 kg;
- champignons - 400 g;
- hard cheese - 200 g;
- milk - 1 glass;
- chicken bouillon cube - 1 pc;
- salt;
- mayonnaise;
- sunflower oil;
- lemon juice 1-2 tbsp. l.
Cut the chicken fillet into portions, lightly beat on both sides and put in a deep bowl. Add salt, mayonnaise and lemon juice to the chicken, mix and leave to marinate for 30-40 minutes. We wash the champignons, peel (if necessary) and cut into thin slices. Rub hard cheese on a coarse grater. Grind the broth cube into a separate bowl and fill it with a glass of milk, stir until completely dissolved.
Put mushrooms and cheese on the chops and roll them into tight rolls, fasten them with toothpicks. In a frying pan, heat up the sunflower oil, lay out the rolls and fry on all sides until golden brown, then transfer them to a baking dish, fill with milk (with a bouillon cube) and put in an oven preheated to 180 degrees for 40 minutes. Sprinkle the finished rolls with grated cheese and leave in the turned off oven for another 10 minutes.
Chicken rolls with cheese and ham
You will need:
- chicken fillet - 600-700 g;
- ham - 300 g;
- hard cheese - 100-150g;
- soft processed cheese - 100 g;
- salt, pepper to taste;
- sunflower oil.
Prepare chicken meat as in the previous recipe. Sprinkle the finished chops with salt and pepper and put a thin circle of ham, a plate of hard cheese and a spoonful of soft cheese on them. Roll the chop into a tight roll and secure with toothpicks. Grease a baking sheet with sunflower oil and lay the rolls tightly on it. We put in an oven preheated to 180 degrees for 40 minutes. You can use one type of cheese, but the combination of two different ones gives the dish an unusually spicy taste.
