Chicken fillet makes delicious and juicy rolls. They can be stuffed with vegetable mixture, soft cheese, aromatic bacon, mushrooms and nuts, and many other fillings.
Chicken rolls in Italian style
To make rolls the way they do in Italy, take:
- 1 kilogram of chicken fillet (breast);
- 1 glass of bread crumbs;
- 6 tablespoons of grated Parmesan;
- 150 grams of fresh spinach;
- 1 clove of garlic;
- ½ cup ricotta;
- ½ cup egg whites;
- 100 grams of mozzarella;
- 1 cup of tomato sauce;
- fresh basil leaves;
- olive oil.
You can add a little nutmeg to the filling for the rolls.
Cut the chicken breasts in half lengthwise. Cover with cling film and beat lightly. Mix the bread crumbs with the Parmesan cheese. Heat the olive oil in a skillet. Cut the spinach into ribbons, chop the garlic. Sauté the garlic and spinach. Fry for no longer than 2-3 minutes. Whisk the whites into a light foam. Combine the sautéed spinach and ricotta with 2 tablespoons of beaten egg whites.
Place a little filling on each piece of chicken, roll up the tape measure. Dip each in whipped egg white and then in bread crumbs. Place seams down in a baking dish. Place it in an oven preheated to 220 ° C and cook for 25-30 minutes. Remove the baking dish, pour the tomato sauce over the rolls, cover with thin slices of mozzarella cheese. Bake for another 5-6 minutes.
Do not place the rolls too close to each other in the mold, otherwise the touching parts will not bake until golden, crispy.
Recipes for chicken rolls with minced mushrooms, spinach and nuts
The good thing about chicken rolls is that the different fillings make this dish different every time. The spinach filling with the addition of nuts acquires a very special, slightly smoky taste. You will need:
- 3 chicken breasts;
- 10 whole grain crackers;
- 1 ¼ cup chopped walnuts
- 6 cloves of garlic;
- 2 heads of shallots;
- 2 teaspoons of olive oil;
- 150 grams of small mushrooms;
- 100 grams of fresh spinach;
- 1 tablespoon of thyme leaves;
- salt and freshly ground black pepper.
Preheat oven to 180C. Fry the walnuts in a dry skillet. Place ¾ cups of toasted nuts in a blender bowl along with the chopped crackers. Pulse chop. Heat oil in a skillet over medium heat. Sauté chopped spinach and garlic along with finely diced onion. Add the chopped mushrooms and fry for about 5 more minutes, add the remaining nuts and stir. Slice chicken breasts lengthways and beat off. Season with salt and pepper. Put some filling on each piece of meat, roll into a roll and tie with baking twine. Dip in breadcrumbs, place on a baking sheet lined with baking parchment and bake for 30 minutes.
