Chicken roll can be used as a hot or cold appetizer, as well as a main course served with a side dish. It is best to bake the roll in the oven, the uniform heat will preserve the juiciness and delicate taste of the bird. Additional nuances will be added by mushrooms, herbs, vegetables or cheese.
Chicken rolls with mushrooms
White chicken meat is ideally combined with mushrooms and hard cheese. Portion rolls are served hot, accompanied by homemade lemon mayonnaise.
Ingredients:
- 400 g chicken fillet;
- 50 g champignons;
- 50 g of hard, not too hot cheese;
- 2 cloves of garlic;
- 50 g butter;
- 6 tbsp. l. bread crumbs;
- a few sprigs of dill;
- salt;
- ground black pepper.
Peel the chicken fillet of films and fat, cut lengthwise so that layers no more than 1.5 cm thick are obtained. Beat off the meat, rub with salt and ground black pepper. Pass the garlic through a press, finely chop the dill.
Spread layers of chicken on a board, sprinkle each with dill and garlic. Cut the washed and dried mushrooms into thin plastics. Put the mushrooms on top of the herbs, place the cheese plastics on top.
Roll each fillet into a roll, secure with wooden toothpicks or tie with coarse thread. Beat the eggs in a separate container, dip each roll in the egg mass, and then gently roll in breadcrumbs.
Melt the butter in a frying pan and fry each roll until golden brown. Fold the meat pieces into a fireproof mold, cover with foil and place in an oven preheated to 180 degrees. Bake until tender. As a side dish, you can serve boiled rice or young potatoes with dill.
Roll with vegetables
Juicy and appetizing roll with vegetables is suitable for diet food. Such a dish does not need a side dish; it is enough to accompany it with toast from toasted bread or a fresh baguette. Vegetables for the filling are chosen to taste; instead of carrots and beans, you can use tomatoes, bell peppers, zucchini, celery root.
Ingredients:
- 400 g chicken fillet;
- 50 g carrots;
- 150 g onions;
- 50 g green beans;
- 1 clove of garlic;
- 3 tbsp. l. sunflower oil;
- 1, 5 Art. l. sour cream;
- salt;
- lemon pepper.
Rinse the fillet, dry with a paper towel, cover with foil and beat off on both sides. Rub the meat with salt and sprinkle with lemon pepper.
Chop the onion and fry in hot vegetable oil until transparent. Add small chopped beans to the onion, mix, fry for another 5 minutes. Put the carrots, peeled and grated on a coarse grater, into the pan. Fry vegetables for another 5 minutes, add chopped garlic. Darken the mixture a little and turn off the heat.
Lightly grease the chicken fillet with vegetable oil. Put the vegetable filling on each layer, roll up the roll tightly, secure with a wooden toothpick or tie it with thread. Place the workpieces in a greased mold. Cover each roll with sour cream, bake in an oven preheated to 180 degrees for 30-35 minutes. To brown the food, you can turn on the grill briefly at the end of baking.
Put the hot rolls on a dish, remove the threads. Cut each product into slices, sprinkle with chopped parsley. Serve immediately.
