Cooking chicken rolls in the oven. Whole chicken chicken roll. Bake chicken and mushroom roll in the oven

These cute mouth-watering designs are also called rolls. After all, the principle of their preparation is similar - folding. The difference is in the filling and in the base. Chicken fillet, slightly beaten, and a variety of fillings - what could be tastier, more satisfying and more desirable!

So the rolls chicken fillet as different as our preferences and everything that currently lies on the shelves of your refrigerator. Yes, not everyone likes to cook them. After all, sometimes, if something is super original, you have to tinker. But after all, when we prepare chicken rolls for relatives or friends, nothing is a pity! So let's start cooking, both for buffets and for holiday tables.

Why are stuffed chicken rolls so good?

• First - this is a chicken fillet, which means light meat and dietary.
• Second - the taste of the rolls is different every time, because as a filling you can put anything you want from products, up to fruits.
• Third - the look of nutritious and delicious chicken rolls is always appetizing.

Having adapted, you can quickly learn how to cook rolls, you just have to prepare all the ingredients in advance.

Step-by-step recipes for chicken rolls with stuffing with a photo

Chicken rolls with cheese and vegetables

Ingredients

• 1 chicken breast
• 100 g cheese
• 50 g dried tomatoes
• 70 g celery
• 100 g bell pepper
• 50 g green onions
• Aromatic salt to taste
• frying oil

Cooking

Let's start with the main ingredient. This is a chicken fillet. If it is on the bone, you need to remove the meat so that you get a whole piece. Then you need to beat it off with a hammer, placing it in polyethylene. This must be done super carefully so that there are no thin spots on the fillet. Otherwise, the filling will fall out.

Step 1. Put the meat in polyethylene and beat it off

Cheese is a unique product in this dish. First, it complements the chicken with its flavor. It would be possible not to put anything else here at all - it would be gorgeous! Secondly, it holds all the other ingredients together. That's why there isn't much of it. What is the best way to put it? I rubbed on a coarse grater.

Step 2. Grate the cheese on a coarse grater

The next ingredient is very unusual. I rarely take Sun-dried tomatoes. Because they need time - they must soften. Therefore, this time I decided to cut them into very thin stripes.

Step 3. Cut the sun-dried tomatoes into thin strips

Why here green onion? What a question! It will give taste, add freshness with its such a bright color. And also green onions, especially in winter, even in this form - a vitamin. And there is not much of it either! fine tune it.

Step 4. Finely chop the onion

This can be limited. But after all, the more ingredients in the roll, the more satisfying, tastier and healthier it is. Therefore, let's tune the bell pepper. I had yellow. It was such a nice accent!

Step 5. Bulgarian pepper

Celery is a unique product. I'm talking about its stem appearance. Fragrant, healthy, delicious! In a word, cut it into thin strips. So he will cook faster, and will not get enough sleep from the roll.

Step 6. Celery sticks

That's all. You can collect stuffing. Or you can lay each ingredient in layers in the middle of a broken fillet. How about salt? Everyone chooses his own path. I have aromatic salt - it will slightly salt and add flavor.

Step 7. Put the stuffing on the beaten fillet

Everything here needs to be done more carefully. That is, put enough filling so that it can be easily smelled later with the free end of the meat. And we, in turn, need to fix it in a convenient way.

Step 8. Put the filling and secure the meat with a skewer

The pan should already be hot. Now you need to heat up the oil. Then (rolling in breading if desired), you need to fry the rolls. It is desirable to form rolls so that there are 4 sides. Remove when browned. Yummy!

Step 9. Finished rolls

Other Chicken Roll Recipes

Roll or roll? It's just a matter of size. If you like roll more, the algorithm is the same as in rolls.

Recipe for chicken roll with mushrooms in the oven

Ingredients

• 1 fillet
• 50 g mushrooms
• 50 g cheese
• Greens, garlic - to taste
• Salt and pepper - to taste

Cooking

Let's turn on the oven. Leaving the skin, remove the meat from the bone. Let's beat it, salt and pepper. Put chopped mushrooms in the middle. Sprinkle chopped herbs, garlic and grated cheese on top. Let's send the roll, fixing its edges with a toothpick or tying the roll with a thread, into a mold with oil in the oven, heated to 180 degrees. Bake until done. Can be served whole or sliced.

Recipe for chicken roll in foil

Ingredients

• 250 g chicken meat
• 50 g cheese
• 1 small gherkin
• 50 g green onions
• Piece of butter

Cooking

Any part of a chicken carcass will do. If there is a leg, the meat is removed from the bone and beaten off. The same situation with the chest. Cheese filling is traditional. If you add, say, a gherkin to it, it will be tastier. Having chopped onions, gherkins and green onions, mix everything, put a piece of butter in the middle, and pack the roll in foil. We bake either in a pan, or in a slow cooker, etc.

Chicken roll with omelet

Ingredients

• 1 chicken
• 4 eggs
• 1 glass of milk
• Salt, paprika, pepper to taste

Cooking

We cut the prepared carcass, remove the bones and skin. We beat the fillet through the film. Let's prepare a regular omelette (beating eggs with milk, stewing under the lid in a pan). Let's lay out the omelet on the fillet. Let's roll a big roll. Roll it in a mixture of salt and spices, wrap it in foil and cook in a convenient way (in the oven - an hour).

Chicken roll with prunes

Ingredients

• 1 chicken fillet
• 1-2 dried prunes
• 60g cheese
• 1 bulb
• Salt and spices to taste
• Vegetable oil

Cooking

We wash the fillet, dry it and cut it either into one roll or into several rolls. Rub them with spices and salt. After cleaning the onion, chop finely and fry in oil. Grinding prunes and cheese, send it all to the onion. We put the filling on each filet so that you can roll the roll and fix it (usually I get by with a toothpick). Fry in a pan. Bake in the oven or in another convenient and affordable way.

Recipe for chicken roll in bacon

Ingredients

• 2 chicken fillets
• 1 pack of bacon
• A pack of curd cheese
• 60 g greens
• 2 bell peppers
• Vegetable oil
• Salt and pepper to taste

Cooking

Cut the prepared fillet into the desired parts. It is better to beat each one, but lightly! After rubbing them with salt and pepper, brush them with curd cheese. We'll cut it fine bell pepper and greens, sprinkle them on top. Having wrapped the roll in a strip of bacon, we will send it all into an oven heated to 180 degrees (putting it in a mold). We bake for half an hour. Fried in oil in a frying pan - they will turn out juicier and more appetizing.

Chicken thigh rolls

Ingredients

• 0.5 kg chicken legs
• 2 pickles

For filling:

• 1 tbsp vegetable oil
• 1 st. l. mustard
• 1 tbsp ketchup
• 1 st. l. honey
• Salt and black pepper to taste

Cooking

We remove the bones from the leg - so as to preserve the meat and skin as much as possible. Let's beat the meat very carefully. Rub it with salt and ground black pepper. We will send thin strips of pickled cucumber to it. Roll the rolls skin-side out. Let's make a filling from the ingredients indicated in the recipe. We will pour this fill of rolls. How long do they lie like this? To your taste. It can be half an hour, it can be 5 hours. We will send it to bake in the form in the oven, heated to medium temperature. After 30-40 minutes everything is ready.

Chicken rolls with walnuts fried in a pan

Ingredients

• 2 chicken breasts
• 0.5 cup walnuts
• 1 small tomato
• Salt and pepper to taste
• Greenery
• Vegetable oil
• Starch
• Soy and balsamic sauce

Cooking

We beat off the prepared meat. Salt and pepper on all sides. After 5 minutes, dip the meat with a napkin and stuff it with walnuts and tomatoes scrolled in a convenient way, adding sauces to them to taste (we are not particularly carried away!). Sprinkle starch and chopped greens on the filling. Dip the connected rolls in starch and fry in vegetable oil in a pan.

Chicken rolls with asparagus

Ingredients

• 2 chicken fillets
• 6 stalks of asparagus
• quarter glass grated cheese
• 4 slices of bacon
• 2 tbsp olive oil
• Slice butter
• Salt, spices and pepper to taste

Cooking

As usual, put the prepared fillet pieces in polyethylene. Beat the meat gently with a culinary mallet. Sprinkle it with salt, spices and pepper. Asparagus should be taken young and thin. After blanching it or dousing it with boiling water a couple of times, hold it for several minutes in the microwave. Sprinkle grated cheese on the fillet, put bacon on top, cut it finely, and asparagus. We fix the folded rolls with a thread or a skewer. Fry in a mixture of olive oil and butter over medium heat. On top you can pour something-sprinkle to taste. At the end, you can cover with a lid and simmer the rolls over low heat for several minutes.

Chicken rolls in pesto sauce

Ingredients

• 3 chicken breasts
• 50 g cream cheese
• A little pesto
• 1/4 cup finely chopped sweet pepper
• Half a cup of flour
• Salt, spices, paprika and pepper to taste

Cooking

We will proceed with the fillet exactly as described above. Sprinkle them with salt and spices, but not abundantly - our cheese will give a sharpness. Combine cheese with pesto and pepper, and send part of the mixture to each breast. Let's roll the roll. We fix it with a wooden toothpick or skewer. Roll the rolls in a mixture of flour (better - corn) and paprika. We bake the rolls in an oven preheated to 180 degrees for 35 minutes.

Pesto: mix greens with grated cheese, olive oil, chopped pine nuts, garlic and salt. We put everything to taste, so that it is a sauce, and not a thick mass.

• It is better to take the chicken fillet. Although the thighs are also going well, from which all the bones are removed.
• The meat can be beaten off, or it can be cut into portions, then, putting the pieces in polyethylene, beat off with a cloth.
• But first, it is better to prepare everything for the filling. Then, spreading it on the fillet, roll it up like a rug.
• To keep the filling in place, it is better to tie the roll with threads, culinary twine, if any, or chop with ordinary skewers.
• You can twist large rolls - it's easier, less fuss. And maybe small. Here you will have to tinker with toppings and roast.
• There is another way to fold - first put a large part of the breast, in the middle - a smaller one, and in the middle - the filling.
• Frying pan or oven, slow cooker or microwave, grill? Choose!

And finally. Ease of preparation will allow you to cook chicken rolls and various fillings every day. If it's going to be every time different stuffing, it will be even more interesting. As you can see, the filling can be ordinary cheese and herbs, even pickles. Fantasize!

The festive table is attractive with a variety of dishes that are usually not included in the daily menu. Guests in anticipation of a feast most often come to the house hungry. If there is a dish with tartlets or mini-sandwiches fastened with a skewer on the table next to the aperitif, the invitees will accept it with gratitude. It is always nice when they prepared for your arrival and came up with original snacks.

Chicken rolls can be considered as a buffet dish when the filling is made from vegetables or ham. Cooked with cheese, they will be delicious. hot snack. The most well-known fillers contain boiled eggs, cheese, boiled vegetables or different kinds meat.

Chicken fillet rolls are cut into pieces when served, and on the cut, thanks to the filling of a contrasting color, beautiful patterns are obtained. This is another argument in favor of their inclusion in holiday menu.

Chicken dishes are usually classified as dietary. They are low in calories, easy to digest, and beneficial for many chronic conditions. Chicken fillet roll is made both nutritious and fatty, if intended for a celebration, and tender, if prepared for those who are on a diet.

In one recipe, chicken is wrapped in bacon so that it soaks in the juices and becomes softer. In others, special emphasis is placed on an unusual multi-layered filling.

The rolls cooked in the oven look appetizing from the outside. The golden crust decorates the dish and makes it festive. The recipes for the most bizarre-looking rolls are quite simple. Taking into account baking in the oven, work on the dish will not take more than an hour.

Cooking methods

The most important element of the roll is the chicken fillet. It cannot be replaced with beef, because, firstly, you will get a completely different dish, and it will also take much longer to cook.

A piece of fillet should be deboned and beaten to a thickness of 5-7 mm. Making it thinner does not make sense, because the meat can tear, and the filling must be securely wrapped.

Sometimes they are fried for several minutes before being placed in the oven so that the surface acquires golden brown. Chicken meat absorbs oil well, so this method threatens to increase the calorie content of the meal.

If the hostess decides that gathering guests is not the time for diets, you can beat an egg in a deep plate, dip the roll there, and then roll it in breadcrumbs. No one can resist this dish, fried in vegetable oil.

Chicken fillet rolls - the most delicious recipes

Step-by-step instructions for making rolls suggest choosing standard and unexpected ingredients for the filling. For example, prunes or cottage cheese will turn a chicken dish into a kind of pies. Video tutorials demonstrate how to properly mix the ingredients of the filling and twist the meat, but a detailed description will also allow you to make a beautiful and non-trivial snack.

Vegetables in the filling will be a source of vitamins and useful substances, and cheese will give it tenderness and excellent taste. By choosing lean variety hard cheese, it will be possible to avoid an increase in the calorie content of the rolls.

Composition:

• 450 g chicken breast;
• 1 carrot (can be replaced with red bell pepper);
• 1 large onion;
• 1 clove of garlic;
• 100 g of hard cheese;
• 3 tbsp string green beans;
• 4 tbsp vegetable oil;

1. Rinse the chicken fillet, cut and beat off. Salt and pepper, then set aside so that the meat is saturated with spices.
2. Chop onions and garlic and sauté in vegetable oil. After 2 min. add beans and grated carrots to them. Simmer for 5-7 minutes.
3. Grate the cheese on a coarse grater, mix with the chilled filling.
4. Brush one side of the chicken sunflower oil, stuff with stuffing and roll up like a roll. Pull with threads and put on a baking sheet, on baking paper.
5. Bake rolls for 30-35 minutes. at a temperature of 180 °C.
6. When serving, cut into 2 cm thick pieces and garnish with parsley or cilantro leaves.

With mushrooms

Combine chicken and mushrooms in the filling - an option for a dietary diet, if you do not fry the rolls in a pan, but bake them in or in the oven. If you add sour cream or grated cheese to the filling, the dish will become more satisfying and juicy.

Composition:

• 500 g chicken breast;
• 1 onion;
• 150 g of champignons;
• 3 tbsp vegetable oil;
• White ground pepper and salt to taste.

This is the order of preparation.

1. Beat the chicken, brush with salt and pepper.
2. Cut the onion into half rings, fry for 2 minutes. in a frying pan in vegetable oil, then add the mushrooms cut into plates. In 10 minutes. remove from heat and cool slightly.
3. Grease the chicken on both sides with the remnants of vegetable oil, put fried mushrooms with onions on the edge and roll up.
4. Bake rolls tied with threads in the oven or slow cooker for 20-25 minutes. at a temperature of 200 °C.

Eggs and chicken meat are a harmonious union. By adding greens and vegetables to them, it will be possible to create rolls with a bright filling by combining components of different colors.

Composition:

• 450 g chicken breast;
• ½ small carrot;
• 2 eggs;
• 30 g of hard cheese;
• 2 tbsp sour cream;
• 50 g green string beans or canned peas;
• 1 tbsp vegetable oil;
• 3 sprigs of parsley;
• ground white pepper and salt - to taste.

This is the order of preparation.

1. Cut the chicken fillet into 3 thin pieces, beat them off and spread with a mixture of salt and pepper. Place in the refrigerator to marinate for half an hour.
2. Crack the eggs into a bowl and beat with a whisk. Add grated carrots and chopped greens, mix.
3. Heat up a small frying pan, grease it vegetable oil and fry 3 omelet circles from the mixture.
4. Boil green beans and cut into small pieces, put on top of the omelet.
5. Put an omelet with beans on the chicken fillet, roll up and transfer to a baking sheet greased with vegetable oil or covered with baking paper. Top with a mixture of grated cheese and sour cream, fasten with toothpicks and put in the oven.
6. Bake 25-30 min. at a temperature of 180 °C. Garnish with parsley when serving.

With prunes

There are quite a few options for stuffing with prunes. Their combination with walnuts is considered classic. You can complicate it and add dried apricots and almonds. In any case, chicken rolls will turn out savory, and nuts will give them a refined taste.

Composition:

• 500 g chicken breast;
• 14 pitted prunes;
• 7 walnut kernels;
• 3 tbsp spoons of sour cream;
• 3 tbsp mayonnaise;
• 2 cloves of garlic;
• ground black pepper, dried spices and salt - to taste.

This is the order of preparation.

1. Cut the breast into 4 thin pieces and beat off. Spread them on both sides with pepper, salt, spices and put in the refrigerator.
2. Rinse prunes, put for 10 minutes. into boiling water, then finely chop.
3. Chop the nuts and garlic into . If desired, add a few sprigs of parsley to them.
4. Mix prunes, ground nuts, garlic and half of the mayonnaise in a bowl.
5. Take out the chicken, stuff with stuffing and roll 4 rolls. Put them on a baking sheet on baking paper and spread with a mixture of sour cream and mayonnaise. Fasten with toothpicks and send to the oven.
6. Bake 25-30 min. at a temperature of 200 °C.

The chicken has a delicate, but inexpressive taste, and the fatty bacon will saturate it and make it more tender and fragrant. Rolls with any filling can be wrapped with a slice of bacon. At the same time, it is not necessary to coat the top with sour cream or mayonnaise with cheese.

The roll is fastened with bacon with toothpicks or threads and baked in the oven for 25-30 minutes.

It is better not to fry such rolls in a pan, since it is in a slow cooker or oven that the fat will melt and enrich the chicken fillet.

With ham and cheese

Ham should be chopped or passed through a meat grinder, turning into minced meat. Green can be an additional ingredient Bell pepper, boiled green beans or broccoli.

Composition:

• 450 g chicken breast;
• 100 g of hard cheese;
• 150 g of ham;
• greens or green vegetables- optional;
• ground white pepper and salt - to taste.

The order of preparation is as follows.

1. Beat the chicken fillet and spread on both sides with pepper and salt.
2. Grind the ham, grate the cheese. Mix the filling with herbs or vegetables and put the fillet on the edge.
3. Roll up the rolls, tighten with threads and bake in the oven for 25-30 minutes. at a temperature of 200 °C.

Cottage cheese is soft cheese. In European languages, this is what it is called. They can replace cheese by mixing with chopped herbs. A similar dish is popular in the Mediterranean countries, especially in Turkey.

Composition:

• 450 g chicken breast;
• 200 g of fatty cottage cheese;
• 2 tbsp sour cream;
• 2-3 cloves of garlic;
• a small bunch of greens (you can use spinach);
• ground white pepper and salt - to taste.

This is the order of preparation.

1. Chicken fillet beat off and spread with pepper and salt. Optionally add soy sauce it will enhance the taste.
2. Chop greens and garlic, mix in a bowl with cottage cheese and sour cream, salt.
3. Put the filling on the fillet and twist the rolls. Pull them with threads and put them on a baking sheet on baking paper.
4. Bake 30 min. at a temperature of 200 °C.

With tomatoes

Red tomatoes will make the filling contrast and soft. They will need to be fastened together, so adding grated cheese will become good choice both for the sake of taste and for the sake of preserving the integrity of the roll.

Composition:

• 500 g chicken breast;
• 2 tomatoes;
• 1 clove of garlic;
• 100 g of hard cheese;
• 1 tbsp vegetable oil;
• ground black pepper and salt - to taste.

The order of preparation is as follows.

1. Cut the chicken breast into 4 parts, beat off and spread on both sides with salt and pepper.
2. Cut the tomatoes into large pieces at the rate of 3-4 pieces per roll.
3. Divide the cheese into 4 thin plates, chop the garlic.
4. Spread the fillet with vegetable oil, put a piece of cheese, garlic and tomatoes on the edge. Twist the rolls, pull them with threads, put on baking paper and bake in the oven for 25 minutes. at a temperature of 200 °C.

Secrets and rules of cooking

The roll is always placed on the baking sheet with the seam down, otherwise it may turn around, despite the tightening threads. It is better not to fasten it with toothpicks, as they are less reliable than threads and will not always hold the fillet with the filling.

Any leaked volume of juice threatens to burn and smoke in the oven.

Chicken fillet is beaten off through a cellophane film so that splashes do not fly onto the desktop. The filling with a tomato will turn out more tender if you dip it in boiling water for a few seconds and remove the skin.

Conclusion

The taste of chicken rolls with cheese is known to everyone after getting to know cordon bleu. A few decades ago, foreign semi-finished products became a discovery, and their preparation for dinner was a small family holiday.

These days, the fashion for healthy eating means ditching ready-made foods and choosing quality low-fat ingredients for meals. Chicken meat is on trend.

The filling of the roll is also an important part of the dish, so if you are losing weight, it is better not to use cheese and bacon, preferring mushrooms, eggs and vegetables.

One of the sayings says that we are what we eat. May your meals be nutritious and healthy.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Chicken fillet rolls, whose recipes are as diverse as our tastes, are very popular in Russia, although you cannot call them traditional. Another name for chicken rolls is "chicken rolls", that is, structures twisted into several layers, the main of which is beaten, and often marinated chicken fillet.

What is special about these dishes?

- Firstly, they are prepared from selected chicken fillet meat and have a light, dietary taste.

- Secondly, this taste is always original: recipes open up scope for imagination in everything related to the filling. (And what else is cooked! With vegetables, fruits, cheese and ham, mushrooms, herbs and seasonings!)

- Thirdly they look very appetizing. Not to mention, chicken rolls are nutritious and delicious.

- Finally, they are prepared quite quickly using a fairly simple technology.

How to cook chicken rolls

Chicken meat is cut into pieces (it is best to use the sirloin of breasts without skin and bones), which are then shifted with two sheets of plastic wrap (or without film) and beaten with a hammer. Then the filling is made. It is distributed along the fillet, after which it rolls like a carpet into chicken rolls and is chopped off with toothpicks or tied with culinary twine.

An alternative twisting method is when most of the breast is taken from the outside, a smaller one inside, and the filling in the middle.

8 selected recipes from our collection

Chicken rolls with cheese and ham

• 1/4 cup each fresh parsley and basil (loosely packed)
• 1 tablespoon fresh leaves thyme (oregano)
• 3/4 teaspoon coarsely ground pepper
• 5 slices coarse rye bread
• 2 egg whites, lightly beaten
• 2 tablespoons of water
• 12 chicken breasts, skinned and boned
• 12 very thin slices of ham (preferably prosciutto)
• 6 slices Swiss cheese
• Vegetable oil
• Basil sprigs (for serving, optional)

Combine the first 4 ingredients, crumbling the bread as finely as possible, then set aside. Mix the egg whites and water well in a shallow bowl and set aside as well.

Place each chicken breast half between 2 sheets of plastic wrap, then thin to 1cm using a mallet or rolling pin.

Top each piece of chicken with a slice of ham and cheese. Roll the resulting chicken-ham-cheese leaves into rolls. Dip each into the egg white mixture and then into the seasoned breadcrumbs.

Grease the pan with vegetable oil. Bake at 180°C in the oven for 30 minutes or until done. Cut each roll into thin slices and garnish with a sprig of basil.

Chicken rolls with bacon and walnuts

• 12 slices bacon (not very salty)
• 4 chicken breasts, boned and skinned
• Salt and pepper to taste
• Potato or corn starch
• basil leaves
• 1 cup walnut
• 1 large tomato
• vegetable oil for frying
• A little soy and balsamic sauce
• 1 lemon for serving

Fry the bacon in a skillet over medium heat until crispy. Place the breasts between plastic sheets and beat with a hammer (rolling pin). Salt and pepper the chicken on both sides, let soak for 10 minutes. Then pat dry with paper towels to remove moisture.

Scroll walnuts and tomato through a meat grinder, add balsamic and soy sauce. Then “assemble” the rolls: put the walnut and tomato filling on the chicken leaf, sprinkle with starch on top, put the fried bacon (1 breast = 3 pieces of bacon) and basil leaves. Twist the rolls and tie gently with kitchen twine. Dip again in starch.

Heat vegetable oil in a frying pan. Fry the chicken until cooked in a pan in a large amount of oil - or in the oven in a baking dish, also with poured oil, first on high, and then on medium heat.

When the meat is ready, cool, remove the twine and cut into thin slices. Serve with lemon.

Rolls with peppers and sun-dried tomatoes

• 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

Place the breasts in plastic bags or between the film and beat them with a hammer.

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).

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.

Heat up a skillet 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.

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.

After removing them from the oven, cut the ropes. Serve with vegetables such as broccoli.

Chicken rolls with asparagus

• 4 chicken breasts, fillet
• 12 thin asparagus stalks (tough ends removed)
• ½ cup Swiss cheese
• 8 slices bacon, cut into thin slices
• 2 tbsp. l. olive oil
• 1 st. l. butter
• Salt and pepper, garlic and onion powder, grated parmesan

Lay the breasts out on a comfortable surface between two sheets of plastic wrap and beat them well with a mallet. Salt and pepper on both sides.

Blanch the asparagus. This can be done on the stove by simply scalding the vegetables 1-2 times, or you can place the asparagus on damp paper towels in the microwave for a minute or two.

Sprinkle the fillets with cheese and spread the bacon slices evenly over them. Place 4 spears of asparagus on top of the bacon and roll up the chicken rolls. Secure them with a toothpick.

Fry in a large skillet in olive oil and butter over medium heat. Once the rolls are in the pan, add the onion and garlic powder, grated Parmesan, and more salt and pepper to taste. Grill the meat for 4 minutes on each side.

Now cover the pan with a lid and fry for another 3-4 minutes on a lower heat.

This chicken sauce goes well with the rolls. When the meat is removed from the pan, add 2 more tablespoons of butter and 1 tablespoon of flour to the same place. Stir well, then add half a glass chicken broth and stir until the mixture thickens. Pour this sauce over the rolls. Serve with brown rice or potatoes.

Rolls with cheese mixture and basil

• 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
• Large diced tomato
• ½ cup fresh breadcrumbs (or breadcrumbs)

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.

Combine mozzarella and parmesan in a bowl. Take half of the mixture and mix with the remaining basil. Spread the breasts on a flat surface, spread the cheese mixture over them and twist into rolls, securing them with twine or toothpicks. Season with a little salt and pepper and roll in breadcrumbs.

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.

Chicken rolls in pesto sauce

• 6 boneless and skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 100 g cream cheese
• 1/4 cup pesto*
• 1/2 cup chopped red sweet pepper
• 3/4 cup cornmeal
• 1/2 tsp paprika
• fresh basil sprigs

Step 1: prepare the meat.

First, we wash a large chicken leg and a medium fillet under streams of cold running water. We dry them with paper kitchen towels, put them in turn on a cutting gloss and continue preparing. With the tip of the knife, starting from the thick edge of the leg, we make a longitudinal hole parallel to the bone. We cut in a circle, cutting off all the tendons. Then we turn the meat inside out and remove it like a stocking. Spread it skin side down on a board, cover with plastic wrap and beat lightly with a kitchen mallet to soften the fabric. After that, crush the chopped ham with salt and allspice.

Then we return to the chicken fillet, rid it of the film, cartilage, and excess fat and decide what to do with it, you can leave it whole or cut it into small pieces of 2 to 3 centimeters, in any case it will turn out delicious. Sprinkle this meat with spices and salt, and proceed to the next step.

Step 2: Prepare garlic and other ingredients.

Using a clean knife, peel the garlic cloves, squeeze them through a special press into a small bowl and put the rest of the ingredients that will be needed to prepare the dish on the countertop.

Step 3: form the chicken roll.

Now turn on the oven to heat up to 180 degrees Celsius and cover the work surface of the table with foil folded in two layers. We spread the cut ham skin side down on an aluminum sheet. In the center of it we place the chicken fillet, rub the meat with chopped garlic and roll it into a tight roll. Then we tighten it with foil so that there are no gaps, and put it on the bottom of a non-stick or heat-resistant form, although a high-quality baking sheet is also suitable.

Step 4: Bake the chicken roll in the oven.

We put the dishes with a roll in a preheated oven, pour a glass of purified water into it and bake for one hour. After this time, the food will be ready, we pull kitchen gloves on our hands, move the dishes with the bundle to the cutting board and give it the opportunity to cool completely. Then we put in the fridge for 1 though better couple hours and then you can taste it!

Step 5: Serve the chicken roll in the oven.

Chicken roll in the oven, after insisting in the refrigerator, they are sent to a clean cutting board, remove the foil from it and with a sharp kitchen knife divide it across into pieces 2 to 3 centimeters thick. After that, they are transferred to a large flat dish or laid out in portions on plates, if desired, decorated with fresh dill, parsley, cilantro, basil, decorated with olives, olives, sliced ​​fresh, pickled or sour vegetables and put on the table as a snack for a hearty breakfast , lunch or dinner. Also, such a roll will perfectly replace sausages, you can take it to work, study or nature. Cook with love and enjoy delicious homemade food!
Bon Appetit!

If desired, between the chicken fillet and the beaten ham, you can lay out a layer of layers of hard cheese, boiled vegetables until fully cooked, chicken eggs, canned or fried mushrooms, pickled peppers, tomatoes, as well as olives or olives;

Very often meat is smeared with mustard, tomato paste, ketchup, sour cream or cream mixed with spices, of course, you should not put everything at once, but you can choose one thing;

This roll can be cooked in any double boiler trademark within 1 hour;

The set of spices is not critical, use any that are suitable for meat dishes, for example, marjoram, sage, rosemary, basil, thyme, mint, dried dill, parsley and others.

Chicken roll is tasty, satisfying and home-style. We propose to cook this very delicious snack. Of course, you can buy any sausage, ham, meatloaf, but a homemade roll is much tastier, and you will know exactly what it is made of. Chicken roll looks great on holiday table, it can also be served for breakfast with white or brown bread for tea or coffee.

Ingredients

• Chicken - 1 pc.
• Table mustard- 1 tbsp
• Garlic - 5 cloves
• Seasoning for chicken- taste
• Pepper - to taste
• Salt - to taste
• Vegetable oil- 1 tbsp

Information

Snack
Servings - 4
Cooking time - 1 h 30 min

How to cook

First you need to separate the chicken meat with the skin from the bones. To do this, take a sharp knife and make an incision along the ridge, pull the skin away with your hand and use the knife to carefully cut the meat from the frame. The meat on the legs, starting from the thighs, needs to be cut in a circle, release the bone and cut off. The wings can be completely cut off, this is not critical for the roll. But if you cook stuffed chicken, then the wings must be left so that the filling does not fall out.

Put mustard in a bowl, peel and grate on a fine grater or pass garlic through a garlic press, mix. If the mustard is not spicy, then you can add 2 tablespoons.

Lay the chicken on a cutting board, skin side down, and rub well with the mustard-garlic mixture.

Season the chicken meat with spices, salt and pepper to taste. Rub evenly again. Roll up into a roll.

Spread the foil, grease it with vegetable oil and lay the chicken roll seam side down. If the skin was not rubbed with spices, then salt and pepper a little. Wrap the roll in foil.

In addition to foil, you will need cling film. She needs to wrap the roll in several layers: the more you wrap it, the better. It will protect our future snack from water ingress and prevent juice from leaking out of it. Send the chicken roll to a cool place for a couple of hours so that it is soaked in spices.

Place the chicken roll in a saucepan, pour boiling water over so that it is completely immersed in water. Bring to a boil over high heat, reduce heat and cover, simmer for 1.5 hours. Remove the roll from the water, cool at room temperature, refrigerate for at least 3 hours. If you cut it right away, it will not hold its shape and may fall apart.

Make a slit in cling film and foil, take out a delicious and appetizing chicken roll and cut it into thin slices. Bon Appetit!