Chicken breast meatloaf. Recipes for delicious chicken breast rolls

Rolls from chicken fillet, 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?

- First of all, 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 in two sheets polyethylene film(or without a film) and beat off 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 thyme (oregano) leaves
• 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 half chicken breast 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 deep-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 done in a frying pan in large numbers 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 the pan 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 cup of 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

Chicken rolls are a great second course that can be served with or without a side dish. They are prepared from beaten fillet or minced meat, and as a filling I use everything that goes well with poultry meat, for example: prunes, rice, cheese, mushrooms, onions and other ingredients. In this thread, our cooks share chicken roll recipes with photos and step by step instructions cooking.

Chicken rolls with cheese and mushrooms

Ingredients:

• Chicken breast, fillet 3 pcs.
• Champignons 400 g
• Salt, ground pepper, spices to taste.
• Hard cheese 150 g
• Vegetable oil for frying

Cooking method:

1. Prepare meat for rolls. Rinse chicken breasts, cut lengthwise and lightly beat off. You can salt and pepper (I salted the breasts when they were already rolled up).
2. Wash the mushrooms. If you wish, you can clean them. Cut into small cubes or plates.
3. Peel the onion and chop finely.
4. Saute onion and mushrooms in vegetable oil until soft.
5. Cheese must be grated, fine or coarse - you decide. I rubbed it on a fine grater and was satisfied.
6. Pour fried champignons with onions into a bowl and mix with grated cheese.
7. Put a mixture of cheese and mushrooms on the chicken breast. You should not make the layer too thick, because the roll will be more difficult to roll and the filling will come out of it.
8. Prick the rolled roll with a toothpick so that it does not unfold when frying. You can use a special thread so that the rolls probably do not unwind (my version).
9. Fry rolled chicken rolls on all sides until golden brown. Approximately 7 minutes each side. I periodically covered the pan with a lid.
10. Remove the finished rolls from the pan and remove the thread or toothpick, cut into pieces and serve.

Chicken roll with cheese and garlic

Cheese and Garlic Chicken Roll is a simple and hearty dish that is a great option for a homemade lunch or dinner. And it’s worth adding a little greens, salt and spices to this appetizing trio of breast, cheese and garlic, and the dish for the festive feast will be ready!

Ingredients:

• Chicken fillet - 400 g
• Universal seasoning - 0.75 tsp
• Salt - 3 pinches
• Lemon juice - 3 tsp
• Hard cheese - 100 g
• Fresh parsley - 0.5 bunches
• Garlic - 3 cloves
• Mayonnaise - 2 tbsp. l.
• Mayonnaise - 2 tsp
• Hard cheese - 35 g
• Sunflower oil - 1 tbsp. l.

Cooking method:

1. I washed each fillet, dried it and beat it off on both sides through a double layer of cling film.
2. I rubbed both sides with salt and all-purpose seasoning. Drizzled with lemon juice.
3. She stacked the prepared fillets on top of each other and left to marinate for 20 minutes.
4. For the filling, I combined coarsely grated cheese and chopped parsley together.
5. Added chopped garlic and mayonnaise
6. Adjust the amount of garlic according to your taste and the size of the cloves. I had some pretty small ones.
7. Mayonnaise can be added if desired. I used it to a minimum, only so that the filling was not dry.
8. Thoroughly mixed the filling and laid it on the chicken fillet.
9. I rolled it up and tied it with a thread to fix it.
10. Greased the baking dish sunflower oil. Put rolls in it
11. Topped with a little mayonnaise so that the top does not dry out.
12. Sent for half an hour in the oven at a temperature of 180 ° C.
13. She took out the form and freed the rolls from the threads
14. Topped with grated cheese.
15. Returned to oven for another 5 minutes.
16. Hearty and very tasty chicken rolls are ready.

Chicken rolls with shrimp and cheese

Ingredients:

• chicken breast fillet - 1 pc.
• boiled king prawns - 150 g
• hard cheese - 50 g
• butter - 20 g
• dill greens - to taste
• cream 10-20% - 150 g
• salt and pepper - to taste

Cooking method:

1. Wash chicken breast, pat dry with paper towel. Separate from the ridge into 2 parts. Beat each part into a thin layer. Salt and pepper.
2. For each layer lay out 1 tbsp. l. chopped dill, pre-boiled and peeled shrimp, a bar of cheese and butter.
3. Wrap carefully so as not to damage the meat and secure with a toothpick or kitchen string.
4. Pour into a mold and top with cream. Bake at 200°C until golden.
5. Take the breasts out of the oven. Remove threads with scissors.
6. Can be served at the table. Perfect as a side dish with a mixture of wild and long rice or vegetable salad.

Stuffed chicken rolls with mustard sauce

Ingredients:

• chicken breasts (with skin)
• 6 slices of bacon
• 200 ml vegetable or chicken broth
• 250 g spinach
• 100 ml (or 4 tablespoons) sour cream
• 60 g hard goat cheese (like Crotan de Chavignoles)
• 1 tsp topped with whole grain mustard
• salt, freshly ground black pepper
• dry white wine

Cooking method:

1. Place the chicken breasts on a cutting board between two layers of cling film, smooth side down.
2. Using a rolling pin or heavy skillet, flatten each breast until it is almost twice as thin as it was. Remove and discard cling film. Peel off the skin of the bacon and place 3 slices on a cutting board, stretching them slightly and sliding one over the other to make a rectangle. Place chicken breast on top. Repeat with remaining bacon and chicken.
3. Wash spinach, remove tough stems. Place 4 spinach leaves on each breast and press lightly to straighten them. Goat cheese cut into small cubes and arrange in a row in the middle of each breast. Sprinkle everything with freshly ground black pepper.
4. Roll each breast into a roll, wrapping it in bacon. Spinach and cheese should be inside. Secure with cocktail sticks or skewers.
5. In a large skillet, heat 1 tbsp. l. butter, put chicken breasts in bacon in it. Fry 3-4 min. over fairly high heat until the bacon is golden on the bottom, then flip and fry for another 3-4 minutes. Take out the chicken and set aside.
6. Pour broth and wine over chicken and bring to a simmer. Reduce heat to medium and simmer uncovered for 20 minutes, turning once halfway through.
7. To prepare the sauce, pour sour cream and mustard into the pan and stir with the remaining liquid until the sauce is ready. Separately, in a large skillet, heat 1 tbsp. l. oil, put the rest of the spinach in it, salt and pepper. Cover and cook over medium heat, shaking the pan occasionally, 2 to 3 minutes, until the spinach is wilted.
8. Squeeze the spinach, pressing it against the side of the pan to remove excess water, then divide it between two warmed plates. Cut each chicken breast in half, place two pieces on each plate and pour sauce over everything. You can serve tagliatelle or boiled potatoes as a side dish.

Chicken rolls in bacon

Ingredients:

• 50 ml soy sauce
• 100 g cheddar cheese
• 2-3 peas of allspice
• 2 tbsp. l. ketchup
• 12 strips of bacon
• 4 skinless and boneless chicken breasts
• carnation

Cooking method:

1. Wash chicken breasts, dry thoroughly. Put on a cutting board, cover with cling film and beat off to a thickness of 0.3-0.5 cm.
2. Crush the cloves and allspice with a pestle. Mix ketchup with soy sauce, add pepper and cloves to the mixture. Let it brew for 15 min.
3. Cut the cheddar into 4 pieces. Place a piece of cheddar in the center of each breast. Roll the breasts into rolls, set aside.
4. Arrange 3 strips of bacon on a cutting board, overlapping slightly. Lay the chicken roll on one side and wrap it in bacon. Wrap the remaining rolls in the same way.
5. Preheat the oven to 200°C. Cover the baking sheet with a sheet of parchment. Generously grease the breasts with the prepared sauce, put on a baking sheet and bake for 25 minutes.

Chicken roll with apricots and bacon

Ingredients:

• chicken (fillet) - 600 g
• raw smoked bacon - 16-18 strips
• juice of 1 lemon
• olive oil or butter - 1 tbsp. l.
• pine nuts - 100 g
• chicken broth - 175 ml
• small onion - 1 pc.
• couscous - 100 g
• dried apricots - 140 g
• salt - to taste
• parsley - 1 bunch
• fresh mint - 3 sprigs

Cooking method:

1. Prepare the stuffing for the roll. Boil chicken bouillon and pour it over the couscous in a convenient container, immediately cover with a lid or cling film and leave for 5 minutes so that all the liquid is absorbed.
2. Roast the pine nuts in a dry frying pan. Peel and finely chop the onion, fry in 1 tbsp. butter until soft. Cut dried apricots finely. Chop washed parsley and mint leaves.
3. Mix the couscous lightly and season to taste with lemon juice. Add the fried onions and pine nuts, chopped dried apricots, parsley and mint to the couscous. Season with salt and ground pepper.
4. Put the chicken fillet between two layers of cling film on the work surface and lightly beat off so that its thickness becomes the same everywhere (1 - 1.5 cm).
5. Line a baking sheet with foil and overlap the strips of bacon on the foil, and then, using the back of the knife blade, slightly stretch it along. Put the beaten chicken fillet evenly and tightly on the bacon, and spread the prepared stuffing on it (leaving a small border of bacon on the long side: it will be easier to roll the roll). Roll up the roll along the long side and wrap it tightly in foil. Leave the roll for 30-40 minutes in the refrigerator.
6. Preheat the oven to 180°. Put a baking sheet with a roll in a preheated oven and bake for 20 minutes, then cut the foil and bake for another 15-20 minutes. In order for the bacon to become crispy, bake the roll for 5 minutes under the grill (the main thing is not to overdry the chicken).
7. Then cool the roll completely, cut across slices 1.5-2 cm thick.

Chicken rolls with ham and cheese

Ingredients:

• Chicken fillet (halves) - 2 pcs.
• Ham - 250 g
• Cheese - 150 g
• Greens (frozen)
• Salt, pepper - to taste

Cooking method:

1. I recommend making delicious and original rolls from chicken fillet. For the filling, take ham and cheese, add herbs to taste.
2. To make Chicken Ham and Cheese Rolls, use these ingredients.
3. Wash the chicken fillet, pat dry with paper towels and cut lengthwise like a book. Beat with a hammer using cling film, the kitchen will remain clean thanks to this method.
4. Cut the ham into strips, so it will be convenient to wrap it.
5. Grate cheese, any cheese is suitable for this recipe
6. Grate the chicken fillet with salt and pepper to taste. Lay out the filling: ham and cheese.
7. Add greens, I have frozen since summer.
8. Roll the fillet into rolls and fasten with toothpicks.
9. Bake prepared chicken rolls with ham and cheese in the oven at a temperature of 190 degrees for 25-30 minutes.
10. Serve the rolls warm, after removing the toothpicks from the meat.
11. Chicken rolls with ham and cheese are ready. The meat may turn out dry, but this is easily corrected with a delicious sauce.

Chicken rolls with bacon and walnuts

Ingredients:

• 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

Cooking method:

1. 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.
2. 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.
3. 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.
4. When the meat is ready, cool, remove the twine and cut into thin slices. Serve with lemon.

Rolls with peppers and sun-dried tomatoes

Ingredients:

• 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

Cooking method:

1. Place the breasts in plastic bags or between the film and beat them with a hammer.
2. 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.)
3. 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.
4. 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.
5. 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.
6. After removing them from the oven, cut the ropes. Serve with vegetables such as broccoli.

Chicken rolls with asparagus

Ingredients:

• 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

Cooking method:

1. 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.
2. 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.
3. 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.
4. 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.
5. Now cover the pan with a lid and fry for another 3-4 minutes on a lower heat.

Rolls with cheese mixture and basil

Ingredients:

• 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)

Cooking method:

1. 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.
2. 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.
3. 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 with mushrooms

Ingredients:

• Chicken breasts - 6 pcs.
• Butter - 220 g
• Eggs 4 pieces
• Mayonnaise 2 tbsp. l.
• Onion 1 pc.
• Salt, pepper, vegetable oil

Cooking method:

1. Fry over high heat for 3 minutes, chopped onion and mushrooms in half rings (if they are large, chop beforehand). This technology will not overdry them, but keep them juicy. Then remove them from the heat and break the eggs into the mixture, mixing well with the onion-mushroom mixture. They will "tie" it, and the chicken rolls will turn out neat, with a beautiful smooth cut.
2. Beat the fillet, halve (separate most of the breast from the small). You can use each piece as a separate roll, or you can twist a small one as the inner layer of the roll.
3. So, most spread the fillet on a flat surface, distribute the filling, lay a smaller part of the beaten fillet on top, twist it with a “carpet” and tie it with twine.
4. Preheat the oven, brush the meat with oil and place them on a baking sheet lined with baking paper, seam side down. Bake 30 minutes or more until golden brown. During cooking, the meat will need to be turned 1-2 times.

Chicken rolls with mushrooms and spinach

Chicken rolls stuffed with mushrooms and spinach, with mushroom sauce. A great festive dinner. You'll have to tinker, but the result is sure to impress.

Ingredients:

• rolls:
• chicken fillet 3 pcs.
• fresh spinach (or s / m) 300 (150) g
• mushrooms 150 g
• onion 1 pc.
• mozzarella 100 g
• dry white wine 30 ml
• olive oil
• salt pepper
• sauce:
• dried mushrooms 30 g
• onion 1 pc.
• garlic 3 g
• thyme 1 pc.
• dry white wine 170 ml
• chicken broth 150 ml
• cream 20% 250 ml
• paprika for serving

Cooking method:

1. Sauce. Dry mushrooms pour 100 ml of boiling water and leave for 30 minutes.
2. Chop onion and garlic. Throw the mushrooms on a sieve, save the liquid, finely chop the mushrooms.
3. Heat oil, fry onion and garlic. Add mushrooms, thyme. Pour in the liquid from under the mushrooms and wine, add the broth. Boil twice. Read more:
4. Add cream, cook until thick sauce. Puree with a blender.
5. Rolls. Grind onions, mushrooms, cheese, spinach (if you take fresh).
6. Heat the oil in a large saucepan, fry the mushrooms. Add onion. Cook until transparent. Add spinach, 30 ml of wine. Evaporate the wine.
7. Cut the fillet like a book, beat off. Season with salt and pepper.
8. Cool the filling and combine with cheese. spice up
9. Put 2 tbsp with a slide of filling on the fillet, roll into a roll.
10. Tie the rolls with thread.
11. Fry in a pan until golden brown. Transfer to a baking dish and place in the oven (190°) for 30 minutes.
12. Serve with sauce. I also sprinkled the roll with paprika when serving.

Exist great amount delicious meals from chicken. Such meat can be boiled, fried, baked, grilled. For holiday table You should try to cook chicken roll in the oven. The dish baked in this way is unusually juicy, tender and fragrant.

Classic chicken roll in the oven

A treat according to this recipe can be served both as an appetizer and as a hot dish. It is prepared from the following products: large chicken fillet, 2 selected chicken eggs, salt, any spices.

1. The meat fillet is carefully cut in the middle not completely and laid out on a baking sheet covered with oiled foil. To make the chicken more tender, you can pre-lightly beat it with a special hammer.
2. From above, the workpiece is sprinkled with salt and any selected aromatic herbs.
3. Next, hard-boiled eggs are rubbed on the fillet on a coarse grater.
4. The meat is rolled up into a roll, and then into foil. The dish is cooked in a preheated oven for 45 minutes.

To keep the appetizer in shape, you need to leave the roll under pressure in the refrigerator all night.

With added cheese

The filling for the dish under discussion can be endlessly improved. For example, instead of eggs, add a combination of hard (60 g) and processed (80 g) cheese. Also to be used: chicken breast, 2 large spoons of mayonnaise, salt, granulated garlic.

1. The breast is cut in the middle, laid out on two sides and beaten off. The meat is salted, sprinkled with garlic.
2. Mashed with a fork cream cheese mixed with mayonnaise is laid out on top.
3. The filling is distributed over the fillet, and the chicken is rolled up.
4. It is baked in the oven for 25 minutes, after which it is sprinkled with hard cheese and returned for another 5-7 minutes.

Served chicken roll with hot cheese.

Recipe for baking in foil

For this variant of the treat, you do not need to spare seasonings. Take a pinch of oregano, dried basil and thyme, which will improve the taste. And from the main products: 800 g fillet, a couple of tablespoons of sour cream, salt, 4 garlic cloves.

Stuffed Chicken Rolls are the perfect appetizer for any occasion. After all, chops can be made with any minced meat - cheese, mushrooms, salted cottage cheese, pineapples, ham, prunes, tomatoes, bacon or walnuts.

The first version of the snack is proposed to be made according to classic recipe with the addition of portioned processed cheese.

For cooking you will need:

• chicken breast - 3 pcs.;
• salt;
• a piece of butter;
• ground pepper;
• processed cheese - 9 plates;
• dried dill.

Recipe step by step:

1. Peel and wash medium brisket. Separate a small part, and cut the large one into two halves (along).
2. Beat off all the resulting pieces with a hammer. Then sprinkle the surface of the bird with ground pepper, dried dill and table salt.
3. Now remove the protective film from 9 slices of processed cheese. Spread one at a time on a chicken chop. Roll up rolls.
4. Coat the inside of the mold with oil. Lay the chicken rolls with the cheese filling tightly together, seam side down.
5. Put in a calcined (185 degrees) oven, where to cook for about 25 minutes. Cool slightly before serving.

If there are no portion-packed curds, you can take the usual option. In this case, the ingredient will need to be finely rubbed and slightly frozen for more convenient distribution on the surface of the fillet.

Snack baked in foil

In order not to fix the rolls with thread or toothpicks, it is permissible to bake them by wrapping them with a sheet of foil.

Required Ingredients:

• chicken fillet - 400 g;
• cheese "Russian" - 125 g;
• spices for chicken;
• butter for lubrication;
• chopped parsley.

Step-by-step instruction:

1. Divide the processed dry fillet. Beat each piece with a wooden mallet. Immediately sprinkle with coarse salt and any spices to taste.
2. Grate Russian cheese separately and chop fresh parsley.
3. Now prepare a few sheets of foil (according to the number of chops) of a suitable size. Brush the center thinly with butter.
4. Pour chicken chops with cheese and herbs, then twist into tubes. Spread out on foil. Wrap the edges tightly around the blanks.
5. Rearrange the rolls on a baking sheet, which you leave for 20 minutes in a hot oven (180-185 degrees).
6. Then carefully open the chicken, switch to the upper fire, simmer until golden brown. Snack baked in foil is ready to serve!

At the last stage, it is important to open the baking rolls, but do it so that the juice does not flow onto the baking sheet. Then you get an appetizing crust, but inside the chicken will remain juicy.

Cooking with cottage cheese

Similar appetizers are often baked with salted cheese. And the filling can be made on the basis of cottage cheese with salt, spices, garlic and herbs. It will be fragrant!

To make rolls, you need to take:

• chicken breast - 300-350 g;
• cottage cheese - 120 g;
• sour cream - 1 tbsp. l.;
• garlic - 2-3 teeth;
• chopped greens in cottage cheese;
• salt for poultry and cottage cheese;
• spices to taste;
• pan oil.

Recipe step by step:

1. Cut the breasts into 3 parts, beat each of which into cutting board. At the end, salt and sprinkle a little with spices.
2. Then combine grated cottage cheese, chopped greens, table salt, sour cream, crushed or grated garlic.
3. Knead the filling well, and then spread it evenly on the surface of the prepared meat. Roll up rolls.
4. Blanks tie with refractory thread so that during the baking process they do not opened up. Transfer immediately to a deep baking sheet, the bottom of which is greased with a thin layer of butter.
5. Put the chicken breast rolls in the oven (temperature - 185 degrees), where to cook no more than a third of an hour until beautiful color. Before serving, be sure to remove the thread!

You may need a little less sour cream than indicated in the list of products. It all depends on the fat content of the cottage cheese, because in the end it is necessary to get a viscous, but relatively strong filling in structure, which subsequently will not leak out. Cooking with cottage cheese!

Chicken rolls with walnuts

How to cook chicken rolls in the oven to surprise guests with originality? It is proposed to make an appetizer based on minced meat with the addition of chopped nuts.

Required products:

• minced chicken - 200-210 g;
• walnuts - 1/4 cup;
• spices and rock salt;
• fresh eggs - 2 pcs.;
• starch - 2 tbsp. l.;
• a bunch of greens;
• breadcrumbs for deboning;
• sour cream for dressing.

Step by step recipe:

1. View and chop walnuts with a knife or rolling pin. At the same time, try not to allow too much fat to be released.
2. Put the minced chicken in a dry bowl, and add salt, nuts and spices.
3. Separately, beat the eggs with starch so that there are no small lumps left inside. Pour batter into chicken mixture. Mix with a spatula until thick.
4. Cool and insist minced meat in the cold for an hour. During this time, wash, completely, dry and chop a bunch of greens.
5. After the specified time, return the meat to the table. Gathering a sufficient amount, form an elongated cake on the palm of your hand. Scatter greens over the surface. Roll up the roll. Do everything quickly, constantly wetting your hands in water.
6. Roll the blanks in small breadcrumbs and immediately lay in a clean form. Put in the oven after finishing the shaping process.
7. Drizzle with whipped sour cream, and then cook chicken rolls with walnuts for about 15-20 minutes.

Working with minced meat in this case is not easy. But if you knead it correctly and insist, it will be easy to do. In any case, it is recommended to form rolls as quickly as possible.

How to cook with mushrooms

Although rolls are usually baked, this dish can also be fried in a pan. In this case, fresh mushrooms with onions are ideal as a filling.

Ingredients that are needed:

• fresh mushrooms - 100-105 g;
• chicken fillet - 500 g;
• onion- 80-90 g;
• frying oil;
• greens in the filling;
• spices with salt.

Step instruction:

1. Prepare chicken breast and cut into pieces. Beat off, then salt and grate with spices. Leave under the film for a while.
2. In parallel, chop clean mushrooms, onions and herbs. Fry all the indicated ingredients in a small volume of any oil.
3. Spread the filling in equal portions on the surface of the chops. Distribute. Twist immediately, fixing the workpieces with a strong thread.
4. Fry the chicken fillet rolls one by one in hot oil in a frying pan. The total time, including turning over, is 15 minutes. Before serving, remove the thread and blot from fat.

Although chicken takes less time to cook than meat, it is recommended to cut and beat fairly thin pieces so that the appetizer has time to completely fry in a pan. So we figured out how to cook with mushrooms!

Poultry fillet with bacon crust

Do you want to give the appetizer fragrant, bright nuances? Then you should wrap the chicken breast in strips of bacon!

• chicken breast - 490-495 g;
• bacon - 6 strips;
• seasoned salt;
• oil (refined);
• apple cider vinegar - 1 tbsp. l.

Step by step recipe:

1. Peel two brisket, and then immediately wash and blot easily from moisture. Cut off small pieces. Divide large ones in half. You will get 6 oblong pieces.
2. Put the bird in a bowl. Sprinkle with seasonings and salt. Pour in apple cider vinegar. Mix well with your hands.
3. Leave to marinate for an hour in a cold place. At the next stage, shake off the dressing from the chicken, and then wrap it with a roll.
4. Tie each piece tightly with a strip of bacon. If necessary, secure with a toothpick.
5. Ignite the oil in which and fry until golden brown. Then transfer the chicken fillet rolls with bacon crust to a baking sheet. Bake at 190 degrees for 10-15 minutes until the brisket is ready.

Bacon has a rather bright taste that "clogs" all the rest. Therefore, in this case, you can not use the filling for chicken rolls.

Original taste with prunes

Required products:

• chicken (fillet) - 0.5 kg;
• prunes - 6-7 pcs.;
• parsley - 3-4 g;
• salt (cooking) / pepper (black);
• butter;
• sour cream dressing - 110 ml.

Recipe step by step:

1. Beat off the chopped fillet pieces (you will get 6 pieces in total). Pepper and sprinkle with salt. Set aside in the cold for a short infusion.
2. At this time, steam the washed prunes in boiling water. After 15-20 minutes, drain the liquid, and squeeze the fruits and get wet. Immediately grind in a blender or on a clean cutting board.
3. Turn on the oven to 190 degrees. Grease the form with butter. Return the bird to the table.
4. Cover each part with prunes and parsley. Roll up and secure with string or toothpicks. Transfer to form.
5. Pour in well-whipped sour cream. Put the appetizer in the oven, where it cooks for about 20-25 minutes.

Dried plum has a rather strong spicy aroma. Therefore, it is important to be careful with the amount of this ingredient so as not to spoil the rolls with original taste because of prunes.

Filled with ham and cheese

Don't have time to prepare the filling? Then it's better to just chop the finished ham and cheese. Get it fast and delicious!

To prepare, you need to buy:

• ham and hard cheese - 110 g each;
• chicken chops - 6 pcs.;
• rock salt;
• butter;
• black pepper.

Step-by-step instruction:

1. Prepare chicken chops that are salted and peppered to taste. Then chop ham and any hard cheese on a clean board.
2. Spread the bird on the table. Generously cover the surface of each piece with the cheese and ham filling. Align, then twist the rolls.
3. Grease the bottom of a deep baking sheet with butter. Place blanks on top, which are recommended to be fixed with a thread or thin toothpicks.
4. Put the snack in the oven hot cupboard. Cook at 185 degrees for about 15 minutes in the "top-bottom" mode.

If there is no such mode in the oven, you need to bake the rolls stuffed with ham and cheese on low heat, and if necessary, simply turn the blanks over and continue the process.

Minced chicken with tomatoes

To prepare a more tender roll, it is proposed to make it from minced chicken using blanched tomato and fragrant basil.

Required Ingredients:

• minced chicken - 500 g;
• fresh tomatoes - 150 g;
• salt;
• wheat flour - 3 tbsp. l.;
• large egg - 2 pcs.;
• basil (dried) - 1 tsp;
• vegetable oil.

Recipe step by step:

1. Blanch the tomatoes, then chop. Combine with minced chicken, adding table salt and dried basil. Mix.
2. In a separate bowl, beat the sifted flour and large eggs. Carefully pour the batter into a mass of chicken, tomatoes and spices.
3. Leave the minced meat in the cold for an hour, during which it will become viscous and "pliable" in consistency.
4. As soon as this happens, lay parchment on a baking sheet, grease with a thin layer of oil and place the infused mass. Align to rectangle.
5. Helping with parchment, spin a large roll. Place the workpiece in the middle, and then send it to a hot (190 degrees) oven.
6. Bake a dish of minced chicken with tomatoes for about 30 minutes. Then let it cool down. Slice and serve with pickles.

The amount of flour may vary slightly. It is important to achieve such a consistency so that you can give the minced meat a stable roll shape.

Chicken rolls with pineapple

The last option is chicken rolls stuffed with pineapple. This appetizer will definitely not leave anyone indifferent to its taste at the table!

To make a snack, you will need:

• chicken chops - 0.5 kg;
• canned pineapples - 5 rings;
• ground pepper and table salt;
• processed cheese - 1 pack;
• oil for lubrication.

Step-by-step instruction:

1. Take out five rings of pineapple, shake off the juice and divide in half. Finely grate the frozen processed cheese, then return to the freezer.
2. Now prepare five chicken chops. Season each with salt and pepper.
3. Place two pineapple halves on top. Sprinkle with cheese shavings. Align.
4. Wrap the blanks, securing with toothpicks. Place chicken rolls with pineapple on a greased baking sheet.
5. Bake the dish for about 20-25 minutes, setting the temperature to 185 degrees.

Slicing pineapples is acceptable different ways. However, the halves will be easier to twist with the chops, and subsequently the ingredient will not fall onto the baking sheet.

Chicken rolls are another option for tender chicken meat. Conventionally, all chicken rolls can be divided into boiled and baked. For boiled chicken rolls, it would be good to pre-cook vegetable broth with the addition of herbs. Chicken rolls are prepared for cooking and baking in almost the same way: from chicken carcass all the bones are removed, the meat on the skin is slightly beaten off, seasoned with salt and spices, laid out on a cutting board and rolled up. The resulting roll is wrapped in foil or baking film and sent to the oven or pot with broth. We can offer stuffed chicken rolls. Vegetables are suitable for filling (for example, sweet bell pepper, olives) or boiled eggs, omelets.

In the section "Chicken rolls" 50 recipes

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