Recipes for rolls stuffed with chicken fillet

Chicken roll - general principles and methods of preparation

Tender, dietary and affordable chicken meat appears on our tables quite often. It tastes good and is liked by almost everyone. But there is one caveat. If you eat the same dish, no matter how tasty it is, often, it becomes boring. If soup, julienne or fried chicken legs no longer excite your appetite, it’s time to diversify the menu and prepare chicken roll. This is a completely different matter! It seems that the meat is the same, but the shape and presentation of the dish is completely different, and by stuffing it with different fillings, you can constantly introduce an element of novelty. Rolls are prepared from minced chicken or a whole piece of leg or carcass meat, freed from bones. They fill it with mushrooms, cheese, bacon, scrambled eggs, bell peppers, herbs, or simply roll the seasoned meat into a roll. It is usually prepared in two ways - baked in an oven or boiled in water with the addition of herbs and spices.

Chicken fillet rolls with filling

Chicken, and especially fillet, is famous for its dietary content. Due to its low fat content, chicken breast meat can be a bit dry, which is why it is most often prepared with fatty sauces or toppings. We also undertake to follow similar rules for preparing chicken with the help of the recipe for one of the hot dishes that has become traditional on our tables - chicken rolls.

Recipe for chicken rolls stuffed with ham

Ingredients:

• chicken fillet (large) - 4 pcs.;
• ham - 45 g;
• hard cheese (slices) - 2-4 pcs.;
• fresh bread crumbs - 1 tbsp.;
• eggs - 3 pcs.

Preparation

Having cleared the chicken from films and veins, we beat it to a thickness of 0.5-0.6 cm. At this stage, you can season the fillet with a mixture of spices for poultry, classic Provencal or Italian herbs, or you can simply salt it well on both sides and start laying it out fillings. For the latter, we chose a win-win combination of ham and cheese: we put a layer of ham directly on the chicken, cheese on it, and roll it up. You can secure stuffed chicken breast rolls with threads or toothpicks, the main thing is that they keep their shape. Afterwards, beat a couple of eggs and dip the rolls in them, roll everything in bread crumbs and place in a frying pan with heated oil. At this stage, our task is only to brown the meat, and not to cook it through, and therefore we turn on high heat. After browning, transfer the rolls to a baking dish and place in an oven preheated to 160 degrees for about half an hour.

Delicious chicken rolls stuffed with ham can be served on their own, but it is better to flavor them with your favorite white sauce on a cheese or cream cheese base, and serve with dry white wine.

Chicken rolls stuffed with eggs, cheese and herbs

Ingredients:

• chicken fillet - 2 pcs.;
• cream cheese - 115 g;
• hard cheese - 45 g;
• garlic clove;
• eggs - 3 pcs.;
• bread crumb;
• flour;
• parsley;
• lemon and lime zest.

Preparation

First, divide the fillet into 4 layers and lightly beat each one. We prepare a mixture of cheeses with a couple of boiled eggs, add citrus zest and your favorite chopped herbs. A garlic clove and a pinch of black or cayenne pepper will provide a pleasant aroma and slight spiciness to the meat. Apply the cheese and egg mixture to the chicken fillet and roll it up, subsequently sealing it. First, flour the surface of the meat, then dip it in the beaten egg and sprinkle with bread crumbs. Now the meat can be fried for 6-8 minutes before placing in the oven, or you can immediately place juicy chicken rolls with cheese and herbs in an oven preheated to 200 degrees. Cooking time for meat will be about 25 minutes.

Chicken breast rolls with mushrooms and cheese

Ingredients:

• chicken fillet - 4 pcs.;
• olive oil - 55 ml;
• garlic cloves - 2 pcs.;
• fresh spinach - 290 g;
• small onion;
• mushrooms - 90 g;
• green onions;
• flour - 20 g;
• feta cheese - 65 g;
• butter - 30 g;
• raisins or dried apricots - 30 g;
• ricotta cheese - 55 g;
• white wine - 100 ml;
• chicken broth - 240 ml.

Preparation

After beating the chicken fillet, season it on both sides with a standard mixture of salt and pepper. Sauté the onion rings for 3 minutes, then add the mushrooms to it and wait for the same period of time. Add a generous portion of fresh spinach and pureed garlic to the mushrooms, and when all the moisture from the greens has evaporated, remove the filling from the heat and mix with both types of cheese and chopped dried apricots. We wrap the filling in chicken chops and seal the rolls. Fry chicken breast rolls with dried apricots for 4 minutes on each side, and then simmer in a mixture of fried flour, wine and broth for another 15 minutes.

Chicken roll - food preparation

For a minced meat roll, the minced meat is placed on a film or napkin, the filling is laid on top and rolled into a roll, lifting the edge of the film and helping with your hands to form a beautiful loaf. If the roll is made from breast or fillet, the meat is simply beaten to the same thickness, salted, sprinkled with seasonings and wrapped in a “sausage”. To prevent it from falling apart, it is wrapped with threads or the edges are secured with toothpicks.

If a whole bird carcass is used for the roll, first of all it is freed from bones. To do this, using available means, you must have a sharp knife, because... Quite a lot of tendons have to be cut, especially in the limbs. Then the layer of chicken is placed on the table, skin side down, and the flesh is beaten with a hammer. Next, as usual, the meat is salted, rubbed with seasonings, the filling is laid out, if provided, and rolled up. The roll is tied with threads, wrapped in film or foil and boiled or baked.

Chicken roll - the best recipes

How to cook chicken roll

Ingredients for chicken roll: chicken carcass, 100 g mushrooms, 1 boiled egg, 1 small onion, cheese, mayonnaise, salt, pepper, garlic.

1. First you need to prepare the chicken - cut off the legs and wings, remove the skin, cut the breast lengthwise and turn it inside out. Now, carefully, so as not to damage the integrity of the meat, remove all the bones. The result should be an almost square layer of chicken fillet, approximately 20x20 cm in size. Beat the meat thoroughly, salt and pepper the inner layer and coat it with crushed garlic.
2. We wash the mushrooms, pass them through a meat grinder and fry them in a frying pan with vegetable oil along with finely chopped onions. Now spread the mushrooms and onions in an even layer on the chicken fillet. In the middle, place quarters of boiled eggs in one strip and sprinkle with grated cheese.
3. Now you need to carefully roll the chicken fillet into a roll and secure it with wooden toothpicks or tie it with thread so that the roll does not unroll. Lubricate the top of the roll with mayonnaise, also add salt, pepper and garlic. You can wrap the roll in foil or simply place it on a baking sheet greased with mayonnaise. Bake in an oven heated to 200-220 degrees until done.
4. The finished roll should be placed in a deep dish, covered with a lid and allowed to stand for a while. After this, remove the threads, toothpicks and cut into large slices. The delicious chicken roll is ready!

Chicken roll can not only be baked, but also boiled. To do this, wrap it in cling film or foil and lower it into boiling water. Then cook over low heat for about 35 minutes.

Recipe 1: Chicken roll

This chicken roll is made from pure meat, i.e. absolutely no filling, flavored only with spices and seasonings. The principle of making it is quite simple: the chicken carcass is freed from the bones, rolled into a roll and boiled and baked in the oven.

Ingredients: 1 chicken carcass - 2 kg, 4 cloves of garlic, to taste: black pepper, salt, bay leaf.

Remove the carcass from the bones. This procedure is not complicated, but it requires a little skill, so the first time it will take some time. In the future, this will happen much faster, in just a few minutes.

First, you need to cut off excess fat from the legs in the tail area. If the chicken is well-fed, there is quite a lot of it.

Then you need to cut the skin with meat from the abdomen longitudinally along the leg (leg) and remove the meat from the bone, trimming all the cartilage and tendons. Also release the second leg.

Next, place the carcass on its back, make a cut along the breast and from this place begin to free the meat from the rib bones and keel, cutting it with a knife. Cut off two phalanges from the wing, then the bone from the wing will be easily freed. Next, you need to separate the ridge. Lifting the neck, carefully separate the skin from the back with a knife.

The result should be an almost square chicken layer without bones. Mash the fillet and meat or beat it so that it is approximately the same thickness. Sprinkle with salt and spices - pepper, bay leaf. If desired, add a pinch of dry garlic and nutmeg. Rub the seasonings into the skin and meat with your hands and let the carcass sit for a few minutes.

Then roll the chicken lengthwise into a roll, wrap it several times with foil, twisting the edges like a candy wrapper. Transfer the “candy” into the mold. An oblong cake pan works best. Fill it with water so that it covers the carcass by about two-thirds.

Chop the garlic slices into the water, add bay leaves and salt. Cook for 60-80 minutes at 200C. Cool and place directly in the mold in the refrigerator overnight (or several hours). Remove the foil from the cooled roll and cut into thin slices.

Chicken roll with cottage cheese: recipe with photos step by step

Cottage cheese goes very well with fresh herbs - dill, parsley. And in turn, cottage cheese with chopped herbs is a good idea to use as a filling for chicken.

Ingredients:

• chicken breast fillet – 300g;
• cottage cheese 9% - 150g;
• sour cream 15% - 2 tbsp;
• dill, parsley - 1 bunch each;
• garlic – 2 cloves;
• soy sauce – 2 tbsp;
• ground black pepper - to taste;
• salt - to taste.

Cooking chicken rolls

1. In order for the roll to roll well, the meat must be thin and pliable enough. To do this, we first cut each piece of breast with a wide knife into two layers. Imagine that you have to open the breast like a book, make a cut in the side, but not all the way, and open the two halves.

2. Now we beat each resulting piece with a hammer, and to prevent splashes from flying around the kitchen, cover it with plastic wrap.

3. Salt and pepper the breast cut on both sides and pour a little soy sauce over it.
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4. Chop the greens with a knife and mix with cottage cheese and sour cream. Pass the garlic through a press and add it there. Salt and pepper the filling to your taste.

5. Grease the beaten chicken fillet with curd mass.

6. We roll the chicken into a roll, you can pin it together with toothpicks, but it is safer to tie it with threads, as in the photo, because the next step is to bake the rolls in the oven and it is important that they retain their shape.

7. Wrap in foil, place in a baking tray and place in an oven preheated to 180°C.

8. Bake for 30 minutes. Then we take it out, unfold the foil and put it back for another 10 minutes so that the chicken browns on top.

The chicken rolls are ready! Carefully cut off the threads from them and you can invite everyone to dinner.

Recipe 2: Chicken roll with bacon

For this roll, it is best to take small, inner fillets (medallions), then you will get neat, tiny rolls. They can be placed on a common dish as an appetizer, or served in portions with a side dish as a main course.

Ingredients: 400g fillet (medallions), bacon (according to the number of fillet pieces), salt, pepper, 200ml soft processed cheese, vegetable oil.

Beat the fillet, sprinkle with salt and pepper. Place a thin slice of bacon on each piece of fillet, brush with cheese, roll and pin with a toothpick. Lightly grease the pan with oil and bake for twenty to twenty-five minutes (200C).

Classic recipe with mushrooms

The combination of chicken and mushrooms is considered a classic in many dishes - and rolls are no exception.

Ingredients:

• 3 chicken breasts;
• 250 g champignons; 3 eggs; 1 small onion;
• 3 tbsp. l. low-fat mayonnaise;
• olive oil;
• salt pepper.

Preparation:

1. Cut the mushrooms into quarters.
2. Finely chop the onion.
3. Fry the onion in a frying pan until transparent, add the mushrooms.
4. Remove the pan from the heat and beat the eggs into the mushroom mixture. Mix.
5. We beat the fillet, spread it with mayonnaise and rub it with salt and pepper.
6. Place the mushroom filling on the meat and roll it into rolls.
7. Place the rolls on a baking sheet lined with foil.
8. Place in the oven, preheated to 180 degrees, for 40-50 minutes.

Please note: in order for the rolls to brown evenly, they need to be turned over a couple of times.

Recipe 3: Chicken roll with dried apricots and mushrooms

A dish worthy of a festive table. It looks very elegant and has an exquisite taste. It is prepared from fillet or brisket meat, which is ground into minced meat. You don’t need to add anything to it except salt and pepper - neither bread nor eggs. If you can find high-quality minced chicken, you can use that too.

Ingredients: fillet or brisket – 800g, 2 eggs, 2 onions, 200g mushrooms, 100g dried apricots, dry white wine (any) – 100ml, 1-2 tablespoons. mayonnaise, salt, vegetable oil, herbs.

Soak the dried apricots: pour in wine and leave for two hours.

Prepare the dough for the omelette pancake. Mix mayonnaise, eggs, salt, pepper and whisk. Bake an omelette, frying it on both sides. When it cools, cut it into small cubes.

Cut the mushrooms into small slices and fry along with chopped onions. Cool.

Drain the wine from the dried apricots (do not pour them out). Finely chop the dried fruit.

Grind the meat with a blender or grind in a meat grinder. Sprinkle with salt and pepper and knead well.

Moisten the gauze with water, wring it out and fold it in half (you can take a napkin or towel). Place the minced meat on it, forming it into a rectangle one centimeter thick.

Scatter dried apricots over the surface in the first layer. Crumble greens on top. Place fried mushrooms and onions in a third layer. Next are the omelette pieces. All ingredients must be evenly distributed over the surface.

Using gauze (or a towel), carefully lifting the edge, roll up the roll. If necessary, smooth it with your hands so that it turns out smooth and beautiful. To prevent the minced meat from sticking, you need to wet your hands.

Transfer the roll to a baking sheet directly in gauze and carefully transfer it (you can roll it). Pour the remaining wine over it, add half a glass of water and bake for forty minutes at 200C. Cut the cooled roll into slices, which are placed on lettuce leaves.

Chicken roll marbled recipe with photos step by step

Slicing chicken meat

1. For the roll, I bought two chickens, it was more convenient for me in this situation - the drumsticks and wings went for frying, the bones remaining after cutting were used for soup, and the breast fillet and the flesh from the thighs were used for the roll. In general, it is more convenient to use breast fillet and boneless chicken thighs, as this takes less time to prepare the chicken meat. Remove the skin from the thighs and cut off the chicken meat, then cut the breast and flesh from the thighs into fairly large pieces, especially if you cook using a bandage.

Salt, pepper, add spices

2. Place the chicken meat in a bowl, add salt and pepper, add paprika and red pepper, chop the garlic, put it there and add gelatin, I use twice as much gelatin as is written in the recipe, mix everything thoroughly. I didn't have paprika, so I did without it.

Place chicken in sleeve and bake

3. Set the oven to preheat - 200 degrees. Take an elastic bandage, stretch it a little so that there is no pharmacy smell, tie one end of the bandage and begin to tamp the chicken meat into it, when you put all the meat out, tighten the other end.

We put the roll in the baking sleeve, roll it up and secure it with special clips, make several small holes in the top of the sleeve with a needle or knife so that it does not burst during baking. Then we put it in some form - I use a silicone baking form, or directly on a baking sheet, reduce the oven to 180 degrees and bake for about 40-50 minutes.

Cool, decorate and serve the finished dish

4. Take the roll out of the oven and leave it to cool to room temperature, then put it in the refrigerator, preferably for a day, but it can be for 3-4 hours. Then we take out the roll, remove the sleeve, cut the bandage, if you used it, cut it into slices with a sharp, thin knife - the appetizer is ready for the festive table.

You can prepare a roll instead of store-bought sausage - an excellent option, without any unnecessary additives - a natural product! I have been looking for an alternative to sausages from the store for a long time, I’m tired of paying so much money for something that is impossible to eat - for a piece of veins, horns and hooves with a bunch of chemicals, a chicken roll recipe with step-by-step photos is an excellent option. Soon I’ll switch to homemade sausages with sausages, for now I’ll replace them with chicken roll and baked pork neck - the recipe will be coming soon - YUMMY!

In general - thanks to the author of the recipe - 5+, the chicken meat was pressed perfectly, the pieces turned out as planned, with a multi-colored mosaic pattern, I cut the roll into very thin pieces - only two crumbled, and if I cut it thicker, it would have remained intact. In general, I recommend it for cooking - a step-by-step chicken roll recipe with photos.

Recipe 4: Chicken roll in cheese shell

A very unusual snack. There is no need to stew, boil or bake the roll. It is collected from already boiled meat. The ingredients are ground and formed into a “sausage”, which is rolled in grated cheese. Can be used instead of real sausage, like a sandwich, placing a slice on bread.

Ingredients: 2 large legs, peeled walnuts - ½ cup, 150g cheese, 3 cloves garlic, black pepper, salt.

Boil the legs, cool. Remove the meat and grind it in a meat grinder along with the nuts. Finely grate the garlic and mix with the meat and nuts. Salt and pepper.

Finely grate the cheese. Form the minced meat into a “sausage”, compacting it with your hands, and sprinkle with cheese. You can moisten it with water or grease it with mayonnaise and roll it in the cheese so that a large layer sticks. Wrap the roll in foil and refrigerate for two hours.

Chicken rolls in lavash

This snack, which is now fashionable to call rolls, is suitable for a quick snack. Instead of pita bread, you can use a Mexican flatbread - tortilla, and add fresh vegetables inside - tomatoes, lettuce, bell peppers.

Products for 2 rolls:

• 1 chicken breast;
• 1-2 pickled cucumber;
• 2 slices of ham;
• 50g cheese;
• mayonnaise;
• salt;
• spices for chicken;
• vegetable oil;
• 1 pita bread.

Making rolls in pita bread

1. Rub the meat with salt, spices, 1 tsp. vegetable oil, wrap in foil and bake in an oven preheated to 200°C for 40 minutes. 10 minutes before the end, unfold the foil and turn on the “Grill” mode or maximum heating of the upper spiral to bake.
2. Cool the finished meat a little. In the meantime, let it cool and prepare the rest of the ingredients. Cut the cucumber and ham into large strips.
3. Cut the chicken into pieces, mix with mayonnaise and grated cheese.
4. Cut the lavash into two equal parts. We straighten each one on the board, put the chicken on them, lay out the cucumber and ham. Roll it up into a tight envelope.
5. Heat a frying pan without oil. To get beautiful transverse stripes on the rolls, use a grill pan. Place the rolls on one side first, then the other. The pita bread will dry out and become crispy, and the cheese in the filling will melt.

Enjoy your meal!

Cooked for you today: Victoria S., timolina and Wiktory.

Recipe 5: Ham roll with omelette and ham

Chicken roll with omelette is called roulade. It is boiled in chicken broth. This recipe is one of the variations of its preparation. It turns out tasty, juicy and aromatic. This recipe uses chicken legs instead of chicken.

Ingredients: 1 large leg, 2 eggs, 100g ham, a bunch of green onions, 2 tbsp. lie mayonnaise, salt, black pepper, vegetable oil. You will need cling film or a baking sleeve and thread.

Mix mayonnaise, eggs and salt. Fry an omelette. Fry on one side with the lid closed.

Cut the leg lengthwise to the bone and remove the meat and skin. This is conveniently done using a sharp knife to trim the tendons. Place the layer on the skin and lightly beat the meat with a hammer. Salt and pepper it. Sprinkle with chopped green onions. Place the omelette on top and crumble the ham onto it.

Lifting by the edge, roll up the roll. Wrap with thread and pack in a sleeve or cling film so that no water gets into it during cooking.

Pour water into a saucepan, add salt (you can also add bay leaf and allspice if desired) and put on fire. Once it boils, add the roll and cook for forty minutes. Once cool, cut into slices.

With ham and cheese

Ingredients: 4 large chicken fillets, 170 g ham, 120 g semi-hard cheese, a handful of breadcrumbs, pepper, salt.

1. Each fillet is washed well, dried with a paper towel and cut in the middle, but not all the way through. Then you need to “unfold” it.
2. The resulting workpiece is carefully beaten through a couple of layers of cling film so that the meat does not tear. The chicken is salted and peppered. You need to remember that the ham will give some of the salt to the bird.
3. The latter is cut into long bars. Cheese is also crushed in the same way.
4. The resulting pieces are laid out on chicken pieces, which need to be rolled into tight rolls and secured with toothpicks. The meat is rolled in breadcrumbs and fried in a frying pan.

Chicken fillet rolls with filling are prepared until golden brown.