Typically, using an egg mixture and breading, toothpicks are not required to hold the roll together.
Serve hot chicken rolls as a separate dish or with your favorite side dish and sauce.
To make healthier rolls, do not fry them or use breading.
The preparation is similar to that described above, only before baking the rolls in the oven, it is more convenient to fasten them with toothpicks, and remove them after baking. If desired, these rolls can not only be baked, but also cooked in a double boiler.
Chicken rolls can be prepared with different fillings: cheese, ham, vegetables or even dried fruits. For example, rolls from chicken meat They will turn out very tasty and piquant if you use “rum raisins” as a filling.
We use rum raisins as a filling for the rolls.
To make Chicken Rum Raisin Rolls you will need:
100 g raisins;
Rinse the raisins thoroughly and dry. Pour in rum.
Let it brew for room temperature for 2 hours, then refrigerate overnight (at least 5 hours).
These raisins can be used for baking, added to stews, used as fillings for meat dishes and for making mulled wine. It can be stored in this form for quite a long time under a tightly closed lid or in vacuum container in the refrigerator.
Preparing the rolls is similar to that described above.
Bon appetit! Eat with pleasure!
Chicken thigh recipes are significantly different from those recipes that require a drier, blander white. Chicken thighs contain quite a lot of fat, so you can make this dish juicy, soft and tender without any tricks!
Today our menu is simple, but very... delicious dish, which can also be done on festive table, and for regular family feasts. Guests will love the beautiful presentation of the rolls, your family will definitely enjoy the winning taste, and you, as a thrifty housewife, should like the recipe for chicken thigh rolls only because the ingredients used for it are extremely simple, affordable and budget-friendly. So, we present to you a delicious dish that is difficult to refuse after tasting just a small piece!
Ingredients:
Cooking time: 1.5 hours.
Servings: 6-9
Chicken rolls with mushrooms, baked in the oven
1. First you need to prepare the onion and mushroom filling for the rolls so that it has time to cool while you work with the chicken thighs. For the filling, finely chop one large onion, fry it in oil until the onion begins to exude a soft and sweet aroma, softens well and becomes translucent.
2. As soon as the bulb has reached the required state, we transfer the washed under running water fresh champignon mushrooms, cut into thin slices or small cubes. In general, all ingredients for the filling are chopped finely, so if you use a different type of mushroom for the filling or introduce new products into it (cheese, boiled or fresh vegetables, herbs, etc.), please take this point into account.
3. Fry the champignons until they release liquid, and then the same liquid evaporates from the pan. The onion and mushroom filling is ready, let's move on to preparing the thighs for the rolls.
4. Wash the chicken thighs thoroughly and pat dry with napkins, removing the skin and meat from excess moisture. We cut out the bone along with fragments of cartilage. We do not remove the skin.
5. Unfold the thigh from which the bone has been removed like a book, making one or two longitudinal cuts if necessary. We beat with a hammer, leveling the layer of meat over the entire surface at approximately the same level.
6. Salt and pepper to taste.
7. Post it thin layer onion-mushroom filling – 1-2 tbsp. will be enough.
8. Roll up the thigh together with the skin and secure with skewers or toothpicks. In this way we form all the thighs into rolls.
9. Heat the oil in a frying pan and lightly fry the fastened rolls in oil until the chicken meat is lightly browned and whitened (seam side down), then turn over to the other side and fry for another 2-3 minutes.
10. Place the fried rolls in a form suitable for baking.
11. To give a golden-brown and aromatic crust, prepare a spicy butter mixture of melted butter, dry garlic granules, turmeric and paprika.
12. Mix the butter and spices in a small bowl and grease all the tops and sides of the rolls with the resulting emulsion.
13. Place the rolls in the oven to bake for 40 minutes, at temperature conditions at 180 degrees. When finished, cool the rolls and be sure to remove the toothpicks before serving.
Bon appetit!
No commentsThey are prepared in a frying pan or in the oven. For the filling, you can use both canned mushrooms, such as champignons, and wild mushrooms. Although you can use anything as a filling - tomatoes, carrots, herbs with garlic, etc.
We will need:
chicken fillet – 4 pcs.
fresh or canned champignons – 200 g.
1 onion
cheese – 30 grams
sour cream – 2 tablespoons
breadcrumbs
vegetable oil
salt, pepper - to taste
Preparation:
First you need to cut 
chicken breasts lengthwise and beat with a kitchen hammer - just not too hard so that holes don’t appear. As a result, we will get thin plates, which we will stuff later.
Season with salt, pepper, and favorite spices evenly. Set aside.
Now let's prepare the filling 
for rolls. Peel the onion and chop it finely. Chop fresh or canned champignons too and fry everything together in a frying pan in vegetable oil until tender.
Let it cool. Grate the cheese on a coarse grater.
Now all that remains is to stuff it 
breast and form our chicken rolls. To do this, place mushrooms and onions on top of each piece of chicken fillet, sprinkle with grated cheese and roll tightly into a roll.
You can put the filling as you like, on the entire surface or just on the edge. Roll the finished rolls in breadcrumbs or egg mixture. If your rolls fall apart, you can tie them with kitchen string or pin them with toothpicks.
Further you can 
cook in two ways: either simply fry in a frying pan, or bake in the oven at 180 degrees for about 35-40 minutes.
I usually cook chicken rolls with mushrooms and cheese in a frying pan. Place the stuffed breast, seam side down, in a frying pan hot with oil and fry on both sides until golden brown. Then I reduce the heat, pour 2 tablespoons of sour cream and a little water into the bottom of the pan, cover with a lid and bring to readiness.
The readiness of the rolls depends on the thickness of the chopped fillet. That's all.
Bon appetit!
Chicken rolls originate from the West. The name of the dish has French roots (“rouler”, which means “roll”). The meat envelopes were first fried and then stewed. Different fillings were used. But chicken rolls with mushrooms and cheese have become very popular. And all because of their spicy taste. The dish goes well with wine.
Mushroom chicken rolls in a frying pan
Sometimes, instead of the usual chicken fillet or legs, the soul asks for something special, tender, juicy and piquant. So why not pay attention to chicken rolls with mushrooms? A wonderful combination of tastes, elegance, breathtaking aroma. Suitable as a separate dish or as a snack.
To prepare a culinary masterpiece, you should purchase: 0.3 kg of chicken fillet and the same amount, one onion turnip, 0.125 ml of fresh cream, butter (1-2 tbsp.). Additionally you need flour (as a breading), salt, spices, pepper. Frying is carried out in vegetable oil. Used during frying sunflower oil. To prevent the filling from being too greasy, try to leave as much oil in the pan as possible.
You need to cut the chicken fillet according to thickness, trying to ensure that the slices are 8*1-2 cm (length and thickness, respectively).
Cooking process:
- Wash the mushrooms thoroughly under running water, trim the stem, dry on a towel and cut into small pieces. Place in a heated frying pan, add vegetable oil and fry until all the moisture has evaporated.
- Peel the onion, rinse with water, cut into cubes and place in a frying pan with the mushrooms. Add pepper, salt, spices if necessary.
- Fry the contents of the frying pan in vegetable oil until the onions turn golden, setting the heat to medium.
- Wash the chicken fillet thoroughly, dry with a paper towel and cut into pieces. Pepper, salt, add spices and thoroughly rub the “sprinkling” over the entire surface of each piece.
- Wrap the slices in plastic cling film and beat until soft. Just don't overdo it.
- Place a little filling in the center of each chicken fillet (the amount is at your discretion).
- Roll the fillet into a roll. Secure the top edge with a wooden skewer or toothpick. This will prevent it from unwinding. Simply press the sides of each roll well and they will stick together and prevent the filling from slipping out.
- Dip all rolls in flour.
- Send to a heated frying pan, set big fire and fry until golden brown. There is no need to wait for the dish to be fully cooked.
- Place all the meat rolls with mushrooms in a saucepan (optionally, a saucepan or a heavy-bottomed frying pan) and pour in the cream.
- Simmer the contents for about 20 minutes over low heat.
Place the finished chicken rolls with mushrooms on a dish, remove the skewers, sprinkle with finely chopped herbs and serve.
Chicken breast roll in bacon
And here is another very original dish - chicken roll with mushrooms and cheese, baked in bacon. This is a very simple recipe, suitable for both everyday and holiday menus. It is the bacon that gives the chicken tenderness and juiciness.
To prepare chicken roll with mushrooms you will need: 0.4-0.5 kg of mushrooms, chicken breast weighing 1 kg, 2 stalks, 2 large slices of cheese, 1 kg bacon. Additionally you need vegetable and butter(approximately 1 tsp each), as well as salt, spices and ground pepper.
If you were unable to purchase leeks, you can replace them with regular onion turnips.
Cooking process:
The roll can be served hot or cold, as a whole piece or cut into portions.
The filling for chicken rolls can be changed to your own taste, for example, adding eggs. Additionally, you can serve sour cream, garlic or sweet sauce. Try it! We assure you that this dish will become a signature dish.
Video recipe for chicken rolls in bacon
These products alone are enough to make a child's eyes light up and ears perk up.
Such dishes can lure any fiend to the table.
Yes, perhaps, it is not so difficult to seduce a male company gathered to discuss the pressing problems of our time with aromas and the clinking of plates.
Believe me, it's worth a try.
Chicken rolls with mushrooms and cheese - general cooking principles
Chicken rolls are made from breast fillet or legs. The breast is used without skin, and the legs are used with it. The fillet is cut into layers or ground into minced meat. Often, to prepare rolls, they specially buy chicken skin or bacon cut into strips in order to wrap the filling of minced meat and mushrooms in it.
You can take any mushrooms: oyster mushrooms, champignons or wild mushrooms, both fresh and frozen. It all depends on taste preferences and capabilities. A filling is prepared from mushrooms by frying their pieces with onions, or added to the sauce that is poured over the products.
The cheese is crushed with a grater or cut into thin slices and added to the filling; it can be brine or hard. The use of two types of cheese at once gives the dish a special taste.
Chicken rolls with cheese and mushrooms are baked in the oven on their own, in foil or in specially prepared dressings. Minced chicken products can also be fried in a frying pan.
The finished rolls are cut into slices and decorated with herbs, served as an independent dish or with side dishes of fresh vegetables, cereals or potatoes.
Chicken rolls with mushrooms and leg cheese on the bone
Ingredients:
Two large legs;
40 gr. boiled ham;
Cheese, “Russian” variety - 50 gr.;
Fresh mushrooms (champignons) - 200 gr.;
One egg;
Olive oil;
Cheese, “Mozzarella” variety - 40 gr.;
Freshly squeezed lemon juice - 5 ml.
Cooking method:
1. Rinse the legs in cold water and wipe dry with a towel. WITH inside Make a deep longitudinal cut into each one down to the bone. First remove the bone along with the cartilage from the thigh, and then carefully separate the meat from the shin bone. Cut off the bone in front of the cartilage, just above the place where the skin and tendons attach, without removing the skin itself.
2. Beat the chicken from the inside. Do this as carefully as possible without damaging the skin.
3. Lightly pepper the battered fillet and sprinkle with fine salt. Sprinkle the chicken with lemon juice mixed with vegetable oil and let it sit for half an hour.
4. Finely chop the onion, clean the dirt from the caps and stems of the mushrooms. Rinse cold water and scald with boiling water, dry, cut the mushrooms into small cubes.
5. Place the onion in a frying pan with butter and heated oil and leave to fry over low heat.
6. After 2 minutes, add the champignons to the onions and continue cooking everything together for another 10 minutes. Do not cover the pan with a lid and remember to stir occasionally. Place the mushrooms fried with onions in a separate bowl and cool.
7. Cut the Mozzarella and boiled ham into small thin cubes, grate the hard cheese, and beat the egg.
8. Place half of the fried mushrooms on the edge of the chicken, from the bone upwards, in the form of a roller, and next to them a block of sausage and Mozzarella. Cover everything with cheese crumbles and pour over the egg.
9. Carefully roll and tightly pack each roll in foil.
10. Place the packages of rolls in a roasting pan and place it in the oven at 180 degrees.
11. After half an hour, take it out, carefully cut the foil and spread its edges. Return the items to the oven for another 10 minutes.
Chicken rolls with mushrooms and cheese, wrapped in bacon (with feta cheese)
Ingredients:
Half a kilo of breast (two fillets);
100 gr. brine cheese;
Fresh small champignons - 100 gr.;
Onion, bitter - one head;
100 gr. sliced bacon;
A spoon of pure vegetable oil;
150 gr. wild rice
Cooking method:
1. In order for the rice to steam well in the rolls, it must be prepared in advance. Do not boil, as the grains will open during cooking. Wild rice should be soaked in cold water for 12 hours, then rinsed and dried well.
2. Finely chop the onion, wash the champignons and dry well. Do not chop the mushrooms.
3. Lightly fry the mushrooms and onions in vegetable oil, add the swollen rice, stir and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them into halves.
4. Rinse the fillets with cold water and wipe them dry with a towel.
5. Without cutting all the way through, starting from the thick side, cut the fillets into two parts and unfold them. Cover the layers of chicken with film and beat them as thin as possible. Try to do this carefully, do not break through.
6. Lightly pepper the beaten fillet layers and evenly distribute the cheese, grated on a coarse grater, over their entire surface.
7. Then place rice heated with onions on one edge of each layer. Place the champignon halves on top of it in one row and roll into tight rolls.
8. Wrap both rolls in strips of bacon. Place the pieces in a heat-resistant form and pour some water into it, 50 ml will be enough.
9. Cover the pan tightly with a sheet of foil and make several punctures in it to allow excess steam to escape.
10. Preheat the oven to 200 degrees, place the form with rolls in it.
11. After a quarter of an hour, lower the heat to 180 degrees, and after another quarter of an hour, remove the foil and cook the rolls for 10 minutes.
If your oven has a grill function, turn it on 2 minutes before cooking.
Chicken rolls with mushrooms and Brynza cheese
Ingredients:
One and a half kilograms of chicken fillet;
600 gr. young champignons;
200 gr. fat sour cream;
One package of cheese;
Two onions;
Cheese, any kind - 120 gr.;
Dill and parsley - several branches each;
Pasteurized milk.
Cooking method:
1. Cut the champignons into small slices or slices, chop the onion with a heavy knife.
2. Place onion pieces in oil heated in a frying pan and fry until amber in color.
3. Add mushrooms and continue to fry, stirring from time to time, until cooked through. The main thing is not to dry it out; as soon as all the moisture has evaporated, add sour cream and season with ground pepper. Lightly add salt and leave to cool. If the filling turns out thick, dilute it a little with milk.
4. Cut the chicken fillet into thin layers and beat each one as thinly as possible. You can cut the fillet in two ways: lengthwise or crosswise, at a slight angle.
5. Cut the cheese into thin slices, finely chop the parsley and dill.
6. On each layer of chicken, on one edge, place a plate of cheese and a little greenery.
The best recipes for chicken rolls with mushrooms
Then roll and secure the rolls with wooden toothpicks.
7. Over high heat in vegetable oil, quickly fry the pieces on all sides and transfer to a heat-resistant dish with sides. Remove the toothpicks.
8. Pour the mushroom filling on top and place in a preheated oven for 40 minutes.
9. Five minutes before complete readiness, sprinkle the rolls with fine crumbs of hard cheese.
Chicken rolls with mushrooms, cheese and cabbage in chicken skin
Ingredients:
Chicken fillet pulp - 800 gr.;
200 gr. fresh cabbage;
250 gr. champignons;
One large carrot;
Chicken skin;
120 gr. mild, hard cheese;
Two eggs;
Bulb;
Refined oil;
Low-calorie mayonnaise or medium-fat sour cream.
Cooking method:
1. Cut the washed fillet and cabbage into large pieces and grind in a meat grinder. The size of the grid cells does not matter.
2. Pour in the eggs, add a little salt and pepper and mix well.
3. Fry chopped mushrooms in vegetable oil. Don't dry it out!
4. In a separate frying pan, sauté finely chopped onion with coarsely grated carrots until the onion pieces are golden brown.
5. Mix fried vegetables with mushrooms and cool well.
6. Wash the chicken skins. Place the pieces of peel on the table and distribute the minced meat evenly over them, in a layer slightly thinner than half a centimeter.
7. Place the mushroom filling on top of the minced meat and cover it with grated cheese. The smaller the cheese shavings, the better.
8. Carefully wrap the rolls. For reliability, you can fix the workpieces in several places with a thick thread, but usually the rolls hold their shape well.
9. Place the pieces on a greased baking sheet and spread ketchup and sour cream (mayonnaise) on top, mixing them in equal proportions.
10. Bake the products in the oven at 180 degrees for about half an hour.
Fried chicken rolls with mushrooms and cheese, in sesame
Ingredients:
700 gr. minced chicken;
. “Russian” or “Kostroma” cheese - 150 gr.;
One large onion;
Fresh or frozen champignons;
Three eggs;
Spices “For minced meat”;
Sunflower oil;
Sesame seed.
Cooking method:
1. Clean the dirt from the mushrooms, rinse under running water and cut into thin slices. Chop the onion finer.
2. Place the mushroom slices and onions into a deep frying pan, add oil and fry over low heat until tender. The main thing is not to overcook, otherwise the filling will be dry. Remove the finished mushrooms from the heat, mix with finely chopped herbs and cool.
3. Season the minced chicken with spices to your taste, break one egg into it and knead thoroughly.
4. Cut the hard cheese into small cubes.
5. Take cling film or foil. Cut into small rectangular pieces and spread them on the table.
6. Place minced chicken no more than half a centimeter thick on each and give the meat layers a rectangular shape.
7. Place mushrooms on one edge of the meat, place cheese on them, about 2 sticks for each piece. Carefully, lifting the edge with the filling by the film (foil), wrap everything in a roll and remove the film.
8. Carefully smooth the surface of the products with hands moistened with water. Special attention pay attention to the transverse seam and sides.
9. Beat the remaining eggs with spices, pour sesame seeds into a separate bowl.
10. Dip each roll in eggs, then roll well in sesame seeds and fry in well-heated oil until golden brown and crispy.
Spicy chicken rolls with mushrooms and cheese
Ingredients:
Fresh chicken fillet - 2 pcs.;
Fresh oyster mushrooms (champignons) - 350 gr.;
One onion;
Sweet pepper;
. “Kostromskoy” cheese - 120 gr.;
Sweet cream butter - 30 gr.;
. “Dutch” cheese - 150 gr;
Mayonnaise - a few spoons;
A spoonful of adjika, horseradish and mustard.
Cooking method:
1. Mix adjika with mustard and horseradish.
2. Rinse the chicken fillet with running water and cut each one lengthwise into two layers of approximately the same thickness and beat. Coat the pounded meat on all sides with the spicy mixture and leave for half an hour.
3. Cut the mushrooms into small cubes, the onion into small slices, and chop the pepper into thin strips. Fry the mushrooms and onions in melted butter until fully cooked.
4. In a bowl, combine both types of cheese, grated on a fine grater. Add mayonnaise and finely grated garlic.
5. Place a layer of beaten fillet on a double sheet of foil. Then place on it in layers: a mixture of cheeses, mushrooms and bell pepper. Roll everything into a roll and wrap it in foil. Do the same with the remaining pieces of chopped chicken.
6. Place the packages of rolls on a baking sheet and bake in the oven. Take it out after 20 minutes.
7. Carefully, so as not to get burned, cut the foil and unfold the package, do not remove it completely. Place the pan back into the oven and leave in it for 10 minutes. During this time, the top of the rolls will brown well.
8. Free the finished rolls from the foil, cool slightly and cut into thin slices.
Chicken rolls with mushrooms and cheese - tricks and useful tips for cooking
Breast rolls must be rolled tightly and secured with wooden skewers before frying or baking. If this is not done, the products may fall apart during heat treatment and the filling may also fall out.
It is better to cook minced chicken yourself; store-bought chicken may be too liquid and wrapping the filling in it will not be so easy.
The thinner you beat the chicken, the easier the meat will roll into a roll.
Rolls baked in foil do not turn out golden brown. To get this effect, keep the almost finished products unwrapped in the oven under the grill for a couple of minutes or a little longer. Their top will be covered with a golden brown crust.
