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Chicken roll

Chicken roll

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Slice the chicken breast and beat as for the snails. Grease the slices of chicken obtained with sour cream, cover with mushrooms and then season with salt, pepper, oregano and thyme. Roll the chicken slices and catch with toothpicks.

Prepare a sauce from broth and white wine, salt, pepper and basil.

We prepare a tray that we grease with a little oil, we place the rolls in the tray over which we pour the prepared sauce.

Leave it in the oven for about 45 minutes, then remove it and sprinkle with grated or sliced ​​cheese, after which we leave it for another 15 minutes in the oven.

Ingredients Appetizer roll with chicken and quail eggs

  • 1 whole chicken breast, without bone and skin
  • 6 quail eggs
  • 100 g spicy gorgonzola
  • 1 tablespoon very greasy cream
  • 2-3 tablespoons pomegranate seeds
  • 2 tablespoons olive oil
  • 100 ml wine
  • paprika
  • dried oregano
  • dried basil
  • ground black pepper
  • salt to taste
  • 2 cloves garlic, chopped
  • food thread (or macrame)

Searched words "chicken roll"

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I portioned the turkey breast so that I got a thin, wide piece so that it could be rolled, then I beat it with a hammer.

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Fry the mushrooms (finely chopped) with onion and garlic. Season with salt, pepper and thyme. When the composition has cooled

Chicken roll wrapped in bacon & # 8211 With this recipe you will get ready guaranteed all guests

The chicken breast roll with mushrooms and cheese is amazingly tasty and looks great. Even an inexperienced housewife can cook it.

The roll is perfect for any holiday meal and will impress anyone who tries it. Such a roll is easy for any housewife, because it is prepared from simple products and is simply tasty and appetizing.


  • 800 grams of chicken fillets
  • 300 grams of mushroom mushrooms
  • 200 grams of grated cheese
  • 200 grams of bacon (strips)
  • 1 onion
  • 2 cloves of garlic
  • 3 tablespoons paprika
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 yolk
  • salt

How is it prepared?

Wash and cut the mushrooms into small pieces. Chop the onion and fry in a hot pan for 1 minute.

Then add the mushrooms, salt and stir… fry for 5-7 minutes.

In a deep bowl, add the paprika, crushed garlic and a pinch of salt. Mix well and add the olive oil. Also here we add 1 teaspoon of garlic powder. Mix well again…

Using a kitchen hammer, beat the chicken fillet on both sides.

Take a cling film and spread it on the work surface. Rub the chicken fillet with the previously prepared marinade and spread it on the food foil so that it forms a rectangle.

Add half of the grated cheese (about 100g). Over the cheese, spread the mushroom filling.

With the help of the food foil, we form a roll from the chicken breast and stuffing.

Gently twist the ends of the foil so that the roll is well coagulated.

I spread another food foil and put a layer of bacon (strips of bacon) on it. We arrange it in 2 rows of 8 pieces each. In the center of the bacon rectangle, place the roll and carefully remove the food foil from it.

Using the second food foil, wrap the roll in bacon, first on one side and then on the other.

Finally, place the roll on a baking tray, greased with a little sunflower oil, and carefully remove the cling film.

Wallpaper the roll with the egg yolk and place it in the preheated oven at 180 degrees.

Chicken roll

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Chicken roll

It's more like a liver in consistency, but it's much lighter for your liver than chicken roll. And it can be both a garnish and a main course:

1. In a bowl, mix the breadcrumbs and chicken. In the robot, put the onion cut in four, the carrot cut into rounds, the bell peppers without seeds, the stalks and filaments, the celery, with all the leaves.

2. Finely chop all the vegetables and then mix in the minced meat and crushed garlic. Add eggs, season with salt and pepper.

3. The baking form is greased with oil, and the meat mixture is placed in a plastic foil moistened with water. Put the composition and roll a little to give it a shape. Then unfold and carefully place in the tray.

4. Cover the tray with aluminum foil and bake for one hour. Then, remove the foil and bake for another 15 minutes (or more), until the roll is nicely browned. Allow to cool in the pan and then cut and serve.

Chicken Roll - Recipes

From the series of appetizers that can be served at festive meals (because Christmas is still approaching) today I propose a simple chicken roll, but very tasty. Aromatic herbs give a special flavor to this roll that can be served both hot and cold.

Attack Phase, Cruise (PL, PP), Consolidation, Definitive Stabilization

- Italian style aromatic herb mix

Preparation. We cut the chicken breast so that we get a long and thin piece. Beat with a hammer to fry, then season with salt and pepper. Add chopped dill, rosemary (chopped), and herbs. Optionally you can grease the meat before putting the spices with a clove of garlic to give it flavor.

Carefully roll the chicken pipette and place it in the pan. If necessary, tie the roll or catch it with toothpicks. Grease with egg yolk (if you do not want to use egg then sprinkle with olive oil), and sprinkle the mixture of herbs on top. Bake for 44-45 minutes, then remove and leave to cool for about 15 minutes, then cut.

Chicken roll!

Chicken roll is very easy to prepare. You can cook it for both everyday and festive meals. It is an excellent alternative for sausages: delicious and useful!


-1300 g of chicken (2 breasts + upper thighs (without skin and bones))

-a spoonful of spices for chicken

-salt, ground black pepper - to taste.


1.Wash and dry all pieces of meat.

2.Put the chicken legs between 2 pieces of food foil and beat them a little with the meat hammer, to give them an approximately equal thickness.

3.Put the beaten meat in a deep bowl. Add salt and ground black pepper to taste, spices for chicken (or those you like), a little gelatin and garlic passed through the garlic press. Mix very well.

4. Remove the small portion of meat, which is attached to each chicken breast. Then incompletely cut the chicken breast in half, starting from the thicker edge: this way it will look like an "open book" and a larger surface.

5. Cover each chicken breast with cling film and beat it with a meat hammer on both sides to make it softer and evenly thick. Proceed similarly to the pieces, which you separated from each chicken breast.

6.Then overlap the large chicken breast with the piece of meat, which you previously separated from it, at the edge. Tap them lightly with a hammer to join them.

7. Sprinkle the meat "top" with salt, ground black pepper, chicken spices and a little gelatin. If you want, you can spread it with mayonnaise or cover it with a layer of fried mushrooms, chopped greens, etc. (we left it as is).

8. Spread the chicken legs on the "top" of the chicken breast. Then roll it into a compact roll with cling film. To give it a more neat shape, roll it a few times on the work surface, twisting the ends of the food foil.

9. Wrap the roll with another 1-2 layers of cling film, tying the ends at the end.

10.Then wrap it in 2 layers of aluminum foil, bending their ends so that they do not overlap (in different directions - otherwise you risk unfolding).

11.Doing similarly, prepare the other roll. Put them in a deep pan and pour boiling water over them (this should be half their height).

12. Bake the chicken rolls for 60 minutes in the preheated oven to 180 ° C.

13. Allow them to cool completely, then refrigerate for a few hours.

Steps to follow

In a bowl add 3 eggs, sour cream and dried greens.

Then add the cheese given through the large grater, add a little salt and mix everything well.

We put all this composition on a tray in which we spread a baking sheet.

I level it easily and distribute it in a thin layer on the entire surface of the tray, my tray has the size 34/34 cm. Put in the preheated oven for 10-15 minutes at a temperature of 180 ° C, the composition should stick well and brown a little.

Peel an onion, cut it into small pieces and put it in a frying pan with a little oil until it browns well. Then we pass it through a sieve and drain all the oil from it.

Put the chicken breast through the meat grinder, add an egg and fried onion.

Chicken Breast Roll

Lately I have started to cook more and more often chicken recipes, and chicken rolls they have become my favorites. They are practical, filling but at the same time quite light and can be served both cold and hot.

Today I propose a chicken breast roll recipe stuffed with omelette (this variant is very common in Italy) and with thin slices of ham. Of course, you can also add a few thin slices of cheese, if you wish.

I did not put cheese because we returned to the diet after the full holidays that have just passed. Although the holiday meals did not leave visible traces, a short period of diet does not spoil us.

There will be some salad recipes as soon as possible. Until then, I recommend this delicious chicken breast roll.

Ingredients & # 8211 Chicken breast roll

  • 1 boneless chicken breast (approx. 500-600 g)
  • 4 eggs
  • 5-6 thin slices of Prague ham / prosciutto cotto
  • 4-5 tablespoons marsala / white wine
  • 3-4 tablespoons water
  • salt
  • pepper
  • 1 teaspoon cajun spice mix
  • 1 tablespoon olive oil

Preparation & # 8211 Chicken breast roll

  • Break eggs in a bowl, add salt and pepper, and beat with a fork or fork. When we make the omelet and if we want it fluffy and airy, we don't have to beat the eggs very much, but only until it is completely homogenous.
  • Grease a Teflon pan about 26 cm in diameter (the omelet should not be very thick) with a little olive oil and put it on low heat. When it has heated up, add the eggs and immediately cover the pan with a lid. After 3-4 minutes, turn it carefully on the other side and fry it for another 2-3 minutes.
  • Take it out on a plate and let it cool.
  • Dampen the chicken breast with absorbent kitchen paper and unfold it horizontally, using a knife with a thin blade, in two parts (leave it stuck at one end).

To make a comparison for those who are not very used to this procedure, the chicken breast should look like an open book after we cut it.

Chicken breast roll with olives

Although the news from this period is not favorable for the consumption of chicken meat, there is a danger of bird flu, the idea is not to give up this type of meat.

Ultimately, the authorities encourage the consumption of chicken meat and, if you take all precautions and prepare the meat according to the instructions given, you have nothing to fear. After all, hysteria and general panic are useless.

Whether we managed to convince you or not to start the recipe tonight or on the weekend, I don't know. Either way, you can keep the chicken breast roll with olives for a while later, when you can be sure that you are not endangering your health and that of your family. Good appetite!

Ingredients and quantities:

1 large chicken breast (approx. 1 kg)
350 g olives
150 g grated cheese
200 g mushrooms
2 tablespoons margarine
1 tablespoon basil
5 small onions
2 cloves of garlic
3 carrots
1 parsnip

Method of preparation:

1. Washed chicken breast (without bone and without skin) is cut so as to obtain as large an area as possible.

2. Part of the olives (200 g) boil for 5 minutes, drain the olives, remove the seeds and chop.

3. Sprinkle the meat surface with pepper and a little salt, then distribute the cheese. Sprinkle chopped basil on top and, at the end, chopped olives. Roll the preparation and tie with a special thread. Grease with margarine and place on aluminum foil.

4. Onions, garlic, carrots, parsnips are cleaned, washed and cut into large strips, which are arranged on either side of the roll, on aluminum foil. Also put here the mushrooms and olives left whole.

5. The aluminum foil is folded so as to obtain a bag, which will perfectly enclose the roll and the vegetables in it. This bag is placed in a tray, which is placed in the preheated oven for 50 minutes on medium heat.

6. The dish is served hot, sliced, surrounded by vegetables and sauce from the bag.

Suggestion: Baked steak prepared in aluminum foil is more tender and juicy.

Preparation time: 45 minutes, plus baking time.

6 servings are obtained.

Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.

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