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Roll with chicken and mushrooms

Roll with chicken and mushrooms


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Prepare the dough for the countertop: put it in a bowl on the fire according to the milk, margarine and a pinch of salt. When the margarine has completely dissolved, add the flour in a block, then mix vigorously so as not to form lumps. The dough ball is cooled. When it is warm, add eggs one at a time, mixing very well after each one and the chopped dill. The obtained dough is spread with a spoon in a large baking tray lined with baking paper. Put the tray in the oven on the right heat for 20-25 minutes.

While the top is baking, prepare the filling: fry the onion and finely chopped mushrooms in a little oil, add the sliced ​​meat, then season everything with special spices for chicken and pepper.

Spread the liver pate on the hot counter, then add the mixture of mushrooms and chicken and sprinkle with finely grated cheese. Roll carefully and let cool.




A boneless chicken breast, a teaspoon of dehydrated vegetables without salt, a teaspoon of a mixture of herbs, 4-5 sliced ​​mushrooms, semi-smoked sausages, 100 g mozzarella, a bell pepper, 100 g hazelnuts, olive oil, salt , pepper, 2 thin slices of cheese

Thin the chest with a sharp knife in a thin piece that is flavored with the mixture of herbs, salt, sprinkle over dehydrated vegetables without salt, pepper.
Saute the diced peppers and sliced ​​mushrooms over high heat. Salt and season to taste.
On the piece of chicken breast, cut the mozzarella slices on the whole surface, then spread the mushrooms and the hot pepper, put the semi-smoked sausages, roll them carefully and catch the edge with 3 bamboo toothpicks. Put the breast in the tray and grease it with olive oil, sprinkle with dehydrated vegetables without salt then pour a glass of water with a pinch of salt and bake for 30 minutes, soaking the roll on top, occasionally with juice from the tray. When it browns nicely, remove the toothpicks and put the cheese slices on top, sprinkle with roasted and crushed hazelnuts and leave for another 3-4 minutes in the oven. Remove the roll from the oven and slice it after it has cooled a bit.
Good appetite!


Chicken and mushroom roll - Recipes

Hello :)
do you receive the challenge? :) the challenge to happiness, the new prize circulating in the blogosphere. if you want to enter the game, the challenge is waiting for you on my blog, take a nap! a great day !:)

Very simple, beautiful and good. Saved for preparation. Happy Birthday. To be healthy and always delight us with similar preparations.

I really like you here. and I came up with the idea of ​​offering you two spring awards. which I received from a virtual friend. I received them with great pleasure and so I offer them.

Dana, thank you very much for the prizes, I will spend the evening picking them up!
Boscodina, because I like the challenge, this time I will accept it, I will come up with the answers to the challenge!
Snowdrop Thank you from the bottom of my heart Happy birthday to you too!
Evelina, I'm glad you like me, thank you for the prizes, I'll spend the evening picking them up!

This roll is really very tasty, which you told us about in the interview.
Now I wish you an easy birth and good luck at the TASTY BLOG FESTIVAL.

Thanks a lot Sidy, I'm glad you like the roll

Very good and easy to roll. I served it to my guests over the weekend and it was successful. Many kisses

Ancuta, I'm glad you had success with the roll. And I always do it when I have guests, it is made very quickly, it is very tasty and effective

how much I like it too, it's a great idea! Happy Easter!

You should know that it is also very easy to make and very tasty. Where else can you say that it is also effective. Happy Easter to you too!

mmmm ?? how good is i to do thanks to flory idea

I think it is delicious and looks great. However, try to get margarine out of your use and use butter that is much healthier and gives it extra flavor. Margarine is harmful to the body as it is made from hydrogenated vegetable fats. I will definitely try your recipe, but with butter.

Mrs. Vio, thank you very much for the recipe, I told you that I will do it too, here it is, it was a bit done tonight and it is very good and really easy to make. I only put 3 eggs instead of dill, I put 2 leg. of parsley and instead of cheese I put goat cheese because I didn't have it but it came out really good .V kiss. 17.03.2012, ora00,23.

I made this roll again today, this time I followed exactly your recipe, it turned out very good. I wish you a HAPPY EASTER!

It turned out to be very charming, and it was very difficult for me to run it. where did i go wrong

I also rolled it. I think I left it a bit heavy.

I also tried your recipe. Roll dough is extraordinarily good, which for a pretentious person like me, says a lot. Indeed, my dough cracked a bit when I put the filling, but only on the side.
For the dough I put the yolks first and at the end the whipped egg whites.
As for the filling, I put about 800 g of fresh mushrooms, I added a little white wine, hot peppers and dried tomatoes.
Unfortunately, I didn't tighten the roll well, I hurried a bit, plus I finished the product in the tray where I baked it, which didn't leave much room for maneuver. So it 's a little airy and it' s probably going to fall apart when I cut it. So far I have only tried / eaten the heads while it was still hot. But I hope that after I take it off the baking sheet it will have more hold.
Thank you for sharing the recipe with us, it is very good and several types of fillings can be used.
Once again, congratulations.


Our readers have tried the recipe!


Chicken and mushroom roll - Recipes

Posted by Postolache Violeta on March 20, 2011 in chicken breast steak steak chicken breast in puff pastry stuffed chicken breast rolls | Comments: 14



ingredients

1 large chicken breast
1 packet puff pastry
200 gr sliced ​​cheese
300 gr mushrooms
1 link green onion
50 gr butter
3 tablespoons milk
1 or

Method of preparation


We open the chicken breast, slice it and beat it with a hammer like slices.




Place the puff pastry on the work table, spread it a little more with the rolling pin and then grease it with a little beaten egg with the 3 tablespoons of milk. Place the slices of chest on top so that they cover almost the entire surface, leaving a space of a few centimeters on the sides. Put the slices of cheese on top.

Heat finely chopped onion and mushrooms in hot oil. When they are ready, season with salt and pepper and place them on top of the cheese.

Roll as tight as possible and press the ends with a fork so that they can be baked. Grease the entire surface with the remaining beaten egg.

Put in a tray lined with baking paper and bake for about 30 minutes.

Let it cool a bit and then slice it. It goes perfectly with a spicy sauce.


Appetizer roll with chicken and quail eggs

Put the roll in a suitable tray, pour 1 cup of water, add the garlic and place the tray in the oven heated to 175 degrees Celsius. When it starts to sizzle and the juice in the pan boils, the wine is poured. Bake for about 40 minutes. Occasionally take a tablespoon of the sauce from the pan and cover the roll.

When it browns nicely, it's ready. Remove from the oven and allow to cool. Serve cold, cut into slices about 1 cm thick.

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Appetizer roll with chicken and quail eggs chicken breast pomegranate seeds gorgonzola sour cream oregano basil special appetizers for festive meals festive appetizers


The mushroom and cheese roll is a perfect appetizer for festive meals. It is really delicious, and we can serve it to both adults and children.

INGREDIENT:

For the countertop:
200 g butter
350 g milk
4 eggs
200 g flour
1 pinch of salt

For the filling:
1 tablespoon olive oil
400 g canned mushrooms
250 g cheese
salt
pepper
1 dill connection

For topping:
100 g grated cheese

Melt the butter in a larger pan, then add the flour. From this moment we no longer work on the fire, I continued to work in the pan for convenience.

Add the yolks one by one and mix until the composition is homogeneous. Then pour the warm milk and mix gently.

At the end, add the beaten egg whites with a pinch of salt.

Pour the dough into an oven tray, in which I put baking paper. Bake the roll for 35-45 minutes in a preheated oven at 180 ° C.

While this is cooking, fry the mushrooms in olive oil for 2-3 minutes. Add the finely chopped dill and season with salt and pepper.

When the countertop is baked, take it out by pouring it over a damp towel. Lightly peel off the baking paper and cover with a damp towel. Let it cool for a few minutes, then put the hot mushrooms on the counter. Cover them with a layer of grated cheese.

Roll lightly with a towel, sprinkle grated cheese on topping and wrap the roll in cling film or foil. Let it cool for a few hours, then we can cut it into slices and serve.


Chicken roll with mushrooms and olives

the thing with the foil, even if it is still discussed here and there whether it is healthy or not, it is very useful for the time being.
In the industrial regime, salt water is injected into the rolls (plus many other things that are not good to know) and then it is kept wet easier.

# 62 Dan @

Eh, and if the chicken used for the roll was made in the meantime, a pork chop for my uncle Radu, for me it was a turkey breast.

Attached images

# 63 nenea Radu

Look, in the meantime, it's diversified.
Thanks to the kindness of a person from the kitchen, whom I would like to thank very much, I came into possession of a net for tying meat, which is excellent. And then I told myself to put it to the test.
In conclusion :
Pork meat, vitzel muscles, garlic, mosaic pepper, dried and crushed peppers (like a kind of paprika, with larger pieces), parsley:

place an unfolder and pull it on a plastic can, which has the bottom cut:

chop a piece of beef until it becomes a paste:

the other part is cut with a knife, to remain cubes, and in the meantime I prepare a kind of mujdei with parsley and crushed dried pepper:

cut the pork pulp to a reasonable thickness, grease it with garlic paste:

then beef paste:

at the end the cubes of meat, salt, pepper, some sweet paprika:

Thumbnails attached

# 64 nenea Radu

I roll the meat and put it in the PET with the net:

then I pull the net, with all the meat, and the job is done (incredible)

similarly I make another roll, then I powder both with paprika:

and bake with them. I put them on the grill in the oven and a tray of water underneath, so that the fat doesn't drip on the board and make smoke, plus the fact that it maintains a humid environment (I haven't taken pictures here).

Cabd is ready, quickly cut one to see how it turned out:

closer, to see that it came out juicy enough:

left to cool, it dries, becoming a kind of pastrami, which looks very good, and of taste, I leave it to you to give your opinion:

Once again I was moving for this net, which opened many roads for me that I did not throw myself forward (and probably lazy)

Thumbnails attached

# 65 Maya

# 66 s_27688

# 67 star

Help of the porter

# 68 nenea Radu

# 69 otilia gergely

Nenea Radu, I hope you will welcome me here with my chicken roll with mushrooms.
I'm actually telling him Chicken breast stuffed with mushrooms

I'm going to get over the meat beating stuff and here we have a few slices of beaten and seasoned breast

I prepared the stuffed onion filling, finely chopped mushrooms, carrots, garlic and various spices that I kept on the fire until the water left by the mushrooms dropped. After I took it off the heat and it cooled down a bit I added a raw egg to keep the filling tied and the cholesterol to scream in it.

Then I put the filling on each slice of breast and & quoted it & # 39 with a toothpick

With the remaining filling I filled a few mushroom hats and placed them in the tray next to the stuffed breast together with the pieces of breast that could not be filled, slices of carrots and mushrooms. Over all I sprinkled a mixture of thyme, marjoram, coriander.

Then I covered the tray with foil and put it in the oven. In the last minutes I took off the foil to brown it.