Recipe with photo: Dietary boiled chicken roll (sausage)

Chicken breast roll with mushrooms

Ingredients:

• 450 g finely chopped champignons;
• 150 g grated semi-hard cheese;
• 3 large chicken breasts;
• salt and ground pepper;
• vegetable oil.

Preparation:

1. Carefully cut each breast into two parts. First, grate with salt and pepper, and then beat well.
2. Fry the onion with pieces of mushrooms until the two components soften.
3. Add cheese to the roast and salt to taste.
4. Wrap the filling in the prepared meat, making tight rolls. Tie them with threads so that the structures do not fall apart during heat treatment.
5. Fry chicken fillet rolls with mushroom filling in hot oil on each side until crispy.

Chicken breast rolls with filling

White chicken meat itself is rich in easily digestible protein.
In addition, it has low calorie content. Therefore, you can’t do without chicken breast in diets aimed at losing weight while maintaining and building muscle mass. To diversify your diet menu, you can not only bake, boil and steam chicken, but also form it into delicious, healthy rolls with suitable fillings.

Let's consider a detailed sample recipe and preparation of one of these chicken breast rolls with filling, all possible variations of its composition, as well as the use of the resulting dish in dietary practice.

Chicken breast rolls in the oven - recipe

The basic technique for preparing chicken roll is simple - cut the breast meat into layers or beat it hard enough to get a flat “sheet”.
For each such “rug” of chicken, spread the prepared filling, roll everything into a tube and bake in the oven until cooked. At the same time, it is best for diet rolls:

• Buy the breast not frozen, but chilled;
• completely remove the chicken skin, remove bones and fat layers;
• choose not too high-calorie fillings without excess fats and carbohydrates.

In addition to the chicken “wrapper” and the filling made from pleasant and healthy products, a variety of spices, spicy and hot, are used in the cooking process:

• culinary herbs, dried and fresh, in ready-made sets, “French” or “Italian”, and individually - parsley, dill, oregano, basil, mint, sage, thyme, rosemary, parsnip, garlic and onion.
• ready-made “nominal” mixtures – curry and suneli hops;
• sunny yellow saffron and turmeric;
• coriander;
• nutmeg;

• whole and ground peppers, hot, spicy and sweet - black, pink, white and red, allspice, chili and paprika;
• ginger root, chopped fresh and dried ground;
• garlic - dried ground and fresh chopped slices;
• cardamom;
• Bay leaf.

Example recipe:

• 600 g chicken breast;
• two hard-boiled eggs;
• 150 g hard cheese;
• ground black pepper;
• a small amount of salt.

Preparation:

• Remove the skin, fat and bones from the chicken breast, ensuring that it remains in one piece. Rinse, dry with a paper towel, cut off particularly thick sections from the inside, spread the rest on a flat, hard surface and beat well on the inside.
• Boil chicken eggs in salted water for 10 minutes, place them in cold running water for 4 minutes, peel and grate on a coarse grater. Grate hard cheese in the same way.
• Cover a baking sheet with foil, place a “mat” of pounded breast on it, and place the pieces that were cut off first along the edges. Season with salt and pepper in moderation.
• Distribute coarsely grated eggs and cheese over the chicken roll “wrapper”.
• Roll the roll into a tube, pack tightly in foil and bake for 40 minutes in the oven at 200 degrees.

Leave the finished roll under pressure overnight and then serve it either cold or warm. Its energy value is 110-120 kilocalories per hundred grams.

Rolls for sports diets and slimming menus

According to the approximate recipe, you get a moderately high-calorie roll, saturated with a variety of proteins , which perfectly matches the protein diet for building muscle without accumulating fat deposits.
If the filling consists of vegetables rich in microelements and fiber, the calorie content of the roll will be significantly reduced, so that it will fully meet the requirements of slimming diets, in which weight loss occurs without loss of muscle mass .

Filling options for chicken roll

The “team”, tightly wrapped in a layer of chicken, may include:

• Vegetables - first of all, low-calorie, but very healthy onions and carrots, sweet peppers and olives, spinach, celery root, tomatoes, eggplants and zucchini. Potatoes, boiled until tender, are included with caution in fillings for diet rolls, given that starchy tubers increase the calorie content of the finished dish by an average of 80 units.
• Fruits with sourness - lemon (zest and juicy pulp), apples of appropriate varieties, oranges, limes, cranberries and pomegranates.
• Eggs in the filling can be present not only boiled, but also raw, and can also be pre-baked into an omelet.
• Mushrooms. Store-bought champignons with oyster mushrooms are also suitable, as are first-class forest produce - boletus mushrooms, boletus mushrooms and aspen mushrooms. They do not add extra calories, but give the roll additional shades of taste and aroma.
• Dried fruits. Sour prunes and sweet dried apricots go best with chicken meat (if the diet has no restrictions on sugar content).
• Nuts and seeds. Chopped walnuts can form an independent layer inside the roll or be included, as an aromatic and healthy ingredient, in a filling mixture of a complex composition. Almonds, hazelnuts and sesame seeds are also used.
• Cottage cheese, like cheese, which can be not only hard, but also soft, adds calcium and milk proteins to the list of “health benefits” of the roll.

How to cook chicken breast rolls - video

The presented video material demonstrates the production of baked portioned rolls from chicken breast, cut into oblong layers. The filling consists of a mixture of raw chicken eggs, cottage cheese and grated hard cheese. Recommendations are given for further reducing the calorie content of the dish. Shows how to fasten not fully formed rolls using a wooden toothpick.

By varying the composition of the filling, chicken breast roll can be made not only a moderately high-calorie product, rich in easily digestible proteins, but also an excellent component of all slimming diets. The use of hot and spicy seasonings further speeds up metabolism and thereby stimulates the elimination of fat deposits.

Do you have your own “signature” chicken breast roll fillings? Which spice bouquet do you think is the best for this dish? Are such rolls present in your diet menu? Share delicious culinary secrets and effective slimming recipes with us in the comments!

With gelatin in a bottle

Ingredients:

• 3 chicken breasts;
• 0.5 tsp. salt;
• 10 – 13 black peppercorns;
• 25 g gelatin;
• 3 tbsp. purified water;
• 4 – 5 pcs. laurel leaves.

Preparation:

1. Place the washed breasts in a cauldron. Immediately add bay leaf, salt and pepper. Pour warm water over the food and let it cook. After the liquid boils, cook the meat for about 40 minutes. During the process, it is necessary to remove the foam from the surface of the water.
2. Remove meat from each breast and divide into fibers. Throw away the bones.
3. Strain the chicken broth and add high-quality gelatin. Leave to swell after thorough mixing for 4 – 5 minutes.
4. Pour all the meat removed from the bones into a bottle with a wide neck (for example, milk).
5. Pour the slightly cooled broth over the chicken. Mix the contents of the bottle and leave it in the refrigerator overnight.
6. In the morning, carefully cut off the plastic and serve the chicken breast roll with gelatin as a cold appetizer. It is convenient to first chop it into small pieces.

Dietary chicken breast rolls with steamed herbs in a slow cooker

When it comes to making diet rolls, don't worry too much. The slow cooker can do everything. It goes great with meat dishes.

You will need:

• 2 breasts;
• 50 g parsley;
• 50 g dill;
• 2 cloves of garlic;
• 60 g refined oil
• 250 ml chicken broth;
• 70 g curd cheese;
• 80 ml low-fat cream;
• add black pepper and salt to taste.

It takes 40 minutes to cook. There are about 160 kcal in 100 grams.

Preparation:

Step 1. Cut the chicken fillet to form plates. Pound through cling film with a hammer, then season to taste.

Step 2. Wash the greens and chop finely. Separate 2 cloves from the garlic, peel and chop. Mix these ingredients.

Step 3. Place two thirds of the prepared green mass on a layer of white meat, form a roll, tie with chef's thread;

Step 4. Place the rolls in the bowl of the device, pour in the broth and turn on the “steaming” mode. Cook for 50 minutes.

Step 5. For the sauce, mix curd cheese with chopped herbs, cream, and salt. Serve separately. If the sauce turns out to be thick, you can add a little cream to it.

Step 6. Transfer the finished rolls to a plate and cover. After 20 minutes, remove the threads and cut the meat into portions. Season with sauce at your discretion.

Cooking with cheese in the oven

Ingredients:

• 1 large chicken breast;
• 1 processed cheese;
• 3 dessert spoons of classic mayonnaise;
• 1/3 tbsp. salty cheese;
• garlic, salt, herbs and spices.

Preparation:

1. Pre-heat the oven to 190 degrees.
2. Rinse and dry the breast. Cut it like a book, not all the way, and unfold it. Beat with a hammer, add salt and sprinkle with spices.
3. For the filling, grate the melted cheese. To make this easier, you need to freeze it first. Mix cheese with mayonnaise, mashed garlic and chopped herbs. Add salt if desired.
4. Spread the resulting cheese mixture over the meat in an even layer.
5. Roll the meat base with the filling into a tight roll and secure it with thread or toothpicks.
6. Bake in the oven for 17 – 20 minutes.
7. A couple of minutes before it’s ready, sprinkle the roll with grated hard/semi-hard cheese and wait until it turns golden brown.

Marbled chicken breast roll

Ingredients:

• 750 g chicken fillet;
• 30 g quality gelatin;
• 4 – 6 garlic cloves;
• spices and coarse salt to taste.

Preparation:

1. Chop the prepared fillet very finely.
2. Pass the garlic through a press and mix with spices. Of the latter, it is best to use French herbs and ground paprika for such a dish.
3. Cover the chicken with the mixture from the previous step and gelatin. Mix well and transfer the mixture to a baking bag. In this case, you can replace it with regular foil.
4. Place the dough in a mold and bake for 45 minutes at 180°C.
5. Cool the marble roll, cut into portions and serve.

Chicken breast rolls in the oven

The basic technique for preparing chicken roll is simple - cut the breast meat into layers or beat it hard enough to get a flat “sheet”. For each such “rug” of chicken, spread the prepared filling, roll everything into a tube and bake in the oven until cooked.

Ingredients:

• 600 g chicken breast;
• two hard-boiled eggs;
• 150 g hard cheese;
• ground black pepper;
• a small amount of salt.

Preparation:

1. Remove the skin, fat and bones from the chicken breast, ensuring that it remains in one piece.
2. Rinse, dry with a paper towel, cut off particularly thick sections from the inside, spread the rest on a flat, hard surface and beat well on the inside.
3. Boil chicken eggs in salted water for 10 minutes, place them in cold running water for 4 minutes, peel and grate on a coarse grater.
4. Grate hard cheese in the same way. Cover a baking sheet with foil, place a “mat” of pounded breast on it, and place the pieces that were cut off first along the edges.
5. Season with salt and pepper in moderation. Distribute coarsely grated eggs and cheese over the chicken roll “wrapper”.
6. Roll the roll into a tube, pack tightly in foil and bake for 40 minutes in the oven at 200 degrees.

Bacon Wrapped Recipe

Ingredients:

• 2 poultry breasts;
• 2 pcs. colored sweet peppers (yellow and red);
• 200 g cream cheese;
• 2 tbsp. l. chopped parsley;
• 1 tbsp. l. chopped dill;
• 8 slices raw smoked bacon;
• salt and pepper.

Preparation:

1. Cut the deboned fillet into thin slices. Salt, pepper and beat each one.
2. Spread the meat with cream cheese, sprinkle with a mixture of chopped herbs and small pieces of bell peppers.
3. Roll the pieces into rolls and cover each with a slice of bacon.
4. Place the rolls in a mold greased with any fat. They should be located close to each other in the container.
5. Bake chicken breast rolls in bacon for about half an hour at medium temperature.

Rolls baked in foil

Ingredients:

• 800 g chicken fillet;
• 4 – 6 garlic cloves;
• salt and spice mixture (thyme, oregano, basil).

Preparation:

1. Cut the prepared fillet into slices (about 1 cm) thick.
2. Lightly pound the meat under cling film.
3. Place all the pieces on a piece of foil (oiled) overlapping. Sprinkle with garlic cubes, salt and a mixture of spices.
4. Form a tight roll using foil. Secure it tightly so that the meat juice does not leak out during baking.
5. Cook the dish for 40 – 45 minutes at 210°C.
6. Using the same recipe, you can prepare small portioned chicken breast rolls using whole layers of meat.

How to cook with spinach

Ingredients:

• 3 chicken breasts;
• 250 g fresh spinach;
• 2 onions;
• 1 egg;
• ½ tbsp. sour cream and olive mayonnaise;
• 2/3 tbsp. unsweetened Greek yogurt;
• salt and spices;
• 100 g of already grated cheese;
• wheat flour for breading;
• butter;
• fresh garlic to taste.

Preparation:

1. Cut the chicken into thin layers and beat each one through a bag. Add salt and sprinkle with spices.
2. Finely chop the spinach, place in boiling water for a couple of minutes, then squeeze out excess liquid.
3. Chop the onion, fry with garlic until golden brown and mix with spinach.
4. Place the filling from step three on each piece of meat. Sprinkle it with shredded cheese on top. Roll up the rolls and secure them with a toothpick.
5. Soak the pieces in the egg and roll in sifted flour.
6. First, fry the chicken breast rolls with the filling in butter until golden brown, and then send them to bake in the oven. The meat in a heat-resistant form must be filled with a mixture of sour cream, mayonnaise, yogurt and garlic. Bake for a quarter of an hour.

How to properly cook chicken breast roll

April 18, 2020 941

The most dietary part of the chicken is the breast. Per 100 grams it contains only 120 kcal, it contains 20 g of easily digestible protein and a little fat. In addition, white meat is a source of minerals and vitamins. Chicken fillet is a healthy product with a minimal amount of cholesterol in its composition.

A simple recipe for two different rolls

The recipes are similar, but the taste of the rolls is different. The delicate taste of chicken meat is perfectly revealed in combination with sun-dried tomatoes, and dried cherries give the meat a sweet taste.

Amount of products for 2 servings:

• 4 chicken breasts;
• 8 strips of bacon;
• 100 g dried cherries;
• 8 oil-dried tomatoes.

It will take 30 minutes to prepare the rolls. 100 g contains 189 kcal.

How to cook chicken breast rolls:

1. Cut four chicken breasts lengthwise, unfold them like a book, wrap them in several layers of film, and beat them;
2. Place 4 slices of bacon on the table and place the chopped fillet on top. Do the same with the second piece. Place cherries on meat;
3. Form into rolls, tie with kitchen thread or regular thick thread;
4. Brush the remaining two fillets with sun-dried tomato oil. Chop the vegetables themselves into strips and place on the meat; you can add spinach leaves;
5. Also roll the chicken fillet into a roll and tie it;
6. Cook in the oven for 20 minutes. Recommended temperature: 200 degrees.

The meat will become tastier and more nutritious if you wrap it with a filling of mushrooms, onions, tomatoes and sweet peppers.

Required ingredients:

• 4 fillets;
• tomato;
• half a red sweet pepper;
• ordinary onion;
• 200 g mushrooms;
• refined oil - for frying.

It will take 40 minutes to prepare the dish, the energy value will be 150 kcal.

How to cook:

1. Finely chop the onion, brown in oil, add chopped tomatoes, mushrooms and sweet peppers. Fry everything together over low heat for about 10 minutes;
2. Beat the chicken flesh, wrapping it in food film;
3. Place the filling on each broken piece and roll up the rolls. Bake for 30 minutes in the oven. Recommended temperature: 200 degrees. You can do it differently, just fry in a frying pan until done;
4. Place the chilled rolls on a plate and garnish with herbs on top.

Dough for homemade dumplings can be prepared according to the recipes from our publication.

Recipes for dumpling dough are in this article.

Here you can choose a recipe for sour cream pie dough.

Mini chicken breast rolls with cheese for the holiday table

If you don't want to cut the rolls into portions, you can make them small. This way they look even more beautiful and appetizing, and therefore are quite suitable for the holiday table.

Ingredients:

• chicken breast – 4 fillets;
• bacon - 8 strips;
• Gouda type cheese – 100 g;
• sweet pepper - half a pod;
• basil – 2 sprigs;
• olive oil – 60 g;
• add salt to taste;
• Season to taste with black pepper.

It will take 30 minutes to prepare the rolls. Makes 4 servings, each containing 205 kcal.

Step by step recipe:

Step 1

Wash the chicken flesh and place on paper towels. Then wrap it in two layers of film, put it on a board and beat it off. The thickness of the meat should be approximately 1 cm. Season with spices and divide each slice of chopped fillet in half. Makes 8 pieces;

Step 2

Tear off the leaves from the basil sprigs, chop the cheese into cubes, and cut the sweet pepper into strips. Place basil (leaves), pepper, cheese on the prepared meat and wrap the rolls. Wrap in bacon strip and secure with a wooden toothpick;

Step 3

Heat oil in a frying pan with a thick bottom. Fry the rolls evenly over high heat. Then reduce heat and fry for 15 minutes, turning on all sides. Remove toothpicks from the finished dish and serve whole. If desired, you can decorate with greenery.

Baked chicken breast rolls stuffed with prunes in sauce

A versatile and tasty dish. You can serve it for dinner, and cut the remaining rolls into slices for breakfast and make a healthy sandwich. The rolls are good in any form, since they are baked with virtually no oil.

Products:

• 1 handful of prunes;
• 4 pieces of chicken breasts;
• 1 handful of walnuts;
• a bunch of parsley;
• mayonnaise – 100 g;
• a pinch of sugar;
• wine vinegar – 15 g.

It will take 45 minutes to prepare the rolls, 250 kcal in one serving of the dish.

Preparation:

1. Soak the prunes in hot water for 15 minutes, if you add a little rum it won’t be bad. The alcohol will evaporate during cooking, so no need to worry;
2. Grind prunes (without pits) in a blender along with nuts. If you don’t have an appliance, use a meat grinder. The consistency will be a paste;
3. Beat the chicken fillet into thin layers. Before doing this, wrap the meat in cling film so that the flesh does not stick to the hammer and does not splatter all over the table. The film should be folded in 2-3 layers, this will be better and more convenient;
4. Season the layers with spices to taste. Place prunes with nuts on top, adding chopped parsley;
5. layers into a roll, pin with a toothpick. Pepper a little;
6. Place the rolls in a heat-resistant form, first grease the bottom with vegetable oil so that the meat does not stick. Add a little water, because the meat itself is dry, and liquid will prevent it from drying out;
7. Cover the rolls with foil and place in the oven for half an hour. Recommended mode: 180 degrees, but all ovens are different, so you need to keep an eye on it;
8. For the sauce, combine mayonnaise with wine vinegar and sugar, add chopped basil, salt, mix everything;
9. At the end of cooking, pour the sauce over the rolls. After 5 minutes, turn off the oven;
10. As a side dish, we recommend stewed spinach with lemon and garlic.

Lavash roll with chicken breast and pesto sauce

You can prepare lavash rolls quickly and spend your free time the way only you want.

You will need:

• thin Armenian lavash – 4 sheets;
• 200 g soft curd cheese;
• 2 chicken fillets (chopped).

For the pesto sauce:

• green basil – 60 g (1 bunch);
• parmesan and pine nuts – 30 g each;
• refined olive oil – 60 ml;
• garlic clove;
• freshly ground pepper, salt - add to taste.

Cooking time: 40 minutes. 100 g contains only 140 kcal.

How to cook:

1. Bake the chicken fillet in the oven until done. Finely chop;
2. Prepare pesto: place grated Parmesan, basil, pine nuts, garlic clove into a blender bowl, add olive oil, spices and beat until smooth;
3. Combine the prepared sauce with cottage cheese;
4. Apply the sauce evenly to the pita bread and place pieces of meat on top. lavash in a roll. After 5 minutes, cut it into small portions.

Dietary chicken breast rolls with steamed herbs in a slow cooker

When it comes to making diet rolls, don't worry too much. The slow cooker can do everything. It goes great with meat dishes.

You will need:

• 2 breasts;
• 50 g parsley;
• 50 g dill;
• 2 cloves of garlic;
• 60 g refined oil
• 250 ml chicken broth;
• 70 g curd cheese;
• 80 ml low-fat cream;
• add black pepper and salt to taste.

It takes 40 minutes to cook. There are about 160 kcal in 100 grams.

Preparation:

Step 1. Cut the chicken fillet to form plates. Pound through cling film with a hammer, then season to taste.

Step 2. Wash the greens and chop finely. Separate 2 cloves from the garlic, peel and chop. Mix these ingredients.

Step 3. Place two thirds of the prepared green mass on a layer of white meat, form a roll, tie with chef's thread;

Step 4. Place the rolls in the bowl of the device, pour in the broth and turn on the “steaming” mode. Cook for 50 minutes.

Step 5. For the sauce, mix curd cheese with chopped herbs, cream, and salt. Serve separately. If the sauce turns out to be thick, you can add a little cream to it.

Step 6. Transfer the finished rolls to a plate and cover. After 20 minutes, remove the threads and cut the meat into portions. Season with sauce at your discretion.

Useful tips and tricks

Chicken white meat belongs to the category of dietary products; it is low in fat and high in protein, so a dish made from it may turn out to be a bit dry. To prevent this from happening. We found out how to choose and prepare this healthy and tasty product correctly.

1. The main thing is not to buy ready-made fillets, but to buy chicken breast on the bone, then cut it yourself;
2. Cook white meat in any way, but do not use a grill, otherwise the last fat will melt out of the piece of meat, and it will definitely be dry;
3. What's the best way to cut a chicken breast for a roll? To make a roll, you need to cut the breast so that a pocket is formed, put the filling in it and tie it tightly with thread;
4. The second option is to cut the fillet lengthwise into two equal parts, wrap it in film and beat it. Having such a preparation, you can prepare many interesting rolls with various fillings;
5. The third option is to cut the fillet into thin halves with a sharp knife, put the filling on one, cover the top with a second layer and slightly beat off the edges so that they stick together better;
6. Rolls with fillings can be immediately fried or pre-dipped in yolk beaten with water, then rolled in breadcrumbs, flour or sesame seeds.

Making chicken breast rolls is quick and easy. They can be baked, fried, stewed and steamed in a slow cooker. Various toppings and sauces will help diversify the taste of the dish. For example, a spicy pesto sauce or a simple dressing of cottage cheese with herbs, stuffed with mushrooms, prunes and cheese. Add nuts and herbs to this list.

Another interesting recipe for making chicken rolls is in the next video.

Source: https://nektarin.su/recept/na-vtoroe/rulet-iz-kurinyx-grudok.html

Diet chicken breast roll

Ingredients:

• 550 g chicken fillet;
• parsley leaves and fresh garlic;
• salt and pepper mixture;
• 2 tomatoes.

Preparation:

1. Cut large fillets into a “book” and unfold. Salt, sprinkle with a mixture of peppers and beat.
2. Distribute chopped parsley, chopped garlic and tomato cubes on top.
3. Roll the meat into a roll, tie with thread and cover with foil.
4. Place the product in a double boiler for 1 hour.
5. Cool the roll, cut into large pieces and serve for lunch with vegetable salad.

With potatoes, cheese and parsley

Ingredients:

• 2 pcs. fillet;
• 450 g potatoes;
• 1 egg;
• 250 g hard cheese;
• fresh herbs;
• classic mayonnaise;
• salt and spices;
• fresh garlic;
• 1 onion;
• 1.5 tbsp. fat sour cream.

Preparation:

1. Cut the potatoes into large pieces and fry until golden brown in a frying pan with heated oil. Separately, sauté the onion until golden.
2. Cut the fillet into “books”, not all the way through. Unwrap, sprinkle with salt and beat lightly.
3. Mix a small amount of mayonnaise with spices and spread it on the meat preparations. Leave them like this for half an hour.
4. Coarsely grate the cheese, mix with the yolk and salt, add a little mashed fresh garlic.
5. Spread the filling over the meat bases, wrap them in rolls and secure with threads.
6. Fry until golden brown and half cooked, place in a baking dish.
7. Add fried potatoes to the rolls.
8. Mix sour cream with mashed garlic, cooled onions and chopped herbs. Add salt.
9. Pour the sauce over the potatoes and rolls, and top with grated cheese.
10. Bake the treat until ready at 190°C.

Appetizer with cheese and pineapples

Ingredients:

• 700 g chicken breast;
• 150 g canned pineapples;
• 100 g “Russian” cheese;
• 1 tbsp. l. table mustard;
• salt.

Preparation:

1. Wash each breast and cut in half along the grain. Beat with a special hammer, after covering with cling film.
2. Coat each piece of meat with table mustard and salt.
3. Place grated cheese and pieces of canned fruit on the base.
4. Roll the chops into rolls, tie them with thread and place them in a baking dish.
5. Cook the treat for 35 minutes at 180 – 185°C.

Chicken breast roll with cheese

For those who prefer traditional food combinations, rolls can be made with cheese.

Ingredients:

• 1 breast;
• 150 g cheese;
• salt;
• seasoning for chicken.

Preparation:

1. Cut the breast, remove the skin and spread well with seasonings and salt.
2. Grate the cheese and place it on the meat.
3. Roll up the rolls.
4. Distribute the skin on a plate and wrap the chicken parcels.
5. Place seam side down on a greased baking sheet.
6. Bake for 1 hour at 180 degrees.

If you don't like chicken skin, you can remove it after cooking. This roll can be eaten both hot and cold. This is a great option for sandwiches for work or school.

Chicken rolls with crab sticks

Ingredients:

• ½ kilo chicken fillet;
• 250 g crab sticks;
• 100 g processed cheese;
• 2 chicken eggs;
• 2 tbsp. l. flour;
• 4 tbsp. l. breadcrumbs;
• 1/3 tsp. salt;
• vegetable oil.

Preparation:

1. Cut the fillet into thin pieces, lightly beat them and sprinkle with salt.
2. Freeze the processed cheese and grate coarsely. Beat eggs with salt.
3. Place breadcrumbs on a separate plate.
4. Cut the crab sticks into large cubes.
5. Sprinkle each piece of meat with melted cheese. Place a few sticks of crab sticks on top.
6. Wrap the stuffed meat into a roll.
7. First roll each piece in flour, then in the beaten egg mixture and finally in breadcrumbs.
8. Fry in a frying pan until cooked and golden brown.

Chicken rolls with filling: 10 most delicious recipes

These cute, appetizing designs are also called rolls. After all, the principle of their preparation is similar - folding. The difference is in the filling and the base. Chicken fillet, lightly pounded, and a variety of fillings - what could be tastier, more satisfying and more desirable!

So, chicken fillet rolls are as different as our preferences and whatever is currently on the shelves of your refrigerator. Yes, not everyone likes to cook them.

After all, sometimes, if something is super original, you have to tinker.

But when we prepare chicken rolls for family or friends, we don’t feel sorry for anything! So let’s start preparing a delicious snack, both for buffets and festive tables.

What's so good about chicken spring rolls?

• The first is chicken fillet, which means the meat is light and dietary.
• Secondly , the taste of the rolls is different every time, because as a filling you can put anything you like from food, even fruit.
• Third , the sight of nutritious and delicious chicken rolls is always appetizing.

Once you get the hang of it, you can quickly learn how to cook rolls, you just have to prepare all the ingredients in advance.

Ingredients

• 1 chicken breast
• 100 g cheese
• 50 g sun-dried tomatoes
• 70 g celery
• 100 g bell pepper
• 50 g green onions
• Flavored salt to taste
• Oil for frying

Preparation

Let's start with the main ingredient. This is chicken fillet. If it is on the bone, you need to remove the meat so that you get a single piece. Then you need to beat it with a hammer, placing it in polyethylene. This must be done super carefully so that there are no thin spots on the fillet. Otherwise the filling will fall out.

Step 1. Put the meat in plastic and beat it

Cheese is a unique product in this dish. First, it complements the chicken with its flavor. You could put nothing else here at all - it would be gorgeous! Secondly, it holds all the other ingredients together. That's why there is never too much of it. What's the best way to put it? I grated it on a coarse grater.

Step 2. Grate the cheese on a coarse grater

The next ingredient is very unusual. I rarely use sun-dried tomatoes at all. Because they need time - they must soften. That’s why this time I decided to cut them into very thin stripes.

Step 3. Cut sun-dried tomatoes into thin strips

Why are green onions here? What a question! It will add flavor and add freshness with its bright color. And green onions, especially in winter, even in this form, are a vitamin. And there’s never too much of it either! Let's tune it up a little.

Step 4. Finely chop the onion

This can be limited. But the more ingredients in the roll, the more satisfying, tastier and healthier it is. Therefore, let's trim the bell pepper too. Mine was yellow. It was such a nice accent!

Step 5. Bell pepper

Celery is a unique product. I'm talking about its stem type. Fragrant, healthy, delicious! In short, let's cut it into thin strips. This way it will cook faster and will not fall out of the roll.

Step 6: Celery Sticks

That's all. You can collect the filling. Or you can place each ingredient in layers in the middle of the beaten fillet. What about salt? Everyone chooses their own path. I have aromatic salt - it will add a little salt and add flavor.

Step 7. Place the filling on the beaten fillet.

Here we need to do everything more carefully. That is, put in enough filling so that it can be easily tucked into the free end of the meat. And we, in turn, need to fix it in a convenient way.

Step 8. Place the filling and secure the meat with a skewer.

The pan should already be heated. Now you need to heat the oil thoroughly. Then (coated with breading if desired), you need to fry the rolls. It is advisable to form the rolls so that there are 4 sides. Remove when browned. Yummy!

Step 9. Ready rolls

Other chicken roll recipes

Roll or roll? It's just a matter of size. If you prefer roll, the algorithm is the same as for rolls.

How to cook rolls: tips

• It is better to take chicken sirloin. Although thighs, from which all the bones are removed, also work well.
• The meat can be beaten all over, or you can cut it into portions, then, placing the pieces in plastic, beat them with a hoe.
• But first it’s better to prepare everything for the filling. Then, spreading it over the fillet, roll it up like a rug.
• To ensure that the filling remains in place, it is better to tie the roll with threads, kitchen twine, if available, or chop it with ordinary skewers.
• You can roll large rolls - it’s easier, less fuss. Or maybe small ones. Here you will have to tinker with fillings and roasting.
• There is another way of folding - put the larger part of the breast first, the smaller one in the middle, and the filling in the middle.
• Frying pan or oven, slow cooker or microwave, grill? Choose!

And finally. Ease of preparation will allow you to prepare chicken rolls with different fillings every day.

If it is a different filling each time, it will be even more interesting. As you can see, the filling can be ordinary cheese and herbs, even pickled cucumber. Imagine!

Rate the author

- Loading…

Source: https://www.OdnaDama.ru/kulinaria/kurinye-ruletiki-s-nachinkoj-10-samyx-vkusnyx-receptov/

With prune filling

Ingredients:

• 2 chicken breasts;
• 70 g smoked prunes;
• 1 tbsp. l. classic mayonnaise;
• a mixture of spicy dry herbs;
• vegetable oil;
• salt.

Preparation:

1. Rinse the breasts thoroughly and remove all films from them.
2. Place each on the table and beat well. Rub with salt and a mixture of spicy dry herbs.
3. Rinse the prunes and soak in warm water for a quarter of an hour. Then cut into halves.
4. Coat the breasts with mayonnaise and place pieces of dried fruit on them.
5. Wrap into neat, tight rolls. If necessary, secure them with threads or toothpicks.
6. Fry the chicken rolls in a large amount of heated oil until golden brown and cooked through.

Cooking option with vegetables

Ingredients:

• 1 kilo chicken breast;
• 1 carrot;
• 1 yellow bell pepper;
• 1 tbsp. l. chopped greens;
• 1 onion;
• ½ tsp. dry French seasonings;
• vegetable oil;
• salt and pepper to taste.

Preparation:

1. Wash, peel and chop all vegetables very finely. You can simply grate the carrots.
2. Place the vegetables in a frying pan with oil and fry until soft.
3. Add herbs, salt and pepper to the filling.
4. Cut each breast in half, beat, rub with spices and salt.
5. Place the vegetable filling on the pieces of meat and wrap them in tight rolls.
6. Place the pieces on a baking sheet, seam side down, cover with foil and place in a hot oven for 20 minutes. Then bake for another 10 minutes without foil.

Chicken Cordon Bleu fillet roll

Ingredients:

• 1 chicken breast;
• 100 – 150 g of grated “Russian” cheese;
• 150 g chicken ham;
• 1 egg;
• 100 g rusk crumbs;
• vegetable oil;
• salt and pepper.

Preparation:

1. Cut the chicken breast into 3 parts. Beat each piece, add salt and pepper.
2. Cut the cheese into thin slices and place on the breast.
3. Scatter the ham pieces on top.
4. Roll each layer with filling into a roll and pin with toothpicks.
5. First dip the pieces in the beaten egg and then roll in breadcrumbs.
6. Place the rolls in a heat-resistant form.
7. Bake the treat for half an hour at medium temperature. Then additionally fry the rolls in hot oil until golden brown.

How to cook chicken breast roll

Chicken breasts must be washed, dried, cut into large layers of fillet, cutting out the backbone. If you want to get a lower-calorie dish, you can also remove the skin during the cutting process. Then the fillet should be beaten to make it soft and placed on foil so that the edges overlap each other, forming a single layer of meat.

In principle, for this dish you can just as successfully use ready-made fillets, but in this case it is worth choosing larger pieces, since it is inconvenient to wrap the filling in small ones. The meat should be salted, the spices used should be added, thin layers of bacon should be placed on it in one layer, and cream should be poured over it. These ingredients are not fundamentally important, but they will make the dish more juicy, because the chicken breast itself is a little dry.

Carefully place the selected filling on top of the bacon, which can be added either only to the center of the layer, if there is not too much of it, or over the entire area of ​​the meat. Then you should roll the meat into a roll, tie it on top with twine so that the shape is preserved during the baking process, wrap it in foil and put it in a preheated oven for 40 minutes, baking the meat at a temperature of 180°C.

If you want the dish to be not only soft on the inside, but also have a crust on the outside, then 10 minutes before the end of cooking you need to carefully open the foil and move it from the center to the edges, freeing the upper part of the roll for baking. Before serving, the twine must be removed from the roll, and the meat itself must be cut into portions.

Unusual recipe in dough

Ingredients:

• 1 chicken fillet;
• 1 sheet of prepared puff pastry;
• spices for chicken;
• salt and pepper;
• egg;
• light sesame seeds for sprinkling.

Preparation:

1. Wash the fillet and dry slightly. Cut it halfway into two parts, unfold it like a book and beat it off.
2. Pepper a piece, add salt and rub with spices.
3. Thaw and roll out the puff pastry thinly. Place the prepared fillet on top.
4. Roll the food tightly into a roll and pinch the edges so that the meat juice does not leak out.
5. Brush the surface of the future baking with yolk and sprinkle with sesame seeds.
6. Place the roll on a baking sheet lined with parchment and bake in the oven for half an hour at medium temperature.

By preparing a chicken breast in the form of a stuffed roll, you can make this dry part of the bird more juicy and soft. You can experiment with filling the rolls using different vegetables, cheeses and other dairy products, sauces and much more. This is an excellent option for a hot dish, whether for a holiday table or for the daily menu.

The secrets of delicious chicken breast rolls

In general, these rolls are not my invention; there are many recipes, including those suitable for proper nutrition. You can make it with different fillings, pre-marinate the meat in sauces and spices, bake in the oven, steam or boil, as in this case. The main thing is not to dry out the already dry chicken white meat. In this case, the main secret, of course, is in gelatin, as well as in boiling.

There are a few more proven tricks that can help you make rolls even juicier :

• marinade is the easiest option. You can simply marinate in kefir or take any kebab marinade recipe, for example, from this collection;
• baking in foil or a bag - this method is also good, only after that you need to wait until it cools completely, or even better - cool it in the refrigerator. Then the meat will be gelled and will hold its shape well;
• juicy filling - a little chopped vegetables or dried fruits won't hurt either. Then gelatin needs to be mixed with the filling;
• serving with sauce - this trick is known to all housewives, since a good sauce will save even the most unsuccessful dish. In this case, I recommend light cucumber-yogurt ones.

Nutritional value per 100 g:

1. Calories: 114
2. Proteins: 26
3. Fats 1

Ingredients for one serving

I advise you to prepare a double, or even better, triple portion, since everyone likes rolls, even ardent opponents of pp.

• chicken fillet – 1 pc.
• dried basil – 1 tsp.
• salt, ground pepper - to taste
• gelatin – ½ tsp.

Step-by-step preparation

Now let's move on to cooking. Wash the chicken breast, dry it and cut it in half lengthwise, along the cartilage. If you already have ready-made fillets, that’s great!

Cover with cling film or a bag and, using a kitchen hammer, beat around the entire perimeter (where the meat is thicker, there it is stronger, where it is thinner, be careful not to tear the piece). You should end up with two large pieces of meat, as in the photo.

Season with spices to taste. I used only salt, ground black pepper and dried basil, but you can also add turmeric, paprika, herbes de Provence or coriander.

Then sprinkle gelatin on top. Thanks to it, the meat will stay in the shape of a roll. I advise you to take instant, well-chopped.

Now you need to roll the meat into a roll, tying it on all sides with thread. These are the 2 small rolls I got.

Place the roll in a saucepan with water until the liquid completely covers the meat. Cover with a lid and cook over medium heat for 30-40 minutes. It’s better to boil the water first, adding a little salt, and only then send the rolls there.

Then transfer the meat to a plate and refrigerate for several hours.

Then remove all the threads and cut the chicken roll.

Bon appetit!