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Chicken breast roll

Chicken breast roll


Initially I would have liked to make grilled chicken breast with assorted salad but I thought it would be good to do something different :)). The source of inspiration was miha, as many other times. Because I liked her Cordon Bleu but also because I didn't have any more cheese (I used it yesterday for pizza :))) and ham as well, I did something with what I had in the fridge :)).

  • 2 chicken breasts;
  • 8 slices of turkey breast salami;
  • 4 slices of sliced ​​melted cheese;
  • 16 slices of pork tenderloin;
  • 12 slices of homemade sausages;
  • 2 eggs;
  • 2 tablespoons flour;
  • pesmet;
  • frying oil;
  • salt;
  • pepper.

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken breast roll:

I deboned the two chicken breasts and I divided each chicken breast in two, so it resulted in four pieces of chicken breast that I sliced ​​nicely, I put on a mincer a chicken breast that I covered with a piece of cling film and I beat it lightly with the schnitzel hammer. I seasoned with salt and pepper each slice of chicken breast and on top of each slice I placed nicely 4 slices of pork tenderloin, then 2 slices of turkey breast salami, 3 slices of homemade sausage and a slice of sliced ​​melted cheese. I rolled the chicken breast very tightly and caught it with spikes from the ones I use for skewers.

I beat the two eggs with two tablespoons of flour and a pinch of salt. I took each roll and passed it through the egg and then through the breadcrumbs, after which I fried the rolls in hot oil. They turned out very delicious and I served them with assorted salad and a glass of white wine, own production :)).


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Ingredients Chicken rolls & # 8211 chicken breast rolls

For rolls:

  • 1200 kg chicken breast & # 8211 more precisely 2 whole boned chicken breasts or 4 halves of chicken breast
  • 160 grams of finely sliced ​​raw prosciutto or other good quality ham, in thin slices
  • 200 grams of provolone or mozzarella or even our own cheese (a cheese that melts nicely)
  • 1 handful of fresh basil leaves
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • in addition: special kitchen thread

For the marinara sauce:

  • 2 tablespoons olive oil
  • 1 small onion (50 grams)
  • 4 cloves of garlic
  • 400 grams (a can) of peeled tomatoes & # 8211 I used Mutti pelatti
  • salt and pepper to taste
  • a few basil leaves
  • only if necessary, if the tomatoes were too sour, 1 teaspoon of sugar to balance the taste of the sauce

Preparation Chicken rolls & # 8211 preparation of rolls with ham and cheese

1. I prepared all the ingredients at hand, I noticed that I always work easier and eliminate downtime if I do that.

2. As you can see, I have 4 halves of chicken breast, ham and cheese already sliced. I divided each half of the chicken breast into 2 pieces of 150 grams. I cleaned and chopped the onion and garlic.

3. I put the pieces of chicken breast in a new bag, for food use, and beat them lightly with the bottom of a saucepan, to flatten them. I didn't use a meat hammer because I don't have one with a flat surface. of 1 cm. After flattening, I seasoned the chicken breast slices with plenty of salt and pepper.


4. One by one, I placed a slice of chicken breast on the mincer, with the smoother side down. On top of the meat I placed 1 slice of prosciutto, then slices of cheese and fresh basil leaves.

5. I rolled up the slices of stuffed chicken breast, forming the rolls, which I fixed well with two kitchen threads.


6. After we have formed all the rolls, we choose a wide, roomy pan. Heat 2 tablespoons of olive oil in this and then brown all the rolls, over medium-high heat, on all sides. This will take about 8-10 minutes and the goal is not to cook them in depth, just to get those traces of rumen that will taste the food. Once the rolls are browned, take them out on a plate, cover them lightly and we don't wash the pan.

Marine sauce for chicken rolls

7. In the same pan, add the 2 tablespoons of olive oil provided for the sauce and chopped onion and garlic. Sprinkle with a pinch of salt from the beginning and simmer over low heat, stirring frequently, for about 6-7 minutes, until the onion softens and the traces of rumen caught in the pan from browning the rolls dissolve. After the onion has softened, add the peeled tomatoes to the pan, all at once.

8. Finely chop the tomatoes with a wooden spoon or a puree press, then add 150 ml. of hot water, a few basil leaves and cover the pan with the lid. Cook the sauce over low heat for 15 minutes.

Chicken rolls, finishing in sauce

9. After 15 minutes of boiling, remove the basil leaves from the sauce and discard. Taste the sauce and match the taste with salt and pepper. If it is too sour, we can balance it with 1 teaspoon of sugar. I didn't have to do this because Mutti tomatoes are very sweet, with nothing but tomatoes, no sugar, no other additives. After balancing the taste of the sauce, add all the rolls to the pan, along with the juice they left on the plate.

10. If the sauce is too low, it can be filled with 2-3 tablespoons of hot water. Cover the pan with the lid and cook over low heat for 15-20 minutes, until the rolls are well penetrated. Once ready, remove from the sauce and remove the threads with which they were tied, before serving.

Optional, simple gnocchi garnish with potatoes

These chicken rolls can be served with all kinds of garnishes, from a creamy polenta, possibly boiled in milk and with added parmesan, to mashed potatoes, rice or all kinds of pasta. I chose to quickly prepare some simple potato gnocchi, which I will tell you about here briefly, without giving exact quantities, because I didn't even weigh anything.

I made gnocchi from 3 boiled potatoes, which I drained of water and crushed while they were hot. Immediately, while still hot, I added flour and mixed with a wooden spoon until the dough thickened. I put a pot of water on the fire. Before it boiled, I set the dough aside, then kneaded it quickly, adding as much flour as needed to bind. I shaped the dough into cylinders 3-4 cm thick, which I cut into pieces, rounded in the palms and pressed with a fork.

I quickly boiled gnocchi in salted water for about 3-4 minutes, until they rose to the surface.

And then, because they had just finished cooking and rolls, I boiled them in the marinara sauce for 1 minute.

Chicken rolls, serve

I served hot chicken rolls, along with these simple gnocchi and I assure you it was a delicious food, to lick your fingers and not another!


Chicken breast in white sauce

An important step in cooking meat and especially chicken breast, with an almost neutral taste, is flavoring. Pay attention to this aspect, and the chicken will turn into a special food. In this recipe we do this not only by rolling the meat through spices before frying, but we also cook it over low heat in a white sauce.


Prepare the chicken and beat it lightly (like when you make slices). Put a slice of ham and half a slice of Provolone cheese on each piece of chicken breast. Make the chicken breast rolls and then secure them with toothpicks.

Combine in a bowl the breadcrumbs, grated Parmesan cheese and finely chopped parsley, mixing well. Pour half a cup of milk into another bowl, then pass each chicken breast roll through milk, then through the breadcrumbs and Parmesan mix.

Put baking paper in a tray, then place each roll carefully so that it does not fall apart even during baking. Put the tray in the preheated oven, no more than half an hour, during which time it is good to check the preparation.

Serve the dish with semi-dry and fragrant red wine. Next to the rolls, place the stewed and soaked vegetables in a dressing with aromatic herbs.

Chicken breast rolls recipe it is easy to prepare, it doesn't take you much time to prepare. If you are passionate about Italian cuisine, you will be delighted to indulge in this sophisticated delicacy.


Prepare the chicken and beat it lightly (like when you make slices). Put a slice of ham and half a slice of Provolone cheese on each piece of chicken breast. Make the chicken breast rolls and then secure them with toothpicks.

Combine in a bowl the breadcrumbs, grated Parmesan cheese and finely chopped parsley, mixing well. Pour half a cup of milk into another bowl, then pass each chicken breast roll through milk, then through the breadcrumbs and Parmesan mix.

Put baking paper in a tray, then place each roll carefully so that it does not fall apart even during baking. Put the tray in the preheated oven, no more than half an hour, during which time it is good to check the preparation.

Serve the dish with semi-dry and fragrant red wine. Next to the rolls, place the stewed and soaked vegetables in a dressing with aromatic herbs.

Chicken breast rolls recipe it is easy to prepare, it doesn't take you much time to prepare. If you are passionate about Italian cuisine, you will be delighted to indulge in this sophisticated delicacy.


Chicken breast rolls with peppers and mustard

ingredients
about 300-400 sliced ​​chicken breast (or you can take a larger piece of chicken breast and slice it yourself), 1 red pepper, 1 yellow / green pepper, salt and pepper, dried oregano, 4-5 teaspoons mustard sauce with dill (I bought from Lidl, but it can also be made from 3 teaspoons of mustard with a tablespoon of olive oil and a little dried dill), 2 large carrots, a larger onion or two small ones, 2-3 tablespoons olive oil for greased tray

Difficulty: low | Time: 1h


The chicken breast is washed and dried with paper towels. Cut from the piece of chicken breast in such a way as to obtain a large and thin piece. With a knife with a large and long blade, cut a slice from the chest, but not at all. Continue cutting the chest with another slice following the other.


Sprinkle the chicken on one side with flavored oil, season with salt and ground chili flakes. Gently massage the meat to blend in with the flavors. Put an aluminum foil over the meat, turn it over to have the unconditioned part facing up and smell it with salt and freshly ground pepper. Place the bacon slices along the length of the piece of meat. We drain the mushrooms from the box well from the juice in which they were, squeezing them lightly between the palms and we cut them coarsely from the knife. Mix the mushrooms with a little cheese, grated cold butter, beaten egg white, a little salt and pepper. We spread this mixture over the slice of chicken breast and bacon. At the end of which we start to make the roll, we put a few thin slices of red pepper for color. Starting from the end where we placed the peppers, we gather the edges and make a roll, gently squeezing the piece of meat. We wrap it well in aluminum foil by squeezing the ends.


Put the roll in a tray and put it in the oven heated to 200 degrees for 25-30 minutes. Unwrap it from the foil, let it cool and serve it according to your preferences, warm with your favorite garnish and / or salad.


First we prepare the butter flavored with greens, which will have to stay in the freezer for a while. Finely chop the greens, grind the garlic, grate a little lemon peel and add them over the soft butter, kept at room temperature. Add a little salt and juice from 1/2 lemon and mix everything well until smooth. We put the flavored butter in a food foil, we give it a roll shape and we put it in the freezer until it hardens well.

We fillet the chicken breast, but not very thin, then we press the fillets with the palm of the hand, we massage them with lemon juice and we season them with salt, pepper and thyme. We leave them to rest, cold and covered, until the flavored butter hardens.

When the butter is well hardened, cut it into rounds. At the ends of the chicken breast fillets place 2 & # 8211 3 rounds of flavored butter, then roll the fillets. We catch them, possibly, with toothpicks, to squeeze the butter well inside.

We roll them in flour, then in eggs mixed with salt, pepper and a tablespoon of flour. We give them again through the flour, then through the egg composition, and at the end we pass them through the breadcrumbs and place them in the tray lined with baking paper. Bake them for 35 & # 8211 40 minutes, until they brown nicely on the outside and are well penetrated on the inside. Serve Kievesaia with a mashed potato in which we add a little flavored butter, or a simple vegetable salad.


Chicken breast rolls with butter and egg filling. A great pleasure!

The chicken rolls are tender and juicy on the inside, and their surface is covered with a crispy crust. You can bake them in the oven or cook them on the pan, covering it with a lid. We filled them with butter and eggs. If you want, you can experiment with the filling: cheese, mushrooms, etc.

INGREDIENT:

-salt, spices - to taste.

METHOD OF PREPARATION:

1.Wash and dry the chicken breasts. Cut each chicken breast in half into 2 longitudinal slices.

2. Cover the slices of meat with cling film and beat them a little with the meat hammer.

3.Prepare them with salt and your favorite spices.

4.Put a piece of frozen butter, a quarter of a boiled egg (boil the eggs for 5-7 minutes from the moment the water boils) and 2 dill leaves on one of the transverse edges of each piece of meat.

5.Then roll it into a roll. Proceed similarly with the remaining ingredients.

6. Put the rolls in the freezer for 30 minutes. This way they will keep their shape well during frying.

7. Then dip each roll in the beaten eggs and roll it in flour.

8. Fry the rolls in hot oil, over medium heat, on both sides, until golden brown. If the rolls are browned, but not fully cooked, you can bake them for 7-10 minutes in the microwave or cook them completely on the pan, covering it with a lid.


Method of preparation

Wash and slice the chicken breast & icircn 4 equal parts. Wipe the chicken breast slices with water and beat them thinly. Salt, pepper to taste and add 1/2 of the amount of thyme. Grease half of the slice with mayonnaise and the other half with mustard. Place the piece of telemea and a piece of green onion (red onion) in the middle of the slice.

Roll each slice tightly and try to insert the ends inwards (the model of the sarmăluţele). Sprinkle each roll with olive oil. Salt, pepper each roll and sprinkle with the remaining thyme. We roll each roll through flour (rich), we shake the flour roll, we roll it through the beaten egg and then through the breadcrumbs (thick layer).

Place the rolls in the baking tray lined with baking paper and sprinkle the rolls with sunflower oil. Place the tray in the preheated oven at 180 C. Baking time: 15 minutes on one side and 15-20 minutes on the other side. It can be served with radish salad and green onions.