Chicken roll in the oven can be done in different ways. Someone cooks it from minced meat, and someone uses only whole white poultry meat. As for the filling, completely different products can also be used as it.

In this article, we will present you with several recipes on how to make very tasty and nutritious chicken roll in the oven at home.

We make a delicious hot dish of minced meat

So, to make a delicious white poultry appetizer, we need the following:

• poultry breast - about 800 g;
• onions - 2 pcs.;
• fresh mushrooms - 300 g;
• sunflower oil - optional;
• sour cream - 1 cup;
• parsley, fresh dill - a large bunch;
• various spices - use at discretion;
• hard cheese (grated) - about 160 g;
• mayonnaise is not very greasy - to taste.

Component processing

To prepare the chicken roll, the chicken breasts are thoroughly washed, freed from skin and bones, and then cut in such a way that you get a single large layer. If desired, it can be lightly beaten off with a culinary mallet.

After salting and peppering the meat, it is left aside for a while. In the meantime, start preparing the filling. To do this, take fresh champignons and wash them thoroughly. Then the mushrooms, together with onions, are cut into small cubes and put in a pan with sunflower oil. The ingredients are fried until they become soft and ruddy. At the very end, they are salted and peppered.

The process of forming and baking

Having prepared the ingredients, proceed to the formation of the roll. To do this, a broken layer of chicken breasts is placed on a flat surface, and then fried mushrooms are laid on it. Having wrapped the meat piece in a roll, it is laid out in a heat-resistant form with a cut down. From above, the product is generously smeared with a mixture of sour cream and mayonnaise, and then sprinkled with grated cheese. In this form, the chicken roll is sent to the oven. Bake it for a whole hour at a temperature not exceeding 200 degrees.

How should it be presented for a family dinner?

As you can see, it is not difficult to cook chicken roll in the oven. After the meat product is completely baked, it is removed from the mold and laid out on a plate. After cooling the roll a little, it is cut into thin pieces and served to the household along with a piece of bread. By the way, some housewives use such a product not as a hot snack, but as a delicious meat addition to the side dish.

You can cook a roll from whole chicken breasts or minced meat not only with mushrooms or herbs and cheese, but also using completely different components. For example, some cooks use fresh or fried vegetables as a filling, as well as various spices with garlic, nuts, dried fruits (prunes), a boiled egg (whole or grated), and so on.

In any case, if you follow all the requirements of the recipe, you will definitely get a very satisfying, nutritious and surprisingly tasty chicken roll, which can be safely presented even to the festive table.

Chicken rolls are a whole line of dishes united by a common name, but with different cooking technologies. They are united by the fact that the dish is always very tasty, although sometimes not too easy to make at home.

Rolls are made from a whole chicken carcass, breast fillet, thighs, legs. Minced meat is used, wrapped in pita bread, the meat is chopped into pieces and twisted with cling film. There are recipes for cooking in a bottle, or from a whole fillet, in which the filling is wrapped.

I have collected various options for preparing a delicious dish. Choose and prepare.

Chicken roll - a step-by-step recipe in the oven at home with gelatin

This is the simplest version of the roll, one might say - the basic one. According to the technology of its preparation, you can make any other, with or without fillings.

You will need two rolls:

• Chicken meat - 1.3 kg. (I have 2 large breasts + thighs).
• Garlic - 4 cloves.
• Seasoning for chicken - a pinch.
• Gelatin - 10 gr.
• Salt pepper.

Step by step recipe:

Wash and dry the meat pieces with a paper towel. Remove the bones from the thighs, leaving only the meat.

Lay on cling film, cover with the free end so that splashes do not fly. Hit with a hammer.

Put the parts of the thighs in a bowl, salt. Sprinkle with seasonings, pour a little gelatin. Crush the garlic cloves. Mix with your hand. Leave to marinate for half an hour.

Divide the large breast into halves. Start slicing through the center of the meat, starting with the largest part, moving towards the narrowest part.

Don't cut all the way through. Unfold the piece like a book.

Put on cling film, cover with cling film too. Beat off on both sides, trying to make the piece the same thickness over the entire surface.

The breast is not always an even piece. If you have to cut off any part, beat it off too and attach it to the large part. Cover with clingfilm and tap with a hammer to bring the pieces together.

Lay out the workpiece. Salt, sprinkle with seasonings. At this stage, you can add any filling. It will be in the following recipes, but here, as you remember, the simplest recipe is the basis for others. Therefore, the filling will be marinated meat from the thighs.

Lay the thighs on the unfolded chicken book. Roll up the meat. In the process, the film will help you well, it is easier to press the meat with it. Our task is to make the roll tight, without gaps and voids. Spin slowly. Wrap the finished twist with another layer of film.

Grasp the ends on both sides and roll the workpiece several times so that the meat is tightly packed.

Tie the ends of the workpiece so that the juice does not flow out.

Wrap two sheets of foil (alternately), twisting the ends like a candy. Then fold them down and place the rolls in the form.

Pour a little water into the mold, filling up to half the height of the workpiece.

Send to bake in the oven at 180 ° C. Set the timer for 1 hour. Cool the finished rolls, place in the refrigerator for several hours, infuse and “ripen”.

Chicken roll in a bottle

In addition to a plastic bottle, a roll can be prepared in a juice bag, the technology is the same.

You will need:

• Chicken meat - 1.3-1.5 kg.
• Gelatin - 30 gr.
• Bay leaf - 3 pcs.
• Salt - ½ small spoon.
• Water - 1.5 liters.
• Pepper - to taste.
• Garlic - 2-3 cloves.
• For a festive serving, add 100 gr. to the list. walnuts.

Step by step preparation:

1. If the chicken is whole, cut it into pieces, put it in a saucepan, cover with water. Immediately put the parsley, pepper, salt.
2. Cook from the moment of boiling for 30-40 minutes. Leave the meat to cool directly in the pan, it will be more juicy.
3. Remove the meat from the pan, select the bones, chop the meat into small pieces.
4. Strain the broth after cooking, remove the spices.
5. Pour gelatin, stir. Wait for the crystals to dissolve.
6. If you decide to add nuts, crush them, pour them into the broth. At the same time, crush the garlic cloves, send to the fat. At this point, be sure to taste the broth for salt and adjust as needed.
7. Cut off the throat of the bottle, fold the pieces of chicken, pour in the broth. Let the workpiece cool slightly, then place it vertically on the shelf of the refrigerator until completely solidified.
8. The finished roll is very easy to remove from the bottle. Snip the sides and carefully remove. It remains to cut the dish into pieces and serve beautifully.

Chicken roll with mushrooms and cheese without gelatin

The best meat for a dish is a breast, or any other loin. This will save time when cooking.

You will need:

• Breasts - 600 gr.
• Mushrooms (preferably traditional champignons) - 250 gr.
• Quail eggs - 6 pcs.
• Cheese - 100 gr.
• Garlic cloves - a couple.
• Greens - a few branches.
• Black pepper, sunflower oil, salt.

Cooking:

1. If the breast is on the central bone, cut it off. Divide into 2 fillets. On each part, make a neat cut in the center, but not reaching the edges. Open the fillet like a book.
2. Beat off the pieces, leaving a thickness of 0.5 cm. Season with spices. Hold for 20-30 minutes to soak the meat.
3. At the same time, do the filling. Mushrooms crumble plates, fry in oil until a pleasant ruddy.
4. Finely chop the garlic cloves and herbs (I take dill).
5. Remove the champignons from the heat, add garlic and herbs to them, stir. Salt a little, pepper. Let it cool down a bit.
6. Rub the cheese into small crumbs, pour over the mushrooms. Stir.
7. For each beaten fillet, lay out the mushroom filling, smooth it. Make sure that the filling does not reach the edges of the workpiece.
8. Place 3 eggs cooked the day before in the center.
9. Prepare the second breast in the same way.
10. Roll the fillet into a tight roll. To keep it in shape, wrap it with foil in two layers.
11. Move the blanks to a baking sheet. Bake at 200°C for approximately 25-30 minutes. Let cool and start tasting.

Video recipe for whole chicken chicken roll stuffed with mushrooms and cheese - step by step

Cutting a whole chicken carcass for a roll requires some skill. It is very difficult to describe in words how to do this quickly and easily. Watch the video in which the author talks in detail about all the nuances.

Homemade Whole Chicken Roll - Easy Recipe

A simple appetizer recipe with a light filling. How to cut the carcass, see the video above.

Would need:

• Whole chicken carcass.
• Garlic - 5-6 cloves.
• Salt - a teaspoon.
• Mustard - a teaspoon.
• A mixture of peppers.
• Sour cream - 2 large spoons.

How to cook:

1. The carcass needs to be cut. As I said, it is better to watch a video with step-by-step actions, then everything will become clear to you.
2. The resulting layer of meat must be greased with sauce.
3. Mix sour cream with crushed garlic and seasonings. Take whatever you like, don't limit yourself to one flavor.
4. Wrap the piece from the edge to the center. Fasten with toothpicks or tie with string.
5. Wrap the workpiece in several layers of cling film.
6. Next, the roll must be hidden in the sleeve for baking.
7. The roll is baked in the oven at 180 o C.
8. Cook 40 minutes. Then take it out, cut the sleeve, increase the oven power to 200 o C. and finish cooking, holding for another 10-15 minutes.
9. If you decide to cook the sausage, and not bake it in the oven, then place the workpiece in the sleeve anyway. Boil over medium heat for 1.5 hours. Cool the dish without removing it from the film.
10. Then place in the cold for 5-6 hours.

Delicious bacon-wrapped chicken breast rolls

This is a festive appetizer, exquisitely prepared and served in an original way. Made without gelatin.

Take:

• Breast - 500 gr.
• Bacon - 200 gr.
• Pears - 2 pcs.
• Dry white wine - 150 ml.
• Rosemary.

For the marinade:

• Olive oil - 3 large spoons + 2 spoons for frying.
• Lemon juice - 3 tablespoons.
• Sweet paprika - a pinch.
• Garlic - a couple of cloves.

How to do:

1. Wash and dry the breasts. Cut as described in the step-by-step recipe, but do not open with a book, but make a pocket.
2. Place in a bowl and pour over the marinade.
3. For the marinade, combine the ingredients indicated in the recipe.
4. Hold the meat for 10-15 minutes.
5. Peel the pear, cut into several slices.
6. Cut bacon into strips.
7. Insert pear slices into breast pockets. Wrap the bacon strips over the top. Secure with toothpicks. One strip may not be enough, add a second.
8. Fry the blanks in well-heated oil until a beautiful crust on the bacon.
9. Then pour wine into the pan, throw in a sprig of rosemary (or add dry grass).
10. Reduce the power of the fire to a minimum. Steam the rolls under the lid for 10 minutes.

Juicy homemade chicken rolls with dried apricots in cling film

A very interesting combination of bitter pepper and sweet dried apricots. The recipe is also intended for festive serving.

• Take 4 chicken breast fillets.

For each roll:

• Dried apricots - 4-5 pcs.
• Sage - 2 leaves.
• Bitter pepper - 3 rings.
• Salt, seasonings - optional.

Cooking:

1. Soak dried apricots for a quarter of an hour in advance. Drain the liquid, dry the fruits.
2. Prepare the breasts according to the technology described in the first recipe. Fight off.
3. Salt, spread the filling of dried apricots, sage, chopped hot pepper rings.
4. Roll the meat into rolls.
5. Spread cling film on the table (preferably in two overlapping layers).
6. Lay the roll on the edge of the film, wrap tightly and roll the workpiece. If leftover chicken pieces are left, add them before rolling.
7. Tie the ends of the sausage. Boil in a saucepan, filling with water (just above the blanks). Cooking time 45 minutes. Wait for it to cool and try.

Lavash roll with Mexican chicken

In Mexico, such a roll is considered a traditional dish of local cuisine. It's called Enchiladas. The highlight is the very spicy sauce in which the blanks are baked. But in our case, the recipe is adapted, since in the real, Mexican, special tortillas are used - tortillas. It is quite difficult to find them here, so I replace them with pita bread.

• Minced chicken - 800 gr.
• Pita.
• Garlic cloves - 4 pcs.
• Hot chili - 2 pcs.
• Big bulb.
• Tomatoes in their own juice - 400 gr.
• Cheddar cheese (or other semi-hard cheese) - 300 gr.
• Salt - 1.5 small spoons.
• Sunflower oil - 80 ml.
• Sugar - 10 gr.
• Black pepper, ground chili - ½ teaspoon each.
• Oregano, coriander, zira - a teaspoon each.
• Cilantro (dried) - 100 gr.

How to cook:

1. Peel the vegetables, chop finely.
2. Fry in oil for five minutes.
3. Add chopped tomatoes to vegetables. Add sugar, pepper, salt.
4. Heat the sauce for 5-7 minutes.
5. At the same time, fry the minced chicken in another pan. Stir, breaking it into small fractions.
6. After 15 minutes, when the main part of the liquid has evaporated, pour in the cumin, coriander, hot pepper. Salt the contents. Cook, stirring, for another five minutes.
7. Coarsely grate the cheese. Coriander, if the sprigs are fresh, finely chop.
8. Lay out a sheet of pita bread, distribute the filling on one edge. Sprinkle with cheese, cilantro. Roll up the tube. How many pita bread you will leave, I can’t say. Depends on the amount of stuffing. Give generously without regret.
9. Preheat the oven to 180 ° C. Transfer the pita bread to the mold.
10. Pour half of the sauce over the bottom. Pour the blanks with the rest.
11. Bake for approximately 20-30 minutes.

Marble chicken roll at home

Ingredients:

• Chicken fillet - 700 gr.
• Gelatin - 30 gr.
• Garlic cloves - 5-6 pcs.
• Paprika, Provence herbs, other seasonings as desired, salt, dill.

Cooking:

1. Cut the chicken meat into small cubes. Transfer to a bowl.
2. Chop the garlic cloves, chop the dill. Add to meat. Salt, throw seasonings, gelatin. Stir the mass.
3. To form a roll, you will need a baking sleeve. Transfer the mass to the sleeve, tamping tightly with a spoon. Shape into a thick sausage. Secure the edges with thread.
4. Bake at 180°C for 50 minutes. wrap the finished roll with foil and hold for at least 2-3 hours to ripen.

How to cook chicken roulade with prunes

You'll have to tinker a little with the formation of the twist, but it's worth it. It is not a shame to serve an appetizer on the festive table, surprising guests with an exquisite taste, since meat with prunes is always a win-win option.

Take:

• Fillet - 500 gr.
• Prunes - 50 gr.
• Mayonnaise, a mixture of any peppers and seasonings.
• Cheese is a piece.
• Garlic - a couple of cloves.

Cooking technology:

1. Steam prunes for a quarter of an hour with boiling water. Dry, chop finely.
2. Cut the breast fillet into plates, beat off. Sprinkle with seasonings, salt. Rub the spices in with your hands.
3. Pour mayonnaise on one side of the piece, smooth. Scatter sliced ​​prunes and chopped garlic over the top.
4. Wrap the meat with a roll, fasten with toothpicks (threads).
5. Lubricate the form, lay out the blanks. At an oven temperature of 180 ° C, cook for approximately 30 minutes.
6. Then take out the form, sprinkle the rolls with grated cheese. Return to oven and finish cooking. The cheese will melt after 5-7 minutes - this is a signal that it is time to turn off the stove.

Whole chicken omelet roll

If you really try, you can cook a real masterpiece from chicken meat. In addition to the ingredients indicated in the recipe, you can supplement the filling with mushrooms, green peas. Put whatever your darling wants.

You will need:

• Whole chicken.
• Eggs - 6 pcs.
• Milk - 6 tablespoons.
• Garlic - to taste.
• Paprika, salt.

How to cook:

1. Cut up the chicken carcass. Remove all bones. Beat the resulting fillet, put it in a bowl, sprinkling with paprika and salt. Add crushed garlic. Thoroughly mix the meat, distributing seasonings throughout the meat. Leave alone for 15-20 minutes.
2. Then lay a film on the board, lay out the pieces of meat. Cover with another layer of film. Beat the chicken in good faith. You will get a flat chop.
3. Beat the eggs, splashing milk and salt. Fry the omelets.
4. Place an omelette on each chop. If you decide to make an addition to the filling, it's time to spread it out.
5. Twist the structure with a thick sausage. Pack in a sheet of foil (or two, to be sure, so that the juice does not leak out).
6. Send to the oven for 60 minutes. Baking temperature 180 o C.

Smoked Chicken Roll Recipe Video

Finally, I share a curious snack option. I don’t have a smoker, but I will definitely try to smoke the roll in an air grill. If it works, I'll definitely write. Enjoy your meal.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A simple holiday dish is a chicken fillet roll. There are many varieties of it - with cheese and ham, with mushrooms, cottage cheese or tangerine. Any of them will decorate the festive table and bring a touch of something new for the holiday. It is worth learning more about the secrets of cooking delicious and fragrant stuffed rolls.

How to cook chicken rolls

According to any recipe, the preparation of chicken roll begins with the selection of components. To make delicious stuffed chicken rolls, you need to take fresh chilled chicken fillet or bone-free breast. The meat is carefully beaten to a thickness of half a centimeter, salted, peppered and seasoned with your favorite spices. It remains to lay the filling, wrap the roll and tie it with harsh threads for strength.

A roll is prepared in several ways - baked in a mold inside the oven in foil or parchment, steamed in a slow cooker or double boiler, fried or stewed in a pan. The duration of cooking depends on the filling in the roll - ready-made takes about half an hour, and raw - an hour or more. In the oven, the dish is baked faster than in a slow cooker, but longer than in a pan.

In a slow cooker

The easiest way to cook a roll of chicken breasts in a slow cooker. Semi-finished products are tied with threads, laid out in a special form for steaming, which is placed on top of a bowl of water. Top appetizer can be sprinkled with spices, salt. After closing the lid, all that remains is to set the steam mode and wait 45 minutes.

In the oven

It is most common to make a chicken breast roll in the oven, because during the manufacturing process it is saturated with the aromas of the added seasonings. After wrapping, the rolls should be laid on a baking sheet oiled or covered with foil / parchment and baked at a temperature of 200 degrees for about half an hour. In order for the appetizer to brown evenly on both sides, it must be turned over twice during the baking process. You can pour sauce over delicious rolls.

in a frying pan

There are two ways to make chicken roll in a pan - frying or stewing. For the first, the finished rolls need to be cooled in the freezer for half an hour to maintain their shape, dip in a beaten egg and roll in flour or breadcrumbs. It remains to fry them in hot oil or in deep fat. If the appetizer turned out to be thick, after frying it must be brought to readiness in the microwave - 10 minutes at full power is enough.

To get a more dietary dish, you need to fry it on each side for 6 minutes, pour water with sauce (for example, tomato) and simmer under a closed lid for another half hour. If you want to experiment, make the sauce the same as for your favorite dishes with gravy: for example, reminiscent of beef stroganoff, azu with pickles, or goulash with paprika. Guests will appreciate the new version of the familiar food!

Recipe for stuffed chicken rolls

Each culinary specialist will be able to find a recipe for chicken rolls that suits him in all conditions. For beginners, it is preferable to choose a step-by-step recipe or a recipe with a photo in order to follow the instructions exactly. Then they will get an exquisite tasty treat that decorates the table. Rolls with mushrooms, vegetables or cottage cheese are considered simple recipes, and more complex ones are with ham and cheese slices, prunes and cream sauce.

With mushrooms

• Number of servings: 6 persons.
• Calorie content of the dish: 148 kcal.
• Destination: for lunch.
• Cuisine: author's.

How to cook chicken fillet rolls with mushrooms, the following recipe will help you find out. For manufacturing, you can take any mushrooms - champignons, porcini, chanterelles or mushrooms, but fresh ones are best. Pickled or salted ones can give unnecessary juice, so they should be squeezed out before stuffing.

Ingredients:

• chicken breasts - 600 g;
• champignons - 250 g;
• garlic - 2 cloves;
• greens - a bunch;
• quail eggs - 6 pcs.;
• hard cheese - 100 g;
• vegetable oil - 40 ml.

Cooking method:

1. Separate each breast from the bone, cut into 2 fillets, make cuts and open like a book. Beat the fillet to half a centimeter thick.
2. Salt, pepper, marinate for 20 minutes at room temperature.
3. Mushrooms cut into slices, fry in oil, add chopped garlic, chopped herbs. Mix with cheese shavings.
4. Put the filling on the fillet, put boiled eggs on top, roll tightly, if necessary, tie with threads. Wrap each piece in foil, bake at 200 degrees for half an hour in the oven.
5. Serve with boiled or fried potatoes, sautéed zucchini.

With prunes

• Cooking time: 1.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 149 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Appetizing and refined chicken fillet rolls with prunes are obtained. The delicate spicy taste of sour dried fruit contrasts beautifully with tender meat, forming a harmony. Gourmets will appreciate it, and the rest will simply enjoy the taste and aroma of the resulting dish. To make the contrast more pronounced, it is recommended to sprinkle the fillet with hot spices.

Ingredients:

• chicken breast - 1 pc.;
• prunes - 80 g;
• spices for chicken - 20 g.

Cooking method:

1. Remove the bone from the breast, cut into 2 pieces, beat off each.
2. Steam prunes with boiling water for 10 minutes, chop.
3. Salt each meat piece, sprinkle with spices, lay prunes, roll up, wrap with foil.
4. Bake in the oven at 190 degrees for an hour.
5. Serve with quinoa seeds and orange sauce.

with bacon

• Servings: 4 persons.
• Calorie content of the dish: 533 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Fragrant and appetizing chicken rolls are wrapped in bacon, which are wrapped with smoked meat strips, like a cocoon. Due to this and long-term baking, the appetizer is rich in smoked aroma and taste, which makes it more refined and tender. Sharp spices and seasonings set off the softness of meat - black pepper, fresh dill and parsley.

Ingredients:

• chicken fillet - 0.7 kg;
• salt - 20 g;
• ground black pepper - 10 g;
• curd cheese - 150 g;
• sweet pepper - 2 pcs.;
• parsley - 30 g;
• dill - 30 g;
• bacon - 200 g;
• vegetable oil - 20 ml.

Cooking method:

1. Cut each fillet in half, beat off, salt and pepper.
2. Lubricate with curd cheese, sprinkle with cubes of sweet pepper, chopped herbs.
3. Roll up tightly, wrap with a strip of bacon, put on the bottom of the form, greased with oil.
4. Bake at 180 degrees for half an hour, 5 minutes before being ready, turn on the grill mode to get a crust.
5. Serve with couscous.

with pineapple

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 148 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to make chicken rolls with pineapple and cheese, the recipe below will help you find out. It’s easy to follow step by step - you need to beat off the meat, stuff it with stuffing and bake. It will turn out an exquisite delicacy with a thin sweet and sour filling of pineapple and hard cream cheese. It is good to serve it on the New Year's table or other festive feast along with mashed potatoes, rice.

Ingredients:

• chicken breast - 0.4 kg;
• cheese - 100 g;
• canned pineapples - 70 g.

Cooking method:

1. Cut the breast into fillets, beat off with a hammer. Put slices of pineapple, half of the cheese cut into cubes, wrap.
2. Bake on a baking sheet for half an hour at 200 degrees, 5 minutes before being ready, sprinkle with cheese chips, leave to melt.
3. Serve on its own or add a side dish of bulgur.

With tomatoes

• Cooking time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 177 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Juicy and tender are obtained, where hard cheese, seasoned with mayonnaise and garlic, is added to give them a creamy taste. It also gives the appetizer a nice spicy flavor that harmonizes with the sweetish tomato wedges. It is nice to enjoy a meal for lunch or dinner with a baked potato as a side dish.

Ingredients:

• chicken fillet - 0.6 kg;
• cheese - 100 g;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• mayonnaise - 40 ml.

Cooking method:

1. Cut the meat lengthwise until it opens like a book. Wrap in a bag, beat off, salt, pepper, leave to marinate for an hour.
2. Grate cheese, add chopped garlic, mayonnaise, tomato cubes.
3. Put the filling on the meat surface, twist, wrap with foil.
4. Bake at 180 degrees for half an hour.
5. Serve with rice.

With ham and cheese

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 116 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Appetizing and rich aromas are distinguished by chicken rolls with ham and cheese. This traditional hot dish for the festive table is called Cordon Bleu. When cut, creamy melted cheese flows out, which makes the serving spectacular and fragrant. Low-fat ham and low-fat cheese are suitable for making.

Ingredients:

• chicken fillet - half a kilo;
• turkey ham - 50 g;
• seasoning for chicken - a bag;
• cheese 9% fat content -50 g.

Cooking method:

1. Cut the meat into layers, beat off, sprinkle with seasoning.
2. Stuff with finely chopped ham and cheese filling, roll up.
3. Place on a baking sheet on top of baking paper, bake at 180 degrees for 25 minutes.
4. Serve with baked or deep fried potatoes.

With cottage cheese

• Cooking time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 234 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook chicken roll with cottage cheese, inform the following recipe. The curd filling makes the appetizer more tender and fragrant, and its combination with bright seasonings like rosemary and thyme gives a rich smell. Instead of cottage cheese, you can take soft creamy mozzarella cheese, seasoning it with tomato paste, then the meat will turn out more juicy.

Ingredients:

• chicken fillet - 1 pc.;
• cottage cheese - 100 g;
• vegetable oil - 20 ml;
• rosemary - 5 g;
• thyme, thyme - 2 g.

Cooking method:

1. Cut the meat in half, beat off through the film, put the grated cottage cheese.
2. Twist, fasten with threads.
3. In a frying pan, fry the oil with spices, lay out the rolls, fry until golden brown. Close the lid and simmer for 7 minutes until tender.
4. Serve with mashed potatoes and herbs.

With cheese

• Cooking time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 264 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Chicken fillet rolls with cheese will turn out juicy and tender if you make a special filling for them with the addition of mushrooms and dry white wine. Fragrant delicacy is ideal for the festive table, along with the appropriate alcoholic beverages. Guests will appreciate the culinary masterpiece, because its softness and juiciness will not leave anyone indifferent.

Ingredients:

• chicken breasts - 1 pc.;
• eggs - 2 pcs.;
• flour - a glass;
• mushrooms - 300 g;
• onion - 1 pc.;
• cheese - 100 g;
• white wine - ¼ cup;
• water - 50 ml;
• vegetable oil - 100 ml.

Cooking method:

1. Cut the breast into fillets, cut each piece in half like an open book. Beat the meat, salt, pepper.
2. Finely grate the cheese, add the fried mixture of chopped onion and mushroom plates.
3. Put the filling on the meat, roll up, secure with toothpicks.
4. Roll the rolls in flour, a raw egg, fry in oil on both sides.
5. Put in a saucepan, add wine, water, close the lid. Simmer for 10 minutes on low heat. Serve without toothpicks.

Diet chicken rolls

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 128 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Those who are losing weight or watching their figure will love the dietary chicken roll stuffed with fresh vegetables. You can add any - tomatoes, bell peppers, carrots, onions. If desired, a little mushroom is used, and for piquancy and spiciness, the appetizer is seasoned with garlic and fresh parsley. A low-calorie treat is being prepared in a double boiler or steamed multicooker.

Ingredients:

• chicken fillet - 0.7 kg;
• garlic - 3 cloves;
• parsley - a bunch;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.

Cooking method:

1. Cut the fillet in portions, beat off through the film. Salt, pepper.
2. Stuff with chopped garlic, chopped herbs, put the cubes of pepper and tomato.
3. Roll up, wrap with foil, put in a double boiler. Prepare an hour.
4. Can be chilled and reheated the next day before serving.

In creamy sauce

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 225 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook rolls in a creamy sauce, which are suitable for serving hot for dinner, this recipe will help you navigate. This is a classic version of the already well-known Cordon bleu dish, combined with cream sauce. The addition of dairy products gives stuffed rolls a special softness, tenderness and juiciness. The remaining sauce can be used when serving - pour it over rice or spaghetti.

Ingredients:

• chicken fillet - 2 pcs.;
• ham - 150 g;
• cheese - 150 g;
• cream 30% fat - half a glass;
• garlic - 2 cloves;
• greens - 20 g;
• olive oil - a tablespoon.

Cooking method:

1. Cut the fillet in half, beat off, salt and pepper.
2. Put ham slices, cheese slices on top, roll up, fasten the edges on skewers.
3. Fry in oil on all sides until golden brown, pour the cream with chopped garlic, herbs.
4. Simmer over low heat for about half an hour, so that the cream is reduced in volume by 2 times.
5. Serve with rice, pasta. Don't forget to remove the skewers.

Filling for chicken rolls

The most important component is the filling for the chicken roll. It can be different - juicy, tender, meat or vegetable. Here are some options for delicious chicken roll stuffing mixes you can make at home:

• cheese, ham, greens;
• bacon, walnuts;
• sweet peppers, sun-dried tomatoes, basil;
• asparagus, spices;
• hard cheese, soft cheese, tomato sauce;
• vegetables, walnuts, pesto sauce;
• prunes, cheese, onions;
• mushrooms, cheese, hot peppers;
• from zucchini, eggplant, smoked meats.

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Chicken fillet rolls with stuffing - recipes

There are many delicious chicken dishes out there. Such meat can be boiled, fried, baked, grilled. For a festive table, it is worth trying to cook a chicken roll in the oven. The dish baked in this way is unusually juicy, tender and fragrant.

A treat according to this recipe can be served both as an appetizer and as a hot dish. It is prepared from the following products: large chicken fillet, 2 selected chicken eggs, salt, any spices.

1. The meat fillet is carefully cut in the middle not completely and laid out on a baking sheet covered with oiled foil. To make the chicken more tender, you can pre-lightly beat it with a special hammer.
2. From above, the workpiece is sprinkled with salt and any selected aromatic herbs.
3. Next, hard-boiled eggs are rubbed on the fillet on a coarse grater.
4. The meat is rolled up into a roll, and then into foil. The dish is cooked in a preheated oven for 45 minutes.

To keep the appetizer in shape, you need to leave the roll under pressure in the refrigerator all night.

With added cheese

The filling for the dish under discussion can be endlessly improved. For example, instead of eggs, add a combination of hard (60 g) and processed (80 g) cheese. Also to be used: chicken breast, 2 large spoons of mayonnaise, salt, granulated garlic.

1. The breast is cut in the middle, laid out on two sides and beaten off. The meat is salted, sprinkled with garlic.
2. Mashed with a fork cream cheese mixed with mayonnaise is laid out on top.
3. The filling is distributed over the fillet, and the chicken is rolled up.
4. It is baked in the oven for 25 minutes, after which it is sprinkled with hard cheese and returned for another 5-7 minutes.

Served chicken roll with hot cheese.

Recipe for baking in foil

For this variant of the treat, you do not need to spare seasonings. Take a pinch of oregano, dried basil and thyme, which will improve the taste. And from the main products: 800 g fillet, a couple of tablespoons of sour cream, salt, 4 garlic cloves.

1. The meat is washed, dried and cut into thin strips.
2. The resulting pieces are laid out on two layers of foil. The fillet strips are overlapped on top of each other to make a blank without gaps between them.
3. The meat is salted, sprinkled with spices and finely chopped garlic.
4. A dense roll is formed, which is smeared with sour cream and wrapped in foil. Bake for 45 minutes in a preheated oven.

You can put the finished roll in foil under the press for a couple of hours so that it acquires a beautiful shape.

Chicken rolls with mushrooms

This is the perfect hot dish for the holiday table. It is prepared from the following products: 2 small fillets, 170 g of fresh champignons, 1 pc. carrots and onions, 60 g cheese (hard), salt, seasonings for chicken.

1. The fillet is washed, beaten off through a cling film, dried well with a paper towel, after which it is cut in the middle and unfolded.
2. The resulting blanks are salted and sprinkled with seasoning.
3. Mushrooms, onions and carrots are finely chopped, after which they are fried together in any fat for 7-10 minutes. You can salt these ingredients.
4. Mushroom filling is laid out on meat blanks and sprinkled with grated cheese. The fillet is rolled up. For strength, you can tighten them with threads.
5. First, chicken rolls with mushrooms are fried for a couple of minutes in a pan with oil left over from vegetables, and then they are transferred to a mold and baked in a hot oven for 20 minutes.

Served with mashed potatoes.

How to cook with gelatin?

For this version of the roll, you can use any parts of the chicken. Meat should be taken about 900 g. You will also need to prepare: ½ tbsp. low-fat yogurt, 20 g of instant gelatin, salt, 3 garlic cloves, Italian herbs.

1. The meat is cut from the bones, salted, poured with kefir and left to marinate for half an hour.
2. The chicken is laid out in one layer on a cling film spread on the table, sprinkled with seasonings, finely chopped garlic and dry gelatin. The latter must be very carefully distributed over the entire surface of the base.
3. The meat is rolled up. The film must not get inside it.
4. The top of the roll is wrapped with two layers of foil.
5. In a hot oven, the treat is cooked for about an hour.

In order for the gelatin to freeze well, the ready-cooled snack is sent to the cold for 2-3 hours.

Chicken fillet in bacon

The strips of bacon in this dish are used to keep all the delicious meat juice inside the treat and prevent it from leaking out. The product can be taken smoked or dried (220 g). And, in addition to bacon, will be used: 750 g chicken fillet, 170 g curd cheese, sweet Bulgarian pepper, salt, Italian herbs.

1. The fillet is cut into wide thin pieces, beaten off, salted and sprinkled with seasonings. Cottage cheese, small cubes of Bulgarian pepper are laid out on each slice. Chopped herbs can also be added to taste.
2. Pieces of fillet are rolled up into rolls. They are topped with strips of bacon. To ensure that the blanks do not fall apart during the baking process, they must be very tightly laid in a mold.
3. Rolls are baked for half an hour in a very hot oven.

If the oven is equipped with a grill, then you can turn it on 5-7 minutes before the dish is ready.

With prunes in the oven

Dried fruit will not add sweetness to the dish, it will only make the taste of meat more vivid and unusual. Taken: 11 pcs. prunes, 610 g chicken fillet, large egg, 90 g low-fat sour cream, salt and garlic to taste.

1. The meat pulp is beaten off well with a hammer and laid out on the table.
2. Dried fruits are soaked in boiling water.
3. The fillet is salted, smeared with chopped garlic.
4. Soaked prunes are finely cut and laid out on top of the meat.
5. For the sauce, sour cream is mixed with egg and salt.
6. Chicken meat is rolled up and secured with toothpicks. From above, the workpiece is smeared with a sour cream-egg mixture.
7. In the oven on an oiled baking sheet, the treat is cooked for 35 minutes.

It is most convenient to cook not a large roll, but many small portions.

Roll of minced chicken with tomatoes

Not only fillet beaten with a hammer is suitable for making chicken roll. You can use minced meat (470 g) for this. You also need to prepare: 190 g of any hard cheese, 2 large eggs, 2 tomatoes, mayonnaise, salt.

1. Minced meat is mixed with salt and lightly beaten eggs. You can sprinkle a lot of your favorite spices.
2. For the filling, grated cheese is mixed with mayonnaise.
3. Minced meat is laid out in a thin layer on cling film, smeared with cheese mass and covered with tomato slices. The workpiece is wrapped and sent for an hour to a very hot oven.

A few minutes before readiness, you can unroll the roll and additionally sprinkle it with cheese on top.

With pineapple

It is more convenient to twist small portioned rolls with such a filling. They are prepared from: 700 g of chicken (fillet), 90 g of canned pineapple, 120 g of hard cheese, salt, a large spoonful of mustard.

1. If the chicken was frozen, then it must first be thawed at room temperature. Next, the breasts are cut in half along the fibers.
2. Flat meat blanks are beaten off, salted to taste.
3. Each piece is lightly smeared with mustard.
4. Grated cheese and pineapple cubes without syrup are laid out on top of the chicken.
5. The blanks are wrapped in tight rolls and tied with threads.
6. In an oiled baking dish, the treat is baked for 24-35 minutes. It is important not to overdry the tender meat.

Before serving the dish to the table, the threads are cut with sharp scissors.

Diet step by step recipe

A treat prepared according to this recipe is allowed to be eaten even during a strict diet. In addition to meat (550 g), it is taken: 2 large tomatoes, salt, a pinch of a mixture of peppers, a bunch of fresh herbs.

1. The fillet is cut into slices, beaten off, salted.
2. Thin circles of tomatoes are laid out on top of the meat.
3. The greens are finely chopped and poured over the tomatoes.
4. It remains to wrap the meat with rolls, fasten with toothpicks and send to bake in a hot oven.

To reduce the calorie content, you can steam the chicken.

In creamy sauce

The main feature of the dish is the fragrant tender gravy in which the meat languishes. The recipe includes: 3 chicken fillets, 130 g of hard cheese, 2-3 cloves of garlic, 230 g of low-fat sour cream, a couple of small spoons of mustard, salt, a pinch of aromatic herbs.

1. The fillet is cut in half, beats well.
2. Sour cream is salted, mixed with chopped garlic and mustard.
3. The fillet is rubbed with the resulting sauce.
4. Pieces of cheese are placed on top of the meat. The blanks are wrapped in rolls.
5. Cream in saucepans is brought to a boil, salted. Grated cheese is added to the mass. When it melts, the sauce is ready.
6. The rolls are laid out in a baking dish, poured with creamy mass and sent for 45 minutes to a hot oven.

Ready meat is laid out on lettuce leaves with cherry tomatoes.

Chicken fillet rolls, whose recipes are as diverse as our tastes, are very popular in Russia, although you cannot call them traditional. Another name for chicken rolls is "chicken rolls", that is, structures twisted into several layers, the main of which is beaten, and often marinated chicken fillet.

What is special about these dishes?

- Firstly, they are prepared from selected chicken fillet meat and have a light, dietary taste.

- Secondly, this taste is always original: recipes open up scope for imagination in everything related to the filling. (And what else is cooked! With vegetables, fruits, cheese and ham, mushrooms, herbs and seasonings!)

- Thirdly they look very appetizing. Not to mention, chicken rolls are nutritious and delicious.

- Finally, they are prepared quite quickly using a fairly simple technology.

How to cook chicken rolls

Chicken meat is cut into pieces (it is best to use the sirloin of breasts without skin and bones), which are then shifted with two sheets of plastic wrap (or without film) and beaten with a hammer. Then the filling is made. It is distributed along the fillet, after which it rolls like a carpet into chicken rolls and is chopped off with toothpicks or tied with culinary twine.

An alternative twisting method is when most of the breast is taken from the outside, a smaller one inside, and the filling in the middle.

8 selected recipes from our collection

Chicken rolls with cheese and ham

• 1/4 cup each fresh parsley and basil (loosely packed)
• 1 tablespoon fresh thyme (oregano) leaves
• 3/4 teaspoon coarsely ground pepper
• 5 slices coarse rye bread
• 2 egg whites, lightly beaten
• 2 tablespoons of water
• 12 chicken breasts, skinned and boned
• 12 very thin slices of ham (preferably prosciutto)
• 6 slices Swiss cheese
• Vegetable oil
• Basil sprigs (for serving, optional)

Combine the first 4 ingredients, crumbling the bread as finely as possible, then set aside. Mix the egg whites and water well in a shallow bowl and set aside as well.

Place each chicken breast half between 2 sheets of plastic wrap, then thin to 1cm using a mallet or rolling pin.

Top each piece of chicken with a slice of ham and cheese. Roll the resulting chicken-ham-cheese leaves into rolls. Dip each into the egg white mixture and then into the seasoned breadcrumbs.

Grease the pan with vegetable oil. Bake at 180°C in the oven for 30 minutes or until done. Cut each roll into thin slices and garnish with a sprig of basil.

Chicken rolls with bacon and walnuts

• 12 slices bacon (not very salty)
• 4 chicken breasts, boned and skinned
• Salt and pepper to taste
• Potato or corn starch
• basil leaves
• 1 cup walnut
• 1 large tomato
• vegetable oil for frying
• A little soy and balsamic sauce
• 1 lemon for serving

Fry the bacon in a skillet over medium heat until crispy. Place the breasts between plastic sheets and beat with a hammer (rolling pin). Salt and pepper the chicken on both sides, let soak for 10 minutes. Then pat dry with paper towels to remove moisture.

Scroll walnuts and tomato through a meat grinder, add balsamic and soy sauce. Then “assemble” the rolls: put the walnut and tomato filling on the chicken leaf, sprinkle with starch on top, put the fried bacon (1 breast = 3 pieces of bacon) and basil leaves. Twist the rolls and tie gently with kitchen twine. Dip again in starch.

Heat vegetable oil in a frying pan. Fry the chicken until cooked in a pan in a large amount of oil - or in the oven in a baking dish, also with poured oil, first on high, and then on medium heat.

When the meat is ready, cool, remove the twine and cut into thin slices. Serve with lemon.

Rolls with peppers and sun-dried tomatoes

• 3 chicken breasts, boned and skinned
• 1/2 cup crumbled feta cheese
• 1/2 cup soft cream cheese
• 1 tsp lemon juice
• 1/8 teaspoon freshly ground pepper
• 8 small sun-dried tomatoes
• 10 fresh basil leaves
• 1 teaspoon salt
• 2 tsp olive oil

Place the breasts in plastic bags or between the film and beat them with a hammer.

Combine all ingredients (except meat) in a bowl and blend with a blender until smooth, even creamy texture. (Alternative: finely chop the tomatoes and basil, toss with the cheese, lemon juice, and pepper by hand.)

Arrange the breasts on a cutting board and carefully arrange the toppings along each side. Then roll them into rolls, tie with kitchen twine and salt on top.

Heat up a skillet with olive oil on the stove. Lay the rolls seam side down and fry them for 3-4 minutes until golden brown. be sure to flip and fry on all four sides for about 3-4 minutes each.

When the rolls are ready, you can put them in a baking dish and put them in a slightly preheated oven for 20-25 minutes, so that they “reached” there and baked completely and evenly.

After removing them from the oven, cut the ropes. Serve with vegetables such as broccoli.

Chicken rolls with asparagus

• 4 chicken breasts, fillet
• 12 thin asparagus stalks (tough ends removed)
• ½ cup Swiss cheese
• 8 slices bacon, cut into thin slices
• 2 tbsp. l. olive oil
• 1 st. l. butter
• Salt and pepper, garlic and onion powder, grated Parmesan

Lay the breasts out on a comfortable surface between two sheets of plastic wrap and beat them well with a mallet. Salt and pepper on both sides.

Blanch the asparagus. This can be done on the stove by simply scalding the vegetables 1-2 times, or you can place the asparagus on damp paper towels in the microwave for a minute or two.

Sprinkle the fillets with cheese and spread the bacon slices evenly over them. Place 4 spears of asparagus on top of the bacon and roll up the chicken rolls. Secure them with a toothpick.

Fry in a large skillet in olive oil and butter over medium heat. Once the rolls are in the pan, add the onion and garlic powder, grated Parmesan, and more salt and pepper to taste. Grill the meat for 4 minutes on each side.

Now cover the pan with a lid and fry for another 3-4 minutes on a lower heat.

This chicken sauce goes well with the rolls. When the meat is removed from the pan, add 2 more tablespoons of butter and 1 tablespoon of flour to the same place. Stir well, then add half a cup of chicken broth and stir until the mixture thickens. Pour this sauce over the rolls. Serve with brown rice or potatoes.

Rolls with cheese mixture and basil

• 6 chicken breasts, hammered
• Olive oil for frying
• 1 onion, finely chopped
• Puree 6 garlic cloves
• ½ cup chopped fresh or 2 tsp. dried basil
• 1 ½ cups grated mozzarella + ½ grated Parmesan
• Large diced tomato
• ½ cup fresh breadcrumbs (or breadcrumbs)

Start by making the sauce. Heat a frying pan, add oil, sauté the onion until soft, about 3 minutes, over medium heat. Add the garlic to the onion and sauté for another 30 seconds. Then add the tomato and simmer all the vegetables for about 5 minutes. At the very end, chop some basil for flavor.

Combine mozzarella and parmesan in a bowl. Take half of the mixture and mix with the remaining basil. Spread the breasts on a flat surface, spread the cheese mixture over them and twist into rolls, securing them with twine or toothpicks. Season with a little salt and pepper and roll in breadcrumbs.

Lay the meat in a heated pan with oil poured into it. Fry until tender, seam side down, then flip to the other side and fry as well. Take the rest of the cheese mixture and pour it on top of the rolls, add the sauce there, filling the whole meat with it. Simmer over medium heat for 15-20 minutes.

Chicken rolls in pesto sauce

• 6 boneless and skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 100 g cream cheese
• 1/4 cup pesto*
• 1/2 cup chopped red sweet pepper
• 3/4 cup cornmeal
• 1/2 tsp paprika
• fresh basil sprigs