Chicken rolls look very impressive, it turns out delicious, it’s not difficult to cook. They also have a huge number of fillings. Inside you can wrap prunes, mushrooms, cheese, scrambled eggs and various vegetables.
Here the most interesting chicken roll recipes are collected, the cooking process is described step by step.
Chicken rolls - general principles of preparation
There are two types of rolls: hot dishes served with side dishes for lunch or dinner. But there are also chilled rolls. They will completely replace the sausage, will be a wonderful decoration for cold cuts, such a recipe is also below.
For rolls, breast fillet or plate-cut meat from the thigh is usually used. If you prepare a roll like sausages, then you can simply boil all parts of the carcass, then strip the meat and use it according to the recipe.
What usually goes to the filling:
• prunes, dried apricots, nuts, pineapples;
• pickled or fried mushrooms;
• vegetables alone or with other components;
• cheese, feta cheese, chicken or quail eggs.
Often added garlic, give rolls juicy mayonnaise and sour cream. They can be used in filling, marinade or in sauce, as well as cheese. You can add it inside or sprinkle rolls on top for a beautiful crust.
Hot rolls are baked in the oven immediately or after preliminary frying, but can be stewed in a saucepan on a stove with the addition of various sauces. Cold rolls can be prepared with gelatin, so they require aging in the refrigerator. Or also baked, then cooled, it all depends on the recipe.
Chicken roll recipe: step by step with prunes
One of the most popular chicken roll recipes. The technology of preparing the bird, filling, twisting and cooking dishes, sauce is described step by step.
Ingredients
• 550 g of chicken breasts;
• 70 g of prunes;
• 2 tbsp. l mayonnaise or sour cream;
• clove of garlic;
• 70 grams of cheese;
• 10 ml of oil;
• salt pepper.
Cooking
1. Rinse the prunes, put in a bowl and pour hot water for half an hour. It is advisable not to use boiling water, otherwise the fruit will turn sour. Enough water 60-80 degrees.
2. Out of this number of products, two rolls will be obtained. We take two small fillets, they can be slightly less or slightly more in weight than indicated in the ingredients, that's okay.
3. Put on the board, cover with a film and beat off with a hammer. First we make one lozenge of fillet, and then another.
4. Peel a clove of garlic, but you can take more, squeeze to mayonnaise, add salt and pepper, stir. In general, any seasoning for chicken can be used.
5. We rub both pieces of fillet on both sides, put in a bowl and cover with something so that the product does not dry out.
6. Take the prunes out of the water, wring out with your hands. We spread it on a cutting board, cut into small cubes or straws.
7. Turn on the oven, let the stove warm up to 190 degrees.
8. We take out the chicken slices from the bowl in mayonnaise, they are already slightly pickled. It is better to immediately put both in front of you to evenly divide the filling.
9. Put the prune slices on the fillet.
10. Grate hard cheese and separate half, remove. This part will be needed for finishing sprinkling.
11. The remaining cheese is lightly sprinkled with prune slices. The product will help the roll to hold together, make the filling tastier.
12. Gently twist the roll and tie a thread, you can take absolutely any.
13. In a similar way, twist the second roll with prunes.
14. Lubricate the mold with oil, put the rolls seam down. From above, they are also greased with oil.
15. Bake for 15 minutes in a preheated oven.
16. Take out the form, carefully remove the strings. Rolls by this moment should have already grabbed and strengthened.
17. Lubricate the rolls with a brush again, you can collect oil immediately from the mold.
18. Sprinkle the chicken bundles on top with the cheese that remains. You can just put a few pieces, they will melt and spread.
19. We put the rolls again in the oven and cook another 15-20 minutes. When serving, we complement the dish with herbs, fresh vegetables, olives.
Chicken roll recipe: step by step with mushrooms and cream
A variant of a delicious dish with sauce. The chicken rolls recipe describes step by step the preparation of mushroom filling and cream filling. If desired, you can use diluted sour cream.
Ingredients
• 4 chicken fillets;
• 190 g of mushrooms;
• onion head;
• 100 g of cheese;
• 50 g of oil sl .;
• vegetable oil;
• 180 g cream;
• 1 tsp flour;
• two cloves of garlic.
Cooking
1. Let's start with the fillet. Rinse, dry, cut into two plates, but not completely. We make a book, unfold it and put it on the board. We beat off with a hammer.
2. Rub the chicken chops with spices, let them marinate.
3. Cooking the mushroom filling. Let's start with the onion. We clean the head, cut into small cubes.
4. Set aside a teaspoon of butter for the sauce, put the rest into a frying pan. Add onions and fry in oil for just a minute.
5. Quickly wash the mushrooms. Shake off water and cut into cubes. We shift to the bow. We cook all together in butter for about ten minutes. Add spices to taste.
6. Cool the mushroom filling. You can transfer from a hot pan to a bowl so that it is faster.
7. We rub the cheese and divide in half. Add one part to the cooled mushrooms, throw the crushed garlic, stir. The filling is ready.
8. We lay the fillet in front of us, distribute the mushroom stuffing with cheese between all the pieces.
9. Twist the rolls. Fasten with a thread or sew with toothpicks.
10. Heat the vegetable oil in a skillet to a haze and fry the chicken rolls with mushrooms over high heat, first on one side, then on the second.
11. Remove the rolls in a baking dish, carefully remove the strings or toothpicks. We lay at a distance of 3-4 millimeters from each other.
12. Melt a teaspoon of butter, put the flour and lightly fry them. Add a thin stream of cream, warm the sauce until it boils. Throw salt into it, add a pinch of pepper, remove from heat.
13. The remaining cheese can be added to the sauce and mixed, or used for finishing topping. We do as we like more.
14. Pour rolls with sauce, sprinkle with cheese on top, if you did not add it immediately.
15. Preheat the oven to 180 degrees.
16. Put the chicken rolls in the oven. Bake for about 20 minutes. The fillet is cooked quickly and it is already fried, the filling is also almost ready, so you should not overexpose the dish in the oven.
17. Serve the dish with the sauce, can be supplemented with potato garnish, pasta, buckwheat.
Chicken roll recipe: step by step with gelatin (in a bottle)
A very interesting and delicious recipe for chicken roll, the technology of its preparation in a bottle is described step by step. This dish can replace sausage, it is very tasty, juicy, suitable for a festive table and daily morning sandwiches.
Ingredients
• 3 large legs;
• 25 g of gelatin;
• four glasses of water;
• salt pepper;
• bay leaf.
Cooking
1. You can use a whole chicken for this roll, any parts of the carcass, only shanks, just take an amount equal to about three legs. This is about 1.2-1.5 kg. If the chicken is whole, then there are more bones in it, we take this into account.
2. Rinse the main ingredient with cold water, put it in a pan.
3. We throw peas of pepper, laurel and pour four glasses of water. In general, you can still add the onion, carrot, parsley root or celery to make the broth even more aromatic.
4. Put on the stove, cook the chicken until soft. There is not much water, so carefully remove the foam, do not grab the excess. If you add more liquid, then the broth will not turn out so saturated. At the end of ten minutes we add.
5. Take out the finished chicken, leave to cool in a bowl.
6. The broth must also be cooled, filtered from all that is superfluous. Dissolve gelatin in a glass of broth. We insist as much time as indicated on the package.
7. The cooled chicken needs to be sorted. The roll can be prepared only from pure meat or add skins cut into small pieces. The pulp itself is simply disassembled into small parts by hand.
8. Add a glass of broth to the chicken meat.
9. We heat the gelatin so that it dissolves, we also send everything to a bowl with chicken, stir. If the amount of liquid is satisfactory, then the remaining broth can be omitted.
10. It is advisable to taste the broth for taste, it should be slightly brackish, since after hardening the roll, some of the taste will be lost.
11. We take a bottle with a wide neck from kefir or milk, there are juices in plastic, put everything out of the bowl and send the liquid with gelatin.
12. Close, shake several times so that the pieces are evenly distributed.
13. Put the future roll in the refrigerator, leave for 5 hours until completely solidified.
14. Before use, the bottle must be carefully cut, remove the roll. Cut it into round slices across, like a sausage.
Chicken rolls - useful tips and tricks
• The most delicious rolls are obtained from poultry and farm birds. Chickens that are stuffed with vitamins and hormones do not have a pronounced aroma.
• Chicken fillet does not like prolonged heating and baking. No need to cook rolls for more than half an hour, otherwise the meat will become dry and hard.
• So that the filling does not fall out of the rolls and is firmly fixed, you can add a little grated cheese inside. It goes well with mushrooms, eggs, prunes, various vegetables.
• Chicken does not like saturated tomato sauce and sauces. It is better to bake rolls under cream, sour cream, classic Bechamel sauce is ideal for pouring.
