These products alone are enough to make kids' eyes light up and their ears perk up.
Such dishes can lure any egoza to the table.
Yes, perhaps, and the men's company, which gathered to discuss the pressing problems of our time, is not so difficult to seduce with aromas and clinking of cymbals.
Trust me, it's worth a try.
Chicken rolls with mushrooms and cheese - general cooking principles
Chicken rolls are rolled from breast fillets or chicken legs. The breast is used without the skin, and the legs are used with it. Fillets are cut into slices or ground into minced meat. Often, for the preparation of rolls, chicken skin or bacon cut into strips is specially bought to wrap the minced meat and mushroom filling in it.
You can take any mushrooms: oyster mushrooms, champignons or forest mushrooms, both fresh and frozen. It all depends on taste preferences and possibilities. Filling is prepared from mushrooms, frying their pieces with onions, or added to the sauce, which is poured over the products.
The cheese is chopped with a grater or cut into thin slices and added to the filling, it can be brine or hard. The use of two types of cheese at once gives the dish a special taste.
Chicken rolls with cheese and mushrooms are baked in the oven on their own, in foil or in specially prepared dressings. Minced chicken products can also be fried in a pan.
Ready-made rolls are cut into slices and decorated with herbs, served as an independent dish or with fresh vegetables, cereals or potatoes.
Chicken rolls with mushrooms and chicken legs on the bone
Ingredients:
Two large legs;
40 gr. boiled ham;
Cheese, varieties "Russian" - 50 gr .;
Fresh mushrooms (champignons) - 200 gr.;
One egg;
Olive oil;
Cheese, varieties "Mozzarella" - 40 gr .;
Freshly squeezed lemon juice - 5 ml.
Cooking method:
1. Rinse the legs in cold water and pat dry with a towel. On the inside of each, make a deep longitudinal incision down to the bone. First, remove the bone together with the cartilage from the thigh, and then carefully separate the meat from the shin bone. Chop off the bone in front of the cartilage, just above the place of attachment of the skin and tendons, do not remove the skin itself.
2. Beat off the inside of the chicken. Do this as carefully as possible without damaging the skin.
3. Pepper the fillets lightly and sprinkle with fine salt. Sprinkle the chicken with lemon juice mixed with vegetable oil and let stand for half an hour.
4. Finely chop the onion., Clean the dirt from the caps and legs of the mushrooms. Rinse with cold water and scald with boiling water, dry, cut the mushrooms into small cubes.
5. Dip the onion into a frying pan with hot butter and fry over low heat.
6. After 2 minutes, add the mushrooms to the onion and continue to cook everything together for another 10 minutes. Do not cover the pan with a lid and remember to stir occasionally. Put the mushrooms fried with onions in a separate bowl, cool.
7. Cut "Mozzarella" and boiled ham into small thin cubes, grate hard cheese, and beat the egg.
8. On the edge of the chicken, in the direction from the bone upwards, in the form of a roller, put half of the fried mushrooms, and next to them on a block of sausage and "Mozzarella". Cover with cheese crumbs and egg.
9. Carefully roll and wrap each roll tightly in foil.
10. Put the packages with rolls into the roasting pan, put it in the oven at 180 degrees.
11. After half an hour, remove, carefully cut the foil and part its edges. Return the items to the oven for another 10 minutes.
Chicken rolls with mushrooms and cheese, in bacon (with feta cheese)
Ingredients:
Half a kilo of breast (two fillets);
100 g brine cheese;
Fresh small mushrooms - 100 gr.;
Onion, bitter - one head;
100 g sliced bacon;
A spoonful of pure vegetable oil;
150 g wild rice.
Cooking method:
1. In order for the rice to be steamed well in rolls, it must be prepared in advance. It is impossible to boil, as the grains will open during cooking. Wild rice should be soaked in cold water for 12 hours, then rinsed and dried well.
2. Chop the onion finely, rinse the mushrooms and dry well. Don't chop the mushrooms.
3. In vegetable oil, lightly fry the mushrooms and onions, add the swollen rice, mix and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them in half.
4. Rinse the fillets with cold water and pat dry with a towel.
5. Without cutting to the end, starting from the thickened side, cut the fillets in two and unfold them. Cover the layers of chicken with plastic wrap and beat off as thin as possible. Try to do this carefully, do not break through.
6. Peel off the fillet layers slightly and spread evenly grated cheese on a coarse grater over their entire surface.
7. Then, on one edge of each layer, lay out the rice warmed up with onions. Lay the halves of the mushrooms in one row on top of it and roll up dense rolls.
8. Wrap bacon strips over both rolls. Transfer the blanks to a heat-resistant mold and pour some water into it, 50 ml will be enough.
9. Close the mold tightly with a sheet of foil and make several punctures in it to release excess steam.
10. Preheat the oven to 200 degrees, place the dish with rolls in it.
11. After a quarter of an hour, lower the heat to 180 degrees, and after another quarter of an hour, remove the foil and bring the rolls to readiness within 10 minutes.
If your oven has a grill function, turn it on 2 minutes before cooking.
Chicken rolls with mushrooms and "Brynza" cheese
Ingredients:
One and a half kilograms of chicken fillet;
600 gr. young mushrooms;
200 gr. fatty sour cream;
One pack of feta cheese;
Two onions;
Cheese, any kind - 120 gr.;
Dill and parsley - several branches each;
Pasteurized milk.
Cooking method:
1. Cut the champignons into medium-sized slices or slices, chop the onion with a heavy knife.
2. Dip the onion slices in oil heated in a pan and fry until amber.
3. Add the mushrooms and continue to fry from time to time, stirring until tender. The main thing is not to overdry, as soon as all the moisture has evaporated, add sour cream, season with ground pepper. Lightly add salt and leave to cool. If the filling turns out to be thick, dilute it a little with milk.
4. Cut the chicken fillet into thin slices and beat each as thinly as possible. Fillet can be cut in two ways: along or across, at a slight angle.
5. Cut the feta cheese into thin slices, finely chop the parsley and dill.
6. On each layer of chicken, on one edge, put a plate of feta cheese and some greens.
The best recipes for chicken rolls with mushrooms
Then roll up and secure the rolls with wooden toothpicks.
7. Over high heat in vegetable oil, quickly fry the workpieces on all sides and transfer to an ovenproof dish with sides. Remove the toothpicks.
8. Pour the mushroom filling on top and place in the preheated oven for 40 minutes.
9. Five minutes until fully cooked, sprinkle the rolls with small crumbs of hard cheese.
Chicken rolls with mushrooms, cheese and cabbage in chicken skin
Ingredients:
Chicken fillet pulp - 800 gr.;
200 gr. fresh cabbage;
250 g champignons;
One large carrot;
Chicken skin;
120 g mild, hard cheese;
Two eggs;
Bulb;
Refined oil;
Low-calorie mayonnaise or medium-fat sour cream.
Cooking method:
1. Cut the washed fillet and cabbage into large pieces and twist in a meat grinder. The grid cell size does not matter.
2. Pour in eggs, add a little salt and pepper and mix well.
3. Fry chopped mushrooms in vegetable oil. Do not overdry!
4. In a separate skillet, save finely chopped onions with coarsely grated carrots until the onion pieces are golden brown.
5. Combine the fried vegetables with mushrooms and cool well.
6. Wash the chicken skins. Spread the pieces of skin on the table and evenly distribute the minced meat over them, in a layer slightly thinner than half a centimeter.
7. Spread the mushroom filling on top of the minced meat and cover it with grated cheese. The finer the cheese shavings, the better.
8. Carefully wrap the rolls. For reliability, you can fix the workpieces in several places with a thick thread, but usually the rolls keep their shape well.
9. Arrange the pieces on a greased baking sheet and brush on top with ketchup and sour cream (mayonnaise), mixing them in equal proportions.
10. Bake the products in the oven at 180 degrees for about half an hour.
Fried chicken rolls with mushrooms and cheese, in sesame
Ingredients:
700 gr. minced chicken;
... "Russian" or "Kostroma" cheese - 150 gr .;
One large onion;
Fresh or frozen mushrooms;
Three eggs;
Spices "For minced meat";
Sunflower oil;
Sesame seed.
Cooking method:
1. Clean the dirt from the mushrooms, rinse under running water and cut into thin slices. Chop the onion into smaller pieces.
2. Transfer the mushroom slices and onions to a deep frying pan, add oil and fry until tender over low heat. The main thing is not to overcook, otherwise the filling will be dry. Remove the prepared mushrooms from heat, mix with finely chopped herbs and cool.
3. Season the minced chicken to your liking with spices, break one egg into it and knead thoroughly.
4. Cut the hard cheese into small pieces.
5. Take cling film or foil. Cut into small rectangular pieces and spread them on the table.
6. Place chicken minced meat no more than half a centimeter thick on each and shape the meat layers into a rectangular shape.
7. Put the mushrooms on one side of the meat, place the cheese on them, about 2 sticks for each piece. Gently, lifting the edge with the filling by the film (foil), wrap everything in a roll and remove the film.
8. Carefully smooth the surface of the items with your hands soaked in water. Pay particular attention to the side seam and sides.
9. Beat the remaining eggs with spices, pour sesame seeds into a separate bowl.
10. Dip each roll in eggs, then roll well in sesame seeds and fry in hot oil until golden brown.
Spicy chicken rolls with mushrooms and cheese
Ingredients:
Fresh chicken fillet - 2 pcs .;
Fresh oyster mushrooms (champignons) - 350 gr.;
One onion;
Sweet peppercorn;
... "Kostroma" cheese - 120 gr .;
Sweet butter - 30 gr.;
... "Dutch" cheese - 150 gr;
Mayonnaise - a few spoons;
A spoonful of adjika, horseradish and mustard.
Cooking method:
1. Mix adjika with mustard and horseradish.
2. Rinse the chicken fillet with running water and cut each lengthwise, in two layers of approximately the same thickness, beat off. Spread the beaten meat on all sides with a spicy mixture and leave for half an hour.
3. Cut the mushrooms into small cubes, chop the onion into small slices, chop the pepper into thin strips. Fry the mushrooms and onions in melted butter until cooked through.
4. In a bowl, combine both types of finely grated cheese. Add mayonnaise, finely grated garlic.
5. Spread the layer of beaten fillets on a double sheet of foil. Then lay on it in layers: a mixture of cheeses, mushrooms and bell peppers. Roll everything up and wrap in foil. Do the same with the rest of the broken chicken pieces.
6. Place the rolls on a baking sheet and place in the oven to bake. Take it out after 20 minutes.
7. Carefully, so as not to burn yourself, cut the foil and unfold the package, do not completely remove it. Place the baking sheet back in the oven and keep in it for 10 minutes. During this time, the top of the rolls will brown well.
8. Free the finished rolls from the foil, cool slightly and cut into thin slices.
Chicken rolls with mushrooms and cheese - tricks and tips for cooking
Roll up the rolls from the breast must be tight and must be secured before frying or baking with wooden skewers. If this is not done, the products may fall apart during heat treatment, the filling will also fall out.
It is better to cook minced chicken yourself, the purchased one may turn out to be too liquid and it will not be so easy to wrap the filling in it.
The thinner you beat off the chicken, the easier it will be to curl the meat into a roll.
Rolls baked in foil do not turn out ruddy. To get this effect, let the almost finished products unfolded in the oven under the grill for a couple of minutes or a little longer. Their top will be covered with a ruddy crust.
The combination of chicken with creamy mushrooms is indisputable and a win-win. On the basis of this harmonious duet, you can cook any dish and it will turn out to be very tasty. And it doesn't matter at all whether it is soup, salad, roast, pasta or casserole - as a result, the dish will be hearty, aromatic, cozy and simply gorgeous.
This combination is firmly entrenched in snack dishes. And it is not at all surprising: light chicken meat is an excellent addition to a meat plate or some kind of pâté, and mushrooms are one of the best snacks that are invariably popular during any feast. In this recipe for chicken roll with mushrooms, chicken fillet serves as a tender and juicy frame for a fragrant mushroom filling, and a truly wonderful dish is obtained.
There are also a couple of culinary tricks that will make this dish even more delicious. Firstly, the basis of the mushroom filling for chicken roll is the most common champignons, but only a teaspoon of powdered dried porcini mushrooms, ground on a coffee grinder, will make the aroma sparkle with new notes.
Secondly, there is another trick that will help make the dry, lean chicken breast meat breathtakingly juicy. So, you need to buy a whole boneless chicken breast with skin. The roll will be wrapped in this skin - it will prevent the dryness of the meat. Chicken skin is quite oily, and therefore serves as an excellent protective barrier, sealing moisture inside.
Ingredients
- 1 chicken fillet plus whole breast skin
- 4 large mushrooms
- 100 ml cream, 10% fat
- 10 ml vegetable oil
- 10 grams of butter
- 1 teaspoon dried porcini mushroom powder
- salt, pepper to taste
Finished product yield: 1 chicken roll
How to make chicken roll with mushrooms
First, prepare the mushroom filling so that it has time to cool down a little while you work on the meat.
Wash the mushrooms thoroughly and cut into thin slices. Fry them over high heat in a mixture of vegetable and butter.
It is necessary to cook champignons until golden brown. Season the mushrooms with salt and pepper to taste, and add mushroom powder.
Then pour the cream into the pan.
Let the cream evaporate and thicken.
Transfer the mushroom filling from the skillet to a plate to cool.
Remove the skin from the chicken breast.
Carefully cut the chicken fillet and flatten it to cut the meat.
By the way, the remaining bone can be used for cooking, so it will acquire an even richer taste.
Then beat the fillets well to give them elasticity.
Spread the mushroom filling over the layer of meat, leaving some free space at one end.
Roll the meat tightly into a roll.
Season the roll with salt and pepper on all sides.
There are many options for different chicken dishes. But most often, chops are made from fillets, fried in slices or simmered in sauce. Today I propose to diversify the menu and cook chicken rolls with mushrooms and cheese. Mushrooms themselves are in great harmony with chicken, and Adyghe cheese will add a curd flavor to the dish.
Such chicken breast rolls with mushrooms are quite good for a treat on a festive table. They only have one drawback - they quickly end.
This recipe is pretty simple and easy to prepare. And the filling can be completely replaced with any other. Try making chicken fillet rolls with mushrooms today, and next time mix curd cheese with spinach or onions and carrots. The principle will remain the same, but the dish will already be new.
A similar recipe is used to prepare cordon blue. How to prepare this dish can be found at the link. You can also experiment with meat, replacing chicken with pork.
Read also:
Ingredients:
- Chicken fillet - 800 g
- Adyghe cheese - 90 g
- Raw champignon mushrooms - 200 g
- Cherry tomatoes - 2 pcs.
- Soy sauce - 1 tablespoon
- Olive oil - 1 tablespoon
- Seasoning "Provencal herbs" - 1 teaspoon
- Salt, pepper - to taste
How to make mushroom chicken rolls
1. Wash the chilled chicken fillet under running water, dry it with paper towels and cut a piece lengthwise into thin slices. You can also take meat from a ham or pitted thigh. It will be juicier and slightly fatter than fillets.
2. Slightly beat off each piece.
Tip: so that during beating, splashes from the meat do not fly in all directions, cover the fillet pieces with a plastic bag or cling film.
3. Now we prepare the marinade. Take a spoonful of soy sauce.
4. Add olive oil.
5. Add seasoning to the marinade and shake until smooth.
6. Pour the meat with our mixture, mix and leave for 30 minutes.
7. In the meantime, take the mushrooms, rinse them and chop finely.
8. Put mushrooms in a frying pan, lightly pepper and salt. Close the lid and put on a small fire. Instead of champignons, you can take any other mushrooms: chanterelles, shiitake, honey agarics or any others.
9. We clean the onion, wash and cut into small cubes.
10. Put the onion in another pan with a spoonful of vegetable oil.
11. Fry until golden brown.
12. When the mushrooms start juicing, open the lid and fry them over high heat.
13. Cut the washed tomatoes into slices.
14. Cut the cheese into strips. The Adyghe variety will add a curd flavor to the chicken rolls, but you can choose any other type of cheese.
15. Put onion, mushrooms, cheese and a slice of tomato on a piece of meat in the middle.
16. Then roll it up. For convenience, we fix the roll with toothpicks and wrap it with thread.
17. These are the rolls that should turn out.
18. Put them on a frying pan greased with vegetable oil and simmer slightly under the lid.
Tip: if you are on a diet, you can bake the rolls in the oven or steam them.
19. When the meat starts juicing, open the lid and fry the rolls until golden brown on all sides.
20. Remove the rolls on a napkin so that it absorbs all excess fat. We remove the threads from each roll and take out the toothpicks.
21. We cut the rolls with a very sharp knife so that they do not choke, but retain their shape.
22. Lettuce leaves and spicy carrots will best harmonize with such a delicious dish. But it is delicious to eat with any side dish.
Chicken breast rolls with cheese are ready.
Bon Appetit!
I suggest you cook an appetizing chicken roll with mushrooms and cheese. I usually use fresh champignons for this recipe, but oyster mushrooms or any wild mushrooms are also great. This dish is quick enough to prepare, so I cook it quite often, improvising with fillings.
Chicken roll stuffed with mushrooms and cheese is perfect for an everyday menu and will decorate a festive table. It can be served as a cold appetizer or used to make sandwiches and canapes.
Ingredients:
- 350 g chicken fillet
- 150 g fresh champignons
- 100 g hard cheese
- 1 onion
- 50 ml sunflower oil
- salt and black pepper to taste
- 0.5 tsp seasonings for chicken
- a few sprigs of fresh dill
How to cook chicken roll with mushrooms and cheese:
First, let's prepare the filling. Peel the onion and cut it into small cubes.
Wash fresh champignons, peel and cut into cubes if necessary.
Pour some vegetable oil into the pan and fry the onions in it until soft. Then add the chopped champignons to the onion. While stirring, we will fry the ingredients until all the moisture has evaporated from the pan.
Grind a piece of hard cheese on a grater with a large cloth.
Add grated cheese to the mushroom and onion filling. Salt and season the mixture with spices, mix.
Wash the chicken fillet, dry it from moisture and clean it from the films. Cut the fillet into two thin slices, following the recipe for chicken roll with mushrooms and cheese.
Cover the chicken fillet with cling film, beat it off with a culinary hammer.
Salt the meat and season it with spices. Put the mushroom filling on top. Distribute it evenly over the fillets.
Gently roll the stuffed chicken fillet into tight rolls. We will fix the rolls with a thread. Fry the rolls until golden brown on both sides in sunflower oil.
Then transfer them to an ovenproof baking dish.
