Chicken rolls with brisket in a slow cooker. A dish for everyday life and holidays: chicken roll with mushrooms in a slow cooker

Step 1: prepare the chicken fillet.

Wash the chicken fillet thoroughly under running water. warm water, wipe with kitchen paper towels and place on a cutting board. Using a knife, we clean the meat from veins, cartilage, fat and films.

Place each piece in food package and, using a kitchen hammer, beat the components to a thickness of approximately 1–1.5 centimeters.

Now rub the chicken with clean hands on both sides with a small amount of salt and black ground pepper. Lubricate the meat inside with mayonnaise (for each fillet 1 tablespoon each) and transfer to a medium bowl to marinate.

Step 2: prepare the onions.

Using a knife, peel the onion and rinse it thoroughly under running water. Next, place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Now put pieces of butter into the multicooker pan and turn on “Frying” mode. When the component is completely melted, add onion cubes to it. Stirring occasionally with a wooden spatula, fry the component until light golden brown. Attention: Do not close the lid. At the end, pour the onion back into the plate, and rinse the pan in order to further cook the main dish in it.

Step 3: Prepare the walnuts.

All walnuts Place in a blender bowl and blend at medium speed until crumbly. Now take a handful from the total mass and pour it into a clean saucer (we will need it to prepare the sauce). Transfer the remaining nut crumbs into a deep bowl and leave aside for a while.

Step 4: prepare the prunes.

Wash the prunes thoroughly under running water and place on a cutting board. Using a knife, chop the dried fruits into strips or cubes and pour into a clean plate.

Step 5: prepare hard cheese.

Using a coarse grater, grind the hard cheese directly on the cutting board. Then pour the shavings into a clean plate and leave aside for a while.

Step 6: Prepare the eggs.

Using a knife, break the eggshells and pour the yolks and whites into a small bowl. Using a hand whisk, beat the ingredients until a homogeneous yellow mass forms.

Step 7: prepare the sauce for the dish.

Pour sour cream into a clean deep bowl, and also add sugar and a handful walnuts. Using a hand whisk, whisk the ingredients until homogeneous mass. That's it, the sauce is ready!

Step 8: prepare the filling for the dish.

Place ingredients such as chopped prunes, nut crumbs, fried onions, as well as cheese shavings. Using a tablespoon, mix everything thoroughly until smooth. That's it, the filling is ready, so you can start preparing the main dish!

Step 9: Prepare chicken rolls in a slow cooker.

Pickled chicken fillet Place one at a time on a cutting board. Visually divide the filling into 3 parts and place each one using a tablespoon on the center of the meat.
Now, with clean hands, wrap the dish into a roll, starting from the smaller edge. We secure each piece along the seam and sides with toothpicks so that during the cooking process the filling does not fall out into the multicooker pan.

Next, pour into a clean, dry bowl breadcrumbs. Lubricate the bottom and walls of the bowl of the electrical appliance with a small amount of vegetable oil. Now we put the rolls here, having previously dipped them in beaten eggs and rolled them in breadcrumbs. Install "Baking" mode, cover the multicooker with a lid and cook the dish for 30 minutes.

After the allotted time has passed, turn the meat over to the other side and pour sour cream sauce over it. We extend "Baking" mode more for 30 minutes and wait for the rolls to brown on all sides. At the end, turn off the electrical appliance from the network, open the lid, and use oven mitts to transfer the dish from the pan to a special plate for serving. Now you can remove the toothpicks, since the chicken has already taken shape during cooking, so it will not unfold.

Step 10: Serve the chicken rolls in the slow cooker.

Serve ready-made chicken rolls for lunch or festive table, cutting them into portions in advance. This dish can also be decorated with fresh herbs and vegetables. But the best way to enjoy this meat is with boiled rice, mashed potatoes or salads from fresh vegetables with bread.
Bon appetit!

If you are using dry prunes, then soak them in warm water for literally 30 minutes in advance. Then drain the liquid, rinse the dried fruits under the tap and only then chop;

To prepare the filling you can also use fried mushrooms, stewed cabbage broccoli with cashew nuts, a piece of butter with finely chopped dill, and also just a little hard cheese, which will melt during baking and be incredibly tasty;

The rolls do not need to be held together with toothpicks, as it is inconvenient to dip them in the egg and roll them in breadcrumbs. In this case, an ordinary thread is ideal; after preparing the dish, you can cut it with kitchen scissors and carefully pull it out of the meat.

The easiest way to prepare chicken roll

Chicken roll stuffed with champignons makes quite a meal on its own large number housewives who are expecting guests for any holiday. This popularity is due to the fact that to prepare the mentioned dish you do not need to buy a lot of expensive and foreign products. Moreover, chicken roll with mushrooms it turns out very satisfying, nutritious and tasty. For it we will need:

chilled chicken breast - 1 pc. by 700-800 g;
fresh champignon mushrooms - about 300 g;
flour high grade- a full glass;
sweet onion - 1 pc.;
salt, mayonnaise and pepper - use at personal discretion.

Breast processing

Before making chicken roll with mushrooms, you should thoroughly wash the breasts, and then carefully separate the fillets from the bones and skin. Next, the meat must be divided so that a kind of layer is formed from a single piece into which the filling can be easily wrapped. After this, the processed chicken fillet must be seasoned with pepper, mayonnaise and salt, and then left to marinate for several hours. In the meantime, you can start processing the mushrooms.

Preparing the filling

Before you start shaping the chicken roll, you should prepare mushroom filling. To do this you need to rinse thoroughly fresh champignons and then cut them into strips. Next you need to peel the onion and chop it finely.

After the mushrooms and vegetables are chopped, they should be placed in a frying pan and fried until slightly reddened. In this case, the ingredients must first be simmered in own juice, adding a little salt and pepper.

Formation process

After the ingredients are prepared, you should pour high-grade flour onto a flat plate, and then dip the marinated chicken breasts in it. Next in piece of meat You need to lay out the mushroom filling and wrap it in a roll. If you are afraid that the product will open during heat treatment, then it can be secured with toothpicks.

Frying in a pan

The presented recipe for chicken rolls with mushrooms requires the use of a deep frying pan. You need to pour deodorized oil into it and then heat it up very much. After this, place the products in a bowl and fry on all sides. In this case, the thickness of the roll should be completely cooked, and the surface should become rosy and crispy.

Serve a delicious chicken dish for your holiday dinner

After the chicken roll is thoroughly fried, it should be removed from the pan and placed on a plate. Serve ready dish Guests can serve both hot and cold. If such a lunch is used as a snack, then it must be pre-cut and placed on a common plate. If you serve chicken roll as a main hot dish, then it is advisable to present it with a side dish.

How to cook chicken roll in a slow cooker?

If you do not want to use it to prepare such a dish kitchen stove, then we recommend baking the roll in a slow cooker. For this we need:

chilled chicken breast - 2 pcs. by 700-800 g;
fresh champignon mushrooms - about 400 g;
egg with the most yellow yolk - 2 pcs.;
sweet onion - 2 pcs.;
deodorized oil - use at discretion;
mayonnaise or sour cream - about 130 g;
any hard cheese - approximately 115 g;
salt and crushed pepper - use at personal discretion.

Preparing the breasts

Before baking chicken roll with egg and mushrooms, you should wash the breasts, remove the bones and skin, and divide the rest with your hands and beat with a culinary hammer. As a result, you should get several layers of meat, which need to be seasoned with pepper and salt, and then left in a warm place for an hour and a half.

Processing eggs and mushrooms

To make the chicken roll as satisfying as possible, it should be filled not only with mushrooms, but also with eggs. To do this, you need to first boil it until cool. Next, the product must be grated or chopped into cubes.

As for the mushrooms, they should be washed and cut into strips. After this, the champignons need to be fried in baking mode (in deodorized oil) along with chopped onions.

Finally, in one bowl you need to mix the mushrooms and eggs, seasoning them with pepper and salt.

Forming rolls

After preparing the filling, place the chicken fillet on a board, place the mushrooms and egg in the middle, and then wrap tightly. Having formed several products in this way, they must be placed in the bowl where the champignons and onions were previously fried. You need to apply a mayonnaise mesh on top of all the rolls, and then lay out a thick layer of grated cheese.

Baking process

Chicken roll bakes quite quickly in a slow cooker. To do this, the formed dish must be closed and immediately set to frying mode. In this program meat lunch should cook for 40-50 minutes. During this time, the rolls will become completely soft and covered with a juicy and delicious cheese cap.

How should chicken rolls be served?

After preparing a meat dish in a slow cooker, it should be carefully removed from the bowl using forks or a small spatula. As a rule, such a lunch is served hot along with herbs and fresh chopped vegetables (you can make a salad from them). But if you want to feed your household or invited guests a very satisfying meal, we recommend preparing a side dish separately. For example, for such rolls it is ideal mashed potatoes or boiled spaghetti, as well as any other pasta.

The stuffed ones are juicy, delicate taste, A cheese filling goes well with bacon. R The ulits are crispy on the outside, but remain juicy on the inside.

Chicken rolls in a slow cooker with bacon and cheese

Step-by-step recipe with photos. Cooking time: 30 minutes.

Ingredients:

chicken fillet 220 g
cheese (suluguni and mozzarella) 50 g + 50 g
bacon (pancetta) 60 g
sunflower oil (for frying)
salt to taste
green onion 1-2 feathers

Preparation:

1. Prepare ingredients.

2. Cut the chicken fillet in half lengthwise and pound very thinly under cling film.

3. On coarse grater grate the suluguni, finely chop the bacon into cubes and mix it with cheese. Spread mixture over chicken fillet.

4. Roll up the roll.

5. Wrap the roll in film and twist the ends so that the film compresses the roll on all sides. Carefully remove the film.

6. Wrap the chicken roll in bacon.

7. Lubricate the multicooker bowl vegetable oil. Cook on the “Baking” mode with the lid slightly open, turning over on different sides at intervals of 10-15 minutes.

8. When serving on hot rolls, place a ball of mozzarella and garnish with a feather of onion.

Chicken rolls with prunes

Cooking time: 45 minutes

Ingredients:

Chicken breast fillet - 3 pieces
Prunes and walnuts - 3/4 cup
Onion - 1 large head
Cheese durum varieties(Parmesan) - 100 grams
Breadcrumbs or ready-made breading mixture - 100 grams
Eggs - 2 pieces
Mayonnaise - 3 tablespoons
Butter - 3 tablespoons
Salt
Pepper
Sour cream - 200 grams
Sugar - 2 tablespoons
Walnuts - 1 handful

Preparation:

— Chicken breasts rinse well and then beat on the back (inner) side. After this, grease each fillet with mayonnaise, add salt, pepper if necessary, and place in a separate bowl. It is necessary that the breasts marinate a little.

- In the meantime, let's get on with the filling. We check the prunes in advance, and if they are completely dry, they need to be soaked in warm water for about half an hour. It's better to do this in advance. If the prunes are soft, then immediately cut them into strips.

- Using a blender or rolling pin, grind the nuts. Then you need to put a handful aside - they will go to sour cream sauce. The remaining nuts need to be combined with prunes, mixed and added onions, which we fried in advance on butter, in a multicooker on the “frying” mode.

— Then grate the cheese and add it to the main filling. Stir and the filling is ready. Place the same amount of filling on each fillet. Then we roll the breasts into rolls and fasten them with toothpicks or wooden skewers.

— Then dip each roll in an egg, then in breadcrumbs, and place in a slow cooker (coat the bottom of the bowl with oil). You can not bread the rolls, which is what I did this time. We set the “baking” mode (30 minutes), and then open the lid and turn it over. If the crust of the rolls is not yet completely golden brown, then you can wait a little longer.

- At this time, prepare the sauce - mix sour cream, nuts and sugar with a whisk. After we turn the rolls over, pour the sauce over them, close the lid, and set the time at the same time as the first time. Chicken rolls in a slow cooker are ready!

The stuffed ones have a juicy, delicate taste, and the cheese filling harmonizes perfectly with bacon. R The ulits are crispy on the outside, but remain juicy on the inside.

Chicken rolls in a slow cooker with bacon and cheese

Step-by-step recipe with photos. Cooking time: 30 minutes.

Ingredients:

chicken fillet 220 g
cheese (suluguni and mozzarella) 50 g + 50 g
bacon (pancetta) 60 g
sunflower oil (for frying)
salt to taste
green onion 1-2 feathers

Preparation:

1. Prepare ingredients.

2. Cut the chicken fillet in half lengthwise and pound very thinly under cling film.

3. Grate the suluguni on a coarse grater, finely chop the bacon into cubes and mix it with cheese. Spread the mixture over the chicken fillet.

4. Roll up the roll.

5. Wrap the roll in film and twist the ends so that the film compresses the roll on all sides. Carefully remove the film.

6. Wrap the chicken roll in bacon.

7. Grease the multicooker bowl with vegetable oil. Cook on the “Baking” mode with the lid slightly open, turning over on different sides at intervals of 10-15 minutes.

8. When serving on hot rolls, place a ball of mozzarella and garnish with a feather of onion.

Chicken rolls with prunes

Cooking time: 45 minutes

Ingredients:

Chicken breast fillet - 3 pieces
Prunes and walnuts - 3/4 cup
Onion - 1 large head
Hard cheese (Parmesan) - 100 grams
Breadcrumbs or ready-made breading mixture - 100 grams
Eggs - 2 pieces
Mayonnaise - 3 tablespoons
Butter - 3 tablespoons
Salt
Pepper
Sour cream - 200 grams
Sugar - 2 tablespoons
Walnuts - 1 handful

Preparation:

— Rinse the chicken breasts well and then beat them on the back (inner) side. After this, grease each fillet with mayonnaise, add salt, pepper if necessary, and place in a separate bowl. It is necessary that the breasts marinate a little.

- Using a blender or rolling pin, grind the nuts. Then you need to put a handful aside - they will go into the sour cream sauce. The remaining nuts need to be combined with prunes, mixed and the onion, which we fried in butter in advance, added in a slow cooker on the “fry” mode.

Ingredients:

chicken fillet 600 g
brisket 100 g
carrots 1 piece
garlic 3-4 cloves
sour cream 250-300 ml
mustard 2 tsp.
salt, pepper to taste
olive oil for frying

Method for preparing chicken rolls in a slow cooker

For mini rolls, I cut the chicken fillet along the grain into portioned slices no more than 5 mm thick. To make the meat cook faster and make it easier to roll the chicken chops with the filling laid out on them, I beat them with a meat mallet.

And in order not to compromise the integrity of the meat and avoid any splashes, I wrap the slices in cling film. When the chicken fillet is beaten, salt and pepper it on both sides.

I grease the side on which I will put the filling with mustard - the main thing here is not to overdo it.

I’ll let the meat rest, and I’ll start filling the rolls. For the filling I will need brisket (can be replaced with bacon), carrots and garlic - I cut them into strips.

It is thanks to the use of brisket in the filling that the breast meat will end up not dry (for which many do not particularly like it), but juicy and tender. I put the filling on each piece of fillet (a few pieces of each component).

Then I carefully roll each of them into a roll.

To prevent the rolls from unrolling and losing their shape during the cooking process, they need to be secured with toothpicks or wrapped with thread. The next thing I do is fry the meat pieces on both sides until golden brown crust in a small amount of oil, be sure to preheat it (I use the “fry” program for this).

At this stage, if you wrapped the rolls with threads, it is advisable to remove them, so that later you do not have to do this at the table, which, believe me, is not entirely convenient. I pour sour cream over the fried rolls and bring them to readiness in the “stew” mode.

As you understand, you won’t have to wait long for it to cook—15-20 minutes is enough to taste the chicken rolls in sour cream sauce.

You can prepare some kind of side dish for them, but I serve them with a generous portion of fresh vegetables.

Bon appetit!