Breast rolls with mushrooms and cheese. Chicken rolls with mushrooms and Brynza cheese

These products alone are enough to make a child's eyes light up and ears perk up.

Such dishes can lure any fiend to the table.

Yes, perhaps, it is not so difficult to seduce a male company gathered to discuss the pressing problems of our time with aromas and the clinking of plates.

Believe me, it's worth a try.

Chicken rolls with mushrooms and cheese - general cooking principles

Chicken rolls are made from breast fillet or legs. The breast is used without skin, and the legs are used with it. The fillet is cut into layers or ground into minced meat. Often, when preparing rolls, they specially buy chicken skin or bacon cut into strips to wrap the filling from minced meat and mushrooms in it.

You can take any mushrooms: oyster mushrooms, champignons or wild mushrooms, both fresh and frozen. It all depends on taste preferences and capabilities. A filling is prepared from mushrooms by frying their pieces with onions, or added to the sauce that is poured over the products.

The cheese is crushed with a grater or cut into thin slices and added to the filling; it can be brine or hard. Special taste The dish is enhanced by the use of two types of cheese at once.

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 frying pan.

The finished rolls are cut into slices and decorated with herbs, served as a separate dish or with side dishes from fresh vegetables, cereals or potatoes.

Chicken rolls with mushrooms and leg cheese on the bone

Ingredients:

Two large legs;

40 gr. boiled ham;

Cheese, “Russian” variety – 50 gr.;

Fresh mushrooms(champignons) – 200 gr.;

One egg;

Olive oil;

Cheese, “Mozzarella” variety – 40 gr.;

Freshly squeezed lemon juice – 5 ml.

Cooking method:

1. Rinse the legs in cold water and wipe dry with a towel. On the inside of each, make a deep longitudinal cut down to the bone. First remove the bone along with the cartilage from the thigh, and then carefully separate the meat from the shin bone. Cut off the bone in front of the cartilage, just above the attachment point of the skin and tendons; do not remove the skin itself.

2. Beat the chicken from the inside. Do this as carefully as possible without damaging the skin.

3. Lightly pepper the battered fillet and sprinkle fine salt. Drizzle over chicken 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 stems of the mushrooms. Rinse cold water and scald with boiling water, dry, cut the mushrooms into small cubes.

5. Place the onion in a frying pan with butter and heated oil and leave to fry over low heat.

6. After 2 minutes, add the champignons to the onions and continue cooking everything together for another 10 minutes. Do not cover the pan with a lid and remember to stir occasionally. Place the mushrooms fried with onions in a separate bowl and cool.

7. Cut the Mozzarella into small thin cubes and boiled ham, grate hard cheese and beat the egg.

8. Place half of the fried mushrooms on the edge of the chicken, from the bone upwards, in the form of a roller, and next to them a block of sausage and Mozzarella. Cover everything with cheese crumbles and pour over the egg.

9. Carefully roll and tightly pack each roll in foil.

10. Place the packages of rolls in a roasting pan and place it in the oven at 180 degrees.

11. After half an hour, take it out, carefully cut the foil and spread its edges. Return the items to the oven for another 10 minutes.

Chicken rolls with mushrooms and cheese, wrapped in bacon (with feta cheese)

Ingredients:

Half a kilo of breast (two fillets);

100 gr. brine cheese;

Fresh small champignons – 100 gr.;

Onion, bitter - one head;

100 gr. sliced ​​bacon;

spoon clean vegetable oil;

150 gr. wild rice

Cooking method:

1. In order for the rice to steam well in the rolls, it must be prepared in advance. Do not boil, as the grains will open during cooking. Wild rice should be soaked in cold water for 12 hours, then rinsed well and dried.

2. Finely chop the onion, wash the champignons and dry well. Do not chop the mushrooms.

3. On vegetable oil lightly fry the mushrooms and onions, add the swollen rice, stir and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them into halves.

4. Rinse the fillets with cold water and wipe them dry with a towel.

5. Without cutting all the way through, starting from the thick side, cut the fillets into two parts and unfold them. Cover the layers of chicken with film and beat them as thin as possible. Try to do this carefully, do not break through.

6. Lightly pepper the beaten fillet layers and evenly distribute the grated mixture over their entire surface. coarse grater feta cheese.

7. Then place rice heated with onions on one edge of each layer. Place the champignon halves on top of it in one row and roll into tight rolls.

8. Wrap both rolls in strips of bacon. Transfer the blanks into a heat-resistant form and pour some water into it, 50 ml will be enough.

9. Cover the pan tightly with a sheet of foil and make several punctures in it to allow excess steam to escape.

10. Preheat the oven to 200 degrees, place the form 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 cook the rolls for 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 champignons;

200 gr. full fat sour cream;

One package of cheese;

Two onions;

Cheese, any type – 120 gr.;

Dill and parsley - several branches each;

Pasteurized milk.

Cooking method:

1. Cut the champignons into small slices or slices, chop the onion with a heavy knife.

2. Place the onion pieces in the oil heated in a frying pan and fry until amber shade.

3. Add mushrooms and continue to fry, stirring from time to time, until cooked through. The main thing is not to dry it out; as soon as all the moisture has evaporated, add sour cream and season ground pepper. Lightly add salt and leave to cool. If the filling turns out thick, dilute it a little with milk.

4. Cut the chicken fillet into thin layers and beat each one as thinly as possible. You can cut the fillet in two ways: lengthwise or crosswise, at a slight angle.

5. Cut the cheese into thin slices, finely chop the parsley and dill.

6. On each layer of chicken, on one edge, place a plate of cheese and a little greenery. Then roll and secure the rolls with wooden toothpicks.

7. On high fire In vegetable oil, quickly fry the pieces on all sides and transfer to a heat-resistant dish with sides. Remove the toothpicks.

8. Pour on top mushroom filling and place in a preheated oven for 40 minutes.

9. Five minutes before full readiness Sprinkle the rolls with fine crumbs of hard cheese.

Chicken rolls with mushrooms, cheese and cabbage in chicken skin

Ingredients:

Pulp chicken fillet– 800 gr.;

200 gr. fresh cabbage;

250 gr. champignons;

One large carrot;

Chicken skin;

120 gr. 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 in large pieces and grind in a meat grinder. The size of the grid cells does not matter.

2. Pour in the eggs, add a little salt and pepper and mix well.

3. Fry chopped mushrooms in vegetable oil. Don't dry it out!

4. In a separate frying pan, sauté finely chopped onion with coarsely grated carrots until the onion pieces are golden brown.

5. Mix fried vegetables with mushrooms and cool well.

6. Wash chicken skins. Place the pieces of peel on the table and distribute the minced meat evenly over them, in a layer slightly thinner than half a centimeter.

7. Place on top of the minced meat mushroom filling and cover it with grated cheese. The smaller 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 hold their shape well.

9. Place the pieces on a greased baking sheet and spread ketchup and sour cream (mayonnaise) on top, 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 champignons;

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. Shred smaller onion.

2. Place the mushroom slices and onions into a deep frying pan, add oil and fry over low heat until tender. The main thing is not to overcook, otherwise the filling will be dry. Remove the finished mushrooms from the heat, mix with finely chopped herbs and cool.

3. Season the minced chicken with spices to your taste, break one egg into it and knead thoroughly.

4. Cut the hard cheese into small cubes.

5. Take cling film or foil. Cut into small rectangular pieces and spread them on the table.

6. Place on each minced chicken no more than half a centimeter thick and give the meat layers a rectangular shape.

7. Place mushrooms on one edge of the meat, place cheese on them, about 2 sticks for each piece. Carefully, 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 products with hands moistened with water. Special attention pay attention to the transverse seam and sides.

9. Beat the remaining eggs with spices, pour into a separate bowl sesame seed.

10. Dip each roll in eggs, then roll well in sesame seeds and fry in well-heated oil until golden brown and crispy.

Spicy chicken rolls with mushrooms and cheese

Ingredients:

Fresh chicken fillet – 2 pcs.;

Fresh oyster mushrooms (champignons) – 350 gr.;

One onion;

Sweet pepper;

“Kostromskoy” cheese – 120 gr.;

Sweet butter– 30 gr.;

“Dutch” cheese – 150 g;

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 one lengthwise into two layers of approximately the same thickness and beat. Coat the pounded meat on all sides with the spicy mixture and leave for half an hour.

3. Cut the mushrooms into small cubes, the onion into small slices, and chop the pepper into thin strips. Fry the mushrooms and onions in melted butter until fully cooked.

4. In a bowl, combine both types of cheese, grated on a fine grater. Add mayonnaise and finely grated garlic.

5. Place a layer of beaten fillet on a double sheet of foil. Then place on it in layers: a mixture of cheeses, mushrooms and bell pepper. Roll everything into a roll and wrap it in foil. Do the same with the remaining pieces of chopped chicken.

6. Place the packages of rolls on a baking sheet and bake in the oven. Take it out after 20 minutes.

7. Carefully, so as not to get burned, cut the foil and unfold the package, do not remove it completely. Place the pan back into the oven and leave 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 useful tips for cooking

Breast rolls must be rolled tightly and secured with wooden skewers before frying or baking. If this is not done, during temperature treatment the products may fall apart and the filling may also fall out.

It is better to cook minced chicken yourself; store-bought chicken may be too liquid and wrapping the filling in it will not be so easy.

The thinner you beat the chicken, the easier it is to roll the meat into a roll.

Rolls baked in foil do not turn out golden brown. To get this effect, wait almost finished goods unrolled in the oven under the grill for a couple of minutes or a little longer. Their top will be covered with a golden brown crust.

Mini chicken rolls with mushrooms and cheese can be prepared for a holiday table or for a family dinner. It takes a lot of time to prepare them, so it’s better to set aside a day off for this or prepare the filling in advance. The dish is interesting because by changing the ingredients for the filling, you will succeed new taste, which will never get boring. In addition, it can be served hot or cold. We will prepare rolls from chicken legs; the same rolls can be made from chicken fillet.

Taste Info Poultry main courses

Ingredients

• leg or part thereof ( chicken legs) – 2 pcs.;
• champignons – 150 – 200 g;
• onion – 1 pc. (small);
• carrot – 1 pc. (small);
• cheese ( hard grade) – 50 – 70 g;
• vegetable oil - for frying;
• seasoning for chicken or pepper, salt.

How to cook fried chicken rolls with mushrooms and cheese in a frying pan

1. Wash the leg (or part of it) and dry it well. We took chicken legs, made a cut lengthwise with a sharp knife, and carefully separated the meat from the bone.


2. Place plastic wrap on top of our meat (a bag will do) and beat it well (however, the meat should not tear).


3. Season the resulting fillet with chicken seasoning. If you don't like seasoning, use spices of your choice (salt, black pepper).


4. Wash and chop the mushrooms in small pieces.


5. Pour oil (vegetable) into a frying pan and place the champignons for frying.

6. While the mushrooms are fried, peel the onion and finely chop it into cubes.


7. Three peeled carrots on a fine grater.


8. Add onions to the fried mushrooms.


9. You can immediately add the prepared carrots. Simmer everything a little, stirring well.


10. Our filling is ready. Transfer it to a bowl.

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Boiled chicken roll with smoked cheese and mushrooms

There are many recipes for cooking chicken rolls: some choose chicken fillet, others ham. There are also many fillings for the roll: vegetables, mushrooms, dried apricots, prunes, bacon, cheese, herbs, nuts. I propose to prepare a juicy and appetizing chicken roll with a smoked crust effect, precisely from chicken leg, since its skin can be interestingly processed. For the filling I choose champignon mushrooms and smoked pigtail cheese, which will saturate the taste with aroma and juiciness. A boiled roll will be more useful, but the highlight of the marinade in which you will cook will be prunes and onion peels.

This boiled roll does not require a lot of time and cooking skills, and is suitable for a family dinner with any side dish, as well as for a holiday table. Try this recipe – you won’t regret it!

Ingredients

• Chicken leg – 2 pcs.
• Champignon mushrooms – 100 gr.
• Smoked braid cheese – 30 gr.
• Onions – 2 pcs.
• Onion peel – 1 zhenya
• Prunes – 1 zmen
• Star anise – 1 pc.
• Bay leaf – 1 pc.
• Colored peppercorns – 10 pcs.
• Ground black pepper – 1/3 tsp.
• Salt – 3 tbsp. l.
• Provençal herbs– 1/3 tsp.

Cooking chicken roll

We disassemble the chicken legs so that there are no bones, cut them in half and place the edges on top of each other, leaving no gap between them.

Then, using cling film or a bag, beat with a kitchen hammer so that the meat becomes soft and evenly distributed over the entire surface. Season with a little salt and pepper and add a pinch of Provençal herbs.

Washed and peeled champignons mode on small cubes. Next, place the chopped mushrooms on the chopped meat.

We are preparing a roll from raw champignons, you can also use fried mushrooms.

We separate the smoked braid cheese into thin fibers and place it on top of the mushrooms.

Instead of smoked cheese, you can use grated hard cheese.

Now, carefully but carefully, using a thread, wrap the meat with all the ingredients into a roll. Make sure that the filling does not fall out and the roll does not fall apart. It is better to use thick cotton thread.

In a large saucepan filled with water, put all the spices: 3 tbsp salt. spoons, peppercorns, star anise, bay leaf. And the most important thing is 2 washed onions, peels and prunes. Now you can dip the previously prepared chicken roll into a container and cook for 1 hour. After this time, leave it to become saturated with flavor in a closed pan for another 30 minutes.

F6

This is how quickly and easily a beautiful, juicy and tasty boiled chicken roll with mushrooms and cheese is ready. The piquant, smoked crust has an unsurpassed prune taste, and smoked cheese with mushrooms, melts in your mouth. Bon appetit!

These products alone are enough to make a child's eyes light up and ears perk up.

Such dishes can lure any fiend to the table.

Yes, perhaps, it is not so difficult to seduce a male company gathered to discuss the pressing problems of our time with aromas and the clinking of plates.

Believe me, it's worth a try.

Chicken rolls with mushrooms and cheese - general cooking principles

Chicken rolls are made from breast fillet or legs. The breast is used without skin, and the legs are used with it. The fillet is cut into layers or ground into minced meat. Often, to prepare rolls, they specially buy chicken skin or bacon cut into strips in order to wrap the filling of minced meat and mushrooms in it.

You can take any mushrooms: oyster mushrooms, champignons or wild mushrooms, both fresh and frozen. It all depends on taste preferences and capabilities. A filling is prepared from mushrooms by frying their pieces with onions, or added to the sauce that is poured over the products.

The cheese is crushed 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 frying pan.

The finished rolls are cut into slices and decorated with herbs, served as a separate dish or with side dishes of fresh vegetables, cereals or potatoes.

Chicken rolls with mushrooms and leg cheese on the bone

Ingredients:

Two large legs;

40 gr. boiled ham;

Cheese, “Russian” variety - 50 gr.;

Fresh mushrooms (champignons) - 200 gr.;

One egg;

Olive oil;

Cheese, “Mozzarella” variety - 40 gr.;

Freshly squeezed lemon juice - 5 ml.

Cooking method:

1. Rinse the legs in cold water and wipe dry with a towel. On the inside of each, make a deep longitudinal cut down to the bone. First remove the bone along with the cartilage from the thigh, and then carefully separate the meat from the shin bone. Cut off the bone in front of the cartilage, just above the attachment point of the skin and tendons; do not remove the skin itself.

2. Beat the chicken from the inside. Do this as carefully as possible without damaging the skin.

3. Lightly pepper the battered fillet and sprinkle with fine salt. Sprinkle the chicken with lemon juice mixed with vegetable oil and let it sit for half an hour.

4. Finely chop the onion, clean the dirt from the caps and stems of the mushrooms. Rinse with cold water and scald with boiling water, dry, cut the mushrooms into small cubes.

5. Place the onion in a frying pan with butter and heated oil and leave to fry over low heat.

6. After 2 minutes, add the champignons to the onions and continue cooking everything together for another 10 minutes. Do not cover the pan with a lid and remember to stir occasionally. Place the mushrooms fried with onions in a separate bowl and cool.

7. Cut the Mozzarella and boiled ham into small thin cubes, grate the hard cheese, and beat the egg.

8. Place half of the fried mushrooms on the edge of the chicken, from the bone upwards, in the form of a roller, and next to them a block of sausage and Mozzarella. Cover everything with cheese crumbles and pour over the egg.

9. Carefully roll and tightly pack each roll in foil.

10. Place the packages of rolls in a roasting pan and place it in the oven at 180 degrees.

11. After half an hour, take it out, carefully cut the foil and spread its edges. Return the items to the oven for another 10 minutes.

Chicken rolls with mushrooms and cheese, wrapped in bacon (with feta cheese)

Ingredients:

Half a kilo of breast (two fillets);

100 gr. brine cheese;

Fresh small champignons - 100 gr.;

Onion, bitter - one head;

100 gr. sliced ​​bacon;

A spoon of pure vegetable oil;

150 gr. wild rice

Cooking method:

1. In order for the rice to steam well in the rolls, it must be prepared in advance. Do not 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. Finely chop the onion, wash the champignons and dry well. Do not chop the mushrooms.

3. Lightly fry the mushrooms and onions in vegetable oil, add the swollen rice, stir and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them into halves.

4. Rinse the fillets with cold water and wipe them dry with a towel.

5. Without cutting all the way through, starting from the thick side, cut the fillets into two parts and unfold them. Cover the layers of chicken with film and beat them as thin as possible. Try to do this carefully, do not break through.

6. Lightly pepper the beaten fillet layers and evenly distribute the cheese, grated on a coarse grater, over their entire surface.

7. Then place rice heated with onions on one edge of each layer. Place the champignon halves on top of it in one row and roll into tight rolls.

8. Wrap both rolls in strips of bacon. Transfer the blanks into a heat-resistant form and pour some water into it, 50 ml will be enough.

9. Cover the pan tightly with a sheet of foil and make several punctures in it to allow excess steam to escape.

10. Preheat the oven to 200 degrees, place the form 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 cook the rolls for 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 champignons;

200 gr. fat sour cream;

One package of cheese;

Two onions;

Cheese, any kind - 120 gr.;

Dill and parsley - several branches each;

Pasteurized milk.

Cooking method:

1. Cut the champignons into small slices or slices, chop the onion with a heavy knife.

2. Place onion pieces in oil heated in a frying pan and fry until amber in color.

3. Add mushrooms and continue to fry, stirring from time to time, until cooked through. The main thing is not to dry it out; as soon as all the moisture has evaporated, add sour cream and season with ground pepper. Lightly add salt and leave to cool. If the filling turns out thick, dilute it a little with milk.

4. Cut the chicken fillet into thin layers and beat each one as thinly as possible. You can cut the fillet in two ways: lengthwise or crosswise, at a slight angle.

5. Cut the cheese into thin slices, finely chop the parsley and dill.

6. On each layer of chicken, on one edge, place a plate of cheese and a little greenery.

The best recipes for chicken rolls with mushrooms

Then roll and secure the rolls with wooden toothpicks.

7. Over high heat in vegetable oil, quickly fry the pieces on all sides and transfer to a heat-resistant dish with sides. Remove the toothpicks.

8. Pour the mushroom filling on top and place in a preheated oven for 40 minutes.

9. Five minutes before complete readiness, sprinkle the rolls with fine 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 gr. champignons;

One large carrot;

Chicken skin;

120 gr. 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 grind in a meat grinder. The size of the grid cells does not matter.

2. Pour in the eggs, add a little salt and pepper and mix well.

3. Fry chopped mushrooms in vegetable oil. Don't dry it out!

4. In a separate frying pan, sauté finely chopped onion with coarsely grated carrots until the onion pieces are golden brown.

5. Mix fried vegetables with mushrooms and cool well.

6. Wash the chicken skins. Place the pieces of peel on the table and distribute the minced meat evenly over them, in a layer slightly thinner than half a centimeter.

7. Place the mushroom filling on top of the minced meat and cover it with grated cheese. The smaller 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 hold their shape well.

9. Place the pieces on a greased baking sheet and spread ketchup and sour cream (mayonnaise) on top, 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 champignons;

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 finer.

2. Place the mushroom slices and onions into a deep frying pan, add oil and fry over low heat until tender. The main thing is not to overcook, otherwise the filling will be dry. Remove the finished mushrooms from the heat, mix with finely chopped herbs and cool.

3. Season the minced chicken with spices to your taste, break one egg into it and knead thoroughly.

4. Cut the hard cheese into small cubes.

5. Take cling film or foil. Cut into small rectangular pieces and spread them on the table.

6. Place minced chicken no more than half a centimeter thick on each and give the meat layers a rectangular shape.

7. Place mushrooms on one edge of the meat, place cheese on them, about 2 sticks for each piece. Carefully, 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 products with hands moistened with water. Pay special attention to the cross 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 well-heated oil until golden brown and crispy.

Spicy chicken rolls with mushrooms and cheese

Ingredients:

Fresh chicken fillet - 2 pcs.;

Fresh oyster mushrooms (champignons) - 350 gr.;

One onion;

Sweet pepper;

. “Kostromskoy” 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 one lengthwise into two layers of approximately the same thickness and beat. Coat the pounded meat on all sides with the spicy mixture and leave for half an hour.

3. Cut the mushrooms into small cubes, the onion into small slices, and chop the pepper into thin strips. Fry the mushrooms and onions in melted butter until fully cooked.

4. In a bowl, combine both types of cheese, grated on a fine grater. Add mayonnaise and finely grated garlic.

5. Place a layer of beaten fillet on a double sheet of foil. Then place on it in layers: a mixture of cheeses, mushrooms and bell peppers. Roll everything into a roll and wrap it in foil. Do the same with the remaining pieces of chopped chicken.

6. Place the packages of rolls on a baking sheet and bake in the oven. Take it out after 20 minutes.

7. Carefully, so as not to get burned, cut the foil and unfold the package, do not remove it completely. Place the pan back into the oven and leave 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 useful tips for cooking

Breast rolls must be rolled tightly and secured with wooden skewers before frying or baking. If this is not done, the products may fall apart during heat treatment and the filling may also fall out.

It is better to cook minced chicken yourself; store-bought chicken may be too liquid and wrapping the filling in it will not be so easy.

The thinner you beat the chicken, the easier it is to roll the meat into a roll.

Rolls baked in foil do not turn out golden brown. To get this effect, keep the almost finished products unwrapped in the oven under the grill for a couple of minutes or a little longer. Their top will be covered with a golden brown crust.

Options different dishes Lots of chicken. But most often the fillet is made into chops, fried in pieces or simmered in sauce. Today I propose to diversify the menu and prepare chicken rolls with mushrooms and cheese. Mushrooms themselves are very harmonious with chicken, and Adyghe cheese will give the dish a cottage cheese note. Such rolls from chicken breast with mushrooms would be quite suitable as a treat for a party festive table. They only have one drawback - they run out quickly.
The recipe with photo is quite simple and easy to prepare. And the filling can be replaced with any other one. Today try making chicken fillet rolls with mushrooms, and next time mix curd cheese with spinach or onions and carrots. The principle will remain the same, but the dish will be new. Cordon bleu is prepared using a similar recipe; how to prepare this dish can be found at the link. You can also experiment with meat, replacing chicken with pork. But I still highly recommend trying it for the first time. this recipe, where everything is described in detail step by step. Let's get started?

Ingredients:

• Chicken fillet - 800g;
• Adyghe cheese - 90g;
• Raw champignon mushrooms - 200g;
• Cherry tomatoes - 2 pcs.;
• Soy sauce - 1 tbsp;
• Olive oil - 1 tbsp;
• Seasoning “Provencal herbs” - 1 tsp;
• Salt, pepper - to taste.

How to cook chicken rolls with champignons and Adyghe cheese

1. Wash the chilled chicken fillet under running water, dry it with paper towels and cut the piece lengthwise into thin slices. You can also take meat from a ham or boneless thigh. It will be juicier and slightly fattier than fillet.

2. Lightly beat each piece.

Tip: to prevent splashes from the meat from flying in all directions while beating, cover the fillet pieces with a plastic bag or cling film.

3. Now 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 our mixture over the meat, mix and leave for 30 minutes.

7. Meanwhile, take the champignons, rinse them and chop them finely.

8. Place mushrooms in a frying pan, lightly pepper and salt. Close the lid and place on low heat. Instead of champignons, you can take any other mushrooms: chanterelles, shiitake, honey mushrooms or any others.

9. Peel the onion, wash it and cut it into small cubes.

10. Place the onion in another frying pan with a spoonful of vegetable oil.

11. Fry until golden brown.

12. When the mushrooms release their juice, 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 note to chicken rolls, but you can choose any other type of cheese.

15. Place onions, mushrooms, cheese and a slice of tomato on a piece of meat in the middle.

16. Then roll it up. For convenience, secure the roll with toothpicks and wrap it with thread.

17. This is how the rolls should turn out.

18. Place them in a frying pan greased with vegetable oil and simmer lightly under the lid.
Tip: if you stick to dietary nutrition, then you can bake the rolls in the oven or steam them.

19. When the meat releases its juice, open the lid and fry the rolls until golden brown on all sides.

20. Remove the rolls onto a napkin so that it absorbs all the excess fat. 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. With this delicious dish Lettuce leaves and spicy carrots will harmonize best. But it’s delicious to eat with any side dish.
Chicken breast rolls with cheese are ready.
Bon appetit!

Chicken rolls originate from the West. The name of the dish has French roots(“rouler”, which means “to roll up”). Meat envelopes first fried and then stewed. Different fillings were used. But chicken rolls with mushrooms and cheese have become very popular. And all because of them spicy taste. The dish goes well with wine.

Mushroom chicken rolls in a frying pan

Sometimes, instead of the usual chicken fillet or legs, the soul asks for something special, tender, juicy and piquant. So why not pay attention to chicken rolls with mushrooms? A wonderful combination of tastes, elegance, breathtaking aroma. Suitable as independent dish or as a snack.

For cooking culinary masterpiece you should purchase: 0.3 kg of chicken fillet and the same amount, one onion turnip, 0.125 ml fresh cream, butter (1-2 tbsp.). Additionally you need flour (as a breading), salt, spices, pepper. Frying is carried out in vegetable oil. Used during frying sunflower oil. To prevent the filling from being too greasy, try to leave as much oil in the pan as possible.

You need to cut the chicken fillet according to thickness, trying to ensure that the slices are 8*1-2 cm (length and thickness, respectively).

Cooking process:

1. Wash the mushrooms thoroughly under running water, trim the stem, dry on a towel and cut into small pieces. Place in a heated frying pan, add vegetable oil and fry until all the moisture has evaporated.
   
2. Peel the onion, rinse with water, cut into cubes and place in a frying pan with the mushrooms. Add pepper, salt, spices if necessary.
   
3. Fry the contents of the frying pan in vegetable oil until the onions are golden, setting the heat to medium.
   
4. Wash the chicken fillet thoroughly, dry with a paper towel and cut into pieces. Pepper, salt, add spices and thoroughly rub the “sprinkling” over the entire surface of each piece.
   
5. Wrap the slices in plastic cling film and beat until soft. Just don't overdo it.
   
6. Place a little filling in the center of each chicken fillet (the amount is at your discretion).
   
7. Roll the fillet into a roll. Secure the top edge with a wooden skewer or toothpick. This will prevent it from unwinding. Simply press the sides of each roll well and they will stick together and prevent the filling from slipping out.
   
8. Dip all rolls in flour.
   
9. Place in a heated frying pan, set high heat and fry until golden brown crust. There is no need to wait for the dish to be fully cooked.
   
10. Place all the meat rolls with mushrooms in a saucepan (optionally, a saucepan or a heavy-bottomed frying pan) and pour in the cream.
    
11. Simmer the contents for about 20 minutes over low heat.
    

Place the finished chicken rolls with mushrooms on a dish, remove the skewers, sprinkle with finely chopped herbs and serve.

Chicken breast roll in bacon

And here's another very original dish- chicken roll with mushrooms and cheese, baked in bacon. This is a very simple recipe suitable for both everyday and special occasions. holiday menu. It is the bacon that gives the chicken tenderness and juiciness.

To prepare chicken roll with mushrooms you will need: 0.4-0.5 kg of mushrooms, 1 kg chicken breast, 2 stalks, 2 large slices of cheese, 1 kg of bacon. Additionally, you need vegetable and butter (approximately 1 tsp each), as well as salt, spices and ground pepper.

If you were unable to purchase leeks, you can replace them with regular onion turnips.

Cooking process:

The roll can be served hot or cold, as a whole piece or cut into portions.

The filling for chicken rolls can be changed to your own taste, for example, adding eggs. Additionally, you can serve sour cream and garlic or sweet sauce. Try it! We assure you that this dish will become a signature dish.

Video recipe for chicken rolls in bacon