Chicken rolls with champignons and quail eggs

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   To prepare the roll, we need one whole chicken breast or 2 chicken fillets. I had a breast on the bone, so first we get rid of the bones. I first remove the central bone.

2. STEP 2

   

   And then I cut off the remaining thin bones and skin.

3. STEP 3

   

   Divide the breast into 2 fillets. On each fillet we make a cut not reaching the opposite edge and open the fillet like a book.

4. STEP 4

   

   We beat each fillet into a layer about 5 mm thick.

5. STEP 5

   

   Season the fillet with salt, pepper, and your favorite spices (I used a mixture of spices for poultry) and leave for 20 minutes at room temperature (if you plan to leave it longer, then put it in the refrigerator).

6. STEP 6

   

   While the fillet is soaked in spices, let's make the filling. Cut the mushrooms into thin slices and fry in vegetable oil until tender.

7. STEP 7

   

   Finely chop the garlic and herbs.

8. STEP 8

   

   Add the garlic and herbs to the mushrooms, season with salt and pepper, stir and remove from heat.

9. STEP 9

   

   Grate the cheese. Mix together the mushrooms (they must cool a little first so that the cheese does not melt) and cheese (I have a mixture of Dutch and Parmesan, you can use one or the other).

10. STEP 10

    

    Assembling the roll. On each fillet, not reaching the very edges, place a layer of mushroom filling, and place 3 hard-boiled quail eggs on top of the filling.

11. STEP 11

    

    Roll the fillet into a tight roll.

12. STEP 12

    

    To ensure that the roll kept its shape well, I additionally tied it with thread. Wrap each roll individually in foil and bake in an oven preheated to 200 C for about 25-30 minutes until cooked.

13. STEP 13

    

    Let the finished roll cool slightly.

14. STEP 14

    

    Cut into pieces and serve. Delicious both warm and cold. Bon appetit!