Chicken rolls with cheese in the oven

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Products

2. STEP 2

   

   Take the chicken breast, wash it and dry it with a paper towel. Now cut one half of the breast along the grain, without cutting all the way through, so that you get the shape of an open book. You can beat the meat, the chicken roll will be more tender. Salt and pepper the meat to taste and leave to soak. At this time you can prepare the filling.

3. STEP 3

   

   The original recipe contains a classic combination of mushrooms fried with onions and finely grated cheese. Mix cheese with mushrooms fried with onions and wrap this filling in the prepared chicken breast. If you are confused by the strength of this “turn”, then it can be secured with toothpicks. I have mushrooms and tomatoes - I decided to try it with this taste.

4. STEP 4

   

   Now roll the raw chicken rolls in flour, then in the raw egg and fry in vegetable oil on all sides. I put the fried chicken rolls in a vessel (bowl, saucepan, cauldron) and add a little about 50 ml of white wine mixed with 50 ml of water. Cover with a lid and steam for 10 minutes over low heat.

5. STEP 5

   

   The finished dish turns out very juicy and aromatic. I serve it hot until the cheese has hardened, but this depends on your taste preferences. Before serving, do not forget to remove the toothpicks from the dish. Bon appetit.

Comments on the recipe

Irena

25.09.2023

4.7

So, I did it in 1 hour) However, the filling was made from pickled champignons with fresh tomato and parsley. I also breaded the rolls twice, alternating flour and beaten eggs. And, since nothing worked with toothpicks, I used thread. Very delicious chicken rolls with mushrooms. Bon appetit everyone!)

Namira

25.09.2023

4.9

You can also make these chicken rolls with ham. And in general with any filling. Great!

Evdokia

25.09.2023

4.7

Namira, thank you for your visit!

MariSha

25.09.2023

4.8

I often make these rolls. But in order not to have to worry about toothpicks and threads, it is better to keep them in the freezer for several hours, in flour, in a mold on film, or you can put them in a bag for freezing. Then there are no problems with the batter. I usually make a lot of them, freeze them, take them out of the freezer if necessary to thaw a little, and fry them. Then be sure to simmer. I'm taking note of the wine idea. This is a wonderful dish for the holiday table.

Skazka

25.09.2023

4.7

One of my favorite dishes. I make different fillings, but I always add a small piece of butter to the filling. I use whole wheat flour for dredging.