It goes perfectly with almost any side dish and drinks, and if you decorate it properly, you will get not just a tasty treat, but also a real decoration for the table, which guests will appreciate. Recipes for chicken rolls are very diverse. They are usually prepared from minced chicken with the addition of mushrooms, cheese, liver, carrots, bell peppers, tomatoes, pineapple, prunes, aromatic herbs, spices, onions and garlic.

The five most commonly used ingredients in recipes are:

The roll itself is prepared in different ways. Sometimes the meat is pre-boiled, and in some cases it is wrapped in foil and sent straight into the oven. You can serve the treat with a juicy side dish, various hot sauces or meat broth. This job does not require extraordinary culinary skills, but you should carefully follow all the recommendations indicated in the recipe. It is necessary to accurately maintain the cooking time and processing temperature so that the meat does not turn out too dry, but at the same time is well baked.

Chicken has long been a favorite in homemakers' kitchens as it is an almost universal bird, the parts of which can be used in all sorts of ways. And chicken breast meat is considered dietary, but not many housewives know how to use it so that a dish made from the simplest ingredients will decorate not only the everyday table, but also become an object of admiration at the holiday table.

Today we will talk about roll; in my family I prepare it not only for holidays, but also on weekdays as an alternative to store-bought sausage. Preparing this dish is very simple, but it turns out tasty and juicy. It can be served hot with all kinds of side dishes or cold. You can also prepare such a roll with all kinds of fillings - cheese, vegetables, mushrooms, etc.

I suggest not to delay, but to get down to business right away...

Many people avoid baked boneless chicken breast because they find it dry and boring. But chicken cooked according to this recipe turns out juicy, tender and damn tasty!


Required ingredients:

  • 800 grams of boneless chicken breast;
  • 300 grams of fresh mushrooms;
  • 200 grams of hard cheese;
  • 200 grams or 16 thin strips of bacon;
  • 1 onion;
  • 2 garlic cloves;
  • 3 tbsp. spoons of sweet ground paprika;
  • 4 tbsp. spoons of olive oil;
  • 1 teaspoon with the top of dry ground garlic;
  • 1 teaspoon salt;
  • 1 yolk.

Cooking method:

1. The peeled onion is cut into small cubes and fried in vegetable oil until golden brown. After this, mushrooms, cut into cubes or slices, are placed in the frying pan and cooked until all the liquid has evaporated.


2. While the filling is being prepared, mix in a separate bowl: paprika, salt, dried and fresh garlic, olive oil. The ingredients are thoroughly mixed.


3. The breast is covered with cling film and beaten with a kitchen hammer on both sides until a thin layer is obtained. Do the same with all the pieces.


4. The work surface is covered with film, after which the beaten meat is dipped in seasoning and laid out on the film, forming a rectangle.


5. The workpiece is sprinkled with half of the cheese, pre-grated on a coarse grater, then mushrooms are evenly laid out over the entire area of ​​the meat and covered with the remaining cheese.


6. The workpiece is wrapped in a tight roll and wrapped with a piece of cling film. This way, the meat will be slightly compressed and the product will hold its shape better.


7. The work surface is covered with film, on which strips of bacon are laid out in 2 rows of 8 pieces each so that each subsequent piece overlaps the previous one. Then the roll is laid out in the middle with the seam up, the film is carefully removed, and the product is wrapped in bacon.


8. The roll is covered with cling film and transferred to a baking dish, greased with a small amount of vegetable oil. After which it is carefully removed from the film, coated with yolk and placed in an oven preheated to 180⁰C for 40 minutes.


9. The finished appetizer is laid out on a dish, cut into portions and served to the table.


Homemade boiled chicken roll with gelatin in cling film

What could be healthier than homemade chicken sausage, consisting of pure meat and aromatic spices? Perhaps only a homemade roll with the addition of gelatin can compare with it.


Required ingredients:

  • 800 grams of chicken meat without bones and skin;
  • 20 grams of dry gelling agent;
  • 1-2 garlic cloves;
  • 1 tbsp. spoon of olive oil;
  • 1.5 teaspoons of coarse salt;
  • 0.5 teaspoon ground pepper;
  • spices (oregano, curry) to taste and desire.

Cooking process:

1. Cut the meat into small slices and transfer them to a large bowl.


2. Add the remaining ingredients (salt, spices, dry gelatin and butter) to the meat pieces, mix the workpiece well and leave to marinate for half an hour.


3. Cover the work surface with cling film, on which we spread the aromatic semi-finished product. We form a roll with our hands and wrap it in 5-7 layers of film.


4. Place the delicacy on the bottom of a wide saucepan, fill it with cold water so that the liquid covers the workpiece by 2-4 cm. Place the container on the hob, close and bring to a boil. After this, reduce the gas to minimum and cook for one hour.

To prevent the product from floating during cooking, you should place a small saucer on it, which will hold the roll in the water.


5. Remove the finished snack from the water, let it cool to room temperature and put it in the refrigerator for 10-12 hours. After this, remove the delicacy from the film and cut it into portions.


Bon appetit!

Marbled chicken roll baked in the oven

A very festive dish that looks worthy on a formal table. Honestly, with this roll you don’t even need sausage. Beautiful, bright, original and incredibly tasty! This is the only way I cook for the holidays now, and the guests remain full and satisfied, and they also ask for the recipe))

I suggest you watch the whole process in the video recipe of this author, the dish turns out to be world class! Tested by personal experience!

Cook with pleasure and good mood!

Chicken roll in foil in the oven

You will never get tired of the aroma and taste of this juicy and tender chicken meat with colorful filling!


Required Products:

  • 2 chicken breasts;
  • 4 bell peppers, if you take pods of different colors, the appetizer will be more colorful;
  • 100 grams of cheese or feta cheese;
  • onion head;
  • 3 tbsp. spoons of vegetable oil;
  • salt and pepper are used to taste and desire.

Cooking method:

1. First, let's prepare a colorful and juicy filling. To do this, chop the onion into small strips and fry in vegetable oil until golden brown. While the onion is frying, chop the pepper identically, add it to the sauté and continue stir-frying for five minutes.


2. While the filling cools, let's get to the meat. We cut each breast, open it with a book, cover it with film and beat it well with a kitchen hammer. Then spread a film on the work surface, on which we lay out the prepared chicken, covering all the gaps (if any) with small pieces.



4. Roll the resulting semi-finished product into a tight roll.


5. Carefully transfer the workpiece to a piece of food foil. Wrap it up, making sure that the foil does not lose its integrity. Then put the semi-finished product on a baking sheet and put it in an oven preheated to 200 degrees for 40 minutes.


6. After the allotted time, open the top of the snack, sprinkle it with a small amount of cheese (you can do without it) and put it in the oven to form a beautiful crust for another quarter of an hour.



Chicken roulade baked in the oven (instead of sausage)

This original Russian dish, which has undergone many changes throughout the existence of the recipe, always turns out to be exquisite and very appetizing.


Product set:

  • 1 gutted chicken;
  • 1 egg;
  • 1 carrot;
  • 1 onion;
  • 30 grams of mayonnaise;
  • 1 tbsp. spoon of wheat flour;
  • 10 grams of honey;
  • 2 teaspoons prepared mustard;
  • salt and pepper to taste.

Cooking method:

1. Wash the carcass under running water and dry it with a paper towel. Using a sharp knife, cut off the butt and wings, then carefully, trying not to damage the skin, separate the meat from the bones.


2. Then cut the breast fillet from the skin and put it aside, cover the rest of the flesh with cling film and beat it with a kitchen hammer.


3. Cut the fillet into a “book” or into thin layers, with which we cover the bare part of the skin and beat it with a hammer.


4. Salt, pepper and grease the chicken stock with mustard.


5. Finely dice the onion and sauté in vegetable oil until golden brown. Then add grated carrots to it and continue frying until the vegetables are ready.


6. In a separate bowl, mix milk, egg, mayonnaise and flour, bringing the mixture until smooth. Then add the cooled overcooking and mix everything well.


7. From the resulting dough, bake 3 pancakes in a frying pan, which we spread over the marinated meat.


8. Roll the workpiece into a tight roll, tie it with ropes or tie it with thread, place it in a greased form and bake in an oven preheated to 180⁰C for half an hour. After 30 minutes, coat the top with honey and place in the oven for ten minutes.


Chicken rolls with cheese and bacon - the best recipe

I present an incredibly simple and quick recipe for a delicious and mouth-watering snack that you can’t help but fall in love with at the first bite. These wraps with chicken breast, bacon and cheese will give you irresistible pleasure.


Ingredients:

  • 1 chicken breast;
  • slices of bacon or ham;
  • cheese slices;
  • 2 eggs;
  • 100 grams of flour;
  • 100 grams of bread crumbs;
  • salt;
  • ground black pepper;
  • vegetable oil.

Cooking procedure:

1. Remove the center bone from the chicken breast and halve it. Cut the resulting fillet lengthwise, being careful so that you can open it like a book. Distribute the slices on a cutting board between two sheets of film and lightly pound them using a rolling pin. Then rub both sides with a little salt.


2. Place slices of bacon or ham and cheese on the beaten chicken breast and roll the fillet into a roll.


3. Wrap the chicken tightly in cling film to shape, twist the ends of the film and tie them together. Then cool the items in the refrigerator for 1 hour.


4. Place flour and bread crumbs in separate dishes, break eggs. Season each ingredient with salt and pepper. Mix well.


5. Free the chilled chicken from the film. Dip each piece in flour, dip in egg and sprinkle with bread crumbs.


6. Heat enough vegetable oil in a saucepan so that you can fry the products on all sides until golden brown.


7. Place the finished rolls on paper towels to absorb excess oil.


Delicious chicken roll with gelatin in a plastic bottle

Tired of making traditional jellied pork legs? I highly recommend trying the original and practically dietary recipe for jellied meat roll made from boiled chicken meat.


Product set:

  • 1 kg chicken;
  • 30 grams of dry gelatin;
  • 4 garlic cloves;
  • salt, pepper and herbs to taste;
  • nutmeg on the tip of a knife.

Cooking method:

1. Cut the chicken (along with bones) into small pieces, add salt and pepper. Then we transfer it to a thick-bottomed vessel with a lid (frying pan, cauldron, duck pot) and without adding oil and water we will simmer the meat for an hour over low heat.


2. Let the finished meat cool slightly, and then separate the flesh from the bones.


3. Pour dry gelatin into a small bowl, add hot water (not boiling water!) and stir the mixture until the dry substance is completely dissolved.


4. In the broth left over from cooking, crush the garlic cloves through a garlic press, add nutmeg, add dried or fresh herbs, and pour in diluted gelatin. Mix everything thoroughly.


5. Cut off the tapered top of a clean, dry plastic bottle with a volume of 1.5 liters. Place the meat in the resulting container; it is better to divide too large pieces into several small ones, and pour the resulting mixture of broth and gelatin. Place the filled container in the refrigerator for 10-12 hours.


6. The next morning, cut the bottle lengthwise and remove the frozen chicken roll from it, completely ready for use.


Recipe for chicken roll in a tetra pack (in a juice carton)

In our family, this chicken brawn is made on special occasions, because its pompous festive appearance attracts the eyes of eaters, who are pleasantly surprised by the excellent taste of the snack.


Required Products:

  • 3 chicken legs;
  • 2-3 garlic cloves;
  • 25 grams of dry gelatin;
  • salt, pepper, spices to taste;
  • a small bunch of parsley and dill (you can do without the herbs);
  • bell pepper pod (can be replaced with other ingredients: mushrooms, prunes, dried apricots, etc.).

Cooking principle:

1. Using a sharp knife, remove the skin from the leg and cut off the fat. Then we separate the meat from the bones and cut it into small pieces, which we place in a deep bowl.


2. Add chopped garlic, finely chopped sweet pepper and herbs to the meat.


3. Salt and pepper the preparation, add your favorite spices, add dry gelatin and mix all the ingredients thoroughly.


4. Then take a liter juice box, cut off the top and rinse it well under running water. After this, place the prepared meat in a tetra pack.


5. Pour cold boiled water over the meat so that it covers the top of the workpiece by about 1 cm.


6. Place the filled box in a tall saucepan, into which we pour cold water almost to the very top and place the container on high heat. When the liquid begins to actively boil, switch the gas to medium and cook the roll for 45 minutes.

If the water in the pan boils away during cooking, you need to add hot liquid.


7. Remove the prepared appetizer from the boiling water and leave it on the table until completely cooled. After that, we put it in the refrigerator for a day. Remove the frozen roll from the box and cut into portions.



Chicken roll with prunes

This dish is sure to become a favorite on your family table. Because it is distinguished not only by its ease of preparation, but also by the fact that it requires only a few ingredients that are available all year round.


Required ingredients:

  • 2 chicken breasts;
  • 150 grams of steamed prunes;
  • 4 tbsp. spoons of sautéed mixture of carrots and onions;
  • salt, pepper, mustard and other spices are taken to taste and desire.

Cooking method:

1. Using a sharp knife, cut the chicken breast lengthwise, not reaching the end, open it and beat it with a kitchen hammer. We do the same with the second piece.


2. Cover the work surface with cling film, onto which we place the chopped meat. Salt and pepper the workpiece, sprinkle with your favorite spices if necessary and grease with a small amount of ready-made mustard.


3. Place vegetable sauté on half of the semi-finished meat product, on top of which we place steamed prunes cut into small pieces.


4. Then we roll the workpiece into a tight roll, which we wrap in film and place in the refrigerator for an hour.


5. After an hour, remove the film from the chilled meat, then wrap it in 2-3 layers of food foil and place it in a baking dish.


6. Place the product in an oven preheated to 180⁰C for 20 minutes. Then cut the surface of the foil and bake for 10 minutes.


Delicious breast roll with mushrooms

The most delicious roll of tender chicken fillet, marinated in yogurt and Dijon mustard, with mushroom filling, will become the main dish on the festive and everyday family table.


Product composition:

  • 2 pcs. chicken fillet;
  • 10 large champignons;
  • 1 onion;
  • 30 grams of hard cheese;
  • 1 tbsp. a spoonful of natural yogurt;
  • 1 tbsp. spoon of Dijon mustard;
  • 1 tbsp. a spoonful of chopped parsley;
  • 1 garlic clove;
  • salt and pepper are added to taste.

Cooking method:

1. Cut the loin of the bird lengthwise, not reaching the end, open it with a butterfly, cover it with a bag and lightly beat it with a rolling pin or the smooth side of a kitchen hammer.


2. In a small bowl, mix mustard with yogurt (can be replaced with sour cream), lightly salt and pepper. Coat the meat on both sides with the resulting marinade. Then place the marinated pieces on a cutting board, overlapping them to form a roll. We set the workpiece aside.


3. Fry the onion, cut into small cubes, until golden brown with 2-3 tbsp. spoons of vegetable oil. Then add champignons, cut into small pieces, into the pan and continue frying until the mushrooms are ready. At the end, add herbs and grated cheese to the roast, mix everything quickly and turn off the gas.


4. Place the slightly cooled filling in a “sausage” shape in the middle of the marinated fillet and wrap it in a roll.


5. Use toothpicks to secure the edges of the meat.


6. Place the finished roll in a baking dish, pre-coated with vegetable oil, trying to place the product with the seam down.


7. We will bake this beauty in an oven preheated to 180⁰C for 20-30 minutes.


Video recipe on how to make a whole chicken roll at home

This video will teach you how to prepare chicken roll, which can later be used in a finished dish. The video describes in detail how to create a real masterpiece from a whole carcass.

A simple recipe for boiled chicken fillet roll in a steamed slow cooker

The taste and appearance of this dish is delightful. The appetizer turns out very juicy, and the vegetable filling completes its perfect taste.


Required Products:

  • 2 chicken fillets;
  • a small eggplant and a pod of bell pepper;
  • a couple of cloves of garlic;
  • salt and spices.

For the filling, you can use absolutely any vegetables, based on your preferences.

Cooking process:

1. Before starting to create the roll, pour cold water into the device so that it reaches the bottom mark, set the steaming bowl, close the lid, select the “Steam” mode, set the timer to 40 minutes and turn on the multicooker.


2. While the appliance is heating up, let's get to the meat. To do this, spread a layer of food foil on the work surface. Rub the fillet with a mixture of salt and spices and place it on foil.


3. Stuff the prepared semi-finished meat product with chopped vegetables, laying them lengthwise.


4. Roll the fillet with vegetables into a roll and wrap it tightly in foil. Try not to leave any gaps so that the juices released from the meat and vegetables do not seep through the foil. We do the same with the second fillet.


5. When the rolls are ready for cooking, the water in the appliance will already boil, so place the products in a steaming bowl as carefully as possible, close the multicooker and leave to cook for 40 minutes.


6. After the sound signal sounds, wait about a quarter of an hour, then open the device and remove the products from the bowl. Then release the rolls from the foil and cut them into portions.


Bon appetit!

That's all for me! Now you also have information on how to prepare a tasty and juicy chicken dish. Cook for holidays and on weekdays, delight your family, relatives, friends and guests with delicious and healthy dishes!

Take care of yourself and your loved ones!

PS. Be sure to let us know in the comments which recipe you liked the most!

See you soon!

Chicken roll is tasty, satisfying and homemade. We suggest preparing this very tasty appetizer. Of course, you can buy any sausage, ham, or meatloaf in the store, but a homemade roll is much tastier, and you will know exactly what it was made from. Chicken roll looks great on a holiday table; it can also be served for breakfast with white or brown bread and tea or coffee.

Ingredients

  • Chicken - 1 pc.
  • Table mustard- 1 tbsp.
  • Garlic - 5 cloves
  • Seasoning for chicken- taste
  • Pepper - to taste
  • Salt - to taste
  • Vegetable oil- 1 tbsp.

Information

Snack
Servings - 4
Cooking time - 1 hour 30 minutes

How to cook

First you need to separate the chicken meat with skin from the bones. To do this, take a sharp knife and make an incision along the ridge, pull the skin with your hand and, using a knife, carefully cut the meat from the frame. The meat on the legs, starting from the thighs, needs to be trimmed in a circle, free the bone and cut off. The wings can be completely cut off; this is not critical for the roll. But if you cook stuffed chicken, then you need to leave the wings so that the filling does not fall out.

Place the mustard in a bowl, peel and grate on a fine grater or pass the garlic through a garlic press, stir. If the mustard is not spicy, you can add 2 tablespoons.

Place the chicken skin side down on a cutting board and rub thoroughly with the garlic mustard mixture.

Season the chicken meat with spices, salt and pepper to taste. Rub evenly again. Roll it up.

Lay out the foil, grease it with vegetable oil and place the chicken roll seam side down. If the skin has not been rubbed with spices, then add a little salt and pepper. Wrap the roll in foil.

In addition to foil, you will need cling film. She needs to wrap the roll in several layers: the more you wrap it, the better. It will protect our future snack from water and prevent juice from leaking out of it. Place the chicken roll in a cool place for a couple of hours to soak in the spices.

Place the chicken roll in a saucepan, pour boiling water over it so that it is completely submerged. Bring to a boil over high heat, reduce heat and cover, simmer for 1.5 hours. Remove the roll from the water, cool at room temperature, and refrigerate for at least 3 hours. If you cut it right away, it will not hold its shape and may fall apart.

Make a cut in the cling film and foil, remove the tasty and appetizing chicken roll and cut it into thin slices. Bon appetit!

A tasty and satisfying chicken roll can be served as a cold/hot appetizer or as a main meat dish. It all depends on the method of preparing the treat. The basis of the roll can be poultry meat or, for example, thin Armenian lavash.

Ingredients:

  • 650 – 700 g chicken fillet;
  • 30 g quality gelatin;
  • spices and salt to taste (paprika and dried Provençal herbs);
  • 4 – 6 teeth. garlic

Preparation:

  1. Cut the prepared poultry fillet into very small pieces.
  2. Roughly chop the garlic.
  3. Mix gelatin with salt and all selected spices. Their composition can be anything according to the taste of the cook.
  4. In a large bowl, mix meat with garlic and dry ingredients.
  5. Transfer the mixture into a baking bag.

Cook marbled chicken roll with gelatin at 170 - 180 degrees for 40 - 45 minutes.

With added mushrooms

Ingredients:

  • 2 legs;
  • 150 – 170 g champignons;
  • 1 small onion;
  • 1 small carrot;
  • 50 g grated cheese;
  • spices for chicken;
  • coarse salt;
  • fat for frying.

Preparation:

  1. Remove the skin from the leg. Cut the meat from the bones in a single layer. Cover them with a bag, beat and crush the flat fillet with salty spices.
  2. Wash, peel and cut the mushrooms into miniature pieces. Fry the champignons in any fat.
  3. Add chopped onions and carrots to the already prepared mushrooms. Fry the ingredients together until the vegetables soften. Add salt.
  4. Place a portion of mushroom filling on the chopped meat pieces and sprinkle with shredded cheese.
  5. Roll the rolls, secure with threads and fry in any fat until golden brown and cooked through.

This recipe with mushrooms allows you to prepare very juicy, filling rolls. They are delicious served with potatoes or rice.

Cooking in a bottle with gelatin

Ingredients:

  • 3 large chicken legs;
  • 10 – 12 black peppercorns;
  • 4 bay leaves;
  • 25 g gelatin;
  • 3 tbsp. filtered water;
  • 0.5 tsp. table salt.

Preparation:

  1. Place well-washed chicken in a cauldron, add bay leaves, salt and pepper. Pour warm water over the food and cook for 40 - 45 minutes.
  2. Disassemble the cooled chicken with your hands. Separate the clean fillet and tear it into fibers.
  3. Strain the remaining broth, dilute the gelatin in it and let the latter swell for 4 - 5 minutes. Stir the broth until the gelatin dissolves well.
  4. Cooking the dish in question in a bottle is very simple. The main thing is to choose a container with a wide neck. For example, from milk.
  5. Lay the bottle horizontally and distribute the boiled chicken meat removed from the bones into it. Pour the broth with gelatin over everything and stir.
  6. Leave the treat in the cold to harden for 4 – 6 hours.

All that remains is to carefully cut off the bottle from the finished dish. Chop the roll into pieces and serve with fresh wheat bread.

Lavash roll with chicken

Ingredients:

  • 1 PC. Armenian lavash;
  • 200 – 250 g boiled chicken fillet;
  • 1/3 tbsp. classic mayonnaise;
  • 100 g of any grated cheese;
  • 0.5 teaspoons salt;
  • spices;
  • several sprigs of any fresh herbs.

Preparation:

  1. Cut the lavash into 2 parts.
  2. Blend the cooled boiled chicken in a blender until it forms coarse crumbs. Salt it, add mayonnaise, spices and chopped herbs.
  3. Using a silicone pastry brush, spread the resulting filling over the first pita bread spread on the table and cover with the second part of the base.
  4. Coat the top pita bread with classic mayonnaise and sprinkle evenly with grated cheese.
  5. Wrap the pita bread in a tight roll and cover the top with cling film. Refrigerate for a couple of hours.

Cut the finished lavash roll with chicken into wide, even pieces.

How to make a whole chicken

Ingredients:

  • 1 whole chicken;
  • 4 – 5 garlic cloves;
  • 3 dessert spoons of sour cream;
  • 1 teaspoon table salt;
  • 1 teaspoon sweet mustard;
  • pepper.

Preparation:

  1. Trim the tail, neck, and wings of the chicken carcass. Make a vertical cut along the back to the spinal bone.
  2. Using a thin, sharp knife, carefully remove the meat from the backbone and ribs. Cut joints along the way along the cartilage. For the legs, also make cuts above the joints.
  3. Turn the meat out around the bone, trimming it as you go. Remove bones. Do the same with the wings.
  4. Proceed further by cutting the meat from the ribs. Repeat on both sides.
  5. Lightly level the resulting layer of meat using a kitchen hammer. Do not remove the skin from it.
  6. In a separate bowl, mix the remaining ingredients and spread the resulting garlic-sour cream mixture onto the chicken.
  7. Roll the roll from the edge of the meat layer to the middle and tie it with thread.
  8. Wrap the roll in a baking bag, tie it and make several punctures with a toothpick.

Cook a whole chicken dish for 40 - 45 minutes in the oven at medium temperature. 10 minutes before the end of the specified period, cut the coating and increase the heating temperature to 200 degrees.

With prunes

Ingredients:

  • half a kilo of chicken fillet;
  • classic mayonnaise
  • salt and pepper mixture;
  • sunflower oil;
  • fresh garlic to taste;
  • 50 g pitted prunes;

Preparation:

  1. Pour the washed dried fruits with hot water for 40 minutes. Then chop finely.
  2. Cut the fillet into slices, beat and rub with pepper and salt.
  3. Grease one side of each piece of meat with mayonnaise and place a portion of prunes with a small amount of chopped garlic on it.
  4. Roll the pieces into rolls and secure them with threads.
  5. Place the rolls in a greased pan and cook at medium temperature for about half an hour.

Sprinkle the prune rolls with grated cheese and return to the oven for another 5 - 7 minutes.

Simple recipe with cheese

Ingredients:

  • 2 thin pita breads;
  • 1 large boiled chicken leg;
  • 1 pinch of turmeric and the same amount of spices for chicken;
  • 150 – 200 g cheese;
  • salt, mayonnaise and mustard - optional;
  • a bunch of lettuce leaves.

The cheese for such an appetizer can be piquant, since the fillet is a bit bland and can be combined with all sorts of additives.

Preparation:

  1. Boil chicken until tender in salted water. Remove the fillet from the bones, tear it into fibers and sprinkle with turmeric.
  2. Roughly tear the lettuce leaves. Grate the cheese coarsely. Salt the mayonnaise and mix with mustard and spices.
  3. Generously coat the first sheet of lavash with the sauce from the previous step and sprinkle thickly with cheese. Place pieces of chicken and lettuce on top.
  4. Cover everything with a second sheet of pita bread and repeat the layer of sauce and filling.

Tightly wrap the pita roll with chicken and cheese, cool and cut into portions.

Roll with smoked chicken

Ingredients:

  • 1 pita bread;
  • 1 large cucumber (fresh);
  • half a glass of Korean carrots;
  • fresh parsley;
  • 2 boiled eggs;
  • 150 – 200 g smoked chicken;
  • light mayonnaise;
  • salt.

Preparation:

  1. Cut smoked chicken, removed from the bones, fresh cucumber with skin and boiled eggs into small cubes.
  2. Finely chop the parsley. Squeeze the spicy carrots from the marinade.
  3. Spread the pita bread on the table, grease with mayonnaise and strips, one next to the other, place the filling components on it.
  4. Also pour mayonnaise over the food.

Roll up a tight roll of pita bread with smoked chicken, cool it and take a sample.

With crab sticks

Ingredients:

  • half a kilo of chicken fillet;
  • salt;
  • vegetable oil;
  • 200 – 250 g crab sticks;
  • 2 processed cheese;
  • 5 dessert spoons of breadcrumbs;
  • 2 eggs;
  • 3 dessert spoons of flour.

Preparation:

  1. Salt and beat the poultry fillet cut into thin slices.
  2. Place the cheeses in the freezer and then grate them coarsely. Beat eggs with salt. Remove the films from the crab sticks, do not cut them.
  3. Sprinkle each piece of meat with grated processed cheese, place a crab stick on top and roll the pieces into tight rolls.
  4. First coat each one with flour, then “bathe” it in beaten egg and at the very end sprinkle with breadcrumbs.

Fry the rolls in any heated fat.

Rolls baked in foil

Ingredients:

  • 3 – 4 chicken fillets;
  • parsley;
  • salt and pepper;
  • 20 - 40 g of cheese for each serving.

Preparation:

  1. Beat the fillet slices and rub with a mixture of salt and pepper.
  2. Sprinkle each piece with shredded cheese and chopped parsley.
  3. Roll the bases with the filling into rolls and secure them with threads or toothpicks.
  4. Wrap each piece in foil like a candy (with curled protruding side edges).

Bake the chicken rolls in the oven for a quarter of an hour.

Diet chicken breast roll

Ingredients:

  • 3 chicken fillet halves;
  • 6 orange slices;
  • 9 pcs. dried apricots;
  • 3 dessert spoons of soy sauce;
  • 3 – 4 teeth. garlic;
  • 3 dessert spoons of corn oil.

Preparation:

  1. Mix oil and classic soy sauce. Coat the chicken fillet with the mixture. This will take about half of the marinade. Leave the chicken in this form for 40 - 50 minutes.
  2. Free the orange slices from all membranes. Add mashed garlic to the remaining marinade. Wash the dried apricots, soak them in hot water and cut them.
  3. Make pocket-shaped cuts on the marinated chicken pieces and fill them with orange and dried apricots.
  4. Coat the pieces with the remaining marinade. Roll the meat into rolls and place each in a baking bag. Wrap on both sides and cook the rolls in a pan of water for 50 minutes.

Leave the treat in a cool place to infuse for 5 – 7 hours.

Step by step cooking in bacon

Ingredients:

  • 400 g chicken fillet;
  • 100 g bacon;
  • 1 dessert spoon of sweet mustard;
  • 2 teaspoons olive oil;
  • 2 pinches of salt and spices;
  • 2 quail eggs.

Preparation:

  1. Cut each fillet lengthwise into 2–3 pieces. Beat the pieces well on each side and rub with a mixture of spices and salt.
  2. For the marinade, combine mustard, quail eggs and oil, and add salt to the mixture.
  3. Coat the chicken with the marinade and leave for 20 minutes at room temperature.
  4. 5 medium potatoes;
  5. 4 strips of bacon;
  6. half a bunch of parsley;
  7. 50 g semi-hard cheese;
  8. 1 egg;
  9. salt and a pinch of curry;
  10. oil for frying.

    11. Preparation:

    1. Place the chopped, salted and curried chicken pieces on the table. Place strips of bacon on top.
    2. Cover everything with grated cheese and parsley, wrap each piece with a roll.
    3. Coarsely grate the potatoes, add salt and mix with the egg. Cover the rolls with this mixture.
    4. Fry each meat and potatoes in boiling oil until cooked.

    Serve the rolls hot with vegetable salad.

    Spinach appetizer

    This dish will be a great addition to the diet of those watching their figure. It contains enough protein, vitamins and carbohydrates, and the fat content is minimal.

    Ingredients:

  • 300 – 350 g chicken breast;
  • 100 g feta cheese;
  • 2 raw and 2 boiled eggs;
  • 300 g spinach;
  • 1.5 dessert spoons of soy sauce and the same amount of olive oil;
  • half a glass of grated Parmesan;
  • a pinch of sea salt, paprika and curry;
  • 100 g green onions.

Preparation:

  1. Cut the chicken fillet into pieces, grind in a blender along with spices, egg, soy sauce, sea salt and all the spices.
  2. Distribute the resulting mass on cling film.
  3. Pour boiling water over spinach and green onions and fry in olive oil for 5 - 6 minutes. Send them cubes of boiled eggs.
  4. Add grated cheese and feta cheese to the filling in small pieces. Add salt.
  5. Distribute the filling over the meat base of the roll, carefully roll it up and remove the film.
  6. For an omelet, beat eggs with milk and salt and fry the resulting mixture in a frying pan.
  7. Place the omelette on the meat layer, roll up the ingredients, tie with thread and pack in foil.

Bake the roll for 70 minutes at 170 degrees in the oven.

Chicken prepared according to such recipes is very convenient to take with you for a snack. Thinly sliced ​​meatloaf with filling will be a harmless replacement for the usual sausage. If the youngest members of the family will try the dish, then it is worth removing most of the seasonings and spices from its composition.

Rolls made from chicken fillet or other parts of meat can significantly diversify the home menu. First of all, they are easy to prepare. Secondly, you can come up with as many fillings as you like from a variety of products. Thirdly, chicken breast meat itself is dietary; if you choose an equally dietary filling, and even steam it, you can enrich many diets. And we will not be unfounded and will provide you with options from the TOP 10 recipes on how to prepare delicious chicken rolls.

If we ignore diets, then... After all, they can be dressed up, and the original filling and design, along with the excellent taste, immediately elevate chicken rolls to the rank of table decorations.

Let's look at individual recipes.

Chicken rolls with spinach

This tender and beautiful dish can be given to children, they will try it at least out of curiosity.

Ingredients

- 170 g chicken fillet, or 1 breast

- 1 tbsp onion, finely chopped

- 3 tbsp spinach leaves, young and fresh

- 2 tbsp feta cheese, chopped

- 1 tsp olive oil

- ¼ tsp dried dill

1. Prepare spinach filling. Take a non-stick frying pan, fry the onion until soft, then add spinach to it. Stirring, cook for 2-3 minutes until the leaves become soft. Throw in the dill, stir and turn off the heat.

2. Beat the chicken until the thickness of the meat becomes 0.7 cm. Place spinach and onions directly on the meat, sprinkle with cheese. We tightly roll up the layer of chicken meat and pierce it with a toothpick and fasten it together.

3. Place the rolls, seam side down, in a frying pan and cook covered for 15-20 minutes over medium heat. Turn from time to time so that the roll is fried on all sides. At the end of the process, remove the toothpick.

Chicken rolls with egg and herbs

This is a fairly simple recipe, no frills, not too original, but harmonious: chicken eggs and chicken meat, green onions and spices add variety

Ingredients

— 1 chicken breast

- green onions, can be replaced with dill

- spices for chicken

1. Cut the fillet into thinner layers, there should be 4 of them. Rub each layer with spices and salt.

2. Beat the eggs with salt and chopped herbs, from this mixture we bake 4 omelets in a frying pan, according to the number and size of chicken pieces.

3. Having folded the meat and omelet, roll up the rolls and fasten them with threads. Bake in the oven for ½ hour, setting the temperature to 180°C.

Cooking option: For such rolls it is useful to use chicken skin. For example, at the same time buy chicken thighs, the skin can be easily removed from them.

The meat thighs will be used for another dish, and the skin from them will be used for the outer wrapper of chicken rolls. The layers will be in this order: chicken skin (salted), omelette, breast. The rolls are also tied with threads, then fried in a frying pan, and only then go into the oven. It turns out very tasty, juicy and rosy.

Or you can not put it in the oven, but after frying, cover the pan with a lid, moderate the heat and cook until the end.

Chicken rolls with mushroom filling

Ingredients

— 6 chicken fillets

- 1 onion

- 220 g fresh mushrooms

- 2 tbsp mayonnaise

- vegetable oil

- ground black pepper

1. Cut the onions and mushrooms into smaller pieces. Turning on high heat, fry the onion, stirring, for 3 minutes, then add the mushrooms. After stirring, evaporate the moisture. Separately, release all the eggs into a bowl. Then turn off the heat and pour the eggs into the frying pan, stir vigorously with the mushrooms and onions. The filling is ready, let it wait.

2. Let's take on the fillet. Let's beat it to make thin layers. Spread the filling on each layer, roll it into a roll and tie it with threads.

3. After coating the rolls with butter, place them on foil spread on a baking sheet and put them in the oven. Bake, turning occasionally, until done. By this time they will turn brown and take on an appetizing appearance.

Chicken wraps wrapped in bacon

Bacon is very useful for dry chicken fillet. If you combine them, it turns out much more juicy and tasty.

Ingredients

- 700 g chicken fillet or meat removed from the legs

- 150 g curd cheese

- 2 sweet bell peppers, red

- 30 g parsley

- 30 g dill

- 200 g bacon

- 20 g vegetable oil

- 2 tsp salt

- 1 tsp ground black pepper

1. Prepare the vegetables: finely chop the bell pepper, chop the herbs. Mix all this in a bowl.

2. Divide each half of the breast into 2-3 flat layers, beat them to soften them, rub them with salt and pepper.

3. Sprinkle each layer of chicken with a mixture of herbs and sweet peppers and roll into a roll. And put a strip of bacon on top.

4. Prepare the baking dish, grease it with oil. Having laid out the rolls, bake them at 180°C for about ½ hour.

Chicken leg rolls with cucumber

Ingredients

- 1 kg chicken legs

- 1 tbsp honey

- 1 tbsp mustard

- 1 tbsp vegetable oil

- 1 tbsp ketchup

- 4 pickled cucumbers

- ground black pepper

1. Carefully hit the bone from both parts of the leg. Having unwrapped the leg, beat it from the meat side, not too much, then rub it with salt and pepper.

2. Place ¼ of a pickled cucumber on each layer and roll the roll naturally, skin side out. After mixing mustard with butter, honey and ketchup, leave the stuffed rolls to marinate for 7-12 hours.

3. Take a baking dish, place the rolls in it along with the sauce, bake for 40 minutes in a medium-heat oven.

Chicken rolls in a steamer, stuffed with nuts

This is a recipe especially for lovers of healthy food, they will appreciate it.

Ingredients

- 4 chicken fillet halves

- 1 clove of garlic

- 2 tbsp pine nuts, lightly toasted

- 1 tbsp chopped lemon zest

- 250 g crumbled blue cheese

- 2 tbsp chopped fresh thyme

- 2 tbsp chopped fresh parsley

- ground black pepper

- for decoration, lemon wedges and fresh thyme - sprigs

- green salad leaves for garnish

1. Prepare the filling for the rolls. This is done simply: load the nuts, zest, garlic, parsley and thyme into a food processor. After salting and seasoning with pepper, turn on the grinding. The crushed components make up the filling.

2. Now it’s chicken’s turn. Beat each half with a kitchen hammer. We beat it lightly because chicken meat is tender.

3. Place the filling on the beaten surface and generously sprinkle with cheese. Having rolled the rolls, wrap each of them in foil and place them in a double boiler.

4. Cook for about ½ hour until done, after which you can serve. Unfold the foil and cut the rolls crosswise into slices 2 cm thick.

5. On a large serving plate, spread lettuce leaves, distribute pieces of rolls on them, arrange with lemon slices and sprigs of fresh thyme.

Chicken rolls baked in sour cream sauce

Ingredients

— 4 chicken breast fillets

- 150 ml sour cream 10-15% or cream of the same fat content

— 150 ml tomato juice

- 100 g cheese

- 1 carrot

- 2 tbsp vegetable oil

- greenery

- ground black pepper

1. Divide each fillet into flat slices, cutting it lengthwise and in half. Place in cling film, beat off all the slices, then salt and rub them with pepper.

2. Three large carrots and cheese, mix. After chopping the greens, add them to the cheese and carrots - this is the filling.

3. Place the filling on layers of chicken meat, roll into rolls and pin with wooden toothpicks.

4. Heat the frying pan high and fry the rolls. When they brown, pour sour cream mixed with tomato juice into the frying pan. Add some salt, sprinkle with pepper and simmer for 20-25 minutes, reducing the heat.

Chicken rolls stuffed with prunes

Ingredients

— 4 chicken breast fillets

- 1 onion

– 4 pieces of dried prunes

- 60 g feta cheese

- vegetable oil

1. We carry out preparatory procedures: cut the onion smaller, mash the cheese, finely chop the prunes.

2. Fry the onion in oil and add some salt. When it starts to brown, add prunes and cheese to the frying pan, mix well, and get the filling.

3. After washing and patting the fillet with a towel, cut each fillet into 3 parts, diagonally, and rub with salt.

4. Place 2 tsp of filling on each layer of meat, roll the meat into rolls and fasten it so that it does not unravel. Now you can bake them in the oven or cook them in a frying pan, cover with a lid and turn off the heat.

Chicken rolls in parchment with mozzarella – Italian recipe

Ingredients

— 2 pieces of chicken fillet

- 100 g mozzarella cheese

- 1 sweet bell pepper

- 1 sprig of rosemary

- 8 cherry tomatoes

- 4 pieces of bacon

– 50 g olive oil

- ground black pepper

- herbs of Provence

1. Turn on the oven in advance, it must be preheated to 190°C. We also cut out 4 identical squares from baking paper.

2. After washing and patting with a towel, cut the fillet into 2 flat parts and beat.

3. After washing the sweet pepper, remove the seeds and cut into strips, divide into 4 servings. After washing and drying the tomatoes, pierce each one with a fork. Grind the cheese.

4. For each piece of bacon, place a portion of chopped pepper and wrap it, place a mound of mozzarella on top of the meat.

5. Use a bacon roll sprinkled with cheese as a filling for a chicken roll: place the fillet on the edge of the layer and wrap it.

6. Place this roll on a sheet of parchment prepared at the very beginning. Place 2 cherry tomatoes on the sides, sprinkle with olive oil, sprinkle with Provençal herbs, salt and pepper. Finally, we put a sprig of rosemary inside and wrap a piece of parchment, giving it the shape of a candy wrapper. We secure the ends of the wrapper with kitchen thread.

7. Carefully place the “candies” on a baking sheet and bake in this form for ½ hour. Then unroll the wrapper and bake for another 10 minutes.

Chicken rolls with soft cheese and tomatoes, step by step recipe

Ingredients

- 700 g chicken fillet

- 200 g soft cheese (Adyghe, feta or feta cheese)

- 200 g of red, dense, medium-sized tomatoes

- greens (dill, basil)

- vegetable oil for frying

1. Cut the breasts in half and then lengthwise.

2. Let's beat off each piece on both sides, but do it carefully. The thickness of the broken piece should be about ½ cm, but it is not advisable to allow tears.

3. Are we preparing the filling? We cut the cheese into smaller cubes, cut the tomatoes into thinner circles, and chop the greens.

4. Rub the breast pieces with salt, put several pieces of tomatoes and cheese cubes on each of them, and sprinkle with chopped herbs.

5. Holding the filling, roll a piece of meat into a roll and fasten it with a toothpick; we do the same operation with all the chicken.

6. Heat a large frying pan and fry the rolls in oil until golden brown. It takes about 2 minutes per side.

7. Place the rolls in a mold or on a baking sheet, grease it with oil, and slide it into the oven, preheated to the set temperature of 190°C. We keep there for 15-20 minutes, during which time they will be completely cooked.

8. You can serve the rolls as a separate dish, or with a salad, or porridge, or potatoes - or with anything.