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Chopped chicken breast roll with mushrooms and cheese

Chopped chicken breast roll with mushrooms and cheese

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  • 600 gr minced meat from chicken breast
  • 2 eggs
  • 1 onion
  • salt, pepper, paprika
  • green parsley
  • biscuit
  • Filling:
  • 2 green onion threads
  • 4 cloves of garlic
  • 5 sea mushroom mushrooms
  • 1 red pepper
  • 100 gr smoked cheese
  • salt, pepper, paprika

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Minced chicken breast roll with mushrooms and cheese:

The minced meat is mixed with finely chopped onions, eggs, chopped green parsley, seasoned and breadcrumbs are added until a meatball-like composition is obtained.

For the filling, chop the vegetables and cheese, season and mix well.

Divide the meat composition in two and spread two rectangular sheets on aluminum foil. Distribute the filling, level it and roll it with the help of the foil.

Transfer the rolls to the tray, on baking paper and bake for about 1 hour.

Chicken breast roll with mushrooms

Chicken breast roll with mushrooms is an ideal dish for festive meals, along with other appetizers. For this roll you need boneless chicken breast, mushrooms, cheese, onions and spices. First prepare the mushroom filling, which can be seasoned with your favorite spices. Thus, for a spicy and slightly smoky taste, you can also add hot paprika and smoked paprika. You can also add dried thyme, which goes very well with mushrooms.
Chicken breast roll cook in the oven for 30-40 minutes, then leave to cool completely so that it can be sliced ​​more easily. Serve with chopped parsley and lettuce.

Steps to follow

In a bowl add 3 eggs, sour cream and dried greens.

Then add the cheese given through the large grater, add a little salt and mix everything well.

We put all this composition on a tray in which we spread a baking sheet.

I level it easily and distribute it in a thin layer on the entire surface of the tray, my tray has the size 34/34 cm. Put in the preheated oven for 10-15 minutes at a temperature of 180 ° C, the composition must stick well and brown a little.

Peel an onion, chop it finely and put it in a pan with a little oil until it browns well. Then we pass it through a sieve and drain all the oil from it.

Put the chicken breast through the meat grinder, add an egg and fried onion.

Chicken Breast Roll

Lately I have started to cook more and more often chicken recipes, and chicken rolls they have become my favorites. They are practical, filling but at the same time quite light and can be served both cold and hot.

Today I propose a chicken breast roll recipe stuffed with omelette (this variant is very common in Italy) and with thin slices of ham. Of course, you can also add a few thin slices of cheese, if you wish.

I did not put cheese because we returned to the diet after the full holidays that have just passed. Although the holiday meals did not leave visible traces, a short period of diet does not spoil us.

There will be some salad recipes as soon as possible. Until then, I recommend this delicious chicken breast roll.

Ingredients & # 8211 Chicken breast roll

  • 1 boneless chicken breast (approx. 500-600 g)
  • 4 eggs
  • 5-6 thin slices of Prague ham / prosciutto cotto
  • 4-5 tablespoons marsala / white wine
  • 3-4 tablespoons water
  • salt
  • pepper
  • 1 teaspoon cajun spice mix
  • 1 tablespoon olive oil

Preparation & # 8211 Chicken breast roll

  • Break eggs in a bowl, add salt and pepper, and beat with a fork or fork. When we make the omelet and if we want it fluffy and airy, we don't have to beat the eggs very much, but only until it is completely homogenous.
  • Grease a Teflon pan about 26 cm in diameter (the omelet should not be very thick) with a little olive oil and put it on low heat. When hot, add eggs and immediately cover the pan with a lid. After 3-4 minutes, turn it carefully on the other side and fry it for another 2-3 minutes.
  • We take it out on a plate and let it cool.
  • Dab the chicken breast with absorbent kitchen paper and unfold it horizontally, using a knife with a thin blade, in two parts (leave it stuck at one end).

To make a comparison for those who are not very used to this procedure, the chicken breast should look like an open book after we cut it.

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