Chicken roll can act as a hot or cold snack, as well as the main dish, which is served with a side dish. It is best to bake roll in the oven, even heat will preserve the juiciness and delicate taste of the bird. Additional nuances will add mushrooms, herbs, vegetables or cheese.
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Chicken rolls with mushrooms
White chicken meat goes well with champignons and hard cheese. Portion rolls are served hot, accompanied by homemade lemon mayonnaise.
Ingredients:
- 400 g chicken;
- 50 g of champignons;
- 50 g of hard, not too sharp cheese;
- 2 cloves of garlic;
- 50 g butter;
- 6 tbsp. l breadcrumbs;
- several branches of dill;
- salt;
- ground black pepper.
Peel the chicken fillet from the films and fat, cut along so that it turns out to be layers no thicker than 1.5 cm. Beat the meat, grate with salt and ground black pepper. Pass the garlic through a press, finely chop the dill.
Lay out layers of chicken on a board, each sprinkled with dill and garlic. Washed and dried mushrooms cut into thin plastics. Put the mushrooms on top of the greens, place the cheese plastics on top.
Roll each filet into a roll, secure with wooden toothpicks or tie with a harsh thread. Beat eggs in a separate container, dip each roll into egg mass, and then gently roll in breadcrumbs.
Melt the butter in a frying pan and fry each roll until golden brown. Fold the meat blanks in a refractory form, cover with foil and place in the oven, preheated to 180 degrees. Bake until cooked. As a side dish, you can serve boiled rice or young potatoes with dill.