Chicken roulade recipe. Cooking delicious chicken roll in the oven. Other chicken roll recipes

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

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Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it is difficult not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

Experienced housewives and cooks know many culinary recipes. So, some dishes have a high fat content and calorie content. Others are dietary and are quite suitable for evening meals. One of the popular and very tasty types of snacks is chicken roll. It is quite easy to prepare it at home. You just need to know the secrets and follow the instructions. It is worth noting that the preparations are different. It can be baked or fried. Boiled is also very popular. Culinary recipes differ from each other not only in the method of heat treatment, but also in the constituent ingredients.

Basic cooking conditions

How to cook chicken? There are several ways. The main condition that all recipes have in common is the use of chicken fillet. Of course, you can make a roll from legs or wings. However, these parts contain very little meat and quite a lot of fat. This dish will have a high calorie content. Before you prepare homemade chicken roll (recipes will be described below), you need to find out that such a dish is considered dietary.

You can serve it with various cereals or pasta. Also, the roll will be an excellent option on its own. When hot, you can supplement it with mashed potatoes or stewed vegetables. Let's look at several ways to prepare snacks.

Chicken roll with cheese and herbs: recipe

To prepare chicken roll at home (we will bake it in the oven), you need to take about 400 grams of fillet. Cut the product into thin layers and place them on a flat surface. Use a meat mallet to pound the meat. During this procedure, it is worth covering the fillet with cling film. This will allow the released juice to remain in the meat and not splash everything around. After processing is complete, carefully remove the film and proceed to the next cooking step. Place the layers as close to each other as possible. The meat should overlap slightly with adjacent pieces. Add salt and pepper to your taste on the fillets. You can use basil or curry if you wish.

Finely chop the greens (dill and parsley), add pre-fried onions and grated cheese. Choose solid varieties of fermented milk product. After this, spread the filling in an even layer on the beaten meat and begin to roll it up. When you have a roll, you need to pack it in foil. Place the mixture in the oven and cook for 20 minutes at 180 degrees. Take out the roll and cut it into pieces.

Chicken roll in a bottle: step-by-step culinary recipe

To prepare this dish you will need one chicken fillet, two eggs, herbs and gelatin.

1. Boil the chicken in advance and cut it into small pieces.
2. Prepare gelatin. To do this, dissolve one sachet in a glass of warm water and leave the product to swell for 20 minutes.
3. Boil the eggs until tender and chop finely. Do the same with greens.
4. Take a plastic bottle and cut off the top. Place chicken, eggs and herbs in a container.
5. Pour dissolved gelatin over the ingredients and add salt to taste.
6. Place the bottle in the refrigerator for 2-3 hours. Remember that the wider the container, the thicker your roll will be.
7. The product should be served chilled.

Cooking chicken roll on the grill

You can also make chicken roll at home using a grill. In this case, you should use juicy ingredients for the filling: tomatoes, peppers, onions, zucchini or eggplant. You can choose your favorite vegetables at your discretion.

Beat the chicken fillet and place it in a large layer. Place vegetables on top, which must be peeled in advance and sautéed in a frying pan with a thick bottom for several minutes. Add salt and pepper to taste. Roll the roll as tightly as possible. Use a tie to tie the roll or secure it with toothpicks. Place the piece on the grill and cook on high for about 30 minutes. After this, disconnect the fastenings and cut the dish into pieces.

Boiled roll (dietary)

Chicken roll at home can be prepared using a water bath or regular cooking. This dish is the most dietary and low-calorie of all presented. To prepare, you will need the same chopped fillet and your favorite vegetables. If desired, you can use cheese, ham or herbs.

Place a layer of meat and place the filling on it. Place thinner chicken fillets on top. Roll the roll and place it in a tight container. You can take the same cut-off plastic bottle. Prepare a pan of boiling water and place the container in it. This roll should be cooked over low heat until fully cooked. On average, cooking time ranges from 30 minutes to two hours. It all depends on the width and filling of the roll. After the meat is ready, cool the product and cut it into rings.

Frozen roll recipe

Chicken roll at home can also be prepared from semi-finished products. This is especially convenient for busy housewives who do not have time to spend a long time at the stove.

To prepare this dish you will need chicken fillet and poultry skin. It is also worth thinking about the filling of the roll in advance. You can choose it at your discretion. If vegetables become the inner part, the dish will turn out juicy and soft. When the filling is meat, the product will be denser and harder.

Place the poultry skin on cling film and place the meat on top. Top fillets with your choice of toppings and seasonings. Roll it up and wrap it in film. After this, you need to place the workpiece in the freezer. You can store the roll from several days to six months. When you decide to cook it, you need to take out the workpiece and process it in any convenient way. The frozen semi-finished product can be baked, boiled or fried.

Summarizing

Now you know how you can make a tasty and juicy chicken roll at home in different ways. How to prepare the product is up to you. Try a few recipes you like and write down the one that suits your family's tastes. If you have never cooked chicken roll before, you should definitely do it. The dish will bring you success both at a festive event, where guests will surely enjoy it, and in everyday meals. Good luck in your culinary skills and bon appetit!

Chicken is a frequent guest on our menu. You can prepare many dishes from it. In addition to regular fried chicken, you can bake a chicken roll in the oven in foil or serve amazingly delicious portioned products with a variety of fillings.

When preparing a chicken breast roll, a lot depends on the imagination and preferences of the cook. You can limit yourself to only cheese and herbs. But no less tasty are options with the addition of ham or bacon, tomatoes or garlic, and mushrooms.

You will need:

• 300 g chicken fillet;
• egg;
• 5 pieces each of processed and hard cheese;
• a bunch of dill;
• breadcrumbs for coating - 5 tbsp. spoons

We will pepper and salt the dish to our own taste.

Preparation:

1. Cut the chicken fillet into portions and beat well.
2. Dill is chopped and sprinkled on pieces of fillet, on which cheese has already been laid, first hard, then melted.
3. Roll the product into a roll.
4. Start breading. The latter provides a golden brown crust on top, preserving the juiciness of the meat.
5. This multi-step process begins with dredging in flour, continues with dipping in beaten egg, and finishes with a thorough coating of breadcrumbs.
6. Cover a baking sheet with parchment and place the breaded rolls on it. Bake in a hot oven for about half an hour. Readiness indicator: golden brown crust.
7. Served with potatoes or buckwheat.

Cooking with pineapples

This unusual combination creates an unforgettable original taste.

You will need:

• chicken breast;
• 3 rings of canned pineapple, can be replaced with fresh;
• 60 g hard cheese;
• 0.5 teaspoons of prepared mustard;
• 2 tbsp. spoons of sour cream.

Salt, pepper and herbs: dill, basil, oregano - add to taste.

Preparation:

1. Cut the breast in half lengthwise and beat it.
2. For the filling, mix finely grated cheese, pineapple cubes and herbs. Some of the cheese should be left for sprinkling.
3. Separately combine mustard and sour cream.
4. Spread the resulting sauce onto the breast pieces and add the filling.
5. All that remains is to roll them into rolls, place them on a greased baking sheet, cover with sauce and sprinkle with cheese.
6. Bake in an oven heated to 200 degrees for half an hour.

How to cook thigh fillet with bacon

For this dish, you can use not only chicken breast, but also thighs. Bacon will give them a pleasant smoked taste and aroma.

You will need:

• 4 chicken thighs;
• 8 slices bacon;
• 4 tbsp. spoons of chopped parsley;
• half a peach;
• salt and pepper - to taste.

Preparation:

1. The skin is removed from the thighs and the bone is removed.
2. Cut the resulting pulp and unfold it.
3. The peach is cut into slices. Stuff each piece with a slice of peach and a tablespoon of parsley.
4. Fold the resulting pieces and wrap them with slices of bacon. To prevent them from unfolding, they are fixed with toothpicks. After cooking, they need to be removed.
5. Cover the baking sheet with parchment, lay out the rolls and bake for 20 minutes in an oven heated to 200 degrees.

Baked chicken roll in foil

This dish can be a complete replacement for store-bought sausage, especially since, unlike it, the former does not contain preservatives or flavors.

You will need:

• 800 g boneless chicken breast;
• 3-4 cloves of garlic;
• 0.5 teaspoons of dried herbs, thyme, oregano, basil are suitable.

Salt and pepper to taste.

Preparation:

1. Cut the chicken fillet into plates and lightly beat them.
2. Garlic is finely chopped.
3. On foil spread in 2 layers, lay out the pieces of fillet overlapping so that there are no voids.
4. Sprinkle with salt, pepper, garlic and herbs, distributing them evenly.
5. Roll it into a tight roll using foil and wrap it in it, carefully bending the edges so that the resulting juice does not leak out. Bake in an oven heated to 200 degrees for 45 minutes.

Stuffed with eggs

With this filling you can make a large roll or small portioned rolls. Greens and cheese go well with eggs.

You will need:

• 3 chicken fillets;
• egg;
• 50 g zucchini;
• 2 cloves of garlic;
• 3 sprigs of dill;
• 30 g hard cheese.

Sauce for pouring:

• 200 g 15% sour cream;
• 2 cloves of garlic;
• 3 pickled cucumbers;
• a pinch of ground white pepper;
• a sprig of parsley;
• 0.5 teaspoons coarsely ground salt.

Preparation:

1. The fillet is cut into plates, lightly beaten and filled with chicken roll filling from a mixture of finely chopped hard-boiled egg, raw zucchini, dill, garlic and grated cheese.
2. Prepare the sauce for pouring: finely chop cucumbers, garlic and parsley, mix with sour cream, season with pepper and salt.
3. Place the wrapped rolls in a greased baking dish. Sauce is poured on top of them.
4. Bake for 20 minutes in an oven at 200 degrees.

A large chicken roll is baked in the oven in foil.

For it you will need:

• 500 g minced chicken;
• one potato, carrot and onion each;
• a small bunch of parsley;
• 1 raw egg and 4 boiled.

We will salt the dish to taste, you can add ground black pepper.

Preparation:

1. Mix the minced meat with grated raw potatoes, carrots, onions and parsley. Season with salt and pepper, pour in the egg.
2. The minced meat needs to be mixed well and beaten on the board so that the roll does not fall apart when cutting.
3. A layer of minced meat about 7 mm thick is laid out on the foil. Place peeled eggs in the middle. Wrap with foil, pinching the top and edges.
4. Wrap in an additional layer of foil and place on a baking sheet, seam side down.
5. Place in the oven heated to 160 degrees. After 10 minutes, raise the temperature to 180 degrees and bake for another 25-30 minutes.

Rolls with prunes

Chicken with prunes is a great combination. The delicate texture and spicy-sweet taste of dried fruits perfectly complement the dryish chicken meat.

You will need:

• 600 g chicken fillet;
• 15 prunes;
• 50 g each of walnuts, butter and sour cream;
• 2 teaspoons mustard beans;
• 2 tbsp. spoons of soy sauce.

Don't forget to pepper and salt the dish to taste.

Preparation:

1. Soak prunes in boiling water and leave until soft. Cut dried prunes into strips.
2. The fillet is cut into plates and beaten to a thickness of 3 mm.
3. Grind the walnuts into small pieces.
4. Mix mustard with sour cream and brush the chopped meat with it.
5. Strips of prunes are laid along the edge, and walnuts are placed on them and rolled into rolls. Secure them with toothpicks or thread.
6. Fry in vegetable oil until golden brown.
7. Transfer them to a baking dish, pour soy sauce diluted with half the water and mixed with butter.
8. Keep for 20 minutes in an oven heated to 180 degrees.

Bake in the sleeve

Chicken meat baked with seasonings is juicy and aromatic, it will give a head start to any product purchased in the store. Chicken roll in the sleeve resembles sausage in appearance, but tastes much better than it.

You will need:

• 1 chicken carcass weighing from 2 to 2.5 kg;
• regular salt – 20 g;
• nitrite salt (to preserve the color of meat) – 10 g;
• 1 g each of ground black pepper, coriander and dried garlic.

The preparation process is quite long, but the result is worth it.

How to cook:

1. Remove excess fat from the carcass, cut it along the breastbone and carefully separate the meat from the bones without disturbing the integrity of the skin.
2. Cut off part of the breast and place it in the middle of the carcass so that the thickness of the meat layer is the same everywhere.
3. Place the meat in a bowl, sprinkle with spices and both types of salt, and leave in the cold for 10 hours.
4. Take out and shape the roll so that the skin is on top.
5. Place in a baking sleeve and secure with culinary thread.
6. Keep the roll in the oven heated to 180 degrees for about 50 minutes.
7. When the product has cooled (do not remove it from the sleeve!), put it in the refrigerator overnight so that the meat juice solidifies.

Chicken roll with gelatin

This is how you can make a marble roll using different parts of a chicken carcass. Adding spices will make the chicken gelatin roll spicy.

You will need:

• breast meat – 0.5 kg;
• thigh meat – 700 g;
• a sachet of gelatin weighing 25 g;
• 2-3 cloves of garlic;
• Art. a spoonful of paprika.

Salt, red and black pepper are added to taste.

Preparation:

1. Cut the skinless meat into fairly large pieces. Mix it in a bowl with salt and spices, add gelatin.
2. The medical elastic mesh bandage is washed to get rid of the pharmacy smell. Place pieces of meat into it, stuffing it tightly.
3. Tie the ends and place in a baking sleeve.
4. Place on a baking sheet or in a mold, bake in an oven preheated to 180 degrees for 50 minutes to an hour.
5. Let cool and put in the refrigerator for a day

Bon appetit!

Step 1: prepare the meat.

First, rinse a large chicken leg and a medium fillet under running cold running water. We dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Using the tip of a knife, starting from the thick edge of the leg, we make a longitudinal hole parallel to the bone. We cut in a circle, cutting off all the tendons. Then we turn the meat inside out and remove it like a stocking. We distribute it skin side down on a board, cover with plastic wrap and lightly beat with a kitchen hammer to soften the tissue. After this, sprinkle the cut ham with salt and allspice.

Then we return to the chicken fillet, rid it of film, cartilage, as well as excess fat and decide what to do with it, you can leave it whole or cut it into small pieces of 2 to 3 centimeters in size, in any case it will turn out delicious. We also sprinkle this meat with spices and salt and proceed to the next step.

Step 2: Prepare the garlic and other ingredients.

Using a clean knife, peel the garlic cloves, squeeze them through a special press into a small bowl and place the rest of the ingredients that you will need to prepare the dish on the countertop.

Step 3: form the chicken roll.

Now turn on the oven to preheat at 180 degrees Celsius and cover the working surface of the table with foil folded in two layers. Place the cut ham skin side down on an aluminum sheet. Place the chicken fillet in the center, rub the meat with chopped garlic and roll it into a tight roll. Then we cover it with foil so that there are no gaps, and place it on the bottom of a non-stick or heat-resistant pan, although a high-quality baking sheet will also work.

Step 4: bake the chicken roll in the oven.

Place the dish with the roll in a preheated oven, pour a glass of purified water into it and bake for one hour. After this time, the food will be ready, put oven mitts on your hands, move the dish with the package onto a cutting board and let it cool completely. Then we put in the refrigerator for 1, although a couple of hours is better, and after that you can taste it!

Step 5: serve the chicken roll in the oven.

After infusing in the refrigerator, the chicken roll in the oven is placed on a clean cutting board, the foil is removed from it and a sharp kitchen knife is used to divide it crosswise into pieces 2 to 3 centimeters thick. After that, they are moved to a large flat dish or laid out in portions on plates, optionally decorated with fresh herbs of dill, parsley, cilantro, basil, garnished with black olives, olives, sliced ​​fresh, pickled or sour vegetables and placed on the table as an appetizer for a hearty breakfast. , lunch or dinner. Also, such a roll will perfectly replace sausages; you can take it to work, school or nature. Cook with love and enjoy delicious homemade food!
Bon appetit!

If desired, between the chicken fillet and the beaten ham, you can lay out a layer of layers of hard cheese, boiled vegetables, chicken eggs, canned or fried mushrooms, pickled peppers, tomatoes, as well as black olives;

Very often, meat is smeared with mustard, tomato paste, ketchup, sour cream or cream mixed with spices; of course, you shouldn’t put everything at once, but you can choose one;

This roll can be cooked in any brand of steamer for 1 hour;

The set of spices is not important; use any that are suitable for meat dishes, for example, marjoram, sage, rosemary, basil, thyme, mint, dried dill, parsley and others.

Tender, dietary and affordable chicken meat appears on our tables quite often. It tastes good and is liked by almost everyone. But there is one caveat. If you eat the same dish, no matter how tasty it is, often, it becomes boring. If soup, julienne or fried chicken legs no longer excite your appetite, it’s time to diversify the menu and prepare chicken roll. This is a completely different matter! It seems that the meat is the same, but the shape and presentation of the dish is completely different, and by stuffing it with different fillings, you can constantly introduce an element of novelty. Rolls are prepared from minced chicken or a whole piece of leg or carcass meat, freed from bones. They fill it with mushrooms, cheese, bacon, scrambled eggs, bell peppers, herbs, or simply roll the seasoned meat into a roll. It is usually prepared in two ways - baked in an oven or boiled in water with the addition of herbs and spices.

Chicken roll - food preparation

For a minced meat roll, the minced meat is placed on a film or napkin, the filling is laid on top and rolled into a roll, lifting the edge of the film and helping with your hands to form a beautiful loaf. If the roll is made from breast or fillet, the meat is simply beaten to the same thickness, salted, sprinkled with seasonings and wrapped in a “sausage”. To prevent it from falling apart, it is wrapped with threads or the edges are secured with toothpicks.

If a whole bird carcass is used for the roll, first of all it is freed from bones. To do this, using available means, you must have a sharp knife, because... Quite a lot of tendons have to be cut, especially in the limbs. Then the layer of chicken is placed on the table, skin side down, and the flesh is beaten with a hammer. Next, as usual, the meat is salted, rubbed with seasonings, the filling is laid out, if provided, and rolled up. The roll is tied with threads, wrapped in film or foil and boiled or baked.

Chicken roll - the best recipes

Recipe 1: Chicken roll

This chicken roll is made from pure meat, i.e. absolutely no filling, flavored only with spices and seasonings. The principle of making it is quite simple: the chicken carcass is freed from the bones, rolled into a roll and boiled and baked in the oven.

Ingredients: 1 chicken carcass – 2 kg, 4 cloves of garlic, to taste: black pepper, salt, bay leaf.

Cooking method

Remove the carcass from the bones. This procedure is not complicated, but it requires a little skill, so the first time it will take some time. In the future, this will happen much faster, in just a few minutes.

First, you need to cut off excess fat from the legs in the tail area. If the chicken is well-fed, there is quite a lot of it.

Then you need to cut the skin with meat from the abdomen longitudinally along the leg (leg) and remove the meat from the bone, trimming all the cartilage and tendons. Also release the second leg.

Next, place the carcass on its back, make a cut along the breast and from this place begin to free the meat from the rib bones and keel, cutting it with a knife. Cut off two phalanges from the wing, then the bone from the wing will be easily freed. Next, you need to separate the ridge. Lifting the neck, carefully separate the skin from the back with a knife.

The result should be an almost square chicken layer without bones. Mash the fillet and meat or beat it so that it is approximately the same thickness. Sprinkle with salt and spices - pepper, bay leaf. If desired, add a pinch of dry garlic and nutmeg. Rub the seasonings into the skin and meat with your hands and let the carcass sit for a few minutes.

Then roll the chicken lengthwise into a roll, wrap it several times with foil, twisting the edges like a candy wrapper. Transfer the “candy” into the mold. An oblong cake pan works best. Fill it with water so that it covers the carcass by about two-thirds.

Chop the garlic slices into the water, add bay leaves and salt. Cook for 60-80 minutes at 200C. Cool and place directly in the mold in the refrigerator overnight (or several hours). Remove the foil from the cooled roll and cut into thin slices.

Recipe 2: Chicken roll with bacon

For this roll, it is best to take small, inner fillets (medallions), then you will get neat, tiny rolls. They can be placed on a common dish as an appetizer, or served in portions with a side dish as a main course.

Ingredients: 400g fillet (medallions), bacon (according to the number of fillet pieces), salt, pepper, 200ml soft processed cheese, vegetable oil.

Cooking method

Beat the fillet, sprinkle with salt and pepper. Place a thin slice of bacon on each piece of fillet, brush with cheese, roll and pin with a toothpick. Lightly grease the pan with oil and bake for twenty to twenty-five minutes (200C).

Recipe 3: Chicken roll with dried apricots and mushrooms

A dish worthy of a festive table. It looks very elegant and has an exquisite taste. It is prepared from fillet or brisket meat, which is ground into minced meat. You don’t need to add anything to it except salt and pepper - neither bread nor eggs. If you can find high-quality minced chicken, you can use that too.

Ingredients: fillet or brisket – 800g, 2 eggs, 2 onions, 200g mushrooms, 100g dried apricots, dry white wine (any) – 100ml, 1-2 tablespoons. mayonnaise, salt, vegetable oil, herbs.

Cooking method

Soak dried apricots: pour wine and leave for two hours.

Prepare the dough for the omelette pancake. Mix mayonnaise, eggs, salt, pepper and whisk. Bake an omelette, frying it on both sides. When it cools down, cut it into small cubes.

Cut the mushrooms into small slices and fry along with chopped onions. Cool.

Drain the wine from the dried apricots (do not pour them out). Finely chop the dried fruit.

Grind the meat with a blender or grind in a meat grinder. Sprinkle with salt and pepper and knead well.

Moisten the gauze with water, wring it out and fold it in half (you can take a napkin or towel). Place the minced meat on it, forming it into a rectangle one centimeter thick.

Scatter dried apricots over the surface in the first layer. Crumble greens on top. Place fried mushrooms and onions in a third layer. Next are the omelette pieces. All ingredients must be evenly distributed over the surface.

Using gauze (or a towel), carefully lifting the edge, roll up the roll. If necessary, smooth it with your hands so that it turns out smooth and beautiful. To prevent the minced meat from sticking, you need to wet your hands.

Transfer the roll to a baking sheet directly in gauze and carefully transfer it (you can roll it). Pour the remaining wine over it, add half a glass of water and bake for forty minutes at 200C. Cut the cooled roll into slices, which are placed on lettuce leaves.

Recipe 4: Chicken roll in cheese shell

A very unusual snack. There is no need to stew, boil or bake the roll. It is collected from already boiled meat. The ingredients are ground and formed into a “sausage”, which is rolled in grated cheese. Can be used instead of real sausage, like a sandwich, placing a slice on bread.

Ingredients: 2 large legs, peeled walnuts - ½ cup, 150g cheese, 3 cloves garlic, black pepper, salt.

Cooking method

Boil the legs, cool. Remove the meat and grind it in a meat grinder along with the nuts. Finely grate the garlic and mix with the meat and nuts. Salt and pepper.

Finely grate the cheese. Form the minced meat into a “sausage”, compacting it with your hands, and sprinkle with cheese. You can moisten it with water or grease it with mayonnaise and roll it in the cheese so that a large layer sticks. Wrap the roll in foil and refrigerate for two hours.

Recipe 5: Ham roll with omelette and ham

Chicken roll with omelette is called roulade. It is boiled in chicken broth. This recipe is one of the variations of its preparation. It turns out tasty, juicy and aromatic. This recipe uses chicken legs instead of chicken.

Ingredients: 1 large ham, 2 eggs, 100g ham, a bunch of green onions, 2 tbsp. lie mayonnaise, salt, black pepper, vegetable oil. You will need cling film or a baking sleeve and thread.

Cooking method

Mix mayonnaise, eggs and salt. Fry an omelette. Fry on one side with the lid closed.

Cut the leg lengthwise to the bone and remove the meat and skin. This is conveniently done using a sharp knife to trim the tendons. Place the layer on the skin and lightly beat the meat with a hammer. Salt and pepper it. Sprinkle with chopped green onions. Place the omelette on top and crumble the ham onto it.

Lifting by the edge, roll up the roll. Wrap with thread and pack in a sleeve or cling film so that no water gets into it during cooking.

Pour water into a saucepan, add salt (you can also add bay leaf and allspice if desired) and put on fire. Once it boils, add the roll and cook for forty minutes. Once cool, cut into slices.

— From the broth remaining after cooking the roll, you can make soup.

— To prevent the meat from scattering to the sides when beating, it should be beaten through cling film or a plastic bag.

— To prevent the roll from opening during cooking, it must be wrapped in gauze and tied with thread.

Chicken bones from a carcass should not be thrown in; it is better to put them in the freezer. Later, you can cook broth from them.