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Ingredients for making chicken roll with cheese.
- Medium chicken 4 pieces
- Hard cheese 100 grams
- Fresh champignons 200 grams
- 1 medium onion
- Refined vegetable oil 100 milliliters
- Sour cream 200 grams
- 5 cloves medium sized garlic
- Fresh dill 1 small bunch
- Salt to taste
- Freshly ground black pepper to taste
- Main ingredients: Chicken, Mushrooms, Cheese, Sour Cream
- Serving 10 Servings
Cutting board, kitchen knife, kitchen hammer, cling film, large flat plate, frying pan with a lid, wooden spatula, kitchen stove, plate - 2 pieces, saucer, small bowl, tablespoon, garlic squeezer, medium grater, toothpicks, serving dish, refrigerator
Cooking chicken roll with cheese:
Step 1: prepare onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate and leave it aside for a while.
Step 2: prepare the champignons.
Rinse the champignons thoroughly under running warm water to remove any remaining soil, and put them on a cutting board. Using a knife, if necessary, cut off coarsened and damaged places on the hats and legs of the mushrooms. Now grind the components in pieces and transfer to a free plate.
Step 3: prepare the chicken fillet.
We thoroughly wash the chicken fillet under running warm water and put it on a cutting board. With a knife, we clear the meat of veins, films, cartilage and excess fat. Now we make incisions deep into the pulp, starting from the middle of the loin portion and moving towards the lateral edges (but not to the end). That is, as if we were expanding the meat with a book from two sides.
When all the pieces are ready, we cover them with cling film in turn and beat them off with a kitchen hammer on both sides. The processed components are transferred to a large free flat plate, sprinkled with a small amount of salt and freshly ground black pepper and for now leave aside.
Step 4: prepare the dill.
We wash the dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a clean small bowl.
Step 5: prepare the garlic.
We put the garlic on a cutting board and, using the tip of the knife, slightly press down. Now with clean hands we remove the husk and rinse under running water.
We spread the cloves back onto a flat surface and finely chop with a knife. Important: You can also speed up the process and use the garlic squeezer, which I, in fact, usually do. Pour the crushed garlic into a bowl with dill.
Step 6: prepare the cream sauce for the dish.
In fact, sour cream sauce is a bonus for those who love chicken rolls. It is prepared very quickly and simply, but leaves an unforgettable impression and aftertaste. It can be added at will, but I always stew chicken rolls in it so that they become even more tender and tastier. So, in a bowl with chopped dill and garlic, pour the sour cream and mix everything thoroughly until smooth with a tablespoon. Everything, sour cream sauce is ready! To make it even more saturated, wrap the container with cling film and put it in the refrigerator for now.
Step 7: Prepare Hard Cheese
Using a medium grater, we grate hard cheese directly on a cutting board. Then pour it into a clean saucer and leave it alone for a couple of minutes.
Step 8: prepare the chicken roll with cheese.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, pour the chopped onion here. Fry the component, stirring occasionally with a wooden spatula until it becomes soft. Immediately after that, add the mushroom pieces to the pan and continue to prepare the filling for the roll. When all the liquid has gone from the mushrooms, if necessary, add a little more oil here, and also add salt and freshly ground black pepper to taste. Stir and let the roast acquire a pale golden color. Immediately after that we set the pan aside and without hesitation proceed to the preparation of the main dish.
On the cutting board, in turn, lay out the chopped pieces of chicken fillet, and in the center we place a little mushroom roast (it is desirable that it becomes warm). Now sprinkle all over with grated hard cheese and wrap the components in a roll. To prevent the dish from breaking up during cooking, we fix its edges with toothpicks.
When all the rolls are ready, put the pan back on medium heat. Attention: pre-rinse the container under running warm water and wipe away excess fluid. When it becomes hot, pour a little vegetable oil here. We also give it a good warm up and after that we carefully lay out the chicken rolls. Fry the dish on all sides until a golden crust appears on the surface.
Now, after reducing the fire, fill the rolls with sour cream sauce and let it flow over 15-20 minutes. Attention: if desired, the pan can be slightly covered with a lid. Also, do not forget from time to time to turn the dish with a wooden spatula from side to side so that the sauce is well absorbed into the meat. At the end, turn off the burner and start serving the dining table.
Step 9: serve the chicken roll with cheese.
When the chicken rolls cool slightly, free them from the toothpicks (the meat will already keep its shape) and transfer to a special plate. Before serving, water them with the remaining sauce and treat the household with mashed potatoes, boiled pasta and other dishes. Incidentally, I very often prepare such rolls for the holidays, because they are insanely tasty, satisfying and fragrant.
- for the filling you can use any cheese of hard varieties. For example, it can be Russian, Kostroma, Adygea, as well as Edam, Radomer, Gouda and others;
- if you wish, you can not stew chicken rolls in sour cream sauce, but serve this sauce separately to the table. Then I recommend frying the dish by dipping it in a beaten egg in advance, and then in the breadcrumbs;
- instead of mushrooms and onions, you can also add fresh vegetables, ham plates and other ingredients to your filling to your taste.