Oven-Baked Chicken Fillet Rolls

Appetizing, beautiful, for every day and for holidays! Chicken fillet rolls will decorate any table. They are good both hot and cold. In the first case, they can be served as an appetizer, and in the second, as a hot dish with any side dish.
cook time: 1h 30 min
Ava Prescott
Oven-Baked Chicken Fillet Rolls

Nutrition Facts (per serving)

143
Calories
8g
Fat
1g
Carbs
17g
Protein

Ingredients (6 portions)

Basic:

Chicken fillet 600 g
Sour cream 1 tbsp
Mustard 1 tbsp
Ground black pepper to taste
Salt to taste

For filling:

Champignon 200 g
Hard cheese 50 g
Parsley 20 g
Garlic 1 clove
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make chicken fillet roll in the oven? Prepare your ingredients. If the fillet has been frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Choose mustard according to your taste — spicy, sweet, French, with grains.

Step 2

Step 2
Prepare the marinade sauce. To do this, combine sour cream with mustard, salt and pepper.

Step 3

Step 3
Mix all ingredients well.

Step 4

Step 4
Wash the fillet and dry well with a paper towel. Then cut each fillet lengthwise, but not all the way, and open it like a book. Place the resulting pieces of meat side by side, slightly overlapping them, and beat them off. It is better to beat the meat not with a hammer, but with a rolling pin, so as not to damage the integrity of the meat layer. You can cover the chicken with film or a bag so that splashes do not fly when beating.

Step 5

Step 5
Coat the resulting layer of chicken with sour cream and mustard sauce and leave to marinate for 20 minutes.

Step 6

Step 6
Prepare the filling. How to make the filling? Prepare your food. Any mushrooms will do — wild mushrooms, oyster mushrooms, I took champignons. Wash the mushrooms first, being careful not to wet them too much under running water. They will absorb moisture and become watery. I wipe them with a damp sponge. Also choose any cheese, except hard, you can also take soft varieties, like mine (mozzarella).

Step 7

Step 7
Grate the cheese on a medium grater.

Step 8

Step 8
Finely chop the garlic or pass through a press.

Step 9

Step 9
Wash the parsley well, dry it, then finely chop it.

Step 10

Step 10
Cut the mushrooms into small cubes. Heat vegetable oil in a frying pan, add chopped mushrooms. Fry them, stirring occasionally, over low heat until golden brown. Add cheese, garlic, parsley to the mushrooms. Mix everything thoroughly until the cheese melts.

Step 11

Step 11
Remove the pan from the heat. The filling is ready!

Step 12

Step 12
All that remains is to form the roll. Place the filling in the center of the meat layer along the entire length.

Step 13

Step 13
Roll the chicken fillet into a roll. To prevent the roll from falling apart during baking and from drying out, wrap it tightly in a baking sleeve. Twist the edges of the sleeve tightly and tie with twine.

Step 14

Step 14
Place the roll in the baking dish, seam side down.

Step 15

Step 15
Place the roll in the oven preheated to 180°C for 25-30 minutes. Then remove the roll, cool slightly and remove it from the sleeve.

Step 16

Step 16
Cool the finished chicken roll with mushrooms slightly and cut into portions. Bon appetit!

Additional rubrics

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