Delicious stuffed chicken rolls. Chicken roll in the oven is a bright appetizer for welcoming guests.

The chicken roll recipe at home has absolutely nothing to do with baking. In fact, such a dish is either a cunningly shaped aspic in the shape of a sausage, or a baked chicken roll mixed with a wide variety of ingredients: from prunes to scrambled eggs.

Chicken roll with gelatin

We offer to start with appetizers, namely with aspic of pieces of boiled chicken, prepared with the addition of gelatin. You can add nuts or herbs to chicken for a variety of textures and flavors.

Ingredients:

• chicken carcass - 1.6 kg;
• gelatin - 35 g;
• laurel leaf - 1 pc.;
• garlic clove;
• pistachios - 110 g.

Cooking

Start by boiling the chicken. Pour the washed chicken carcass with water just enough to cover, and then put a clove of garlic and Bay leaf. Depending on the desired richness of taste, the amount of the last ingredients can be doubled or even tripled. You can also put chopped onions or a bouquet of garni in the broth.

Put the bird on medium heat and cook for an hour.

Pour gelatin granules with a glass of cold water and leave until swelling.

Remove the chicken from the dish, cool, disassemble, separating the flesh from the bones, and then put the pieces in plastic bottle along with pistachios. Dissolve the swollen gelatin in the hot broth and pour over the contents of the bottle. Leave the roll to harden in the cold.

"Marble" chicken roll in the oven

"Marble" chicken is molded quite simply. It is enough to chop the chicken into medium-sized pieces, mix them with spices and pack them in a baking sleeve. After cooking, the formed roll in the section will resemble a marble pattern.

Ingredients:

• chicken fillet - 720 g;
• olives - 55 g;
• gelatin - 45 g;
• garlic - 4 cloves;
• a mixture of greens - to taste;
• hot pepper - to taste;
• paprika - 1 tbsp. spoon.

Cooking

Divide the chicken fillet, peeled from the films, into cubes. Cut the olives, finely chop the greens. Mash garlic cloves with a pinch of salt. Add garlic puree to the chicken, then send the prepared greens and olives. Season everything with a pinch of hot pepper and paprika. After re-mixing, put the chicken mass into the sleeve and secure its edges with clips. Put the formed roll into a rectangular shape of the desired size and send to bake for an hour at 190 degrees. The roll removed from the oven is then completely cooled, additionally cooled in the refrigerator and cut.

This roll is prepared from a whole chicken carcass, which is previously cleaned of all bones. This procedure will require some culinary skill, but even if you cut through the skin and pulp, you can correct the situation by carefully sewing up all the flaws.

Ingredients:

• chicken carcass - 1.7 kg;
• eggs - 4 pcs.;
• mushrooms - 280 g;
• sour cream - 45 g;
• onion onions - 115 g;
• - 45 ml;
• - 35 g;
• garlic cloves - 3 pcs.;
• milk - 55 ml.

Cooking

Start by preparing the chicken carcass. After cutting it lengthwise, right between the two fillets, separate the bird's frame from the meat. Align the resulting layer of meat in thickness, cutting off excess pulp and placing it in those places where there is less pulp. For simple marinade just mix adjika with pureed garlic and a pinch of salt. Spreading the marinade over the surface of the pulp leave the chicken to marinate, and take on the stuffing yourself.

The first component of the filling is an omelet. To prepare it, you need to beat the eggs with a little milk and salt, and then fry the mixture. Mushrooms spasser with onions and cool the fry.

Lay the omelet on top of the marinated meat, and spread a strip along one of the edges mushroom stuffing. Roll up the meat and secure with skewers. Cover the surface of the piece with a mixture of mayonnaise and sour cream.

Bake chicken roll with mushrooms at 190 degrees for an hour.

Tender chicken meat has a delicious taste and is perhaps the most useful and dietary type of meat.

Chicken roll

It contains a lot of valuable proteins, vitamins and trace elements and relatively little fat. Chicken meat is present in our daily menu, usually it is chicken cutlets, boiled, fried or baked chicken. Of course, these dishes are already very tasty and easy to prepare, but sometimes you want some variety.

So why not please your loved ones and prepare a chicken roll, which is ideal for both everyday and festive tables.

Delicious, tender chicken roll is prepared very simply, and cut it looks amazing. In addition, it is equally tasty both hot and cold. There are several ways to prepare chicken roulade: chicken fillet or minced meat, baked in the oven or boiled.

In this case, you can use all kinds of fillings from vegetables, mushrooms, fruits, eggs, herbs and spices. We offer you one of the most delicious recipes cooking chicken roll, on the basis of which you can make a lot of different rolls, just changing the fillings.

How to cook chicken roll

Chicken Roll Ingredients: chicken carcass, 100 g mushrooms, 1 boiled egg, 1 small onion, cheese, mayonnaise, salt, pepper, garlic.

1. First you need to prepare the chicken - cut off the legs and wings, remove the skin, cut the breast lengthwise and turn it inside out. Now carefully, so as not to damage the integrity of the meat, we take out all the bones. The result should be an almost square layer of chicken fillet, approximately 20x20 cm in size. We beat the meat well, salt the inner layer, pepper and coat with crushed garlic.
2. We wash the mushrooms, pass through a meat grinder and fry in a pan with vegetable oil along with finely chopped onions. Now spread the mushrooms and onions in an even layer on the chicken fillet. In the middle, in one strip, lay out the quarters of boiled eggs and sprinkle with grated cheese.
3. Now you need to carefully roll the chicken fillet into a roll and secure it with wooden toothpicks. or tie with a thread so that the roll does not turn around. Lubricate the roll with mayonnaise on top, also salt, pepper and coat with garlic. You can wrap the roll in foil or simply put it on a baking sheet greased with mayonnaise. Bake in an oven heated to 200-220 degrees until cooked.
4. The finished roll must be placed in a deep dish, cover with a lid and let it rest for a while. After that, remove the threads, toothpicks and cut into large slices. Delicious chicken roll is ready!

Chicken roll can not only be baked, but also boiled. To do this, it must be wrapped in cling film or foil and lowered into boiling water. Then cook over low heat for about 35 minutes.

They say that a professional chef can prepare any dish with two or three ingredients. This is reminiscent of a fairy tale about a soldier who cooked porridge from an ax.

There are times when the refrigerator is empty, but this is not a reason to become discouraged. Let's look into the cabinet where jars of spices and cereals are stored - there will definitely be the necessary ingredients for making rolls from chicken breast.

If there is meat and fire, then you can already cook the dish. If there is salt and, for example, thyme or sage leaves, then the dish will be tasty and original. This is the right way to cook.

Chicken Breast Rolls - General Cooking Principles

There is only one principle: the breast is beaten, the filling is wrapped in it (anything!) and heat treatment is performed. It is possible to simultaneously create a wide variety of sauces and gravies.

As for the heat treatment methods:

Deep frying - frying in a large amount of fat;

Regular frying in a small amount of fat on the stove, in a frying pan;

Grilling on a spit (skewers, skewers) - cooking on hot coals;

When stewing, the meat is first fried and then boiled in a small amount of water or sauce;

To stew meat means to steam it in a closed container;

Baking - heat treatment already stewed meat in an oven or oven, until a crust forms.

A variety of combinations of ingredients and cooking methods allow you to cook almost any dish from chicken breast.

Recipe 1. Breast rolls. Dried meat appetizer

Compound:

1.8 kg breast, chicken (4 pieces)

Allspice

Rosemary

Garlic (dried only)

Black pepper

Ginger root

Sea salt, coarse

100 ml good cognac or rum

50-100 ml of dry, red wine.

Cooking:

All spices must be dried and ground. Dry - so that the meat does not become moldy, and freshly ground spices give off their flavor better and faster. Take enough salt so that it covers the meat completely, from all sides, that is, 2-2.5 kg. Do not use kitchen, table salt, because the meat will be impossible to oversalt, which can be avoided with sea ​​salt, which tends to be absorbed as much as necessary. The meat should only be chilled, and preferably very fresh.

It is possible, depending on taste preferences use a different set of spices, but they should be two to three times more than with normal cooking. You can also use vodka instead of rum or cognac, but the aroma is lost, and, as a result, the taste of the finished jerky. In extreme cases, when using vodka, add cloves, vanilla, coffee beans, star anise and sugar to the spices.

In a bowl, mix all the spices, salt and alcohol. The spice mixture should become moist. Lay the fresh meat washed and dried with a napkin on a salt pillow so that the pieces of meat do not touch each other. Top with the same mixture of spices with salt and alcohol. Close the container tightly and store in the refrigerator for 12 to 16 hours. The meat may release juice - this is normal. After salting, the breasts must be removed from the salt, shaken off and slightly dried with a napkin (do not wash!). Ideally, now the meat should be hung with twine in the same refrigerator for the same time so that it dries. But, if it is not possible to hang it, then wrap it in cotton fabric: gauze - great option. A day later, the chicken breast is ready to eat. It is unlikely that anyone, having tried such a salmon, will want to buy something similar in a store.

And dry-cured chicken breast rolls can decorate the festive table.

Cut the breast into very thin slices. Pick up a black olive, pitted. Wrap the olive first with a slice of lemon, then with a thin strip of hard cheese. Next, you need to take 5-6 thin (up to transparency) slices of balyk and wrap the olive with cheese and lemon to make a “rose”. Secure the "petals" with a skewer and put in a plate with sliced. This is one of the options for decorating the table. It all depends on personal imagination.

Recipe 2. Breast rolls with ryazhenka sauce

Compound:

Steamed rice, boiled 300 g

Onion, browned 150 g

Chicken fillet (white meat) - 10 chopped pieces

Butter, melted butter (for sautéing)

Dill fresh

Ryazhenka (4%) 0.5 l

Vegetable oil (for sauteing)

lemon zest

Cabbage, white 250 g

Carrot 75 g

1 tbsp flour

Cooking:

Rinse 150 g of rice, soak for 2-3 hours, then boil in lightly salted water until half cooked. Saute half of the onion in melted butter and add finely chopped fresh cabbage to it. Sauté the other half of the onion vegetable oil(50 ml) with 1-2 teaspoons of sugar, flour and fermented baked milk. Season the resulting gravy with salt, white ground pepper, at the end pour finely chopped dill and lemon zest. Mix cabbage with onions with boiled rice, season with spices if necessary. Divide the resulting filling into 10 servings and wrap in chops. Fry the chicken breast rolls on both sides in a frying pan, and then transfer them to the form prepared for baking, pour over the milk sauce and bring to readiness in the oven at a temperature of 200 ° C.

Recipe 3. Breast rolls with feta, orange and pumpkin puree

Compound:

Orange 2 pcs.

Pumpkin caramelized - 200 g

Feta - 100 g

Cashew nuts, roasted - 50 g

Nutmeg, ground

Lemon juice

Sugar (or honey)

Basil, red

lemon pepper

Chicken breast, boiled - 2 pcs.

Cranberry (lingonberry, red currant) 50 g

Cooking:

Cut the pumpkin and lightly fry in a pan, crushed with sugar. Remove zest from oranges (for sauce). Mix the caramelized pumpkin with the peeled pulp of 1 orange, feta and other spices, to taste. Beat the mixture with a blender, add roasted and chopped cashews. Cut the boiled chicken breast into slices (0.5 cm). Wrap each plate with a tube, putting the prepared mixture into it. Secure the rolls with skewers.

Prepare orange sauce: Juice of the second orange with zest, sugar, salt, lemon juice and cook with mustard until thickened. Add a pinch of saffron to the sauce and, if necessary, add a little water.

Serve chicken breast rolls on portioned plates, drizzled with orange sauce, garnished with basil leaves and red berries.

Recipe 4. Breast rolls with saffron, pear and grapes

Compound:

Pear ( winter variety) 5 pieces.

White grapes (muscat) 1-2 bunches

Shallot 200 g

Honey 4-5 tbsp. spoons

Lemon (juice) ½ cup

Red pepper ("Kolobok" or "Ratunda") 5 pcs.

Pepper, hot (powder)

lemon zest

Melted butter, butter

White wine, dry 200 ml

Chicken breast chops - 10 pcs.

Cooking:

Fry sesame seeds in a dry frying pan, without fat. Add honey and a small pinch of saffron to the wine. Pour the pears and grapes cut into quarters with this mixture. Pears need to choose hard varieties. If nutmeg grapes are not available, then nutmeg powder can be added to wine with saffron and honey. Let the fruit brew a little, then pour it into a pan with warmed butter and caramelize. Remove the grapes from the pan a little earlier, and the pears should take on a brownish tint. Remove the stalks and partitions from the pepper, cut into strips, lightly sauté in butter, adding chopped shallots. We sauté peppers and onions separately from fruits, sprinkle with salt, hot pepper, if desired, and sprinkle with lemon juice. When the vegetables are ready, add the lemon zest. We distribute the vegetable mixture into chops and wrap them in rolls. If necessary, fasten with wooden skewers and fry in butter, covering the pan with a lid. Serve chops with grapes, caramelized pear slices, sprinkle with sesame seeds and cilantro leaves.

Recipe 5. Chicken breast rolls. Prague salad "in baskets"

Compound:

Shallot 200 g

Juice of one lemon

Pork tenderloin 400 g

frying oil

Chicken breast 0.4 kg

Fresh cucumber 250 g

Apple 300 g

Pepper, ground.

Cooking:

Prepare foil baskets: grease them with vegetable oil and place on a baking sheet. Preheat oven to 200°C. Cut the chicken breast into portions, beat off, put in foil baskets so that the meat protrudes beyond the edge of the molds. We send the baking sheet to the oven and fry the chops until cooked. Remove the finished "baskets" from the molds for cooling. Shallot cut into strips and put it for 10-15 minutes in a bowl with lemon juice. We cut the pork tenderloin into portions, beat off and fry in vegetable oil. Cut peeled apples, cucumbers and pork chop into thin strips, mix with onions (previously squeeze lightly), season with mayonnaise and spices, if necessary. We lay out the salad in “baskets” of chicken breast and serve immediately. You can decorate with herbs, lemon slices, cucumber.

Recipe 6. Rolls from the Christmas tree breast

Someone has already started the countdown of the days left until the New Year, someone is absorbed in work and will only realize it on December 31st. The original design of the dish will help create a festive mood and surprise guests.

Compound:

Boiled carrots 1 pc.

Apple, sweet and sour 2-3 pcs.

Lemon juice ½ cup

Pickled cranberries 1 cup

Shallots, chopped 2 cups

Boiled potatoes, for decoration 5 pcs.

Celery, boiled (roots) 50 g

Egg white, boiled 2 cups

Chicken meat, white - 10 chops (or according to the number of guests)

Cooking:

Lemon juice is divided into two containers: chopped shallots are placed in one, apples grated on a coarse grater are placed in the other. If necessary, add cold boiled water to the container, but it is necessary that the onions and apples are completely immersed in the solution.

Cut the chicken breasts along the fibers, 0.5 cm each. Make transverse, shallow notches on each piece, beat off. If the breast is large, then cut each one across, in half. Then we make cuts along the fibers, 1.5-2 cm long, at a distance of 0.5 cm, on each plate. Roll each piece of meat into a cone so that the edge with cuts is larger in diameter. Secure the edges with a wooden skewer or toothpick and boil the breast with whole, peeled carrots and celery root.

5 peeled, boiled in uniform, small potatoes are cut in half, put them on the prepared baking sheet with the convex part up and insert wooden, long skewers in the center.

We string 2 pieces of boiled breast on skewers to make a “herringbone”, straighten the cuts and grease with a mixture of honey and mustard, using a silicone brush, from top to bottom. Bake the "Christmas trees" in the oven until golden brown. We take it out and, when the semi-finished products have cooled down, again grease with mustard and honey, immediately sprinkle each “Christmas tree” with chopped shallots, pickled cranberries and grated apples. From above, on a skewer, we put on an “asterisk” cut out of boiled carrots and transfer the “Christmas trees” to a dish. Sprinkle around them with finely chopped egg white.

Recipe 7. Breast rolls. With prunes, nuts, beets

Compound:

Pitted prunes, chopped 1 cup

Garlic 3-4 cloves

Walnuts, chopped 1 cup

Beets, boiled table 1-2 pcs.

Chicken breast 1.2 kg

sea ​​salt

Mushrooms marinated 50-100 g

Shallot

lettuce leaves

Quail eggs 3-5 pcs.

Cherry 2-3 pcs.

Cooking:

Cut the white chicken meat into 1.5 cm thick plates, make transverse, shallow cuts on one side and beat well. Put the prepared semi-finished products from the breast on an oiled sheet of food foil in one row, overlapping. Lubricate the first layer with mayonnaise mixed with chopped garlic and pepper. Cut the boiled beets into thin slices and put on top of the meat. Brush over the layer again. Then we lay out a thin layer of prunes cut into strips, in the center, a layer of nuts in a strip, which we also season with a mixture of garlic, mayonnaise and pepper. We turn the roll, using foil, and put it on a baking sheet at a temperature of 220 ° C. After 20-25 minutes, remove the baking sheet from the oven and cool to room temperature. Remove the foil and cut into rolls, 2.5-3 cm thick, put on a dish, decorating with shallots, lettuce, halves of eggs and tomatoes.

Recipe 8. Breast rolls with vegetables and rice, stewed

Compound:

200 g chicken fat (or lard)

5-6 garlic cloves

1 kg chicken white meat

Onion, browned 200 g

Red pepper, ground

Rice, boiled 300 g

Carrots, browned 250 g

Sweet pepper, browned 150 g

Eggplant, fried (rings) - 350 g

Tomato sauce, spicy

2-3 tbsp flour

Celery, parsley, cilantro.

Cooking:

Cut the fillet into portions, beat off. Finely chop lard or chicken fat with garlic and crush in a mortar with a part of chopped greens. Sprinkle the prepared mixture with a mixture of peppers, lightly salt and wrap with a tube in pieces of beaten breast. Wrap each roll with a thread and fry until golden brown in a pan. Remove threads when cool. Place prepared, browned vegetables in a saucepan, mix with boiled rice, put chicken breast rolls on top and season tomato sauce mixed with flour. A minute before readiness, pour the second part of finely chopped greens into a saucepan with stewed chicken breast rolls. Serve hot rolls with vegetables as an independent dish.

Old chicken meat is suitable for chopped cutlets, young chickens are better fried.

To make the fried meat juicy, you need to salt it just before the end of frying. If you salt the meat immediately, then it will release the juice and will be dry and tough.

Chicken breast contains a large number of protein, but less fat. For minced poultry meat, it is better to add leg meat. Chicken fat can also be added to minced breast.

If you need a delicious broth, then you need to salt it at the beginning of cooking, and, conversely, if you need a delicious chicken breast, then you need to salt it at the end.

To make the boiled breast tasty, you need to add celery root, parsley, bay leaf and onion to the broth. For the broth, you can remove only the top skin of the onion without peeling it completely. At the same time, the onion must be washed very well. A beautiful, amber color will be obtained from the broth if you add peeled whole carrots to it.

Parsley and dill stalks will look rough in salads or other dishes. They can be tied with a thread into a bundle and used for cooking broths, and for salads, take tender leaves.

At the end of the cooking of the broth, all vegetables that were cooked along with the meat should be removed.

The breast will be especially juicy and cook faster if the meat is marinated before cooking.

Given that every hostess knows how to choose the right quality products, we will analyze the question of stereotypes in cooking. For example, you need to prepare a tomato dressing, but there are no tomatoes available. That is, imagine that no one knows about their existence, but sour dressing is needed. What can replace tomatoes? Lime, kiwi, gooseberries, currants... This list can be continued, but the essence of the matter is already clear: no tomatoes - we use what is available, similar in taste.

Another important point, which is worth paying attention to is the principle of product compatibility. Actually, folk wisdom says that there are no comrades for taste and color, therefore this principle is obligatory if you want to achieve a classic taste: harmony of sweet, salty, spicy, sour. But experiment is the engine of progress. Therefore, try to come up with your own, unique combination.

Thinking over a festive or everyday menu, every housewife wants to make not only delicious, but also beautiful dishes. Meatloaf comes to the rescue in this matter. There are many options for preparing snacks, among which the chicken breast roll still holds the palm. Consider some recipes for this dish.

Those who like not to stand at the stove for a long time are often very embarrassed by cooking meat dishes. After all, everyone knows that this product is quite capricious, requires thorough preliminary preparation and a rather long cooking time. But this is not at all the case if we are talking about chicken.

As a rule, breast or fillet is especially actively used in cooking, as this is the most tender part. In addition, the meat is quite lean, so it is not contraindicated even for those who are on a diet. Chicken fillet is included in salads, main dishes, soups, casseroles. As for the manufacture of rolls from the breast, the meat in this case is gaining recognition not only palatability, but also the convenience of preparation, as well as the unique compatibility with a wide variety of ingredients.

Breast preparation

The chicken fillet has one but it's enough significant disadvantage: the meat is dry. Therefore, the main task of preliminary preparation of chicken meat is to add juiciness to it. This is perfect for marinating.

1. We wash the breast, cut it lengthwise and turn it inside out as if we were opening a book.
2. We make small cuts along the fibers (not through!).
3. Wrap the fillet in a film and lightly beat off.
4. Rub the meat with salt, pepper, sprinkle with rosemary and let it brew for about 1 hour.

Also, the fillet can be marinated in kefir (200 ml of milk product per 1 breast) or simply soaked in cold water.

Chicken breast roll: a quick recipe with a photo

One of the most simple recipes chicken roll can be cooked in just an hour.

Ingredients:

• 1 chicken breast;
• 3 boiled eggs;
• 4 cloves of garlic;
• 1 carrot;
• salt, pepper.

Cooking:

Meat rolls stuffed with apples

Chicken goes very well not only with vegetables, but also with fruits, especially apples.

Ingredients:

• 1 chicken fillet;
• 2 apples;
• 100 g butter;
• salt.

Cooking:

2. Finely chop the apples, spread on the chicken.
3. We turn a tight roll, fasten the edges with a toothpick or thread.
4. We smear the baking dish with oil, put the roll and bake at 180 degrees for 1 hour.
5. Let cool, remove toothpicks and cut into slices. If desired, the dish can be decorated with cranberries.

Cooking an original spicy roll in the oven

Fans of spicy spicy tastes will appreciate the red pepper roll.

Ingredients:

• 1 chicken fillet;
• 100 g canned olives;
• 100 g canned olives;
• red pepper;
• salt.

Cooking:

1. We beat off the fillet and rub with salt.
2. Cut olives and olives into halves.
3. We spread the filling on the meat, sprinkle with pepper and turn into a roll.
4. We bake in a special form at 200 degrees for about 1 hour.

To give unique view the finished dish, it can be decorated with orange jelly (1 fruit, 1 tbsp gelatin and 1 tbsp water).

Chicken breast roll with cheese

For those who prefer traditional food combinations, rolls can be made with cheese.

Ingredients:

• 1 breast;
• 150 g of cheese;
• salt;
• seasoning for chicken.

Cooking:

1. We cut the breast, remove the skin and spread it well with seasonings and salt.
2. We grate the cheese, put it on the meat.
3. We roll the rolls.
4. We distribute the skin on a plate and wrap the chicken bundles.
5. Place on a greased baking sheet seam side down.
6. Bake for 1 hour at 180 degrees.

If you do not like chicken skin, then after cooking it can be removed. This roll can be eaten both hot and cold. This is a great option for sandwiches to work or school.

Read also:

Adding Mushroom Flavors to the Dish

Mushrooms and chicken meat are considered by gourmets of all times and peoples to be one of the best flavor combinations. So breast rolls are often made with the gifts of the forest (you can also take artificially grown champignons, etc.).

Ingredients:

• 1 breast;
• 1 red onion;
• 300 g of champignons;
• 40 g of walnuts;
• 150 g of processed cheese;
• 3 art. l. salad mayonnaise;
• ½ small lemon;
• olive oil for frying;
• parsley.

Cooking:

1. We beat off the chicken fillet and marinate.
2. Mushrooms cut into quarters, onion into half rings.
3. Fry mushrooms with onions in olive oil for about 10 minutes.
4. In a bowl, using a blender, mix lemon juice, nuts, mayonnaise and cheese.
5. Put the sauce on the meat, mushrooms on top.
6. Roll up and secure the ends with toothpicks.
7. Pour oil into a heated frying pan, put bundles and fry until golden brown. Sprinkle the finished dish with finely chopped parsley.

Gourmet Chicken Roll with Prune

Prunes give any dish a unique charm, including chicken rolls. Especially if you cook them in mayonnaise sauce!

Ingredients:

• 1 chicken fillet;
• 150 g large prunes;
• 80 g of cheese (any hard);
• 40 g of walnuts;
• 2 cloves of garlic;
• salad mayonnaise;
• olive oil;
• salt, pepper.

Cooking:

1. We beat off the fillet and marinate (you can just rub with salt and pepper).
2. Soak prunes for 10 minutes in cold water to swell. Finely chop.
3. Grind the nuts, pass the garlic through the garlic.
4. We rub the cheese on a grater.
5. Mix prunes, garlic, cheese and nuts with mayonnaise.
6. We spread the mixture on the meat, roll it up and tighten it with threads.
7. Spread on a greased form, cover with foil and bake for 40 minutes at 200 degrees.
8. Lubricate the finished dish with mayonnaise and cut into portions.

Stuffed chicken roll is a universal dish. Fragrant breakfast sandwiches cold appetizer for lunch, spicy hot for dinner, and for holiday table he will find his rightful place. True, when starting cooking, we often encounter a problem: how the best way to rid the chicken of the bones so that the roll turns out to be even, tender and beautiful? Let's figure out together how to properly cook chicken roll at home, describe the entire cooking process from cutting the carcass to serving the dish on the table.

How to cook chicken roll

2. Without damaging the skin, cut the spine, ribs and pelvic bones. Remove the spine along with all the bones, then the tail and the remains of the neck. Trim the tendons on the wings.

3. Trim the tendons on the thigh bones in the same way. Remove bones along with cartilage.

4. Flatten the carcass completely. Cut the breasts lengthwise and unfold them like books to evenly fill in those places where there is less meat. Cut the meat from the legs and breasts so that the layer of meat is 5-7 mm everywhere. Use cut pieces as "patches" in those places where there is little meat.

5. Cover the carcass with a double layer of film and beat with a hammer to level the surface. Then remove the film, sprinkle the chicken with salt and pepper, if desired, put the soaked sheets of gelatin or sprinkle with gelatin powder - it will hold the layers together and this will help you when cutting the finished roll.

6. Prepare the filling of your choice (we used fried mushrooms, herbs, eggs, salt and pepper). Spread it over the chicken in an even layer about 1cm thick.

7. Using a film, roll the chicken into a tight roll, then wrap it a few more times with a film. Try to do this so that there is no air left between the layers of the film.

8. Bind the free edges of the film with a thick thread or twine. Prepare a spicy broth (bay leaves, roots, pepper and enough salt so that the broth is slightly salty), bring to a boil. At the bottom of a large saucepan, place a plate turned upside down so that the film does not boil, put a roll on it. Close the lid and cook on low heat for 40 minutes. Remove the roll from the broth, cool. Cover with frosting soy sauce and honey, then bake in the oven at 180 ° C for 15 minutes. Cut the finished roll, serve hot or cold.

Fillings for stuffing the roll

You can make a roll with a new filling every time, and the taste will be different!

1. boiled eggs with herbs;
2. fried mushrooms, onions, carrots;
3. mashed potatoes with cheese and herbs;
4. chicken liver stewed with onions and prunes;
5. canned pineapples.