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Wash the chest and drain on an absorbent towel.
The pepper is cut in half. The kaizer is cut into slices.
Cut the chicken breast in half. Make a wallet inside the chest.
Put the kaizer slices over the peppers and roll them. Put the peppers inside the chest.
Attach with a toothpick the place where the pepper was inserted, so that the filling does not flow.
Salt and pepper the breast. In a pan with oil, fry the breast over low heat.
Keep until lightly browned. It can be served with natural potatoes, or with other garnishes.
From the category, simple, fast and delicious, this chicken roll with baked peppers is a wonder. I can only say that I regret that I only had a chicken cut & # 8230
1 large chicken breast (turkey)
120 g grated cheese
1 baked capsicum pepper
1 medium-sized mushroom mushroom
1 teaspoon plain mustard
50 g white wine
3 tablespoons olive oil
We cut the chicken breast (turkey) so as to obtain a stretched and thin piece. Beat with a hammer to soften, then grease the piece of meat with mustard and season with salt and pepper.
Cover with a part of the grated cheese, then put the baked pepper cleaned of skins, back and seeds, cut in half.
We will cover with the rest of the grated cheese. At the edge from which we start to gather the roll, we put the slices of mushroom hardened beforehand.
We roll the meat and catch it in special clips or toothpicks, or even with string.
We cover the roll in foil and put it in the oven for 20 minutes at 200 ° C. After this interval, remove the foil, pour the wine over the meat, then the olive oil, sprinkle with salt, pepper, thyme and paprika.
Put the roll back in the oven until browned. We serve it hot with a garnish of potatoes or rice, but it also goes cold, as an appetizer.
Chicken breast roll stuffed with pods, peppers and cheese & # 8211 a delicious dish that will bring you the title of the best housewife
If you intend to impress your family and friends, invite them all to the table and serve them with chicken breast roll stuffed with green beans, peppers and cheese. Be sure that you will receive the title of the best housewife. No one is indifferent to such a preparation.
- 3 pieces chicken breast, chicken spices
- Salt, 500 gr green pasta
- 6 slices of cheese, 1 yellow pepper
- 1 red pepper, cream cheese
- Half connection green onion, cherry tomatoes (for decoration)
Method of preparation:
Cut the ends of the pods, then boil them in a pot with water and salt. We cut the meat into slices and beat it lightly with a hammer for slices. Then season the meat slices with salt and spices for chicken.In an elongated baking dish, place the slices of meat so that the bottom is completely covered. We must also be careful that the slices of meat fall out of the tray, because in the end we will have to cover the filling with them.
Place half of the cooked pods on the bottom of the meat tray. Grease the pods with cream cheese. Wash the two bell peppers, remove the seeds and chop them finely. Over the cream cheese, put the yellow pepper and then the red pepper.
Cover the pepper pieces with 3 slices of cheese, and put the remaining pods on top.Cover the filling with the slices of meat that fell out of the tray. Cover the tray with aluminum foil and put it in the preheated oven at 180 degrees for 30 minutes. After half an hour, remove the foil and put the remaining cheese on top.Put the tray back in the oven and let the cheese melt. After the cheese has melted, remove the tray from the oven. Garnish the chicken breast roll with chopped green onions and cherry tomatoes. Good appetite and increase cooking!
Chicken breast roll with peppers and kaiser - Recipes
1 large chicken breast
3 slices of cheese
2 slices of ham
50 g minced pork
1/2 red onion
1/2 red pepper
1/2 green pepper
1 boiled carrot
50 g white wine
3 tablespoons olive oil
Method of preparation:
Saute the minced pork with chopped onion
finely in a tablespoon of oil, taking care to
season with salt, pepper and a little thyme.
We cut the chicken breast so that we get one
stretched and thin piece. We beat with the hammer of
meat to tenderize, then season with
salt and pepper. Cover with cheese, then with
ham. We put the minced meat over the ham, oh
spread evenly, then put a slice of
green peppers, red peppers and boiled carrots. We run
chicken breast and tighten it with a string. towels necessary
to have the grit to tighten the ends well, like this
so that the filling does not come out of the roll.
We cover the roll in foil and give it to
oven for 20 minutes at 200 ° C. After
this interval we remove the foil, we pour the wine over it
meat, then olive oil, sprinkle with salt,
pepper, thyme and paprika. We roll back in
oven until browned. Good appetite!
Chicken roll with kapia pepper and cheese
1 boneless chicken breast, 1 kapia pepper, 150 gr cheese, salt, pepper, 1 teaspoon natural vegeta, 3 sprigs of green dill, 1 tablespoon breadcrumbs, 1 tablespoon tomato paste, 1/2 cup water, 1 knife tip oregano , 1 tablespoon oil
Difficulty: Average | Time: 1h 10 min
Chicken roll simply& # 8211 Tasty and easy to prepare recipe for baked chicken roll. It can be served as a main course with a side dish, but it can also be a tasty appetizer, a kind of house sausage prepared healthy, without additives, gelatin or chemicals.
The best dishes are home-made, with healthy ingredients. Simple chicken roll, baked, fragrant and tasty, I ate it for breakfast as a healthy alternative to what is found on the market.
Chicken roll & # 8211 house sausage & # 8211 is a good idea for all moms who want healthy recipes and are looking for suggestions for the school package with tasty ingredients but no chemicals.
Since the pieces of meat do not have a binder to stick to them (gelatin or minced meat) the slices will be cut a little thicker than those for a regular sausage.
I ate the chicken roll with a tomato next to it, while my mother put a teaspoon of mustard. For my son I made a sandwich using a bun. I heated the bun cut in half on the grill, I put on both halves slices of cheese that melted and stuck to the hot bread, lettuce leaf, chicken roll, 1/2 teaspoon mayonnaise sauce (you can put ketchup house) as a binder and thin slices of tomato. Tell you how good it was?
I invite you to make any kind of sandwich you want, depending on your taste and imagination, then tell me if I'm wrong when I say that this chicken roll can be the best and healthiest solution to prepare delicious sandwiches.
The chicken roll has pieces of breast and boned chicken legs. As I said at the beginning, this roll can be eaten hot, along with a mashed potato or sauteed vegetable.
When I first made this roll, I didn't think I could use it as a sausage. We wanted to eat it for dinner, with vegetables in a wok. It's just that the plans didn't work out, and our dinner moved to the city to the restaurant, with some friends who were passing through Bucharest. The roll was in the fridge overnight.
I remembered the chicken pastrami I made for Harry when he was little, so I thought this roll could be just as good. And I would say it's even better! It is more aromatic, with different textures, beautiful appearance, aromas and very good taste. I used paprika, dried thyme and garlic powder. You can try to lightly grease the pieces of meat with mustard and dress them with greens, according to taste, you can put between the strips of meat a little grated mozzarella or cheese that will be a very good binder between the pieces of meat.
You can find more recipes for chicken breast rolls prepared by me if you click here. I also have a roll of minced chicken very tasty, and this recipe can be read if you press here.
I hope I convinced you to try the recipe, so I leave below the list of ingredients and how to prepare for chicken roll & # 8211 house sausage:
250 g boneless chicken legs
1 tablespoon paprika
1 teaspoon garlic powder
I had a very large piece of chicken breast. I cut it in half, then I removed a few strips to keep it flat. I put a sheet of cellophane over the large pieces, then I stretched them a little with a twister, thinning the pieces of meat a little.
I didn't want to use the sledgehammer so as not to damage the fiber of the pieces of meat.
I seasoned with salt, pepper, garlic powder, then greased them with paprika and sprinkled thyme.
I cut the chicken legs in half. Over one of the large pieces of chicken breast I put two thin strips from the ones removed at the beginning (with a maximum thickness of 1 cm).
In the mouth of these strips I put the pieces of boned chicken legs, then I covered with the second piece of chicken breast.
I tightened everything with a string and put the roll obtained in a baking bag. You can use baking paper instead of this bag and tighten the ends so that no air enters.
I baked the chicken roll and chicken legs for 45 minutes, then took it out of the bag, drained the liquid in the tray and let it brown for about 10 minutes on both sides.
After baking, I let the roll cool to room temperature, then overnight in the refrigerator.
As I was telling you, the roll was hard to cut in two places, it even broke. In those places I tightened the string too hard and it entered the flesh.
You can cut it nicely, into thinner slices (but not very thin!) If you do not tighten the roll with string and use baking paper or baking bag directly.
As long as the roll is well tightened with them, it will not fall apart in the baking type.
Whether you eat a simple chicken roll like sausage, or you choose to eat it hot with a mashed potato and a lettuce, you will definitely have something good on the plate, healthy cooking, with a beautiful presentation.
Chicken breast roll
Prepare a tray and line it with baking paper greased with oil.
Arrange the filleted chicken on top and season with salt and pepper.
Sprinkle with feta, oregano, garlic and lemon peel, being careful not to end up with the filling right on the edge of the meat.
Roll each piece of meat incorporating the filling in the middle and catch each roll with a toothpick.
Preheat the 220C oven. Cook the rolls in 2 tablespoons of hot oil on all sides, over medium heat, for 10 minutes, taking care that when you turn them they do not come off.
Put the browned rolls back in the pan and bake for 10 minutes in the hot oven.
Meanwhile, in the pan in which you hardened the rolls, put the wine, soup and lemon juice and let them boil together for 5 minutes until the sauce is reduced.
Serve hot roll slices with the prepared sauce and lemon slices.
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The roll recipe is very simple and quick. Although it seems complicated to cook, you only need a few ingredients. Chicken breast stuffed with flavored leurd and tasty cheese stretches easily and can be prepared for lunch or family dinner.
1. Prepare the chicken
- Wipe with an absorbent napkin 1 chicken breast LaProvincia boned and skinless .
- Cut the chicken breast in half and unwrap each half like a large schnitzel through a length cut.
- Put the meat in cling film and fry it with the meat beater.
- Season each piece of meat with salt and pepper to taste and 2 tablespoons olive oil. Massage them well and leave them at room temperature for 10 minutes.
2. Prepare the filling
- Wash and chop the strips 2 large leurd ties .
- Put 50 g of butter melt it in a pan and then add the chopped leurda. Keep on medium heat until the greens soften.
- Season with a little salt, he adds 150 g of bellows cheese shattered and stops the fire. Stir well!
3. Assemble everything
- Divide the filling into two equal parts and place them on the two pieces of chicken breast.
- Spread the filling over the entire surface of the chicken pieces and then roll them on each one.
- Tie the two rolls with thread and put them in the freezer for 30 minutes.
4. Finish the preparation
- Preheat the oven to 180 degrees Celsius and cover the tray with baking paper.
- Put 2-3 tablespoons of breadcrumbs in a flat plate and beat 3 eggs in a large bowl.
- Pass each roll through the egg and then through the breadcrumbs and place them in the oven tray.
- Leave everything in the oven for about 30 minutes.
- Enjoy with gusto!
The chicken roll with leurd and cheese is ready in 60 minutes, to which is added the 30 minutes you have to spend in the freezer and has a low degree of difficulty. As utensils, you need:
- meat beater,
200 gr chicken breast
1/2 red bell pepper
3-4 threads of parsley
Cut a lid and scoop out the bars with a teaspoon.
Chop the chicken breast, mix with the egg, then add the core that has been hollowed out of the bars.
Finely chop the pepper and parsley, add to the filling, season with salt and pepper to taste and mix well until smooth.
If the taste of parsley does not make you smile, you can give it up, possibly if you want a beautiful look, you can put green peppers in its place.
I chose parsley because I love its aroma.
Fill the bars with the resulting composition. Attention, the filling must be pushed very well to the end of the bar, so that no air gaps remain!
Put the lid on and wrap it tightly in aluminum foil. Put a cup of water in a tray, place the rolls and put them in the oven, over medium heat, for about an hour.
After they are done, leave them in the foil for half an hour to cool, then take them out and they can be sliced.
Try this video recipe too
Chicken Breast Roll
Lately I have started to cook more and more often chicken recipes, and chicken rolls they have become my favorites. They are practical, filling but at the same time quite light and can be served both cold and hot.
Today I propose a chicken breast roll recipe stuffed with omelette (this variant is very common in Italy) and with thin slices of ham. Of course, you can also add a few thin slices of cheese, if you wish.
I did not put cheese because we returned to the diet after the full holidays that have just passed. Although the holiday meals did not leave visible traces, a short period of diet does not spoil us.
There will be some salad recipes as soon as possible. Until then, I recommend this delicious chicken breast roll.
Ingredients & # 8211 Chicken breast roll
- 1 boneless chicken breast (approx. 500-600 g)
- 4 eggs
- 5-6 thin slices of Prague ham / prosciutto cotto
- 4-5 tablespoons marsala / white wine
- 3-4 tablespoons water
- 1 teaspoon cajun spice mix
- 1 tablespoon olive oil
Preparation & # 8211 Chicken breast roll
- Break eggs in a bowl, add salt and pepper, and beat with a fork or fork. When we make the omelet and if we want it fluffy and airy, we don't have to beat the eggs very much, but only until it is completely homogenous.
- Grease a Teflon pan about 26 cm in diameter (the omelet should not be very thick) with a little olive oil and put it on low heat. When hot, add eggs and immediately cover the pan with a lid. After 3-4 minutes, turn it carefully on the other side and fry it for another 2-3 minutes.
- We take it out on a plate and let it cool.
- Dampen the chicken breast with absorbent kitchen paper and unfold it horizontally, using a knife with a thin blade, in two parts (leave it stuck at one end).
To make a comparison for those who are not very used to this procedure, the chicken breast should look like an open book after we cut it.