Chicken rolls with filling will be a welcome guest on any table. Exquisite execution, original presentation, and simply divine taste of this snack will certainly contribute to this. Guests and household members will be simply crazy about such a delicacy.

Chicken rolls, the recipe of which may vary depending on the filling used, are captivating due to their relatively simple design process and rich flavor palette. The products can be served as both hot and cold snacks - in any case it will be delicious!

Chicken rolls with prunes

Of all the variety of variations, chicken rolls stuffed in the oven with prunes are especially popular. The neutral taste of chicken is surprisingly harmoniously combined with the filling components, creating a dish that is simply masterpiece in its characteristics.

Ingredients:

• breast - 400 g;
• dried prunes - 20 pcs.;
• walnuts - a handful;
• garlic cloves - 4 pcs.;
• parsley, basil - a handful;
• Provencal mayonnaise and sour cream - 100 and 50 g;
• oil - 20 ml;
• Italian dry herbs, a mixture of peppers, salt.

Preparation

1. The fillet is cut into layers, beaten, flavored with dry herbs, salt and pepper.
2. Prunes are steamed for about twenty minutes hot water, after which they are finely chopped.
3. Peeled garlic cloves, nuts, parsley and basil are ground in a blender, combined with sliced ​​prunes, half a portion of Provencal is added and stirred.
4. The prepared mass is applied to each layer of meat and rolled into a roll.
5. Place chicken rolls with filling in a mold, grease with a mixture of sour cream and Provencal, bake at 185 degrees for 30 minutes.

Chicken rolls with mushrooms and cheese

If you don’t want to cook chicken rolls in the oven, you can fry them in a frying pan using the recommendations below. In this case, mushrooms and any hard cheese, preferably a piquant variety, will be taken as an addition. If desired, the composition of the internal contents of the dish can be expanded by adding bell peppers or other vegetables.

Ingredients:

• chicken fillet - 600 g;
• mushrooms - 400 g;
• onion - 100 g;
• cheese - 150 g;
• dill - a handful;
• vegetable fat - 70 ml;
• Provençal herbs, a mixture of peppers, salt.

Preparation

1. The poultry flesh is cut into layers, beaten, flavored with herbs, salt and pepper.
2. Mushrooms and onions are finely chopped and fried in fat, adding salt and pepper.
3. The cooled mushroom fry is mixed with cheese shavings and dill.
4. Fill the chicken soaked with aromas with the resulting mixture, roll it up and tie it with thread.
5. Fry chicken rolls with filling in a frying pan with heated fat over moderate heat, keeping them covered for a while at the end of cooking.

Chicken rolls with ham and cheese

Stuffed chicken rolls filled with ham and cheese shavings evoke indescribable delight after tasting. The main thing is to choose natural and high-quality ingredients and perform a few simple steps, the result of which will be this amazing snack.

Ingredients:

• breast - 600 g;
• ham - 150-200 g;
• cheese - 150-200 g;
• fresh basil - a few pinches;
• breadcrumbs - 150 g;
• selected eggs - 2 pcs.;
• Provencal mayonnaise - 50 g;
• butter - 100 g;
• spices.

Preparation

1. The chopped layers of poultry loin are seasoned with spices, added salt and allowed to soak a little.
2. Finely chop the ham, grind the cheese and mix with basil and Provençal.
3. Fill the pieces of poultry pulp with the resulting mass and roll them into rolls.
4. Dip the workpieces in beaten eggs and then in breadcrumbs, repeat the procedure twice and place in hot oil in a frying pan.
5. Brown the products on all sides over high heat and keep under the lid for a little while on low.

Chicken rolls with dried apricots

Chicken breast rolls stuffed with dried apricots are simply excellent in taste and balanced in composition. Oven heat treatment, as well as low calorie content, make it possible to include such a dish in the diet menu. At the same time, the exquisite combination of products and the original execution of the snack are worthy and festive table, where it will take its rightful place.

Ingredients:

• poultry fillet - 600 g;
• ham - 150-200 g;
• cheese - 150-200 g;
• basil, parsley - a couple of sprigs;
• breadcrumbs - 150 g;
• homemade mayonnaise - 50 g;
• sour cream - 200 g;
• butter - 100 g;
• pepper, salt.

Preparation

1. Prepare the chicken. The pulp is cut, beaten, salted, peppered and left for half an hour.
2. Dried apricots along with garlic cloves, basil and parsley leaves are crushed in a blender, then combined with cheese shavings, mayonnaise and added salt to taste.
3. Make chicken rolls with this filling, place in a mold, pour in sour cream and cook in the oven for 40 minutes at 195 degrees.

Chicken rolls with cheese and garlic

At the same time, chicken rolls with curd and cheese filling are both spicy and tender. The creamy notes of the snack combined with spicy garlic and dietary chicken will not leave even the most picky eaters indifferent.

Ingredients:

• breast - 600 g;
• cottage cheese - 200 g;
• hard cheese - 100 g;
• garlic cloves - 3 pcs.;
• greens - a handful;
• vegetable fat - 60 ml;
• seasonings

Preparation

1. The chopped layers of meat are seasoned with seasonings and added salt.
2. Cottage cheese is combined with cheese shavings, garlic, parsley and dill.
3. The meat is filled with curd and cheese mixture, rolled into a roll, tied with thread and fried in fat.
4. Move the products into the mold and continue cooking in the oven at 200 degrees for 25 minutes.

Chicken rolls wrapped in bacon

Chicken rolls wrapped in bacon and cheese are incredibly tasty and appetizing. You can use a solid ground product or a creamy paste as filling. Garlic, chopped herbs, as well as dried thyme and marjoram, which should be used to season the bird before stuffing, will ideally complement the palette of flavors.

Ingredients:

• breast - 600 g;
• cheese - 150 g;
• garlic cloves - 3 pcs.;
• greens - a handful;
• strips of bacon, marjoram, thyme, pepper, salt.

Preparation

1. Sprinkle the chopped chicken with salt, marjoram and thyme.
2. The cheese mass is mixed with garlic and dill.
3. Make chicken rolls with cheese filling, wrap them in bacon and bake at 200 degrees for 40 minutes.

Chicken thigh rolls with filling

Next, you will learn how to make chicken rolls from the pulp of poultry thighs. Due to the properties of the meat, such products will be juicier and fattier, but their calorie content is undoubtedly higher than that of an appetizer made from breast sirloin. The male audience will be especially pleased with the high nutritional value and at the same time excellent taste of the dish.

Ingredients:

• thigh fillet - 800 g;
• dried prunes - 200 g;
• carrots - 200 g;
• mayonnaise - 100 g;
• garlic cloves - 4 pcs.;
• chopped greens - a handful;
• butter - 50 g;
• spices, salt.

Preparation

1. The thigh pulp is seasoned with spices, salted, flavored with garlic and mayonnaise.
2. Steamed prunes are mixed with fried carrots, the resulting mixture is filled with chicken and rolled carefully.
3. Lubricate juicy chicken rolls stuffed with mayonnaise and bake in a pan in the oven at 185 degrees for 45 minutes.

Rolls rolled from chicken fillet or from other parts of meat, can significantly diversify the home menu. First of all, they are easy to prepare. Secondly, you can come up with as many fillings as you like from a variety of products. Thirdly, chicken breast meat itself is dietary; if you choose an equally dietary filling, and even steam it, you can enrich many diets. And we will not be unfounded and will provide you with options from the TOP 10 recipes on how to prepare delicious chicken rolls.

If we ignore diets, then... After all, they can be dressed up, and the original filling and design, along with the excellent taste, immediately elevate chicken rolls to the rank of table decorations.

Let's look at individual recipes.

Chicken rolls with spinach

This tender and beautiful dish can be given to children, they will try it at least out of curiosity.

Ingredients

- 170 g chicken fillet, or 1 breast

- 1 tbsp onion, finely chopped

- 3 tbsp spinach leaves, young and fresh

- 2 tbsp feta cheese, chopped

- 1 tsp olive oil

- ¼ tsp dried dill

1. Prepare spinach filling. Take a non-stick frying pan, fry the onion until soft, then add spinach to it. Stirring, cook for 2-3 minutes until the leaves become soft. Throw in the dill, stir and turn off the heat.

2. Beat the chicken until the thickness of the meat becomes 0.7 cm. Place spinach and onions directly on the meat, sprinkle with cheese. We tightly roll up the layer of chicken meat and pierce it with a toothpick and fasten it together.

3. Place the rolls, seam side down, in a frying pan and cook covered for 15-20 minutes over medium heat. Turn from time to time so that the roll is fried on all sides. At the end of the process, remove the toothpick.

Chicken rolls with egg and herbs

This is a fairly simple recipe, no fuss, not too original, but harmonious: chicken eggs, chicken meat, green onions and spices add variety.

Ingredients

— 1 chicken breast

- green onions, can be replaced with dill

- spices for chicken

1. Cut the fillet into thinner layers, there should be 4 of them. Rub each layer with spices and salt.

2. Beat the eggs with salt and chopped herbs, from this mixture we bake 4 omelets in a frying pan, according to the number and size of chicken pieces.

3. Having folded the meat and omelet, roll up the rolls and fasten them with threads. Bake in the oven for ½ hour, setting the temperature to 180°C.

Cooking option: For such rolls it is useful to use chicken skin. For example, at the same time buy chicken thighs, the skin can be easily removed from them.

The meat thighs will be used for another dish, and the skin from them will be used for the outer wrapper of chicken rolls. The layers will be in this order: chicken skin (salted), omelette, breast. The rolls are also tied with threads, then fried in a frying pan, and only then go into the oven. It turns out very tasty, juicy and rosy.

Or you can not put it in the oven, but after frying, cover the pan with a lid, moderate the heat and cook until the end.

Chicken rolls with mushroom filling

Ingredients

— 6 chicken fillets

- 1 onion

- 220 g fresh mushrooms

- 2 tbsp mayonnaise

- vegetable oil

- ground black pepper

1. Cut the onions and mushrooms into smaller pieces. Turning on high heat, fry the onion, stirring, for 3 minutes, then add the mushrooms. After stirring, evaporate the moisture. Separately, release all the eggs into a bowl. Then turn off the heat and pour the eggs into the frying pan, stir vigorously with the mushrooms and onions. The filling is ready, let it wait.

2. Let's take on the fillet. Let's beat it to make thin layers. Spread the filling on each layer, roll it into a roll and tie it with threads.

3. After coating the rolls with butter, place them on foil spread on a baking sheet and put them in the oven. Bake, turning occasionally, until done. By this time they will turn brown and take on an appetizing appearance.

Chicken wraps wrapped in bacon

Bacon is very useful for dry chicken fillet. If you combine them, it turns out much more juicy and tasty.

Ingredients

- 700 g chicken fillet or meat removed from the legs

- 150 g curd cheese

- 2 sweet bell peppers, red

- 30 g parsley

- 30 g dill

- 200 g bacon

- 20 g vegetable oil

- 2 tsp salt

- 1 tsp ground black pepper

1. Prepare vegetables: finely chop bell pepper, chop the greens. Mix all this in a bowl.

2. Divide each half of the breast into 2-3 flat layers, beat them to soften them, rub them with salt and pepper.

3. Sprinkle each layer of chicken with a mixture of herbs and sweet peppers and roll into a roll. And put a strip of bacon on top.

4. Prepare the baking dish, grease it with oil. Having laid out the rolls, bake them at 180°C for about ½ hour.

Chicken leg rolls with cucumber

Ingredients

- 1 kg chicken legs

- 1 tbsp honey

- 1 tbsp mustard

- 1 tbsp vegetable oil

- 1 tbsp ketchup

- 4 pickled cucumbers

- ground black pepper

1. Carefully hit the bone from both parts of the leg. Having unwrapped the leg, beat it from the meat side, not too much, then rub it with salt and pepper.

2. Place ¼ of a pickled cucumber on each layer and roll the roll naturally, skin side out. After mixing mustard with butter, honey and ketchup, leave the stuffed rolls to marinate for 7-12 hours.

3. Take a baking dish, place the rolls in it along with the sauce, bake for 40 minutes in a medium-heat oven.

Chicken rolls in a steamer, stuffed with nuts

This is a recipe especially for lovers of healthy food, they will appreciate it.

Ingredients

- 4 chicken fillet halves

- 1 clove of garlic

- 2 tbsp pine nuts, lightly toasted

- 1 tbsp chopped lemon zest

- 250 g crumbled blue cheese

- 2 tbsp chopped fresh thyme

- 2 tbsp chopped fresh parsley

- ground black pepper

- for decoration, lemon wedges and fresh thyme - sprigs

- green salad leaves for garnish

1. Prepare the filling for the rolls. This is done simply: load nuts, zest, garlic, parsley and thyme into a food processor. After salting and seasoning with pepper, turn on the grinding. The crushed components make up the filling.

2. Now it’s chicken’s turn. Beat each half with a kitchen hammer. We beat it lightly because chicken meat is tender.

3. Place the filling on the beaten surface and generously sprinkle with cheese. Having rolled the rolls, wrap each of them in foil and place them in a double boiler.

4. Cook for about ½ hour until done, after which you can serve. Unfold the foil and cut the rolls crosswise into slices 2 cm thick.

5. On a large serving plate, spread lettuce leaves, distribute pieces of rolls on them, arrange with lemon slices and sprigs of fresh thyme.

Chicken rolls baked in sour cream sauce

Ingredients

— 4 chicken breast fillets

- 150 ml sour cream 10-15% or cream of the same fat content

— 150 ml tomato juice

- 100 g cheese

- 1 carrot

- 2 tbsp vegetable oil

- greens

- ground black pepper

1. Divide each fillet into flat slices, cutting it lengthwise and in half. Place in cling film, beat off all the slices, then salt and rub them with pepper.

2. Three large carrots and cheese, mix. After chopping the greens, add them to the cheese and carrots - this is the filling.

3. Place the filling on layers of chicken meat, roll into rolls and pin with wooden toothpicks.

4. Heat the frying pan high and fry the rolls. When they brown, pour sour cream mixed with tomato juice. Add some salt, sprinkle with pepper and simmer for 20-25 minutes, reducing the heat.

Chicken rolls stuffed with prunes

Ingredients

— 4 chicken breast fillets

- 1 onion

– 4 pieces of dried prunes

- 60 g feta cheese

- vegetable oil

1. We carry out preparatory procedures: cut the onion smaller, mash the cheese, finely chop the prunes.

2. Fry the onion in oil and add some salt. When it starts to brown, add prunes and cheese to the frying pan, mix well, and get the filling.

3. After washing and patting the fillet with a towel, cut each fillet into 3 parts, diagonally, and rub with salt.

4. Place 2 tsp of filling on each layer of meat, roll the meat into rolls and fasten it so that it does not unravel. Now you can bake them in the oven or cook them in a frying pan, cover with a lid and turn off the heat.

Chicken rolls in parchment with mozzarella – Italian recipe

Ingredients

— 2 pieces of chicken fillet

- 100 g mozzarella cheese

- 1 sweet bell pepper

- 1 sprig of rosemary

- 8 cherry tomatoes

- 4 pieces of bacon

– 50 g olive oil

- ground black pepper

- herbs of Provence

1. Turn on the oven in advance, it must be preheated to 190°C. We also cut out 4 identical squares from baking paper.

2. After washing and patting with a towel, cut the fillet into 2 flat parts and beat.

3. After washing the sweet pepper, remove the seeds and cut into strips, divide into 4 servings. After washing and drying the tomatoes, pierce each one with a fork. Grind the cheese.

4. For each piece of bacon, place a portion of chopped pepper and wrap it, place a mound of mozzarella on top of the meat.

5. Use a bacon roll sprinkled with cheese as a filling for a chicken roll: place the fillet on the edge of the layer and wrap it.

6. Place this roll on a sheet of parchment prepared at the very beginning. Place 2 cherry tomatoes on the sides, sprinkle with olive oil, sprinkle with Provençal herbs, salt and pepper. Finally, we put a sprig of rosemary inside and wrap a piece of parchment, giving it the shape of a candy wrapper. We secure the ends of the wrapper with kitchen thread.

7. Carefully place the “candies” on a baking sheet and bake in this form for ½ hour. Then unroll the wrapper and bake for another 10 minutes.

Chicken rolls with soft cheese and tomatoes, step by step recipe

Ingredients

— 700 g chicken fillet

- 200 g soft cheese (Adyghe, feta or feta cheese)

- 200 g of red, dense, medium-sized tomatoes

- greens (dill, basil)

- vegetable oil for frying

1. Cut the breasts in half and then lengthwise.

2. Let's beat off each piece on both sides, but do it carefully. The thickness of the broken piece should be about ½ cm, but it is not advisable to allow tears.

3. Are we preparing the filling? We cut the cheese into smaller cubes, cut the tomatoes into thinner circles, and chop the greens.

4. Rub the pieces of breast with salt, put several pieces of tomatoes and cheese cubes on each of them, sprinkle with chopped herbs.

5. Holding the filling, roll a piece of meat into a roll and fasten it with a toothpick; we do the same operation with all the chicken.

6. Heat a large frying pan and fry the rolls in oil until golden brown. It takes about 2 minutes per side.

7. Place the rolls in a mold or on a baking sheet, grease it with oil, and slide it into the oven, preheated to the set temperature of 190°C. We keep there for 15-20 minutes, during which time they will be completely cooked.

8. You can serve the rolls as a separate dish, or with a salad, or porridge, or potatoes - or with anything.

There is a huge amount delicious dishes from chicken. This meat can be boiled, fried, baked, or grilled. For the holiday table, you should try cooking chicken roll in the oven. The dish baked in this way turns out to be unusually juicy, tender and aromatic.

This recipe can be served both as an appetizer and as a main dish. It is prepared from following products: large chicken fillet, 2 choice chicken eggs, salt, any spices.

1. The meat fillet is carefully cut in the middle, not all the way through, and placed on a baking sheet covered with oiled foil. To make the chicken more tender, you can first beat it lightly with a special hammer.
2. The top of the workpiece is sprinkled with salt and any selected aromatic herbs.
3. Next, hard-boiled eggs are rubbed onto the fillet using a coarse grater.
4. The meat is rolled into a roll and then into foil. The dish is cooked in a preheated oven for 45 minutes.

To keep the appetizer in shape, you need to leave the roll under pressure in the refrigerator overnight.

With added cheese

The filling for the dish under discussion can be endlessly improved. For example, instead of eggs, add a combination of hard (60 g) and processed (80 g) cheese. Will also be used: chicken breast, 2 large spoons of mayonnaise, salt, granulated garlic.

1. The breast is cut in the middle, laid out on two sides and beaten. The meat is salted and sprinkled with garlic.
2. Cream cheese mashed with a fork and mixed with mayonnaise is laid out on top.
3. The filling is distributed over the fillet and the chicken is rolled up.
4. Bake in the oven for 25 minutes, then sprinkle with hard cheese and return for another 5-7 minutes.

Serve hot chicken roll with cheese.

Baking recipe in foil

For this version of the treat, you don’t need to skimp on seasonings. Take a pinch of oregano, dried basil and thyme, which will improve the taste. And from the main products: 800 g of fillet, a couple of spoons of sour cream, salt, 4 garlic cloves.

1. The meat is washed, dried and cut into thin strips.
2. The resulting pieces are laid out on two layers of foil. The fillet strips are laid overlapping each other to create a piece with no gaps between them.
3. The meat is salted, sprinkled with spices and finely chopped garlic.
4. A thick roll is formed, smeared with sour cream and wrapped in foil. Bake for 45 minutes in a preheated oven.

You can put the finished roll in foil under a press for a couple of hours so that it takes on a beautiful shape.

Chicken rolls with mushrooms

This is the perfect hot dish for the holiday table. It is prepared from the following products: 2 small fillets, 170 g of fresh champignons, 1 pc. carrots and onions, 60 g cheese (hard), salt, seasoning for chicken.

1. The fillet is washed, beaten through cling film, dried well with a paper towel, after which it is cut in the middle and laid out.
2. The resulting preparations are salted and sprinkled with seasoning.
3. Mushrooms, onions and carrots are finely chopped, after which they are fried together in any fat for 7-10 minutes. You can salt these ingredients.
4. The mushroom filling is laid out on meat preparations and sprinkled with grated cheese. The fillet is rolled into rolls. For strength, you can tighten them with threads.
5. First, chicken rolls with mushrooms are fried in a frying pan for a couple of minutes with the oil left over from the vegetables, and then transferred to a mold and baked in hot oven 20 minutes.

Served with mashed potatoes.

How to cook with gelatin?

For this version of the roll, you can use any part of the chicken. You need to take about 900 g of meat. You will also need to prepare: ½ tbsp. low-fat kefir, 20 g instant gelatin, salt, 3 garlic cloves, Italian herbs.

1. The meat is cut from the bones, salted, poured with kefir and left to marinate for half an hour.
2. The chicken is laid out in one layer on cling film spread on the table, sprinkled with seasonings, finely chopped garlic and dry gelatin. The latter must be very carefully distributed over the entire surface of the base.
3. The meat is rolled up. The film should not get inside it.
4. The roll is wrapped on top with two layers of foil.
5. The treat is cooked in a hot oven for about an hour.

To ensure that the gelatin hardens well, the finished, cooled snack is placed in the cold for 2-3 hours.

Chicken fillet in bacon

The bacon strips in this dish are used to keep all the delicious meat juices inside the treat and prevent it from leaking out. The product can be smoked or dried (220 g). And, in addition to bacon, the following will be used: 750 g of chicken fillet, 170 g of cottage cheese, sweet bell pepper, salt, Italian herbs.

1. The fillet is cut into wide thin pieces, beaten, salted and sprinkled with seasonings. Each slice is topped with curd cheese and small cubes of bell pepper. To taste, you can add chopped herbs here.
2. The fillet pieces are rolled into rolls. They are topped with strips of bacon. To prevent the pieces from falling apart during baking, they must be placed very tightly in the mold.
3. The rolls are baked for half an hour in a very hot oven.

If the oven has a grill, you can turn it on 5-7 minutes before the dish is ready.

With prunes in the oven

Dried fruit will not add sweetness to the dish; it will only make the taste of the meat brighter and more unusual. Takes: 11 pcs. prunes, 610 g chicken fillet, large egg, 90 g low-fat sour cream, salt and garlic to taste.

1. The meat pulp is beaten well with a hammer and laid out on the table.
2. Dried fruits are soaked in boiling water.
3. The fillet is salted and coated with chopped garlic.
4. The soaked prunes are finely chopped and placed on top of the meat.
5. For the sauce, sour cream is mixed with egg and salt.
6. The chicken meat is rolled into a roll and secured with toothpicks. The top of the workpiece is coated with sour cream and egg mixture.
7. In the oven on an oiled baking sheet, the treat is cooked for 35 minutes.

The most convenient way to prepare is not a large roll, but many small portions.

Minced chicken roll with tomatoes

Not only hammered fillet is suitable for cooking chicken roll. You can also use minced meat (470 g) for this. You also need to prepare: 190 g of any hard cheese, 2 large eggs, 2 tomatoes, mayonnaise, salt.

1. The minced meat is mixed with salt and lightly beaten eggs. You can sprinkle the mixture with your favorite spices.
2. For the filling, mix grated cheese with mayonnaise.
3. The minced meat is spread in a thin layer on cling film, greased with cheese mixture and covered with tomato slices. The workpiece is wrapped and sent to a very hot oven for an hour.

A few minutes before it’s ready, you can unroll the roll and sprinkle additional cheese on top.

With the addition of pineapples

It is more convenient to roll small portioned rolls with this filling. They are prepared from: 700 g of chicken (fillet), 90 g of canned pineapple, 120 g of hard cheese, salt, a large spoon of mustard.

1. If the chicken has been frozen, it must first thaw at room temperature. Next, the breasts are cut in half along the grain.
2. Flat pieces of meat are beaten and salted to taste.
3. Each piece is lightly coated with mustard.
4. Grated cheese and pineapple cubes without syrup are placed on top of the chicken.
5. The blanks are wrapped in tight rolls and tied with thread.
6. In an oiled baking dish, the treat is baked for 24-35 minutes. It is important not to dry out the tender meat.

Before serving the dish, the threads are cut with sharp scissors.

Dietary step-by-step recipe

Treats prepared according to this recipe can be eaten even during a strict diet. In addition to meat (550 g), take: 2 large tomatoes, salt, a pinch of a mixture of peppers, a bunch of fresh herbs.

1. The fillet is cut into slices, beaten, and salted.
2. Thin slices of tomatoes are placed on top of the meat.
3. The greens are finely chopped and poured onto the tomatoes.
4. All that remains is to wrap the meat in rolls, secure with toothpicks and bake in a hot oven.

To reduce calorie content, you can steam the chicken.

In creamy sauce

The main feature of the dish is the aromatic, delicate gravy in which the meat is simmered. The recipe includes: 3 chicken fillets, 130 g of hard cheese, 2-3 cloves of garlic, 230 g of low-fat sour cream, a couple of small spoons of mustard, salt, a pinch of aromatic herbs.

1. The fillet is cut in half and beats well.
2. Sour cream is salted and mixed with chopped garlic and mustard.
3. The fillet is rubbed with the resulting sauce.
4. Pieces of cheese are placed on top of the meat. The blanks are wrapped in rolls.
5. Bring the cream to a boil in a saucepan and add salt. Grated cheese is added to the mixture. When it melts, the sauce is ready.
6. The rolls are laid out in a baking dish, filled with creamy mixture and placed in a hot oven for 45 minutes.

Place the finished meat on lettuce leaves with cherry tomatoes.

These cute, appetizing designs are also called rolls. After all, the principle of their preparation is similar - folding. The difference is in the filling and the base. Chicken fillet, lightly pounded, and a variety of fillings - what could be tastier, more satisfying and more desirable!

So, chicken fillet rolls are as different as our preferences and whatever is currently on the shelves of your refrigerator. Yes, not everyone likes to cook them. After all, sometimes, if something is super original, you have to tinker. But when we prepare chicken rolls for family or friends, we don’t feel sorry for anything! So let's start preparing, both for buffets and festive tables.

What's so good about chicken spring rolls?

• First - this is chicken fillet, which means light meat and dietary.
• Second – the taste of the rolls is different every time, because as a filling you can put anything you like from food, even fruit.
• Third – the sight of nutritious and delicious chicken rolls is always appetizing.

Once you get the hang of it, you can quickly learn how to cook rolls, you just have to prepare all the ingredients in advance.

Step-by-step recipes for chicken rolls with filling with photos

Chicken rolls with cheese and vegetables

Ingredients

• 1 chicken breast
• 100 g cheese
• 50 g sun-dried tomatoes
• 70 g celery
• 100 g bell pepper
• 50 g green onions
• Flavored salt to taste
• Oil for frying

Preparation

Let's start with the main ingredient. This is chicken fillet. If it is on the bone, you need to remove the meat so that you get a single piece. Then you need to beat it with a hammer, placing it in polyethylene. This must be done super carefully so that there are no thin spots on the fillet. Otherwise the filling will fall out.

Step 1. Put the meat in plastic and beat it

Cheese is a unique product in this dish. First, it complements the chicken with its flavor. You could put nothing else here at all - it would be gorgeous! Secondly, it holds all the other ingredients together. That's why there is never too much of it. What's the best way to put it? I grated it on a coarse grater.

Step 2. Grate the cheese on a coarse grater

The next ingredient is very unusual. I rarely use sun-dried tomatoes at all. Because they need time - they must soften. That’s why this time I decided to cut them into very thin stripes.

Step 3. Cut sun-dried tomatoes into thin strips

Why here? green onions? What a question! It will add flavor and add freshness with its bright color. And green onions, especially in winter, even in this form, are a vitamin. And there’s never too much of it either! Let's tune it up a little.

Step 4. Finely chop the onion

This can be limited. But the more ingredients in the roll, the more satisfying, tastier and healthier it is. Therefore, let's trim the bell pepper too. Mine was yellow. It was such a nice accent!

Step 5. Bell pepper

Celery is a unique product. I'm talking about its stem type. Fragrant, healthy, delicious! In short, let's cut it into thin strips. This way it will cook faster and will not fall out of the roll.

Step 6: Celery Sticks

That's it. You can collect the filling. Or you can layer each ingredient in the middle of the beaten fillet. What about salt? Everyone chooses their own path. I have aromatic salt - it will add a little salt and add flavor.

Step 7. Place the filling on the beaten fillet

Here we need to do everything more carefully. That is, put in enough filling so that it can be easily tucked into the free end of the meat. And we, in turn, need to fix it in a convenient way.

Step 8. Place the filling and secure the meat with a skewer.

The pan should already be heated. Now you need to heat the oil thoroughly. Then (coated with breading if desired), you need to fry the rolls. It is advisable to form the rolls so that there are 4 sides. Remove when browned. Yummy!

Step 9. Ready rolls

Other chicken roll recipes

Roll or roll? It's just a matter of size. If you prefer roll, the algorithm is the same as for rolls.

Recipe for chicken roll with mushrooms in the oven

Ingredients

• 1 fillet
• 50 g mushrooms
• 50 g cheese
• Greens, garlic - to taste
• Salt and pepper - to taste

Preparation

Let's turn on the oven. Leaving the skin on, remove the meat from the bone. Let's beat it, add salt and pepper. Place chopped mushrooms in the middle. Sprinkle chopped herbs, garlic and grated cheese on top. Send the roll, securing its edges with a toothpick or tying the roll with thread, into a pan with butter in an oven heated to 180 degrees. Bake until done. Can be served whole or sliced.

Chicken roll recipe in foil

Ingredients

• 250 g chicken meat
• 50 g cheese
• 1 small gherkin
• 50 g green onions
• A piece of butter

Preparation

Any part of a chicken carcass will do. If there is a leg, the meat is removed from the bone and beaten. The same situation with the breast. The filling with cheese is traditional. If you add, say, a gherkin to it, it will taste better. Chop the onions, gherkins and green onions, mix everything, put a piece of butter in the middle, and pack the roll in foil. We bake either in a frying pan, or in a slow cooker, etc.

Chicken roll with omelette

Ingredients

• 1 chicken
• 4 eggs
• 1 glass of milk
• Salt, paprika, pepper to taste

Preparation

Cut the prepared carcass, remove the bones and skin. We beat the fillet through the film. Let's prepare a regular omelet (beating eggs with milk, simmering under a lid in a frying pan). Place the omelette on the fillet. Let's roll up a big roll. After rolling it in a mixture of salt and spices, wrap it in foil and cook it in a convenient way (in the oven for an hour).

Chicken roll with prunes

Ingredients

• 1 chicken fillet
• 1-2 dried prunes
• 60g cheese
• 1 onion
• Salt and spices to taste
• Vegetable oil

Preparation

We wash the fillet, dry it and cut it into one roll or several rolls. Rub them with spices and salt. After peeling the onion, chop the finely and fry in oil. After chopping the prunes and cheese, add it all to the onion. We put a filling on each fillet so that you can roll it up and secure it (usually I use a toothpick). Fry in a frying pan. Bake in the oven or in another convenient and accessible way.

Bacon Wrapped Chicken Roll Recipe

Ingredients

• 2 chicken fillets
• 1 package bacon
• Pack of curd cheese
• 60 g greens
• 2 bell peppers
• Vegetable oil
• Salt and pepper to taste

Preparation

Cut the prepared fillet into the required pieces. It’s better to hit each one, but lightly! Rub them with salt and pepper and brush with cottage cheese. Finely chop the bell pepper and herbs and sprinkle them on top. Having wrapped the roll in a strip of bacon, put it all in an oven heated to 180 degrees (placing it in a mold). We bake for half an hour. Fried in oil in a frying pan - they will turn out juicier and more appetizing.

Chicken leg rolls

Ingredients

• 0.5 kg legs
• 2 pickled cucumbers

For filling:

• 1 tbsp. vegetable oil
• 1 tbsp. l. mustard
• 1 tbsp. ketchup
• 1 tbsp. l. honey
• Salt and black pepper to taste

Preparation

We remove the bones from the legs so as to preserve the meat and skin as much as possible. Let's beat the meat very carefully. Rub it with salt and ground black pepper. Send thin strips of pickled cucumber onto it. Roll the rolls skin-side out. Let's make a filling from the ingredients specified in the recipe. Pour this filling over the rolls. How long do they have to lie like this? To your taste. You can do it for half an hour, or you can do it for 5 hours. Let’s bake in the pan in the oven, preheated to medium temperature. In 30-40 minutes everything is ready.

Chicken rolls with walnuts fried in a frying pan

Ingredients

• 2 chicken breasts
• 0.5 cups walnuts
• 1 small tomato
• Salt and pepper to taste
• Green
• Vegetable oil
• Starch
• Soy and balsamic sauce

Preparation

Beat the prepared meat. Season with pepper and salt on all sides. After 5 minutes, dip the meat in a napkin and stuff it with walnuts and tomatoes rolled in a convenient way, adding sauces to taste (don’t get too carried away!). Sprinkle starch and chopped herbs over the filling. Dip the tied rolls in starch and fry in vegetable oil in a frying pan.

Chicken rolls with asparagus

Ingredients

• 2 chicken fillets
• 6 stalks of asparagus
• A quarter cup of grated cheese
• 4 slices bacon
• 2 tbsp. olive oil
• A piece of butter
• Salt, spices and pepper to taste

Preparation

As usual, place the prepared fillet pieces in plastic. Gently pound the meat with a mallet. Lubricate it with salt, spices and pepper. You need to take young and thin asparagus. After blanching it or pouring boiling water over it a couple of times, put it in the microwave for a few minutes. Sprinkle grated cheese on the fillet, put bacon on top, cutting it finely, and asparagus. Secure the rolled rolls with thread or a skewer. Fry in a mixture of olive oil and butter over medium heat. You can pour something on top and sprinkle it to taste. At the end, you can cover with a lid and simmer the rolls over low heat for several minutes.

Chicken rolls in pesto sauce

Ingredients

• 3 chicken breasts
• 50 g cream cheese
• A little pesto sauce
• A quarter cup of finely chopped sweet pepper
• Half a cup of flour
• Salt, spices, paprika and pepper to taste

Preparation

Let's do the fillet exactly as described above. Sprinkle them with salt and spices, but not too much - the cheese will give it a sharp edge. Combine cheese with pesto sauce and pepper, and send part of the mixture to each breast. Let's roll it up. Secure it with a wooden toothpick or skewer. Roll the rolls in a mixture of flour (preferably corn flour) and paprika. Bake the rolls in an oven preheated to 180 degrees for 35 minutes.

Pesto sauce: mix greens with grated cheese, olive oil, chopped pine nuts, garlic and salt. Add everything to taste, so that it is a sauce and not a thick mass.

• It is better to take chicken sirloin. Although thighs, from which all the bones are removed, also work well.
• The meat can be beaten all over, or you can cut it into portions, then, placing the pieces in plastic, beat them with a hoe.
• But first it’s better to prepare everything for the filling. Then, spreading it over the fillet, roll it up like a rug.
• To ensure that the filling remains in place, it is better to tie the roll with threads, kitchen twine, if available, or chop it with ordinary skewers.
• You can roll large rolls - it’s easier, less fuss. Or maybe small ones. Here you will have to tinker with fillings and roasting.
• There is another way of folding - put the larger part of the breast first, the smaller one in the middle, and the filling in the middle.
• Frying pan or oven, slow cooker or microwave, grill? Choose!

And finally. Ease of preparation will allow you to prepare chicken rolls with different fillings every day. If it is a different filling each time, it will be even more interesting. As you can see, the filling can be ordinary cheese and herbs, even pickled cucumber. Imagine!

Chicken fillet rolls, the recipes of which are as varied as our tastes, are very popular in Russia, although they cannot be called traditional. Another name for chicken rolls is “chicken rolls,” that is, structures twisted into several layers, the main one of which is beaten and often marinated chicken fillet.

What's special about these dishes?

- Firstly, they are prepared from selected chicken fillet meat and have a light, dietary taste.

- Secondly, this taste is always original: the recipes open up space for imagination in everything related to the filling. (And what kind of preparation is possible! With vegetables, fruits, cheese and ham, mushrooms, herbs and seasonings!)

- Thirdly, they look very tasty. Not to mention, chicken tenders are nutritious and delicious.

“Finally, they are prepared quite quickly using fairly simple technology.

How to cook chicken rolls

Chicken meat is cut into pieces (it is best to use sirloin breasts without skin and bones), which are then laid out with two sheets of plastic film (or without film) and beaten with a hammer. Then the filling is made. It is distributed along the fillet, after which it is rolled like a carpet into chicken rolls and pinned with toothpicks or tied with kitchen twine.

An alternative way of rolling is to take a large part of the breast from the outside, a smaller part from the inside, and the filling in the middle.

8 selected recipes from our collection

Chicken rolls with cheese and ham

• 1/4 cup each fresh parsley and basil (loosely packed)
• 1 tablespoon fresh thyme (oregano) leaves
• 3/4 teaspoon coarsely ground pepper
• 5 slices coarse rye bread
• 2 egg whites, lightly beaten
• 2 tablespoons water
• 12 chicken breast halves, skinned and boned
• 12 very thin slices of ham (preferably prosciutto)
• 6 slices Swiss cheese
• Vegetable oil
• Basil sprigs (for serving, optional)

Combine first 4 ingredients, crumbling bread as finely as possible, then set aside. Mix the egg whites and water well in a shallow bowl and set aside as well.

Place each chicken breast half between 2 sheets of plastic wrap, then thin to 1cm using a meat mallet or rolling pin.

Top each piece of chicken with a slice of ham and cheese. Roll the resulting chicken-ham-cheese leaves into rolls. Dip each into the egg white mixture and then into the seasoned breading.

Grease the pan with vegetable oil. Bake at 180°C in the oven for 30 minutes or until done. Cut each roll into thin slices and garnish with a sprig of basil.

Chicken rolls with bacon and walnuts

• 12 slices bacon (not too salty)
• 4 chicken breasts, boned and skinned
• Salt and pepper to taste
• Potato or corn starch
• Basil leaves
• 1 cup walnuts
• 1 large tomato
• vegetable oil for deep frying
• A little soy and balsamic sauce
• 1 lemon for serving

Cook the bacon in a skillet over medium heat until crispy. Place the breasts between plastic sheets and pound with a hammer (rolling pin). Salt and pepper the chicken on both sides and let soak for 10 minutes. Then dry with paper towels to remove any excess moisture.

Scroll walnuts and tomato through a meat grinder, add balsamic and soy sauce. Then “assemble” the rolls: place the nut and tomato filling on the chicken sheet, sprinkle starch on top, add fried bacon (1 breast = 3 pieces of bacon) and basil leaves. Roll the rolls and tie them carefully with kitchen twine. Dip in starch again.

Heat vegetable oil in a frying pan. Fry the chicken until cooked in a frying pan in a large amount of oil - or in the oven in a baking dish, also with poured oil, first over high and then over medium heat.

When the meat is ready, cool, remove the twine and cut into thin slices. Serve with lemon.

Rolls with pepper and sun-dried tomatoes

• 3 chicken breasts, boned and skinned
• 1/2 cup crumbled feta cheese
• 1/2 cup soft cream cheese
• 1 tsp. lemon juice
• 1/8 teaspoon freshly ground pepper
• 8 small sun-dried tomatoes
• 10 fresh basil leaves
• 1 teaspoon salt
• 2 tsp. olive oil

Place the breasts in plastic bags or between plastic wrap and pound them with a mallet.

Combine all ingredients (except meat) in a bowl and puree in a blender until smooth, even creamy. (Alternative: Finely chop the tomatoes and basil and toss with the cheese, lemon juice and pepper by hand).

Place the breasts on a board and carefully place the filling along each side. Then roll them into rolls, tie them with kitchen twine and add salt on top.

Heat a frying pan with olive oil on the stove. Place the rolls seam side down and fry them for 3-4 minutes until golden brown. make sure to flip and cook on all four sides for about 3-4 minutes each.

When the rolls are ready, you can put them in a baking dish and put them in a slightly preheated oven for 20-25 minutes so that they “reach” there and bake completely and evenly.

After removing them from the oven, cut off the strings. Serve with vegetables such as broccoli.

Chicken rolls with asparagus

• 4 chicken breasts, fillet
• 12 thin asparagus spears (tough ends removed)
• ½ cup Swiss cheese
• 8 slices bacon, thinly sliced
• 2 tbsp. l. olive oil
• 1 tbsp. l. butter
• Salt and pepper, garlic and onion powder, grated Parmesan

Place the breasts on a convenient surface between two sheets of plastic wrap and pound them thoroughly with a meat mallet. Salt and pepper on both sides.

Blanch the asparagus. This can be done on the stove by simply scalding the vegetables 1-2 times, or you can place the asparagus in damp paper towels in the microwave for a minute or two.

Sprinkle the cheese over the fillets and distribute the bacon slices evenly over them. Place 4 asparagus spears on top of the bacon and roll up the chicken rolls. Secure them with a toothpick.

Fry in a large skillet in olive oil and butter over medium heat. Once the rolls are in the pan, add onion and garlic powder, grated Parmesan, and more salt and pepper to taste. Fry the meat for 4 minutes on each side.

Now cover the pan with a lid and fry for another 3-4 minutes on lower heat.

This chicken sauce goes well with the rolls. When you remove the meat from the pan, add another 2 tablespoons of butter and 1 tablespoon of flour. Stir well, then add half a cup of chicken broth and stir until the mixture thickens. Pour this sauce over the rolls. Serve with brown rice or potatoes.

Rolls with cheese mixture and basil

• 6 chicken breasts struck with a hammer
• Olive oil for frying
• 1 onion, finely chopped
• Puree 6 cloves of garlic
• ½ cup chopped fresh or 2 tsp. dried basil
• 1 ½ cups grated mozzarella + ½ grated Parmesan
• Diced large tomato
• ½ cup fresh bread crumbs (or breadcrumbs)

Start by making the sauce. Heat a frying pan, pour oil into it, and sauté the onion until soft, about 3 minutes, over medium heat. Add the garlic to the onion and simmer for another 30 seconds. Then add the tomato and simmer all the vegetables for about 5 minutes. At the very end, chop a little basil for flavor.

Combine mozzarella and Parmesan in a bowl. Take half the mixture and mix with the remaining basil. Place the breasts on a flat surface, spread the cheese mixture over them and roll them into rolls, securing them with twine or toothpicks. Season with a little salt and pepper and roll in bread crumbs.

Place the meat in a heated frying pan with oil poured into it. Fry until done, seam side down, then turn over to the other side and fry as well. Take the rest of the cheese mixture and pour it on top of the rolls, add the sauce there, pouring it all over the meat. Simmer over medium heat for another 15-20 minutes.

Chicken rolls in pesto sauce

• 6 boneless, skinless chicken breasts
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 100 g cream cheese
• 1/4 cup pesto*
• 1/2 cup chopped red bell pepper
• 3/4 cup cornmeal
• 1/2 tsp. paprika
• fresh basil sprigs