It is difficult to say who in the world is more - cheese lovers, or chicken admirers.
Apparently, it is not easier to find a person who refuses both products.
Well, since stubborn statistics insist on their own, then we take both of them and do it ... and at least roll! Better yet, a lot of small juicy rolls.
Chicken rolls with cheese - general principles of cooking
• Chicken rolls cooked with various fillings. The products are voluminous and it is almost impossible to fry them well in a pan. Therefore, in most cases, they are baked in the oven, and only slightly fried in a pan before that. This trick allows you to get a more ruddy crust on rolls.
• Rolls are rolled up from the breast or poultry meat twisted in a meat grinder.
• If rolls are prepared from breast, chicken is cut along large layers, which are then beaten to the same thickness with a culinary hammer. Then season with spices and a little sprinkle with salt. Spread the filling and wrap the roll. Often already chopped and beaten chicken meat is pickled.
• To rolls made from minced chicken, had a flat surface and neat appearance, they are formed using cling film. If not, use a damp cloth or gauze. Minced chicken is evenly spread over the surface of the film or any other improvised material. After that, the prepared filling is laid out on it and gently, lifting the edges of the film and helping hands, form the roll. Such rolls are usually baked, tightly packed in foil.
• Cheese is crushed into large chips and added directly to the filling or sprinkled with it before baking. If rolls are formed from minced meat, a small amount of cheese is added to it. Often with cheese, sauces are prepared, which is watered with finished products.
Chicken rolls with cheese and dried apricots - "Fabulous"
Ingredients:
• 700 gr. fresh chicken;
• two eggs;
• 100 gr. dried apricots;
• 10 gr. Russian or Kostroma cheese;
• two onions;
• a tablespoon of fatty, 72%, mayonnaise;
• 150 gr. mushrooms, fresh;
• half a glass of Rkatsiteli.
Cooking method:
1. Rinse dried apricots with cold water and soak for 2 hours in wine.
2. Beat eggs until smooth and mix with mayonnaise. Add a little salt and beat well again. You can slightly pepper.
3. On a small fire, heat the pan and apply a lot of butter. Pour in the egg mixture, cover and bake the omelet. It must be fried on both sides.
4. Put the finished omelet on a plate, and when it cools down, cut it into short, thin strips.
5. Prepare the mushroom filling. Chop the onions in small pieces, chop the mushrooms with a knife. Slices of mushrooms should be about the same size as onion, maybe a little larger. Put mushrooms with onions in a well-heated oil and fry a little. Once all the moisture has evaporated and the onions become soft, remove the filling from the heat and cool.
6. Grind the pieces of chicken with a meat grinder. Add the grated cheese, slightly salt and knead the minced meat well.
7. From a bowl with dried apricots, pour the wine into a separate bowl and set it aside for now. Dried fruits cut into thin strips.
8. Cut the cling film into small rectangles. Their size depends on what size of rolls you want to receive. Spread the pieces of film on the table and lay on them a uniform, centimeter layer of minced meat.
9. Sprinkle a layer of minced meat with dried apricots, and spread the mushroom stuffing on it.
10. The next will be a uniform layer of omelet.
11. Carefully, lifting the film over the edges, roll the rolls. Then dampen your hands in water and gently smooth the surface, giving the products the desired shape.
12. Put the workpieces on a greased fryer and pour the wine expressed by dried apricots. Then pour half a glass of drinking water on the frypot and place in the preheated oven.
13. At 180 degrees, bake rolls for 40 minutes.
Chicken rolls with cheese, tomatoes and carrots
Ingredients:
• 700 gr. non-liquid minced chicken;
• two fresh tomatoes;
• garlic;
• two heads of bitter onions;
• 100 gr. fat hard cheese;
• one carrot (large).
Cooking method:
1. Chop the onion very finely with a knife and mix with minced meat. Add the grated garlic cloves and knead well.
2. Foil and cut into several small rectangles, apply a little vegetable oil and lay out the stuffing. Distribute the meat so that there is a small supply of foil on all sides (approximately 2 cm). The thickness of the meat layer should be about a centimeter.
3. Wash the tomatoes, cut them into medium-sized cubes and spread them evenly over the minced meat.
4. On top of the tomatoes, grate the carrots with a coarse grater, followed by the cheese on the smaller one.
5. Carefully roll all the blanks into rolls and tightly wrap each foil, tightly connect the seams. Shifting future rolls to the roasting pan, place them with the seams up.
6. Bake rolls at 180 degrees for at least 45 minutes.
Chicken rolls with cheese in bacon - "Spicy"
Ingredients:
• 150 gr. bacon
• four large chicken fillets;
• mild cheese, hard - 150 gr.;
• fresh rosemary - 40 gr.
Cooking method:
1. Cut the bacon into thin slices, cheese into small slices.
2. Cut the fillet dried from water along and beat well.
3. Spread the layers of pulp on the table, lightly salt and season with ground pepper.
4. Put cheese on the edge of each layer. Then carefully roll the blanks in tight rolls and wrap them in strips of bacon.
5. On top of the rolls, put a rosemary on a sprig, and tighten the workpieces in several places with culinary thread. If not, use thick sewing.
6. Put the rolls on a frypot covered with a foil and bake for half an hour. The temperature in the oven should be at least 180 degrees.
7. When the chicken rolls are cooked, carefully cut the threads and put the items on the dish.
Chicken rolls with cheese, prunes and pomegranate seeds
Ingredients:
• one kilogram of chilled chicken;
• half a small pomegranate;
• pitted prunes - 100 g .;
• fat sour cream;
• small carrot;
• spices "For chicken";
• 200 gr. hard tender cheese.
Cooking method:
1. Wash the carrot from the dirt and boil it. To make the boiled vegetable have a brighter color and rich taste, pour a little sugar in the water.
2. When the carrot is cooked, drain the vegetable broth. Cool the carrots under cold water and peel.
3. Pour the washed prunes with boiling water and soak in it for 15 minutes. Then drain the liquid, and rinse the dried fruit again and cut into strips.
4. Grate cheese and carrots with a coarse grater. From the pomegranate, select the seeds.
5. Combine carrots, prunes and cheese. Add pomegranate seeds and mix the filling well.
6. Breast cut along portioned slices. To soften the fibers, slightly beat each piece with a culinary hammer, its more convex part.
7. Grate the chicken pieces with spices, put in a bowl and let the meat marinate a little. Twenty minutes will be enough.
8. On the edge of each chunk of chicken, lay out a tablespoon of the filling. Roll blanks in the form of rolls. To prevent products from falling apart, fasten them with toothpicks or thread.
9. Dip the rolls in a hot oil in a frying pan and fry on all sides. As soon as a golden crust forms, immediately flip to the reverse side.
10. Fry the rolls on a baking sheet, grease them with sour cream on top and bring to readiness in a preheated oven. At 180 degrees, it is enough to withstand the product for 10 minutes.
Original chicken rolls with cheese and cream sauce
Ingredients:
• chilled fillet - 600 gr;
• 1.5 tsp chopped lemon peel;
• three onions;
• 40 gr. fresh lard;
• half a teaspoon of cinnamon powder;
• 120 gr. chicken liver;
• one egg;
• 80 gr. prunes (preferably seedless);
• a slice of white bread;
• 150 gr. mild hard cheese;
• white baking flour - 1 tbsp. l .;
• two tablespoons of butter 72% butter;
• pasteurized milk - 150 ml.
Cooking method:
1. Rinse the chicken liver well under the tap, cut into small pieces, and the lard in cubes, less than a centimeter.
2. Put the lard with the liver in a pan, into which one and a half tablespoons of vegetable oil are poured. On moderate heat, under a lid, extinguish everything together until the liver is ready. Then transfer to a separate bowl and cool.
3. Chop the onions with a knife, cut off the crusts from the bread and pour the crumb into the beaten egg, chop the prunes with a thin straw. If dried fruits are too dry, it is worth soaking them in cold water.
4. To the chilled liver, put onion, prunes and half a teaspoon of lemon zest. Mash the bread with your hands and soak in a scrambled egg, move the mass to the main products. Add 1/3 of the grated cheese and mix well.
5. Slightly frosted fillet cut lengthwise into several parts. It would be ideal if you get three pieces from one fillet.
6. Cover the chicken with a bag and beat through it with a culinary hammer.
7. Salt mix with cinnamon and ground pepper, season with the mixture each beaten piece of chicken and leave for five minutes.
8. Then evenly spread the liver filling into pieces of meat. Fold the blanks with rolls and fasten with toothpicks.
9. Fry the rolls on all sides in boiling oil, but do not bring to readiness. As soon as they are covered with a golden brown, immediately remove from the pan and transfer to a greased fryer with high sides.
10. Add 50 ml of water to the roasting pan and place in the oven for half an hour. Keep the temperature in it at least 180 degrees.
11. While the rolls are baked, prepare the sauce. In butter until creamy, spasser the flour. When frying flour, constantly stir it with a spoon so as not to burn. Then, without ceasing to stir, slowly introduce the milk mixed with 100 ml of water into the flour and immediately add the remaining grated cheese. Warm the sauce over minimal heat until all the cheese has melted.
12. From the finished rolls, remove the toothpicks, put the products on plates and pour cheese sauce on top.
"Paradise in a hut" - chicken rolls with cheese and potatoes
Ingredients:
• a pound of chicken breast (boneless);
• two spoons of acute adjika;
• four medium potatoes;
• 60 gr. fat hard cheese;
• 200 gr. 72% mayonnaise;
• young dill - to taste.
Cooking method:
1. Cut peeled potatoes into thin strips. Transfer to a deep bowl, add a little salt and pour boiling water over it. After a quarter of an hour, remove the potato straw from the water and dry it by spreading it on a towel.
2. Cut the chicken fillet with wide, long plates.
3. Combine adjika with mayonnaise, add a small pinch of ground pepper and mix well. Put the chicken pulp in the marinade and leave for half an hour.
4. Without wiping the marinade, put one slice of chicken breast on a cutting board and sprinkle it with finely chopped dill. On the edge of the piece, put 5-6 potato wedges and wrap in the form of a roll. Be sure to secure the roll with a toothpick, otherwise it will unfold. Roll the remaining pieces of chicken in the same way.
5. Spread the workpieces over a baking sheet greased with vegetable oil and sprinkle liberally with cheese crumbs.
6. Bake at 180 degrees until tender, about half an hour.
Chicken rolls with cheese - cooking tips and tricks
• Use only fatty hard cheese for rolls. The higher its fat content, the better it melts, and the products will accordingly be juicier.
• In order not to tear the tender fillet when beating, cover the pieces with foil and beat through it. The meat will not stick to the hammer, and its juice will not be sprayed around.
• If you roll the rolls from the breast, be sure to fasten them with toothpicks or pull with a thread. The billets will not unfold during baking, and the filling will not fall out.
• Chicken rolls with cheese can be served as a snack, cut into pieces, or as an independent hot dish with various side dishes.
