Chicken rolls
Description
The dish is prepared without unnecessary complications. Chicken rolls are very simple and quick to make. Pound the chicken breast, then prepare the filling using mushrooms fried with onions. Fill and roll up the chicken. Then fry and prepare the sauce. Besides mushrooms, you can add any herbs, bell pepper, or boiled egg to the filling. Serve the finished dish.
Instructions
- 1
Step 1
1. Cut the chicken breast in half lengthwise, but do not cut all the way through, so that it forms one "sheet" — the base for the roll.
- 2
Step 2
2. Cover the chicken breast with plastic wrap and pound it. The thickness of the pounded chicken breast should not be less than 0.6 cm.
- 3
Step 3
3. Season the pounded chicken breast with salt and pepper on both sides, then set aside. Let's prepare the filling. Slice the mushrooms into thin pieces. Heat a spoonful of oil in a skillet, add the mushrooms, season with salt and pepper, and sauté, stirring, for 7–8 minutes.
- 4
Step 4
4. When the liquid from the mushrooms has evaporated and the mushrooms themselves turn golden-brown, it's time to add the onion and garlic. Finely dice the onion, add it to the mushrooms, along with pressed garlic, and season lightly with salt and pepper. Cook for another 5 minutes, until the onion becomes soft and golden.
- 5
Step 5
5. Blend the mushrooms sautéed with onions together with parsley and lemon juice using a blender.
- 6
Step 6
6. Place 1/4 of the mushroom filling onto each pounded chicken breast, leaving the edges "clean".
- 7
Step 7
7. Roll up the chicken breast with the filling into a roll. Try to roll it tightly, but without squeezing the filling out.
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Step 8
8. Tie each roll with kitchen twine in three to four places.
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Step 9
9. Heat a few tablespoons of vegetable oil in a skillet. On medium-high heat, fry the rolls for 2-3 minutes on each side.
- 10
Step 10
10. Add broth and wine to the skillet. Cover with a lid and simmer the rolls covered for 15-18 minutes.
- 11
Step 11
11. After 15-18 minutes, remove the rolls onto a plate and cover with foil. Add mustard to the sauce made from broth and wine, and mix well.
- 12
Step 12
12. Increase the heat to high and cook the sauce until its volume is reduced by half. The sauce will become thick, like syrup.
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Step 13
13. Remove the sauce from the heat, add butter and chopped parsley. Mix well.
- 14
Step 14
14. Cut off the strings from the rolls, slice into pieces. Drizzle with sauce and serve.