Chicken roll with buckwheat and mushrooms
Description
The recipe won't take much time. This roll is perfect for lunch or dinner. It's delicious both warm and cold, turning out tender, juicy, and aromatic. Serve the roll with mustard, horseradish, or ketchup. The entire cooking process is shown and described step by step. Good luck! Serve hot.
Instructions
- 1
Step 1
Wash the chicken fillet, dry it with a paper towel, make a side cut but not all the way through, and unfold it like a book. Cover with plastic wrap and gently pound it. You should get a rectangular piece from each fillet. Season it with salt to taste.
- 2
Step 2
Cook buckwheat porridge and be sure to salt it.
- 3
Step 3
Peel and wash the carrots, mushrooms, and onion. Finely chop the onion and mushrooms, and grate the carrots. Place in a frying pan with sunflower oil and sauté for 10–15 minutes, stirring, until cooked.
- 4
Step 4
Add the onion with carrots and mushrooms to the porridge, mix well.
- 5
Step 5
Place the mushroom porridge on the pounded fillet and spread it evenly.
- 6
Step 6
Carefully roll the fillet with the porridge into a roll. Wrap tightly in plastic wrap, shaping it into a cylinder.
- 7
Step 7
Cook the roll in a steamer for 30-35 minutes.
- 8
Step 8
Slice the ready roll and serve.