These products alone are enough to make a child's eyes light up and ears perk up.

Such dishes can lure any fiend to the table.

Yes, perhaps, it is not so difficult to seduce a male company gathered to discuss the pressing problems of our time with aromas and the clinking of plates.

Believe me, it's worth a try.

Chicken rolls with mushrooms and cheese - general cooking principles

Chicken rolls are made from breast fillet or legs. The breast is used without skin, and the legs are used with it. The fillet is cut into layers or ground into minced meat. Often, to prepare rolls, they specially buy chicken skin or bacon cut into strips in order to wrap the filling of minced meat and mushrooms in it.

You can take any mushrooms: oyster mushrooms, champignons or wild mushrooms, both fresh and frozen. It all depends on taste preferences and capabilities. A filling is prepared from mushrooms by frying their pieces with onions, or added to the sauce that is poured over the products.

The cheese is crushed with a grater or cut into thin slices and added to the filling; it can be brine or hard. The use of two types of cheese at once gives the dish a special taste.

Chicken rolls with cheese and mushrooms are baked in the oven on their own, in foil or in specially prepared dressings. Minced chicken products can also be fried in a frying pan.

The finished rolls are cut into slices and decorated with herbs, served as a separate dish or with side dishes of fresh vegetables, cereals or potatoes.

Chicken rolls with mushrooms and leg cheese on the bone

Ingredients:

Two large legs;

40 gr. boiled ham;

Cheese, “Russian” variety - 50 gr.;

Fresh mushrooms (champignons) - 200 gr.;

One egg;

Olive oil;

Cheese, “Mozzarella” variety - 40 gr.;

Freshly squeezed lemon juice - 5 ml.

Cooking method:

1. Rinse the legs in cold water and wipe dry with a towel. WITH inside make everyone deep lengthwise cut to the bone. First remove the bone along with the cartilage from the thigh, and then carefully separate the meat from the shin bone. Cut off the bone in front of the cartilage, just above the attachment point of the skin and tendons; do not remove the skin itself.

2. Beat the chicken from the inside. Do this as carefully as possible without damaging the skin.

3. Lightly pepper the battered fillet and sprinkle with fine salt. Drizzle over chicken lemon juice, mixed with vegetable oil, and let it sit for half an hour.

4. Finely chop the onion, clean the dirt from the caps and stems of the mushrooms. Rinse cold water and scald with boiling water, dry, cut the mushrooms into small cubes.

5. Place the onion in a frying pan with butter and heated oil and leave to fry over low heat.

6. After 2 minutes, add the champignons to the onions and continue cooking everything together for another 10 minutes. Do not cover the pan with a lid and remember to stir occasionally. Place the mushrooms fried with onions in a separate bowl and cool.

7. Cut the Mozzarella and boiled ham into small thin cubes, grate the hard cheese, and beat the egg.

8. Place half of the fried mushrooms on the edge of the chicken, from the bone upwards, in the form of a roller, and next to them a block of sausage and Mozzarella. Cover everything with cheese crumbles and pour over the egg.

9. Carefully roll and tightly pack each roll in foil.

10. Place the packages of rolls in a roasting pan and place it in the oven at 180 degrees.

11. After half an hour, take it out, carefully cut the foil and spread its edges. Return the items to the oven for another 10 minutes.

Chicken rolls with mushrooms and cheese, wrapped in bacon (with feta cheese)

Ingredients:

Half a kilo of breast (two fillets);

100 gr. brine cheese;

Fresh small champignons - 100 gr.;

Onion, bitter - one head;

100 gr. sliced ​​bacon;

A spoon of pure vegetable oil;

150 gr. wild rice

Cooking method:

1. In order for the rice to steam well in the rolls, it must be prepared in advance. Do not boil, as the grains will open during cooking. Wild rice should be soaked in cold water for 12 hours, then rinsed and dried well.

2. Finely chop the onion, wash the champignons and dry well. Do not chop the mushrooms.

3. Lightly fry the mushrooms and onions in vegetable oil, add the swollen rice, stir and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them into halves.

4. Rinse the fillets with cold water and wipe them dry with a towel.

5. Without cutting all the way through, starting from the thick side, cut the fillets into two parts and unfold them. Cover the layers of chicken with film and beat them as thin as possible. Try to do this carefully, do not break through.

6. Lightly pepper the beaten fillet layers and evenly distribute the cheese, grated on a coarse grater, over their entire surface.

7. Then place rice heated with onions on one edge of each layer. Place the champignon halves on top of it in one row and roll into tight rolls.

8. Wrap both rolls in strips of bacon. Transfer the blanks into a heat-resistant form and pour a little water into it, 50 ml will be enough.

9. Cover the pan tightly with a sheet of foil and make several punctures in it to allow excess steam to escape.

10. Preheat the oven to 200 degrees, place the form with rolls in it.

11. After a quarter of an hour, lower the heat to 180 degrees, and after another quarter of an hour, remove the foil and cook the rolls for 10 minutes.

If your oven has a grill function, turn it on 2 minutes before cooking.

Chicken rolls with mushrooms and Brynza cheese

Ingredients:

One and a half kilograms of chicken fillet;

600 gr. young champignons;

200 gr. fat sour cream;

One package of cheese;

Two onions;

Cheese, any kind - 120 gr.;

Dill and parsley - several branches each;

Pasteurized milk.

Cooking method:

1. Cut the champignons into small slices or slices, chop the onion with a heavy knife.

2. Place onion pieces in oil heated in a frying pan and fry until amber in color.

3. Add mushrooms and continue to fry, stirring from time to time, until cooked through. The main thing is not to dry it out; as soon as all the moisture has evaporated, add sour cream and season with ground pepper. Lightly add salt and leave to cool. If the filling turns out thick, dilute it a little with milk.

4. Cut the chicken fillet into thin layers and beat each one as thinly as possible. You can cut the fillet in two ways: lengthwise or crosswise, at a slight angle.

5. Cut the cheese into thin slices, finely chop the parsley and dill.

6. On each layer of chicken, on one edge, place a plate of cheese and a little greenery.

The best recipes for chicken rolls with mushrooms

Then roll and secure the rolls with wooden toothpicks.

7. Over high heat in vegetable oil, quickly fry the pieces on all sides and transfer to a heat-resistant dish with sides. Remove the toothpicks.

8. Pour the mushroom filling on top and place in a preheated oven for 40 minutes.

9. Five minutes before complete readiness, sprinkle the rolls with fine crumbs of hard cheese.

Chicken rolls with mushrooms, cheese and cabbage in chicken skin

Ingredients:

Chicken fillet pulp - 800 gr.;

200 gr. fresh cabbage;

250 gr. champignons;

One large carrot;

Chicken skin;

120 gr. mild, hard cheese;

Two eggs;

Bulb;

Refined oil;

Low-calorie mayonnaise or medium-fat sour cream.

Cooking method:

1. Cut the washed fillet and cabbage into large pieces and grind in a meat grinder. The size of the grid cells does not matter.

2. Pour in the eggs, add a little salt and pepper and mix well.

3. Fry chopped mushrooms in vegetable oil. Don't dry it out!

4. In a separate frying pan, sauté finely chopped onion with coarsely grated carrots until the onion pieces are golden brown.

5. Mix fried vegetables with mushrooms and cool well.

6. Wash the chicken skins. Place the pieces of peel on the table and distribute the minced meat evenly over them, in a layer slightly thinner than half a centimeter.

7. Place the mushroom filling on top of the minced meat and cover it with grated cheese. The smaller the cheese shavings, the better.

8. Carefully wrap the rolls. For reliability, you can fix the workpieces in several places with a thick thread, but usually the rolls hold their shape well.

9. Place the pieces on a greased baking sheet and spread ketchup and sour cream (mayonnaise) on top, mixing them in equal proportions.

10. Bake the products in the oven at 180 degrees for about half an hour.

Fried chicken rolls with mushrooms and cheese, in sesame

Ingredients:

700 gr. minced chicken;

. “Russian” or “Kostroma” cheese - 150 gr.;

One large onion;

Fresh or frozen champignons;

Three eggs;

Spices “For minced meat”;

Sunflower oil;

Sesame seed.

Cooking method:

1. Clean the dirt from the mushrooms, rinse under running water and cut into thin slices. Chop the onion finer.

2. Place the mushroom slices and onions into a deep frying pan, add oil and fry over low heat until tender. The main thing is not to overcook, otherwise the filling will be dry. Remove the finished mushrooms from the heat, mix with finely chopped herbs and cool.

3. Season the minced chicken with spices to your taste, break one egg into it and knead thoroughly.

4. Cut the hard cheese into small cubes.

5. Take cling film or foil. Cut into small rectangular pieces and spread them on the table.

6. Place on each minced chicken no more than half a centimeter thick and give the meat layers a rectangular shape.

7. Place mushrooms on one edge of the meat, place cheese on them, about 2 sticks for each piece. Carefully, lifting the edge with the filling by the film (foil), wrap everything into a roll and remove the film.

8. Carefully smooth the surface of the products with hands moistened with water. Pay special attention to the cross seam and sides.

9. Beat the remaining eggs with spices, pour sesame seeds into a separate bowl.

10. Dip each roll in eggs, then roll well in sesame seeds and fry in well-heated oil until golden brown and crispy.

Spicy chicken rolls with mushrooms and cheese

Ingredients:

Fresh chicken fillet - 2 pcs.;

Fresh oyster mushrooms (champignons) - 350 gr.;

One onion;

Sweet pepper;

. “Kostromskoy” cheese - 120 gr.;

Sweet butter- 30 gr.;

. “Dutch” cheese - 150 gr;

Mayonnaise - a few spoons;

A spoonful of adjika, horseradish and mustard.

Cooking method:

1. Mix adjika with mustard and horseradish.

2. Rinse with running water chicken fillet and cut each one lengthwise, in two layers of approximately the same thickness, beat it off. Coat the pounded meat on all sides with the spicy mixture and leave for half an hour.

3. Cut the mushrooms into small cubes, the onion into small slices, and chop the pepper into thin strips. Fry the mushrooms and onions in melted butter until fully cooked.

4. In a bowl, combine both types of cheese, grated on a fine grater. Add mayonnaise and finely grated garlic.

5. Place a layer of beaten fillet on a double sheet of foil. Then place on it in layers: a mixture of cheeses, mushrooms and bell pepper. Roll everything up and wrap it in foil. Do the same with the remaining pieces of chopped chicken.

6. Place the packages of rolls on a baking sheet and bake in the oven. Take it out after 20 minutes.

7. Carefully, so as not to get burned, cut the foil and unfold the package, do not remove it completely. Place the pan back into the oven and leave in it for 10 minutes. During this time, the top of the rolls will brown well.

8. Free the finished rolls from the foil, cool slightly and cut into thin slices.

Chicken rolls with mushrooms and cheese - tricks and useful tips for cooking

Breast rolls must be rolled tightly and secured with wooden skewers before frying or baking. If this is not done, the products may fall apart during heat treatment and the filling may also fall out.

It is better to cook minced chicken yourself; store-bought chicken may be too liquid and wrapping the filling in it will not be so easy.

The thinner you beat the chicken, the easier it is to roll the meat into a roll.

Rolls baked in foil do not turn out golden brown. To get this effect, keep the almost finished products unwrapped in the oven under the grill for a couple of minutes or a little longer. Their top will be covered with a golden brown crust.

Mini chicken rolls with mushrooms and cheese can be prepared for a holiday table or for a family dinner. It takes a lot of time to prepare them, so it’s better to set aside a day off for this or prepare the filling in advance. The dish is interesting because by changing the ingredients for the filling, you will get a new taste that you will never get tired of. In addition, it can be served hot or cold. We will prepare rolls from chicken legs; the same rolls can be made from chicken fillet.

Ingredients

• leg or part thereof (chicken legs) – 2 pcs.;
• champignons – 150 – 200 g;
• onion – 1 pc. (small);
• carrot – 1 pc. (small);
• cheese (hard variety) – 50 – 70 g;
• vegetable oil - for frying;
• seasoning for chicken or pepper, salt.

How to cook chicken rolls with mushrooms and cheese

1. Wash the leg (or part of it) and dry it well. We took chicken legs, made a cut lengthwise with a sharp knife, and carefully separated the meat from the bone.

2. Place plastic wrap on top of our meat (a bag will do) and beat it well (however, the meat should not tear).

3. Season the resulting fillet with chicken seasoning. If you don't like seasoning, use spices of your choice (salt, black pepper).

4. Wash the mushrooms and cut into small pieces.

5. Pour oil (vegetable) into a frying pan and place the champignons for frying.

6. While the mushrooms are fried, peel the onion and finely chop it into cubes.

7. Three peeled carrots on a fine grater.

8. Add onions to the fried mushrooms.

9. You can immediately add the prepared carrots. Simmer everything a little, stirring well.

10. Our filling is ready. Transfer it to a bowl.

11. Grate hard cheese on a fine grater.

12. Place the mushroom filling (on one edge) on the beaten chicken meat and sprinkle cheese on top. You can add a teaspoon of beaten egg. In our case, we do without it.

13. Roll up mini rolls, folding the side edges of the meat.

14. It turned out to be a small chicken roll. Since we have two parts from the leg, we get two small rolls.

15. To prevent the meat and filling from falling apart, tie them with thread. Fry the rolls in a frying pan with vegetable oil. It is enough to fry them for two minutes over high heat on both sides until golden brown.

16. Transfer the rolls into a pan with butter and place in the oven. You can cover the top with foil. The oven should already be preheated. Keep them in the oven for 20 minutes at 180 degrees.

17. Take out the finished chicken rolls and transfer them to a plate. When cooled slightly, remove the threads and cut into small pieces.

Chicken rolls with champignons and cheese are ready!

I suggest you prepare a delicious chicken roll with mushrooms and cheese. I usually use fresh mushrooms for this recipe, but oyster mushrooms or any Forest mushrooms. This dish is quite quick to prepare, so I cook it quite often, improvising with fillings.

Chicken roll stuffed with mushrooms and cheese is perfect for the everyday menu and will decorate the holiday table. It can be served as a cold appetizer or used to make sandwiches and canapés.

Ingredients:

• 350 g chicken fillet
• 150 g fresh champignons
• 100 g hard cheese
• 1 onion
• 50 ml sunflower oil
• salt and ground black pepper to taste
• 0.5 tsp. chicken seasonings
• several sprigs of fresh dill

How to cook chicken roll with mushrooms and cheese:

First, let's prepare the filling. Peel the onion and cut into small cubes.

Wash the fresh champignons, peel them if necessary and cut them into cubes.

Pour some vegetable oil into a frying pan and fry in it onion until soft. Then add chopped champignons to the onion. Stirring, fry the ingredients until all the moisture has evaporated from the pan.

Grind a piece of hard cheese on a grater with a large blade.

Add grated cheese to the filling with mushrooms and onions. Add salt and season the mixture with spices, mix.

Wash the chicken fillet, dry it from moisture and remove any membranes. Cut the fillet into two thin pieces, following the recipe for chicken roll with mushrooms and cheese.

Cover the chicken fillet with cling film and beat it with a culinary hammer.

Salt the meat and season it with spices. Place mushroom filling on top. Distribute it over the fillet in an even layer.

Carefully roll the chicken fillet with the filling into tight rolls. Secure the rolls with thread. Fry the rolls until golden brown on both sides in sunflower oil.

Then transfer them to a heatproof baking dish.

Pour some water into the bottom of the mold. We will bake the chicken roll with mushrooms and cheese in the oven at 200 degrees for 15-20 minutes, after which we will remove it from the oven.

Chicken rolls originate from the West. The name of the dish has French roots (“rouler”, which means “roll”). The meat envelopes were first fried and then stewed. Different fillings were used. But chicken rolls with mushrooms and cheese have become very popular. And all because of their spicy taste. The dish goes well with wine.

Mushroom chicken rolls in a frying pan

Sometimes, instead of the usual chicken fillet or legs, the soul asks for something special, tender, juicy and piquant. So why not pay attention to chicken rolls with mushrooms? A wonderful combination of tastes, elegance, breathtaking aroma. Suitable as a separate dish or as a snack.

To prepare a culinary masterpiece, you should purchase: 0.3 kg of chicken fillet and the same amount, one onion turnip, 0.125 ml of fresh cream, butter (1-2 tbsp.). Additionally you need flour (as a breading), salt, spices, pepper. Frying is carried out in vegetable oil. Sunflower oil is used in the frying process. To prevent the filling from being too greasy, try to leave as much oil in the pan as possible.

You need to cut the chicken fillet according to thickness, trying to ensure that the slices are 8*1-2 cm (length and thickness, respectively).

Cooking process:

1. Wash the mushrooms thoroughly under running water, trim the stem, dry on a towel and cut into small pieces. Place in a heated frying pan, add vegetable oil and fry until all the moisture has evaporated.
   
2. Peel the onion, rinse with water, cut into cubes and place in a frying pan with the mushrooms. Add pepper, salt, spices if necessary.
   
3. Fry the contents of the frying pan in vegetable oil until the onions turn golden, setting the heat to medium.
   
4. Wash the chicken fillet thoroughly, dry with a paper towel and cut into pieces. Pepper, salt, add spices and thoroughly rub the “sprinkling” over the entire surface of each piece.
   
5. Wrap the slices in plastic cling film and beat until soft. Just don't overdo it.
   
6. Place a little filling in the center of each chicken fillet (the amount is at your discretion).
   
7. Roll the fillet into a roll. Secure the top edge with a wooden skewer or toothpick. This will prevent it from unwinding. Simply press the sides of each roll well and they will stick together and prevent the filling from slipping out.
   
8. Dip all rolls in flour.
   
9. Place in a heated frying pan, set high heat and fry until golden brown crust. There is no need to wait for the dish to be fully cooked.
   
10. Place all the meat rolls with mushrooms in a saucepan (optionally, a saucepan or a heavy-bottomed frying pan) and pour in the cream.
    
11. Simmer the contents for about 20 minutes over low heat.
    

Place the finished chicken rolls with mushrooms on a dish, remove the skewers, sprinkle with finely chopped herbs and serve.

Chicken breast roll in bacon

And here is another very original dish - chicken roll with mushrooms and cheese, baked in bacon. This is a very simple recipe, suitable for both everyday and holiday menus. It is the bacon that gives the chicken tenderness and juiciness.

To prepare chicken roll with mushrooms you will need: 0.4-0.5 kg of mushrooms, chicken breast weighing 1 kg, 2 stalks, 2 large slices of cheese, 1 kg bacon. Additionally, you need vegetable and butter (approximately 1 tsp each), as well as salt, spices and ground pepper.

If you were unable to purchase leeks, you can replace them with regular onion turnips.

Cooking process:

The roll can be served hot or cold, as a whole piece or cut into portions.

The filling for chicken rolls can be changed to your own taste, for example, adding eggs. Additionally, you can serve sour cream, garlic or sweet sauce. Try it! We assure you that this dish will become a signature dish.

Video recipe for chicken rolls in bacon

Sometimes there come times when you want something unusual. If you also have chicken fillet at your disposal, then the idea of ​​​​preparing chicken rolls with mushrooms in itself already evokes pleasant emotions. In addition, many people ask themselves the question, what can be prepared from chicken fillet for a holiday table or just for dinner? And in this case, chicken rolls with mushrooms are a really worthwhile option. On festive table this dish looks great, and you can write songs about the taste of chicken rolls.

This is delicious! Moreover, the ways of serving this dish can be different: You can put the mushroom rolls on a dish whole or cut into slices - and either way they look great and cause an enormous appetite. Mushrooms go great with chicken meat, and cream gives the dish tenderness and an individual creamy flavor. At the same time, preparing such a chic dish or snack is quite simple.

Every housewife who wants to please herself, her loved ones or guests can safely take on the preparation of chicken rolls with mushrooms, because this does not require any special skills. The ingredients used in this chicken roll recipe are accessible to everyone - there are no special ingredients that would be difficult to find at local markets or supermarkets. So, only desire can separate you from tasting such an appetizing dish, and if you are reading these lines, you already have it. So take note of the recipe for chicken rolls with mushrooms and go to the grocery store - let's start preparing this masterpiece!

Ingredients for preparing chicken rolls with mushrooms

• Chicken fillet – 300 grams;
• Champignon mushrooms – 300 grams;
• Onion – 1 piece (large onion);
• Vegetable oil - for frying;
• Butter - 1-2 tablespoons;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh non-acidic cream – 1/2 cup (low-fat);
• Flour - for dredging.

Recipe for chicken rolls with mushrooms

First, let's prepare the mushroom filling for our rolls. To do this, we need to clean and wash the champignons a little. Now cut them into small pieces. The mushrooms should not be too large - then they will be inconvenient to use as a filling. But you shouldn’t cut them very finely either - during the frying process they shrink in size and may dry out a little. Look for balance, look like in my photo.

Even if you have small champignons, still cut them in half so that later the filling does not fall out of the rolls. Place the chopped champignons in a preheated frying pan with a small amount of vegetable oil - literally so that they do not stick to the frying pan. Stir well and wait for the mushrooms to release water. Stir from time to time and evaporate the mushroom juice completely until they begin to fry in the small amount of vegetable oil that you initially poured into the pan. All this must be done over high heat. Wait until the mushrooms darken a little from frying.

Now you need to peel and rinse the onions well. Cut it into small cubes and add to the pan with the mushrooms. If you feel that there is not enough butter, it’s delicious to add a little butter. Now all this needs to be salted and pepper to taste. If you like to add mushroom spices to mushrooms, now is the time to do it. I limited myself to salt and pepper.

Stirring occasionally, fry the mushrooms and onions over medium heat. You need to fry the onion until golden brown. When the onion is ready, turn off the heat and place the contents of the pan in a separate plate. Try to leave as much oil in the pan as possible. You don't need a lot of oil for the rolls. The mushroom filling in the chicken rolls is ready.

Now it's time to start processing the chicken fillet. It needs to be washed well, dried a little and divided into large and small. We leave the small fillet unchanged, and cut the large fillet according to thickness. The resulting pieces are approximately 8 cm long and about a centimeter thick. Season the fillet with salt and pepper and carefully distribute the salt and pepper over all the pieces with your hands.

Now the fillet needs to be beaten. To do this, it is most convenient to wrap each piece in cling film, as in the photo. Now you can safely beat the meat on both sides until soft. But just don’t overdo it - chicken fillet is much more tender than pork, beat it with care so that the pieces (chops) retain their integrity and come out without holes. To save film, it is better to do this one at a time - wrap one piece, beat it, then wrap the other in the same film. We do this until the film breaks through. If necessary, wrap a new piece with a new piece of cling film.

Let's start assembling the rolls. For each cut piece of chicken fillet, approximately in the middle, place the appropriate amount of mushroom filling. The amount varies depending on the size of the chop - from about a teaspoon to a tablespoon of mushrooms.

After this, wrap the chop in a roll. The upper edge of the roll must be secured with a thin wooden skewer or toothpick so that the roll does not unwind during subsequent cooking. Plastic skewers should never be used! And we simply press the edges on the sides with our fingers - the chicken fillet, especially when beaten, has a slight stickiness and if you don’t put too much mushroom filling, the edges will stick together perfectly.

Place a couple of handfuls of flour in a separate plate or board. Carefully roll each rolled and secured roll in flour on all sides.

Place the boned rolls in a well-heated frying pan with vegetable oil and quickly fry until golden brown over high heat.