Chicken roll in the oven in foil

Very tasty, easy, cheap, fast, from simple products! Chicken roll is baked in foil in the oven with the addition of filling. Here it is crushed garlic with spices. But you can use any other products: mushrooms, vegetables, fruits, cheese - there are many options. A great snack for the festive table!

Anna

Recipe author

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Composition / ingredients

servings:

Chicken fillet

800

Garlic

Spices are dry

Salt

Ground black pepper

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 88 % 23 g

Fats 8 % 2 g

Carbohydrates 4 % 1 g

114 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make a roll in foil? Prepare the specified ingredients. We cook from chicken breast. It should be fresh, not previously frozen. From spices you can take any to taste, dry herbs - basil, thyme, oregano, etc., are also well suited. Peel the garlic from the husk and finely chop. Turn on the oven to preheat to 200 degrees.
Step 2:
Rinse the chicken fillet under running cold water and dry with a towel or napkins. Cut each piece of fillet lengthwise in layers 1 cm thick. Using a cooking hammer, beat off each piece from both sides through the film. Not much, so as not to break the integrity of the pieces.
Step 3:
Rub each piece on both sides with salt and ground black pepper. Spread a piece of foil on the table and overlap the prepared chicken fillet to form a single layer without gaps.
Step 4:
Spread the chopped garlic evenly over the whole chicken fillet. Sprinkle with selected spices or dry herbs.
Step 5:
Gently roll into a roll. It should turn out to be dense, holding its shape well.
Step 6:
Wrap the roll in two layers of foil (juice may leak out), put it in a baking dish or baking sheet. Bake the roll in a preheated 190-200 degree oven for about 40-45 minutes. Focus on your oven.
Step 7:
Remove the finished roll from the oven and let it cool down a little so as not to get burned when unwrapping. It can be served hot, or it can be completely cooled in foil and then (so it is cut more carefully) served as a cold snack.

You can experiment with chicken fillet roll. Firstly, you can cook not one large roll, but several small, portioned ones. Each wrapped in a separate sheet of foil.
Secondly, for such a roll, you can come up with a huge number of fillings - with grated or whole cheese, with fried mushrooms, with various vegetables or assorted vegetables (vegetables must be pre-cooked), minced meat, bacon, etc. - and each time it will turn out a completely new delicious dish.

When starting to prepare a dish baked in foil (meat or poultry), take into account the features of your oven and be guided by the cooking time according to it, and not by what is written in the recipe. If you are preparing a dish for the first time, follow a few useful tips:
- divide the total cooking time by 4
- open the oven every quarter of the total time and check the degree of readiness of the dish
- don't be afraid to unwrap the foil for a more accurate check
- to make it more convenient to unfold the foil, always leave a "seam" on top of it
- if you wish, you can determine the degree of readiness without unfolding the foil by making one or two punctures in it with a toothpick
Remember that the quality of the foil also matters.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !