Chicken rolls with champignons and quail eggs

Delicious roll for the best holiday! Help yourself! The roll turns out to be very tasty and beautiful, and this decoration is prepared quite simply. To save time and effort, I advise you to take either 2 chicken fillets or a breast without bones, so as not to waste time fiddling with the removal of bones. And most importantly, roll tightly into a roll, so that when slicing it holds its shape well.

Irisha

The author of the recipe

Chicken rolls with mushrooms and quail eggs

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Composition / ingredients

Servings:

Chicken breasts

600

Champignons

250

Garlic

Greenery

Quail eggs (boiled)

Hard cheese

100

Salt

to taste

Ground hot pepper

to taste

Vegetable oil (for frying mushrooms)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 17 g

Fats 31 % 8 g

Carbohydrates 4 % 1 g

144 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
To make a roll, we need one whole chicken breast or 2 chicken fillets. I had a breast on a bone, so first we get rid of the bones. I first extract the central bone.
Step 2:
And then I cut off the remaining thin bones and skin.
Step 3:
Divide the breast into 2 fillets. On each fillet we make an incision before reaching the opposite edge and open the fillet as a book.
Step 4:
Each fillet is beaten into a layer about 5 mm thick.
Step 5:
Season the fillet with salt, pepper, favorite spices (I used a mixture of spices for poultry) and leave for 20 minutes at room temperature (if you plan to leave it for longer, then put it in the refrigerator).
Step 6:
While the fillet is soaked with spices, we will do the filling. Cut the mushrooms into thin plates and fry in vegetable oil until cooked.
Step 7:
Finely chop the garlic and herbs.
Step 8:
Add garlic and herbs to the mushrooms, season with salt and pepper, mix and remove from heat.
Step 9:
Grate the cheese. Mix the mushrooms together (they must first cool down a little so that the cheese does not melt) and cheese (I have a mixture of Dutch and parmesan, you can use some one).
Step 10:
Putting together a roll. On each fillet, before reaching the very edge, we spread a layer of mushroom filling, on top of the filling we spread 3 hard-boiled quail eggs.
Step 11:
Roll the fillet into a tight roll.
Step 12:
In order for the roll to keep its shape well, I additionally tied it with a thread. Wrap each roll individually in foil and bake in a preheated 200 C oven for about 25-30 minutes until ready.
Step 13:
Let the finished roll cool down a little.
Step 14:
Cut into pieces and serve to the table. It is delicious both warm and cold. Bon appetit!