A variety of chicken fillet rolls are a great way to serve a familiar bird in a new way. As such, it is ideal for a festive table. The filling makes the rolls especially juicy and tasty.

Cheese Fillet Rolls with Cheese Filling

Ingredients: 720 g chicken fillet, 140 g semi-hard cheese, any fresh herbs, 2 cloves of garlic, 3 tbsp. l butter, salt, large egg, 3 tbsp. l flour, freshly ground black pepper.

  1. Each filet is divided into two parts. The blanks are covered with cling film and beat off well. The main thing is not to overdo it and not to break pieces.
  2. The meat is rubbed with a little salt and pepper.
  3. Cheese is rubbed into a separate bowl, chopped greens are poured, softened butter and crushed garlic are added. This filling is wrapped in broken layers of chicken in the form of rolls.
  4. The billets are first immersed in a beaten salted egg, and then rolled in flour and fried in hot oil until golden brown.

Ready-made cheese rolls are served hot with any side dish.

With mushrooms

Ingredients: 160 g champignons, carrots, onions, a pound of poultry fillet, salt.

  1. Vegetables and mushrooms are cut into small pieces, and then fried in any fat. It is best to choose a mixture of melted butter and sunflower oil for this. The filling is salted.
  2. Each fillet is cut horizontally into 2 halves. The layers are well beaten, salted. Inside the resulting workpieces, the filling-frying is laid out, and they are wrapped in rolls. To fix them, toothpicks are used.
  3. Rolls with mushrooms are laid out on a baking sheet covered with oiled foil and cooked at 190-200 degrees in the oven a little more than half an hour.

Instead of toothpicks, you can fix the workpiece with a regular thread.

Holiday Bacon Chicken Rolls

Ingredients: 90 g of bacon, 420 g of poultry fillet, 2 quail eggs, 2 pinches of aromatic herbs and salt, 2 teaspoons of mustard, a little olive oil, 60 g of Parmesan.

  1. Each fillet is divided into 2-3 parts, after which the resulting pieces are well beaten.
  2. The remaining products, except bacon and Parmesan, are mixed for the marinade. The mass should be homogeneous.
  3. Chicken stocks are liberally greased with the resulting sauce and left for half an hour.
  4. Next, the fillet is sprinkled with finely grated Parmesan and rolled up. Each eventually wrapped in a wide strip of bacon.

Prepared rolls are laid out in a form, sent to a well-heated oven and baked for 17-20 minutes.

With prunes

Ingredients: 270 g chicken fillet, 130 g seedless prunes, a little mayonnaise, 120 g Mozzarella, salt.

  1. Dried fruits are thoroughly washed with water, and then soaked for a couple of hours.
  2. The fillet is cut into thin plates, slightly beaten off, smeared with salted mayonnaise and left for at least an hour.
  3. Prunes are dried, finely chopped and mixed with grated cheese.
  4. An arbitrary amount of filling is laid out on the meat blanks, after which they are rolled up in tight rolls and tied with thread.
  5. The dish is fried in hot oil until golden brown.

Serve rolls with prunes and boiled white rice.

In the foil in the oven

Composition of products: 4 pcs. chicken fillet, several branches of fresh parsley, salt, spices, 190 g of hard cheese.

  1. Each fillet is cut into two layers and beaten off.
  2. A meat layer is laid on a piece of foil. Salt, spices, small cubes of cheese and fresh parsley are distributed on top.
  3. The meat is rolled up so that the filling remains inside it.
  4. The blanks are wrapped in foil. The coating should be very dense and without holes. The juiciness of future rolls depends on this. It is convenient to wrap the edges of the foil on the principle of sweets.

The dish is baked in the oven on a baking sheet for 17-20 minutes.

Original recipe with pineapple

Ingredients: 720 g chicken breast, 130 g canned pineapple, salt, freshly ground pepper, 1 tbsp. tablespoon sweet mustard, 120 g semi-hard cheese.

  1. Each breast is cut in half (necessarily - along the fibers). The resulting plates are beaten with a special hammer.
  2. On one side, the workpieces are greased with mustard. Grated cheese and pieces of canned fruit without syrup are laid on top of it. Salt and pepper are added to taste.
  3. The meat is rolled up in dense rolls, which are tied with thread.
  4. Chicken blanks are transferred to a suitable baking dish and sent for half an hour to a hot oven.

To make the rolls more ruddy, it is worth turning on the grill a few minutes before they are ready.

With ham and cheese

Ingredients: 4 large chicken, 170 g of ham, 120 g of semi-hard cheese, a handful of crumbs, pepper, salt.

  1. Each fillet is well washed, dried with a paper towel and cut in the middle, but not completely. Then you need to "deploy" it.
  2. The resulting workpiece is carefully beaten through a couple of layers of cling film so that the meat does not tear. Chicken salted and peppered. It must be remembered that ham will give part of the salt to the bird.
  3. The latter is cut into long sticks. Cheese is likewise crushed.
  4. The resulting pieces are laid out on chicken billets, which must be rolled up in tight rolls and fixed with toothpicks. The meat is crushed in breadcrumbs and sent to fry in a skillet.

Chicken fillet rolls with filling until golden brown appear.

Chicken Breast Stuffed with Cottage Cheese

Ingredients: a pound of poultry fillet, fat sour cream, 180 g of cottage cheese, fresh garlic to taste, salt, seasonings.

  1. Chicken fillet is cut into thin layers, which must be well beaten with a special hammer.
  2. Next, the meat pieces are salted and seasoned with spices.
  3. For the filling, cottage cheese, finely chopped garlic and sour cream are mixed. You can use any fresh herbs to taste.
  4. The resulting filling is laid out on chicken pieces, after which they are rolled up in dense rolls and fixed with toothpicks.
  5. The billets are fried for a couple of minutes in a frying pan with oil, so that a brown crust appears on them.
  6. Next, the rolls are transferred to a heat-resistant form and sent to bake a little longer than half an hour at a temperature of 210 degrees.

Ready-made treats are delicious served with spicy garlic sauce.

How to cook delicious with dried apricots?

Ingredients: large chicken breast, 160 g semi-hard cheese, 90 g dried apricots, salt, seasonings.

  1. Dried fruits are soaked for several minutes in boiling water to soften, after which they are dried and cut into tiny pieces.
  2. A large fillet is cut in the center (but not to the end!) And unfolds with a “book”. The meat is well beaten with a special hammer.
  3. The resulting layer is salted and sprinkled with selected seasonings.
  4. Chicken is left for 20 minutes for pickling.
  5. Next, layers of poultry meat are sprinkled with grated cheese, and whole dried fruits are laid out on it in a row.
  6. The meat is rolled up tightly, covered with foil and sent to bake in a well-heated oven for about half an hour.

Before serving, the treat is cut into small pieces. It is tasty to eat it both hot and cold.

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