Chicken breasts with ham in the oven. Chicken fillet stuffed with ham and cheese Breaded chicken with ham and cheese

Step 1: prepare the breading.

To begin, preheat the oven to 220 – 230 degrees Celsius. Turn the stove on to medium level and place a saucepan with butter on it, melt the fat until smooth. Using a food processor, grind desired amount of bread and saltine crackers into fine crumbs. Line a nonstick baking sheet with a piece of aluminum foil so that it extends beyond the edges. Spread flour crumbs over the entire surface of the baking sheet in an even layer and place it in the preheated oven. 5 – 7 minutes. Periodically open the oven and stir the crumbs with a tablespoon to ensure even drying. When the chopped ingredients have turned a delicate golden color, remove the baking sheet from the oven using a kitchen towel and place it on the kitchen counter. Let the flour crumbs cool completely. Do not turn off the oven, reduce its temperature to 190 – 200 degrees Celsius!

Step 2: Prepare the chicken, cheese and ham.

Rinse the chicken fillet under running water to remove any contaminants and dry with paper kitchen towels. Then place the meat on a cutting board, trim off any chaff, excess fat and small bones, if any. Now cut each fillet into 2 halves one by one. Using a sharp knife, make a pocket-shaped cut in each piece. It is desirable that the fillet be slightly cut on the side and have a wide pocket inside. Lightly rub the meat with salt to taste and place in a deep plate. Cut off the paraffin rind from hard cheese and grate it on a coarse grater directly into a deep plate. Remove the plastic wrap from the ham, place the meat product on a cutting board and cut it into very thin slices, up to 5 millimeters. Place the slices on a plate.

Step 3: combine the ingredients.

Now place the piece of ham on a cutting board. Place a generous portion of grated cheese on top of it, 2 to 3 tablespoons is enough.

Roll the ham slice into a tight log. Prepare the remaining ham and cheese rolls using the same method. In total you need 8 layers of ham, for 8 pieces of chicken. But as an exception, you can make a double portion, as shown in the pictures below.

Place 1 or 2 ham rolls in the chicken pocket and place the semi-finished product on a plate. Prepare the rest of the chicken in the same way.

Step 4: bring the dish to full readiness.

Pour sifted wheat flour into a deep plate and roll the stuffed chicken fillet in it on all sides.

Then beat the required number of chicken eggs into a deep bowl, add 1 tablespoon of mustard, add salt to taste, not forgetting that you have already salted the meat, and ground black pepper. Beat the eggs until smooth and fluffy with a kitchen fork. Dip the eggs into the egg mixture until it coats the fillets on all sides.

Now place the fillet on a baking sheet with flour crumbs and lightly press it with the palm of your hand so that the crumbs adhere tightly to the surface of the meat; do the same with the other side. Then, using wooden toothpicks, secure the edges of the fillet tightly and place it on a plate. Prepare the remaining fillets in the same way. Cover the plate with the still raw dish with plastic wrap and place in the refrigerator for 7 - 10 minutes, so that the breading thickens. After the required time has passed, place the fillet on a non-stick baking sheet lined with food-grade aluminum foil and place it in the oven for 35 minutes Place the baking sheet on the middle level of the oven. Through 35 minutes When the fillet is fully cooked, remove the baking sheet from the oven, helping yourself with a kitchen towel. Using a spatula, baste the chicken fillets onto a large flat plate, carefully remove the wooden toothpicks from the baked pieces of meat and go ahead and taste.

Step 5: Serve chicken with ham and cheese.

Chicken with ham and cheese is served hot, placed in portions on plates at the rate of 2 fillets - 1 serving. As a side dish for this dish you can serve boiled rice, French fries, mashed potatoes, stewed vegetables, boiled cereals and pasta. The ideal aperitif for such meat is light rose or white wines; children can savor this yummy with any kind of juice. Store the remaining baked fillets in the refrigerator, after placing them in hermetically sealed containers; this aromatic dish is tasty even when chilled as a replacement for store-bought sausages. Tender meat with aromatic filling will please you 100%. Enjoy! Bon appetit!

- Before using, chicken fillet can be marinated in any marinade, such as mustard, tomato, soy or any other you like. The longer the meat is marinated, the more delicate its taste.

- – It is advisable to add mustard without additives or grains to the egg mixture.

- – The spices indicated in this recipe can be supplemented, for example, ground white pepper, allspice, saffron, paprika, curry, and these are just a few options.

- – Instead of bread and crackers, you can use coarsely crushed breadcrumbs. Or regular breadcrumbs, which can later be ground in a food processor.

- – The mass of breadcrumbs and crackers can be crushed using a blender.

- – You can also use boneless, skinless chicken thigh to prepare this dish.

An original appetizer - chicken rolls with ham - will certainly please everyone, both adults and children. The appetizer is delicious both hot and cold - only in hot rolls does the melted cheese stretch out in appetizing threads, but in a cooled appetizer this is certainly not the case. In any case, the rolls can be placed on the holiday table or taken with you on the road, on a picnic as a snack.

Classic chicken rolls with ham

Delicious tender chicken fillet rolls with cheese and ham are an ideal dish for dinner. This hearty dietary dish will appeal not only to chicken lovers. You can bake chicken rolls with cheese and ham in the oven quite quickly.

Ingredients:

4 fillets
4 thin slices each ham and cheese
parsley sprigs
salt and pepper to taste
100-120 g crackers or breadcrumbs
2 eggs
2 tbsp. spoons of flour

Cooking method:

To prepare rolls in the oven, place the washed and dried fillet on a cutting board and beat with a hammer so that the thickness of the meat becomes thin enough and uniform over the entire area of the piece. Read more:
Salt and pepper the meat, place ham, cheese, and parsley on the chopped breast.
Roll the stuffed fillets into rolls and roll them first in flour, then in an egg beaten with salt, then in breadcrumbs or cracker crumbs.
Place the chicken and cheese rolls on a greased baking sheet. Place them to bake in an oven preheated to 200 degrees for about 25 minutes. The readiness of the rolls can be determined by the appearance of an appetizing golden brown crust.
Serve the ham and cheese chicken rolls with any side dish such as mashed potatoes or rice.

Chicken roll with ham and feta cheese

I don't usually cook alone chicken roll with ham and cheese- I do two or three at once: firstly, it is more rational in terms of energy consumption (and not only electricity, for example - washing dishes, going to the store, your own efforts should also be taken into account), secondly, one will still not be enough, checked repeatedly. Immediately after cooking, while hot, delicious chicken roll with ham and cheese accompanied by a side dish turns into a wonderful dinner. After cooling, when the meat does not fall apart when cut, but is cut into neat slices, the chicken roll with cheese becomes an amazing “top” for sandwiches. In general, you have to do it!

Ingredients for 2 rolls:

4 chicken breasts;
250 g ham.

Filling ingredients:

300 g feta;
100 g walnuts;
50 g raisins;
a bunch of parsley;
salt, pepper to taste.

Ingredients for marinade:

2 tbsp. l. honey;
2 tbsp. l. vegetable oil;
50 ml of any wine.

Cooking method:

Prepare the filling - I mix feta, crushed with a fork, chopped walnuts, chopped parsley and raisins. Sometimes I add a little vegetable oil. I like to cut hot peppers into thin strips.
Wash the chicken fillet, dry it, trim off the membranes and fat. We cut along the middle, but not all the way - to open the fillet as much as possible, but not to divide it into parts.
For each roll, I take two fillets - I place them next to each other and very delicately but carefully beat them with a hammer, while some time after the “start” I put one breast on top of the other - so that the meat overlaps.
I beat it to the thickness I need - as thin as possible, but so that the fillet does not tear. The overlapping portion should be approximately the same thickness as the rest of the meat.
To prevent splashes from the meat being beaten all over the kitchen, I cover the fillet with a piece of cling film or a regular plastic bag.
There are a lot of letters, but in essence everything is very simple - once you do it, you won’t even understand why it was all written.
Now - assembling the roll. Place the ham on the fillet - cut into thin pieces (it’s best if a special machine in the supermarket does this for you) in one layer, but slightly overlapping.
Distribute the filling over half the surface of the chicken fillet and level it out. Roll up the roll - tightly and neatly. And just as carefully transfer it into a baking dish.
We make the second roll in the same way.
Mix the ingredients for the marinade, spread the resulting mass over the surface of both rolls with a brush, cover the mold with a sheet of foil and leave for 1-4 hours.
After this, put the pan in an oven preheated to 180 degrees, bake under foil for 30 minutes, then remove the foil, increase the temperature to 220 degrees and bake for another 150-15 minutes until browned.

Chicken rolls with ham and egg

There are many ways to prepare meatloaf, and many fillings. This time we will focus on one option, made from chicken fillet stuffed with a thin piece of ham and a boiled egg. Chicken rolls are a classic Italian main course. Famous for its boiled ham, Italy does not ignore it, often using it in its delicious creations.

These rolls can be called a dietary dish, since they are based on dietary chicken breast meat. They are cooked in the oven, so they are completely non-greasy and are perfect for dinner. Mashed potatoes or buckwheat are perfect as a side dish. Well, in general, it’s up to you to decide - this unique dish goes great with everything.

Ingredients:

chicken fillet,
boiled eggs,
ham,
sliced into thin layers,
salt pepper.
Parmesan cheese,
breadcrumbs,
parsley
a little olive oil.

Cooking method:

Beat a little chicken fillet, chop pre-cooked and cooled eggs. Place a layer of ham and chopped eggs on a piece of fillet, cover with another layer of ham. Add some salt.
Roll the rolls and secure with toothpicks in several places so that they do not open.
Grease a baking dish with olive oil and place the rolls. Place in the oven at 190°C.
After 10 minutes, remove the pan and turn the rolls over.
Meanwhile, prepare the decoration. Fry the breadcrumbs until golden brown.
Use a food processor to mix the ingredients: combine the breadcrumbs with parsley and grated Parmesan cheese. Add a splash of olive oil.
Grind everything well to obtain a homogeneous mass.
After half an hour, check the rolls, they should be ready. Serve with prepared sauce.

Chicken rolls with ham and pineapple

Ingredients:

Chicken fillet
Ham
Canned pineapple
Russian cheese
Breadcrumbs
Egg
Salt
Ground black pepper
Cow's milk
Premium wheat flour

Cooking method:

To prepare the dish, you need to wash the chicken fillet. Rinse it under running water. Pat with a paper towel to remove excess moisture. Cut the chicken fillet into wide slices. Beat each piece (plate) of chicken fillet with a wooden mallet.
Choose the side of the hammer where there are no teeth. The cloves greatly damage the already soft meat, chicken fillet. As a result of the impact of the cloves, the fillet is immediately minced.
Clean the ham. Mine was sold in natural blue. Cut into thin slices (when buying ham in a supermarket, ask the seller to cut it for you with a special automatic knife).
Open a can of pineapples. Remove pineapples from syrup. Let the liquid drain. Season the chicken fillet with salt and pepper. Cut the pineapples into pieces. If your chicken pieces are a decent size, you can cut each pineapple puck into 4 pieces.
If the pieces of chicken fillet are smaller, cut the pineapple puck into 4 parts, and then each of them into 2, so that you get thinner pieces that are easier to roll.
Roll into a roll, enclosing all the filling inside the roll. Use two or three wooden skewers to secure the roll.
Prepare flour and breadcrumbs. Beat 1 egg into a separate bowl and dilute it with 2 tbsp. spoons of milk. Whisk. Dip the roll in the egg, then in the flour, then again in the egg, and then in the breadcrumbs. Ready.
Do this procedure with all the pieces of chicken fillet. 1 egg for deboning is enough for 3-4 rolls. If necessary, add eggs and milk. Place the finished rolls on a baking sheet.
Preheat the oven to 180 degrees. Bake the rolls in the oven. Cooking time: 15-20 minutes will be enough. The breadcrumbs will brown and dry out.
Will create a crispy crust. The chicken fillet is very thin. It will cook very quickly. The cheese will melt. The ham and pineapple are initially ready. Add flavor and sweetness to the meat.
Cut the finished rolls or serve whole. Remove the wooden skewers before serving the roll.
You can serve it with a side dish or as an independent dish, garnished with any vegetables and herbs.

Chicken roll with ham in creamy sauce

Oh, these meatloaves - it’s hard to resist the sight of them, and if they come with some kind of filling, then it turns into a pleasure that’s hard to refuse. Chicken roll with cheese and ham in creamy sauce is an excellent appetizer with an unusually mild taste.

Ingredients:

Chicken breast - 2 pcs.,
Ham - 150 g.,
Hard cheese - 150 g.,
Cream 33% - 100 ml.,
Garlic - 3 cloves,
Fresh herbs - 1 tbsp. spoon,
Vegetable oil for frying - 2 tbsp. spoons,
Salt and pepper - strictly to taste

Cooking method:

Cut the chicken fillet crosswise into two parts and beat them separately with a hammer. Add a little pepper and salt. Then add thinly sliced ham.
The next step, on top of the slices of sausage that lie on the beaten breasts, place a layer of thin slices of cheese.
We wrap everything in a roll and secure it with skewers so that it doesn’t unravel.
Heat the vegetable oil in a frying pan and lightly fry the chicken rolls with cheese and sausage.
During the process, you need to turn it over and continue frying over medium heat. Approximate frying time is a minute or two.
Next, pour the cream into the pan, squeeze the peeled garlic cloves onto the rolls, add salt and pepper if necessary and to taste.
Sprinkle with chopped herbs and continue cooking the meat rolls in the creamy sauce over low heat, in the slow simmer mode, until the cream has evaporated a little.
For a side dish, you can steam rice or simply serve chicken wraps with ham and cheese with fresh vegetables.

Ham rolls

Surprisingly, there are such a huge number of simple and tasty chicken fillet recipes that even if you cook it every day for a year, you may never repeat it! Today, the culinary website Cook-s.ru offers you another such recipe - chicken rolls with ham and cheese, fried in breadcrumbs. Tender chicken meat combined with spicy, aromatic ham and crispy golden crust can turn an ordinary lunch into a real holiday!

Ingredients:

chicken fillet – 4 pcs.
ham – 250-300 g
hard cheese – 50-70 g
egg – 1 pc.
breadcrumbs – 4-5 tbsp.
vegetable oil - for frying
salt, pepper - to taste

Cooking method:

Rinse the chicken fillet and dry it on paper towels. Cut each fillet into 2 flat pieces.
Gently pound the chicken with a mallet.
Sprinkle with ground black pepper and salt to taste.
Cut the ham into as thin slices as possible (the number of ham slices should correspond to the number of chicken chops).
Cut hard cheese into bars at the rate of 1-2 pcs. for 1 roll.
Place a slice of ham and cheese on the chicken fillet.
Roll up the chicken and ham. If desired, secure with toothpicks. Form all the ham rolls in this way.
Beat the egg with a fork and dip the roll into it.
Then immediately roll in breadcrumbs on all sides.
Place chicken rolls with ham in a frying pan and fry in vegetable oil until golden brown on all sides.
Place the fried rolls in a refractory dish and cook in the oven at 180 degrees for about 20 minutes.
Serve the dish hot, removing the toothpicks (if attached). Chicken rolls with ham are ready.

Chicken rolls with ham and cheese in a frying pan

An original appetizer - chicken rolls with ham and cheese - will certainly please everyone, both adults and children. The appetizer is delicious both hot and cold - only in hot rolls does the melted cheese stretch out in appetizing threads, but in a cooled appetizer this is certainly not the case. In any case, the rolls can be placed on the holiday table or taken with you on the road, on a picnic as a snack.

Ingredients:

5-6 slices of ham,
5-6 slices of cheese,
1.5 chicken breasts (3 fillets),
3 tbsp. flour,
4 tbsp. breadcrumbs,
2 chicken eggs,
2 tsp salt,
spices to taste,
oil for frying (4-5 tbsp).

Cooking method:

Use any ham, with or without lard. Cut it into thin slices, and then each into thin strips. Do the same with hard cheese, use any type, as long as it melts well.
Rinse the chicken fillet under the tap, dry it with napkins and trim off all excess - pieces of fat, cartilage, bones. Cut the fillet lengthwise into layers, you should get two large even layers and a small fillet with a piece.
Cover the meat with cling film or regular cellophane. Lightly pound the fillet on both sides, being careful not to tear it.
Salt and pepper the meat. Place a few strips of ham on the edge of the fillet and cheese on top
Pour flour into one saucer, breadcrumbs into another, and break a couple of eggs into a separate bowl and beat them with a pinch of salt. Wrap the filling in a tight roll and roll it in flour
Next, dip the roll in the egg and then in breadcrumbs. Place in a heated frying pan with oil for frying. Repeat with remaining fillet and ham and cheese. Fry the rolls over low heat on all sides (3-4 minutes).
At the end, when the rolls are almost ready, you can cover the pan with a lid and simmer them over very low heat for another 3-4 minutes. Serve chicken rolls with ham and cheese along with fresh herbs, sauces, and side dishes.

Chicken rolls with ham and sauce

The recipe for chicken stuffed with ham and Swiss cheese in a delicate creamy sauce does not require a long description. Serve as a meal on its own without any side dish.

Where does the preparation of a particular dish begin? Of course, with the selection of appropriate ingredients. To prepare the presented meat rolls, and even so that guests can only lick their fingers, you need, first of all, to purchase only the freshest and highest quality ingredients. Otherwise, it will be unpleasant even to see it yourself, and even more so to try the dish.

Ingredients:

Two chicken fillets
150 grams of ham
150 grams of cheese
100 grams of cream (fat content from 20 to 33 percent)
Three cloves of garlic
Tablespoon chopped greens
Vegetable oil
Spices to taste

Cooking method:

First of all, you need to prepare the ingredients. To do this, you need to cut the cheese into appropriate small slices. It is best to cut the ham into thin slices. Each chicken breast must be cut lengthwise into three parts.
Each part of the chicken breast must be beaten using a culinary hammer. If there is none, then you can use the dull side of the knife. The meat needs to be salted a little. Place two pieces of ham on each piece of chicken breast. Place a slice of cheese on top of the ham.
After this, the rolls must be rolled. If they are done correctly, they will not open during further preparation. However, just in case, you can additionally secure the rolls with toothpicks.
Heat a small amount of vegetable oil in a frying pan. Place our rolls in hot oil and fry them on all sides. A sign of readiness will be the appearance of a golden hue.
After this, you need to pour cream into the frying pan, squeeze in the garlic, sprinkle with herbs, and also add seasonings to taste. It is necessary to simmer until there is half as much cream. You can use boiled rice or fresh vegetables as a side dish.

Chicken rolls with bacon and smoked cheese

This dish is another answer to the question of what can be prepared from chicken fillet. The rosy rolls have an appetizing, we would even say, almost festive look, the meat in them is soft and juicy, and the bacon makes the aroma coming out of the oven richer. In short, do it - you won’t regret it!

Ingredients:

Chicken fillet (breasts) – about 0.6 kilograms
Bacon (thinly sliced) – 200 grams
Smoked cheese – approximately 100 grams
Cloves – 3-4 buds (comment “for dummies”: we are talking about a dry spice, not about flowers with the same name!)
Black peppercorns – 8-10 peas
Ketchup – 2.5 tablespoons
Soy sauce (classic) – 5 tablespoons
Salt (if desired and with caution) – just a little.

Preparation:

The chicken fillet must first be washed with cold running water and blotted with a paper towel or napkin. We cut each piece into two thin plates (the knife moves in a plane parallel to the cutting board).
Then each piece of chicken fillet needs to be lightly beaten. It’s convenient to do this at home by putting the meat in a thin, clean plastic bag so that splashes don’t fly around your kitchen. Beat lightly: the chicken meat is already quite soft, our task is to make the fillet pieces thinner.
Cut the smoked cheese into small cubes (we focus on a section with a side of about 1 cm, the length of the cheese bar is approximately equal to the widest part of the piece of chicken fillet).
Place a block of cheese on the wider end of the chicken fillet and roll up a roll with cheese inside from the wide end of the piece of meat to the narrower one.

Chicken rolls with ham

Ingredients:

chicken breast (I took already thinly sliced, it’s more convenient)
cheese (I had Russian mozzarella, not salted at all)
ham
breading
frying oil

Cooking method:

As usual, everything is very simple - we take out the chicken, wash it (if you have whole breasts, cut it thinly lengthwise, to do this, put the breast on the board, press it a little with your hand, and carefully cut it with a knife).
I added a little salt on one side). Place ham and cheese on the slices - not too much so that the roll wraps well.
We roll up our rolls and if it seems to you that this structure is holding extremely loosely, we secure it with toothpicks) At this time, you can put the frying pan to warm up on the fire)
Break the egg and beat it a little with a fork. We dip each roll in the egg, and then we unload it onto a plate with breading and give it a good bath) After that, we put it on speed)
Fry over medium heat, covered, until done.
The thinner your breast is, the faster it will cook (which, of course, is logical). Therefore, if you get too thick pieces, I recommend frying the rolls until crispy and then baking.

Chicken rolls with ham and cheese in sauce

Delicious chicken breast rolls with ham and cheese baked in a creamy mushroom sauce are perfect for a romantic dinner, family lunch or holidays, as well as for an ordinary gray day that you want to decorate with something to cheer yourself and others up. By the way, you can easily replace chicken with turkey, and even thin slices of veal or pork can be used instead of chicken breasts.

Ingredients:

1/2 kg chicken breasts
200-300 g hard cheese (e.g. Swiss, Gouda, etc.)
200-300 g ham
4 tablespoons vegetable oil
2 onions
2 cups (about 400 g) chopped mushrooms
2 tbsp. spoons of flour
1/2 glass white wine
2 cups water or broth
4-5 cloves of garlic
1 cup cream
salt, black pepper

Dry spices:

thyme,
basil,
oregano or marjoram

Cooking method:

Parsley or other greens for garnish. How to cook chicken rolls with cheese and ham Cut the chicken breasts so that you get slices of equal thickness. Beat lightly with a flat mallet and season with salt. Thinly slice the ham and cheese. Read more:
Top each breast slice with cheese and ham. Roll into rolls and secure with toothpicks. Pour oil into a non-stick frying pan and fry the chicken on all sides until golden brown. Let cool completely. Meanwhile, chop the mushrooms and onions.
Fry the onion in a frying pan, add the mushrooms and fry until almost no liquid remains. Pour flour through a strainer, pour in 2 cups of hot water (broth) and stir vigorously to prevent the formation of lumps. Cook, stirring, until the sauce thickens slightly.
Add cream, dry spices, crushed garlic, salt and pepper. Mix. Remove the toothpicks from the rolls, cut each roll into 3-4 parts so that you get rolls about 2 cm thick. Transfer the creamy mushroom mixture into a greased form, baking sheet or oven dish.
Place chicken rolls on top. Bake in the oven at 220 C for about 10-15 minutes. Sprinkle the finished chicken rolls with cheese and ham in creamy mushroom sauce with fresh herbs before serving.

Chicken breasts with ham in the oven turn out juicy, tender and aromatic, with a subtle smoky flavor. To achieve this, the meat needs to be marinated for several hours and then baked.

Ingredients

chicken breasts without skin and bones - 4 pcs. (approximately 1 kg)
salt - 2 tbsp. spoons
freshly ground black pepper - 1/2 teaspoon each
thinly sliced prosciutto ham or similar - 8-12 slices
butter - 60 gr.
garlic - 1 clove
fresh sage - 1 sprig
dried red pepper flakes - 1/4 teaspoon
dry white wine - 75 ml.

additional ingredients for decoration:

lemon slices
finely chopped green onions
grated hard cheese

How to cook chicken breasts with ham in the oven

1. To make chicken meat tender and juicy, it must be marinated. To do this, prepare the brine: pour 1 glass of warm water into a large bowl, add 2 tbsp. spoons of salt and stir until most of the salt has dissolved. Immerse the meat in the brine and leave for 30-45 minutes. After this, drain the liquid, rinse the chicken fillet with cold water and pat dry with a paper towel.

2. Wrap each piece of fillet with two or three strips of ham and place the meat in a baking dish.

Ham can be replaced with thinly sliced bacon.

3. Melt 1/4 of the butter (about 1 tablespoon) and pour evenly over the chicken, then sprinkle with black pepper.

4. Heat the oven to 180 degrees and bake the meat for 25-30 minutes. Remove the finished dish, cover with foil and let the chicken stand for about 5-10 minutes to cool and absorb the juices.

5. Melt the remaining butter in a small frying pan, add chopped garlic, finely chopped sage leaves and red pepper flakes. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the sage is slightly crisp. Pour white wine in a thin stream and continue to simmer for another 15-20 minutes.

If desired, you can use any spices to your taste: Italian or Provençal herbs, basil, oregano, savory.

6. Evenly pour the wine sauce with sage over the finished chicken and serve immediately. To make the dish brighter and richer, you can sprinkle it with grated cheese, green onions or lemon juice.

This is the most delicious chicken you can have. The chicken is so delicious that it’s very hard to stop, it’s just a royal delight. This kind of chicken is usually served on a holiday table, but it’s also good for a family table. Surprise your loved ones and friends by preparing this chicken. Let's look at the ingredients and method of preparation:

Chicken Ingredients:

Chicken - 1 pc.
Salt,
Ground pepper
Mayonnaise

For filling:

Ham - 100 g,
Hard cheese - 100 g,
Raw eggs - 2 pcs.
Cream - 3-4 tbsp. spoons,
White loaf - 4 slices,
Bell pepper - 1 pc.
Parsley - 4 sprigs
Ground pepper

Preparation of chicken with ham and cheese:

Wash the chicken and remove the skin, leaving the legs and wings.
Separate the chicken meat from the bones and grind in a meat grinder or chop using a blender.
Soak the loaf in milk and leave to swell.
Cut the ham into cubes or strips.
Grate the cheese on a coarse grater.
Finely chop the greens.
Cut the pepper into cubes. For the filling: mix together minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.
Salt the chicken skin, pepper inside and out, and place the filling inside the chicken.
Sew up the hole or pin it with toothpicks.
Grease the top of the chicken with mayonnaise, tie the legs and wings with thread (so that the chicken retains its natural shape).
Grease a baking sheet with mayonnaise or vegetable oil and place the chicken.
Bake the galantine at moderate heat (160-180) for 1.5 hours, periodically basting with the released juice or broth.
5-10 minutes before cooking, turn up the temperature to get a nice crispy crust.
You can serve it cold or hot, cutting the chicken into slices.

Bon appetit everyone!!!