These cute, appetizing designs are also called rolls. After all, the principle of their preparation is similar - folding. The difference is in the filling and the base. Chicken fillet, lightly pounded, and a variety of fillings - what could be tastier, more satisfying and more desirable!

So, chicken fillet rolls are as different as our preferences and whatever is currently on the shelves of your refrigerator. Yes, not everyone likes to cook them. After all, sometimes, if something is super original, you have to tinker. But when we prepare chicken rolls for family or friends, we don’t feel sorry for anything! So let's start preparing, both for buffets and festive tables.

What's so good about chicken spring rolls?

• First - This is chicken fillet, which means the meat is light and dietary.
• Second – the taste of the rolls is different every time, because as a filling you can put anything you like from food, even fruit.
• Third – the sight of nutritious and delicious chicken rolls is always appetizing.

Once you get the hang of it, you can quickly learn how to cook rolls, you just have to prepare all the ingredients in advance.

Step-by-step recipes for chicken rolls with filling with photos

Chicken rolls with cheese and vegetables

Ingredients

• 1 chicken breast
• 100 g cheese
• 50 g sun-dried tomatoes
• 70 g celery
• 100 g bell pepper
• 50 g green onions
• Flavored salt to taste
• Oil for frying

Preparation

Let's start with the main ingredient. This is chicken fillet. If it is on the bone, you need to remove the meat so that you get a single piece. Then you need to beat it with a hammer, placing it in polyethylene. This must be done super carefully so that there are no thin spots on the fillet. Otherwise the filling will fall out.

Step 1. Put the meat in plastic and beat it

Cheese is a unique product in this dish. First, it complements the chicken with its flavor. You could put nothing else here at all - it would be gorgeous! Secondly, it holds all the other ingredients together. That's why there is never too much of it. What's the best way to put it? I grated it on a coarse grater.

Step 2. Grate the cheese on a coarse grater

The next ingredient is very unusual. I rarely use sun-dried tomatoes at all. Because they need time - they must soften. That’s why this time I decided to cut them into very thin stripes.

Step 3. Cut sun-dried tomatoes into thin strips

Why are green onions here? What a question! It will add flavor and add freshness with its bright color. And green onions, especially in winter, even in this form, are a vitamin. And there’s never too much of it either! Let's tune it up a little.

Step 4. Finely chop the onion

This can be limited. But the more ingredients in the roll, the more satisfying, tastier and healthier it is. Therefore, let's trim the bell pepper too. Mine was yellow. It was such a nice accent!

Step 5. Bell pepper

Celery is a unique product. I'm talking about its stem type. Fragrant, healthy, delicious! In short, let's cut it into thin strips. This way it will cook faster and will not fall out of the roll.

Step 6: Celery Sticks

That's all. You can collect the filling. Or you can place each ingredient in layers in the middle of the beaten fillet. What about salt? Everyone chooses their own path. I have aromatic salt - it will add a little salt and add flavor.

Step 7. Place the filling on the beaten fillet.

Here we need to do everything more carefully. That is, put in enough filling so that it can be easily tucked into the free end of the meat. And we, in turn, need to fix it in a convenient way.

Step 8. Place the filling and secure the meat with a skewer.

The pan should already be heated. Now you need to heat the oil thoroughly. Then (coated with breading if desired), you need to fry the rolls. It is advisable to form the rolls so that there are 4 sides. Remove when browned. Yummy!

Step 9. Ready rolls

Other chicken roll recipes

Roll or roll? It's just a matter of size. If you prefer a roll, the algorithm is the same as for rolls.

Recipe for chicken roll with mushrooms in the oven

Ingredients

• 1 fillet
• 50 g mushrooms
• 50 g cheese
• Greens, garlic - to taste
• Salt and pepper - to taste

Preparation

Let's turn on the oven. Leaving the skin on, remove the meat from the bone. Let's beat it, add salt and pepper. Place chopped mushrooms in the middle. Sprinkle chopped herbs, garlic and grated cheese on top. Send the roll, securing its edges with a toothpick or tying the roll with thread, into a pan with butter in an oven heated to 180 degrees. Bake until done. Can be served whole or sliced.

Chicken roll recipe in foil

Ingredients

• 250 g chicken meat
• 50 g cheese
• 1 small gherkin
• 50 g green onions
• A piece of butter

Preparation

Any part of a chicken carcass will do. If there is a leg, the meat is removed from the bone and beaten. The same situation with the breast. The filling with cheese is traditional. If you add, say, a gherkin to it, it will taste better. Chop the onions, gherkins and green onions, mix everything, put a piece of butter in the middle, and pack the roll in foil. We bake either in a frying pan, or in a slow cooker, etc.

Chicken roll with omelette

Ingredients

• 1 chicken
• 4 eggs
• 1 glass of milk
• Salt, paprika, pepper to taste

Preparation

Cut the prepared carcass, remove the bones and skin. We beat the fillet through the film. Let's prepare a regular omelet (beating eggs with milk, simmering under a lid in a frying pan). Place the omelette on the fillet. Let's roll up a big roll. Roll it in a mixture of salt and spices, wrap it in foil and cook it in a convenient way (in the oven for an hour).

Chicken roll with prunes

Ingredients

• 1 chicken fillet
• 1-2 dried prunes
• 60g cheese
• 1 onion
• Salt and spices to taste
• Vegetable oil

Preparation

We wash the fillet, dry it and cut it into one roll or several rolls. Rub them with spices and salt. After peeling the onion, chop the finely and fry in oil. After chopping the prunes and cheese, add it all to the onion. We put a filling on each fillet so that you can roll it up and secure it (usually I use a toothpick). Fry in a frying pan. Bake in the oven or in another convenient and accessible way.

Bacon Wrapped Chicken Roll Recipe

Ingredients

• 2 chicken fillets
• 1 package bacon
• Pack of curd cheese
• 60 g greens
• 2 bell peppers
• Vegetable oil
• Salt and pepper to taste

Preparation

Cut the prepared fillet into the required pieces. It’s better to hit each one, but lightly! Rub them with salt and pepper and brush with cottage cheese. Finely chop the bell pepper and herbs and sprinkle them on top. Having wrapped the roll in a strip of bacon, put it all in an oven heated to 180 degrees (placing it in a mold). We bake for half an hour. Fried in oil in a frying pan - they will turn out juicier and more appetizing.

Chicken leg rolls

Ingredients

• 0.5 kg legs
• 2 pickled cucumbers

For filling:

• 1 tbsp. vegetable oil
• 1 tbsp. l. mustard
• 1 tbsp. ketchup
• 1 tbsp. l. honey
• Salt and black pepper to taste

Preparation

We remove the bones from the legs so as to preserve the meat and skin as much as possible. Let's beat the meat very carefully. Rub it with salt and ground black pepper. Send thin strips of pickled cucumber onto it. Roll the rolls skin-side out. Let's make a filling from the ingredients specified in the recipe. Pour this filling over the rolls. How long do they have to lie like this? To your taste. You can do it for half an hour, or you can do it for 5 hours. Let’s bake in the pan in the oven, preheated to medium temperature. In 30-40 minutes everything is ready.

Chicken rolls with walnuts fried in a frying pan

Ingredients

• 2 chicken breasts
• 0.5 cups walnuts
• 1 small tomato
• Salt and pepper to taste
• Greenery
• Vegetable oil
• Starch
• Soy and balsamic sauce

Preparation

Beat the prepared meat. Season with pepper and salt on all sides. After 5 minutes, dip the meat in a napkin and stuff it with walnuts and tomatoes rolled in a convenient way, adding sauces to taste (don’t get too carried away!). Sprinkle starch and chopped herbs over the filling. Dip the tied rolls in starch and fry in vegetable oil in a frying pan.

Chicken rolls with asparagus

Ingredients

• 2 chicken fillets
• 6 stalks of asparagus
• A quarter cup of grated cheese
• 4 slices bacon
• 2 tbsp. olive oil
• A piece of butter
• Salt, spices and pepper to taste

Preparation

As usual, place the prepared fillet pieces in plastic. Gently pound the meat with a mallet. Lubricate it with salt, spices and pepper. You need to take young and thin asparagus. After blanching it or pouring boiling water over it a couple of times, put it in the microwave for a few minutes. Sprinkle grated cheese on the fillet, put bacon on top, cutting it finely, and asparagus. Secure the rolled rolls with thread or a skewer. Fry in a mixture of olive oil and butter over medium heat. You can pour something on top and sprinkle it to taste. At the end, you can cover with a lid and simmer the rolls over low heat for several minutes.

Chicken rolls in pesto sauce

Ingredients

• 3 chicken breasts
• 50 g cream cheese
• A little pesto sauce
• A quarter cup of finely chopped sweet pepper
• Half a cup of flour
• Salt, spices, paprika and pepper to taste

Preparation

Let's do the fillet exactly as described above. Sprinkle them with salt and spices, but not too much - the cheese will give it a sharp edge. Combine the cheese with pesto sauce and pepper, and put a portion of the mixture on each breast. Let's roll it up. Secure it with a wooden toothpick or skewer. Roll the rolls in a mixture of flour (preferably corn flour) and paprika. Bake the rolls in an oven preheated to 180 degrees for 35 minutes.

Pesto sauce: mix the greens with grated cheese, olive oil, chopped pine nuts, garlic and salt. Add everything to taste, so that it is a sauce and not a thick mass.

• It is better to take chicken sirloin. Although thighs, from which all the bones are removed, also work well.
• The meat can be beaten all over, or you can cut it into portions, then, placing the pieces in plastic, beat them with a hoe.
• But first it’s better to prepare everything for the filling. Then, spreading it over the fillet, roll it up like a rug.
• To ensure that the filling remains in place, it is better to tie the roll with threads, kitchen twine, if available, or chop it with ordinary skewers.
• You can roll large rolls - it’s easier, less fuss. Or maybe small ones. Here you will have to tinker with fillings and roasting.
• There is another way of folding - put the larger part of the breast first, the smaller one in the middle, and the filling in the middle.
• Frying pan or oven, slow cooker or microwave, grill? Choose!

And finally. Ease of preparation will allow you to prepare chicken rolls with different fillings every day. If it is a different filling each time, it will be even more interesting. As you can see, the filling can be ordinary cheese and herbs, even pickled cucumber. Imagine!

A simple holiday dish is chicken fillet roll. There are many varieties of it - with cheese and ham, with champignons, cottage cheese or tangerine. Any of them will decorate the holiday table and add a touch of something new to the holiday. It’s worth learning more about the secrets of preparing delicious and aromatic filled rolls.

According to any recipe, preparing chicken roll begins with selecting the ingredients. To make delicious chicken rolls with filling, you need to take fresh chilled chicken fillet or breast, freed from the bone. The meat is carefully beaten to half a centimeter thick, salted, peppered and seasoned with your favorite spices. All that remains is to add the filling, wrap the roll and tie it with strong threads for strength.

The roll is prepared in several ways - baked in a mold inside the oven in foil or parchment, steamed in a slow cooker or double boiler, fried or stewed in a frying pan. The cooking time depends on the filling in the roll - ready takes about half an hour, and raw takes an hour or more. The dish bakes faster in the oven than in a slow cooker, but longer than in a frying pan.

Chicken roll in a slow cooker

The easiest way to cook chicken breast rolls is in a slow cooker. Semi-finished products are tied with threads and laid out in a special form for steaming, which is placed on top of a bowl of water. You can sprinkle the appetizer with spices and salt on top. After closing the lid, all that remains is to set the steaming mode and wait 45 minutes.

Chicken fillet roll in the oven

It is most common to make a chicken breast roll in the oven, because during the manufacturing process it is saturated with the aromas of the added seasonings. After wrapping, the rolls should be placed on an oiled or foil/parchment-lined baking sheet and baked at 200 degrees for about half an hour. In order for the appetizer to brown evenly on both sides, it must be turned over twice during the baking process. You can top the delicious rolls with sauce.

Chicken rolls in a frying pan

There are two ways to make chicken roll in a frying pan - frying or stewing. For the first, the finished rolls need to be cooled in the freezer for half an hour to maintain their shape, dipped in beaten egg and rolled in flour or breadcrumbs. All you have to do is fry them in hot oil or deep fat. If the snack turns out to be thick, after frying it needs to be cooked in the microwave - 10 minutes at full power is enough.

To get a more dietary dish, you need to fry it on each side for 6 minutes, add water and sauce (for example, tomato) and simmer under a closed lid for another half hour. If you want to experiment, make the sauce the same as for your favorite gravy dishes: for example, reminiscent of beef stroganoff, azu with pickles or goulash with paprika. Guests will appreciate the new version of familiar food!

Chicken rolls with mushrooms

• The following recipe will help you learn how to prepare chicken fillet rolls with mushrooms. For production, you can take any mushrooms - champignons, porcini, chanterelles or honey mushrooms, but fresh ones are best. Pickled or salted ones can give off unnecessary juice, so you should squeeze them out before stuffing.

Ingredients

• chicken breasts – 600 g;
• champignons – 250 g;
• garlic – 2 cloves;
• greens - a bunch;
• quail eggs – 6 pcs.;
• hard cheese – 100 g;
• vegetable oil – 40 ml.

Preparation

1. Separate each breast from the bone, cut into 2 fillets, make cuts and open like a book. Beat the fillet to half a centimeter thick.
2. Salt, pepper, marinate for 20 minutes at room temperature.
3. Cut the mushrooms into slices, fry in oil, add chopped garlic and chopped herbs. Mix with cheese shavings.
4. Place the filling on the fillet, place boiled eggs on top, roll tightly, and tie with thread if necessary. Wrap each piece in foil and bake at 200 degrees for half an hour in the oven.
5. Serve with boiled or fried potatoes, sautéed zucchini.

Chicken and bacon rolls

• Chicken rolls wrapped in bacon, wrapped in raw smoked meat strips like a cocoon, are fragrant and appetizing. Due to this and long baking, the appetizer is rich in smoked aroma and taste, which makes it more refined and tender. Hot spices and seasonings highlight the softness of the meat - black pepper, fresh dill and parsley.

Ingredients

• chicken fillet – 0.7 kg;
• salt – 20 g;
• ground black pepper – 10 g;
• curd cheese – 150 g;
• sweet pepper – 2 pcs.;
• parsley – 30 g;
• dill – 30 g;
• bacon – 200 g;
• vegetable oil – 20 ml.

Preparation

1. Cut each fillet in half, beat, salt and pepper.
2. Spread with curd cheese, sprinkle with diced sweet peppers and chopped herbs.
3. Roll tightly, wrap with a strip of bacon, place on the bottom of the pan, greased with butter.
4. Bake at 180 degrees for half an hour, 5 minutes before it’s ready, turn on the grill mode to get a crust.
5. Serve with couscous.

Chicken roll with tomatoes

• They turn out juicy and tender, where hard cheese seasoned with mayonnaise and garlic is added to give them a creamy taste. This also gives the appetizer a pleasant tangy flavor that creates harmony with the sweetish tomato slices. Enjoy your meal for lunch or dinner with baked potatoes as a side dish.

Ingredients

• chicken fillet – 0.6 kg;
• cheese – 100 g;
• tomatoes – 2 pcs.;
• garlic – 2 cloves;
• mayonnaise – 40 ml.

Preparation

1. Cut the meat lengthwise until it opens like a book. Wrap in a bag, beat, salt and pepper, leave to marinate for an hour.
2. Grate the cheese, add chopped garlic, mayonnaise, and tomato cubes.
3. Place the filling on the meat surface, roll it up, and wrap it in foil.
4. Bake at 180 degrees for half an hour.
5. Serve with rice.

Chicken rolls with ham and cheese

• Chicken rolls with ham and cheese are distinguished by their appetizing and rich aromas. This traditional hot dish for the holiday table is called Cordon Bleu. When you cut it, creamy melted cheese flows out, which makes the presentation spectacular and flavorful. Low-fat ham and low-fat cheese are suitable for production.

Ingredients

• chicken fillet – half a kilo;
• turkey ham – 50 g;
• seasoning for chicken - sachet;
• cheese 9% fat -50 g.

Preparation

1. Cut the meat into layers, beat it, sprinkle with seasoning.
2. Stuff with finely chopped ham and cheese filling and roll up.
3. Place on a baking sheet on top of baking paper and bake at 180 degrees for 25 minutes.
4. Serve with baked or deep-fried potatoes.

Chicken roll with cottage cheese

• The following recipe will tell you how to cook chicken roll with cottage cheese. The curd filling makes the snack more tender and aromatic, and combining it with bright seasonings like rosemary and thyme gives it a rich flavor. Instead of cottage cheese, you can take soft creamy mozzarella cheese, seasoning it with tomato paste, then the meat will be more juicy.

Ingredients

• chicken fillet – 1 pc.;
• cottage cheese – 100 g;
• vegetable oil – 20 ml;
• rosemary – 5 g;
• thyme, thyme – 2 g.

Preparation

1. Cut the meat in half, beat through the film, put in the grated cottage cheese.
2. Twist and secure with thread.
3. Fry the oil with spices in a frying pan, add the rolls and fry until golden brown. Close the lid and simmer for 7 minutes until done.
4. Serve with mashed potatoes and herbs.

Chicken rolls with cheese

• Chicken fillet rolls with cheese will turn out juicy and tender if you make a special filling for them with the addition of mushrooms and dry white wine. This aromatic delicacy is ideal for a holiday table along with appropriate alcoholic drinks. Guests will appreciate the culinary masterpiece, because its softness and juiciness will not leave anyone indifferent.

Ingredients

• chicken breasts – 1 pc.;
• eggs – 2 pcs.;
• flour - a glass;
• mushrooms – 300 g;
• onion – 1 pc.;
• cheese – 100 g;
• white wine – ¼ glass;
• water – 50 ml;
• vegetable oil – 100 ml.

Preparation

1. Cut the breast into fillets, cut each piece in half like an open book. Beat the meat, salt and pepper.
2. Finely grate the cheese, add the fried mixture of chopped onions and mushroom slices.
3. Place the filling on the meat, roll it up, and secure with toothpicks.
4. Dip the rolls in flour, raw egg, and fry in oil on both sides.
5. Place in a saucepan, add wine, water, and cover with a lid. Simmer for 10 minutes over low heat. Serve without toothpicks.

A whole chicken roll is pure chicken in all its glory: delicate in taste, tender in texture, loved by everyone and suitable for any holiday or the simplest dinner. A minimum of spices plus a maximum of meat - this is the simple formula for this delicious-tasting dish. And here you don’t need to choose between juicy chicken leg meat or tender breast meat, because in this roll you will find both.

“How is it possible – a whole chicken roll? - you will probably ask. “What about the skeleton?” It's quite simple. Carefully, without completely cutting the carcass, all the bones are removed one by one so that the skin remains almost intact and subsequently serves as a shell for the chicken roll.

Due to the fact that the roll is baked directly in it, the meat does not lose its tenderness, because the “native” chicken fat nourishes it, retains the juices inside and does not allow it to dry out.

This delicacy tastes like a whole baked chicken, but you no longer need to fuss with the bones in the finished dish! Serve this whole chicken roulade hot or cold – it will definitely not disappoint.

Ingredients

• 1 chicken carcass (1.5-2 kg)
• 4-5 cloves of garlic
• 1.5 tbsp. spoons of sour cream (15-20% fat)
• 1.5 teaspoons hot mustard
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns

How to make a whole chicken roulade

The most important step in preparing this dish is removing the skeleton from the chicken carcass. Even without experience in this, but having a little time and sharpening the knife better, you can easily cope with this task. So, first cut off the wings, tail, and neck of the washed and dried carcass.

Make a vertical cut along the back.

Trim the muscle at the top, moving tightly along the ridge. You need to get to the joint that attaches the wings to the body. Feel for this joint, cut it and, cutting the muscle, turn the bone outward.

Trim the skin at the edge and remove the bone. Do the same with the second wing.

Trim the muscles along the back and ribs until you reach the legs. Feel the joint and, using the same principle as you removed the bones of the wings, remove the bones of both legs.

Turn the skin back, turning the muscles inward.

Cut off the breast. Be careful not to cut through the skin anywhere. The carcass is ready for further cooking.

Now prepare the spices for rubbing the meat. Crush black pepper and salt in a mortar or grind in a coffee grinder. Freshly ground pepper is always much more flavorful.

Add garlic to this mixture and grind the mixture together to a paste.

Combine spicy garlic paste with mustard and sour cream.

Rub the chicken meat on all sides with this mixture.

Starting at both ends, wrap the meat, moving towards the middle of the carcass - towards the breasts.

Tie the meat tightly with kitchen string, forming something like a bar or sausage.

Place the meat in a baking sleeve, tie the ends tightly and make several punctures to release excess steam.

Bake the chicken roll in a preheated oven at 175 degrees for 40 minutes, then cut the sleeve and bake for another 15 minutes, increasing the temperature to 200 degrees to brown the crust.

Carefully slice the finished chicken roll and enjoy.

If you add pieces of this roll with fresh herbs, slices of tomatoes and onions, you will get a very tasty filling for freshly baked bread. Be sure to try it!

Chicken roll in the oven can be made in different ways. Some people prepare it from minced meat, while others use only whole white poultry meat. As for the filling, you can also use completely different products.

In this article we will present you with several recipes on how to make a very tasty and nutritious chicken roll in the oven at home.

Making a delicious hot minced meat dish

So, to make a delicious white poultry snack, we need the following:

• poultry breast - approximately 800 g;
• onions - 2 pcs.;
• fresh mushrooms - 300 g;
• sunflower oil - optional;
• sour cream - 1 glass;
• parsley, fresh dill - a large bunch;
• various spices - use at your discretion;
• hard cheese (grated) - about 160 g;
• mayonnaise is not very fatty - to taste.

Component Processing

To prepare chicken roll, the bird breasts are thoroughly washed, skinned and boned, and then cut so that you get a single large layer. If desired, you can lightly beat it with a culinary hammer.

After salting and peppering the meat, it is left aside for a while. In the meantime, start preparing the filling. To do this, take fresh champignons and wash them thoroughly. Then the mushrooms, along with the onions, are cut into small cubes and placed in a frying pan with sunflower oil. The ingredients are fried until they become soft and golden brown. At the very end they are salted and peppered.

Forming and baking process

Having prepared the ingredients, begin to form the roll. To do this, a beaten layer of chicken breasts is placed on a flat surface, and then fried champignons are placed on it. After wrapping the piece of meat in a roll, place it in a heat-resistant form, cut side down. The top of the product is generously greased with a mixture of sour cream and mayonnaise, and then sprinkled with grated cheese. In this form, the chicken roll is sent to the oven. Bake it for a whole hour at a temperature not exceeding 200 degrees.

How should it be presented for a family dinner?

As you can see, preparing chicken roll in the oven is not at all difficult. After the meat product is completely baked, it is removed from the mold and placed on a plate. After cooling the roll a little, it is cut into thin pieces and served to the household along with a piece of bread. By the way, some housewives use this product not as a hot snack, but as a tasty meat addition to a side dish.

You can prepare a roll from whole chicken breasts or minced meat not only with mushrooms or herbs and cheese, but also using completely different ingredients. For example, some chefs use fresh or fried vegetables as a filling, as well as various spices with garlic, nuts, dried fruits (prunes), a boiled egg (whole or grated), etc.

In any case, if you follow all the requirements of the recipe, you will definitely end up with a very satisfying, nutritious and surprisingly tasty chicken roll, which can be safely presented even to the holiday table.

Step 1: prepare the meat.

First, rinse a large chicken leg and a medium fillet under running cold running water. We dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Using the tip of a knife, starting from the thick edge of the leg, we make a longitudinal hole parallel to the bone. We cut in a circle, cutting off all the tendons. Then we turn the meat inside out and remove it like a stocking. We distribute it skin side down on a board, cover with plastic wrap and lightly beat with a kitchen hammer to soften the tissue. After this, sprinkle the cut ham with salt and allspice.

Then we return to the chicken fillet, rid it of film, cartilage, as well as excess fat and decide what to do with it, you can leave it whole or cut it into small pieces of 2 to 3 centimeters in size, in any case it will turn out delicious. We also sprinkle this meat with spices and salt and proceed to the next step.

Step 2: Prepare the garlic and other ingredients.

Using a clean knife, peel the garlic cloves, squeeze them through a special press into a small bowl and place the rest of the ingredients that you will need to prepare the dish on the countertop.

Step 3: form the chicken roll.

Now turn on the oven to preheat at 180 degrees Celsius and cover the working surface of the table with foil folded in two layers. Place the cut ham skin side down on an aluminum sheet. Place the chicken fillet in the center, rub the meat with chopped garlic and roll it into a tight roll. Then we cover it with foil so that there are no gaps, and place it on the bottom of a non-stick or heat-resistant pan, although a high-quality baking sheet will also work.

Step 4: bake the chicken roll in the oven.

Place the dish with the roll in a preheated oven, pour a glass of purified water into it and bake for one hour. After this time, the food will be ready, put oven mitts on your hands, move the dish with the package onto a cutting board and let it cool completely. Then we put in the refrigerator for 1, although a couple of hours is better, and after that you can taste it!

Step 5: serve the chicken roll in the oven.

After infusing in the refrigerator, the chicken roll in the oven is placed on a clean cutting board, the foil is removed from it and a sharp kitchen knife is used to divide it crosswise into pieces 2 to 3 centimeters thick. After that, they are moved to a large flat dish or laid out in portions on plates, optionally decorated with fresh herbs of dill, parsley, cilantro, basil, garnished with black olives, olives, sliced ​​fresh, pickled or sour vegetables and placed on the table as an appetizer for a hearty breakfast. , lunch or dinner. Also, such a roll will perfectly replace sausages; you can take it to work, school or nature. Cook with love and enjoy delicious homemade food!
Bon appetit!

If desired, between the chicken fillet and the beaten ham, you can lay out a layer of layers of hard cheese, vegetables boiled until fully cooked, chicken eggs, canned or fried mushrooms, pickled peppers, tomatoes, as well as black olives;

Very often, meat is smeared with mustard, tomato paste, ketchup, sour cream or cream mixed with spices; of course, you shouldn’t put everything at once, but you can choose one;

This roll can be cooked in any brand of steamer for 1 hour;

The set of spices is not important; use any that are suitable for meat dishes, for example, marjoram, sage, rosemary, basil, thyme, mint, dried dill, parsley and others.