All your household members will be impressed and satisfied with such lunch, and maybe even dinner. Moderately dietary and satisfying, food with a special taste can be prepared from chicken meat, the result of which is simply amazing...

And for this we need a small amount of products:

• Chicken legs
• Chicken fillet
• Parsley
• 3-4 cloves of garlic
• Salt and ground black pepper

Detailed recipe for making chicken meat roll in a double boiler

Before moving on to the main part, the first step is to prepare the meat. The chicken should be washed and allowed to absorb moisture or dried with a kitchen towel.

Then, separate the bones from the legs and wrap them in plastic, not beating them too much. You also need to prepare the remaining ingredients: chop the parsley and garlic.

Next, rub the meat on all sides with salt, sprinkle with black pepper and other special spices at your discretion.

Transfer to foil, first lay out the legs in an even layer, and place the sirloin on top of them at the edge to make it easier to wrap. Sprinkle with chopped herbs and garlic

First, roll the meat and only then wrap it tightly with foil. Wrap with kitchen string and tie tightly

place wrapped in foil in a steamer, cover tightly with a lid and cook for one hour

When ready, you should steamed chicken roll Cool and do this without removing the foil. Then put it in the refrigerator overnight, and the next day cut the threads and remove the foil

Excellent food for all occasions, but best suited as a cold appetizer that will be the center of attention

Ingredients:

• chicken breasts – 2 pcs. (600g)
• mushrooms – 200 gr
• onion – 1 head
• hard cheese – 100-150 g
• vegetable oil – 1 tbsp.
• salt, pepper to taste

Chicken breast is an excellent product for preparing delicious and healthy meals. Nowadays, many housewives, when preparing a daily or holiday menu, are increasingly concerned that the dish they prepare is not only attractive and tasty, but also, at the same time, healthy. Steamed chicken roll in a slow cooker is just one of those dishes. Juicy and soft with cheese and mushroom filling, in my opinion, a wonderful combination. Due to the fact that the roll will be steamed, it will turn out to be dietary, and the filling of mushrooms and cheese will make it satisfying and nutritious.

Today I will tell website visitors how to cook chicken roll with cheese and mushrooms in a slow cooker in an original, tasty and quick way.

Cooking method

1. 
   Initially, I collect all the products that I will need to prepare chicken roll in a slow cooker (I use the PHILIPS HD3077/40 model).
2. 
   I’ll immediately move on to the filling – it will be cheese and mushroom. I decided to fry the mushrooms and onions (it tastes better), but first I cut them into small cubes.
3. 
   I turn on the multicooker, setting the “fry” mode, and lightly sauté the onion in a small amount of vegetable oil (1 tbsp is enough) - I need it to become just transparent.
4. 
   Then I add chopped mushrooms (I use champignons, but oyster mushrooms are suitable as an alternative), salt, pepper and, stirring, bring to readiness - the champignons should become soft, and the liquid, if any appeared during the frying process, should evaporate.
5. 
   I transfer the contents of the bowl into a bowl and leave to cool, while in the meantime I prepare the chicken fillet. To prepare the roll, I took chicken breast. In order to subsequently form the fillet into a roll, breast, after washing and freeing it from the skin, I cut along the fibers (according to the principle of a book), not reaching the edge, and unfold it - the result is a layer, such a decent chicken chop. I lightly beat the resulting layer of meat (I do this directly with a knife). I do a similar procedure with the second breast.
6. 
   Back to the filling. To the mushrooms, which have already cooled by this time, I add cheese, chopped on a fine grater, and mix thoroughly - the filling for chicken rolls is ready.
7. 
   Now I salt and pepper the meat pieces on both sides, after which I put the cheese and mushroom filling on each of them, evenly distributing it over the entire surface of the fillet, and roll it into rolls.
8. 
   Carefully transfer each roll, seam side down, to a sheet of foil and wrap tightly.
9. 
   I place the pieces prepared in this way in a tray for steaming.

   I pour about 1 liter of hot water into the bowl (this will boil it faster), insert the tray with rolls and start the “steam” program. In the given mode they cook for 30 minutes.

10. 
    After the sound signal indicates the end of the program, I turn off the multicooker, carefully open the lid, remove the tray with the finished rolls and let them cool slightly.
11. 
    Then I cut it into pieces, put it on a dish with herbs and serve it to the table along with fresh vegetables.

If desired, you can prepare a side dish. And so, in principle, that’s it – the steamed chicken roll is ready in the slow cooker. Bon appetit!

Original taken from mrs_crabikoff in Chicken roll

A completely elementary recipe, which is why I like it. As it turned out, preparing chicken roll is not at all troublesome. Don't believe me?

What will you need?
1 chicken
3-4 cloves of garlic
20 g gelatin (I use Dr. Oetker)
1 tbsp. spoon of mustard seeds
salt
ground black pepper

How to cook?
Wash the chicken, remove the skin, separate the meat from the bones, put it in a shallow dish, squeeze the garlic through a press, add gelatin, mustard seeds, salt, black pepper. Mix everything thoroughly and rub the chicken.

Place the meat on cling film.

And roll it up so that the chicken is completely wrapped.

Place the prepared roll in a double boiler or pan with boiling water and cook for 1-1.5 hours. Remove the roll from the steamer or pan, let it cool and, without unwrapping, put it in the refrigerator overnight.
The next day, remove the finished roll from the film, cut it, decorate with herbs and vegetables and serve.

Usually, for a roll, I separate 4 large parts of the chicken - breasts and thighs. I make broth or soup from the remaining chicken.

Come on, admit what you put on bread and butter when you whip up sandwiches for breakfast. "Doctor's" sausage? a piece of "Russian" cheese? Industrially produced salted fish? Whatever you mark as the correct answer, one thing is obvious: the benefits of such a breakfast are very doubtful. Let me tell you how to treat your family to a delicious and healthy breakfast with minimal time and significant economic benefits.

Did you know that there are chickens that lay blue or slightly greenish eggs? Aracauna birds live in South America and, due to a certain gene built into their DNA, become infected with a certain rotovirus, which colors the shell in unusual shades. It is interesting that such a disease does not pose a threat to the quality of eggs or chicken meat; the products that a person receives from these chickens are in no way inferior in quality or nutritional value to those produced by ordinary chickens.

So, chicken breast roll. Simple, dietary, relatively tasty - as tasty as meat dishes can be in a double boiler. Shall we head to the kitchen?

Ingredients:

3 chicken breasts;

1 carrot;

a handful of green peas;

2 tbsp. l. heavy cream;

1/2 tsp. dried herbs (to taste);

salt pepper.

Wash the meat and cut it into layers, trying to ensure that large parts of the fillet remain intact and as large as possible.

Place all excess meat in a food processor bowl, add carrots cut into large pieces, herbs, cream, salt and pepper.

Grind into minced meat.

Stir in the peas with a spoon.

Place large flat pieces in one “sheet”, cover with cling film, and beat a little.

We turn it over together with the film, if necessary, put some parts of the fillet overlapping, beat it again - you want the meat to become one plane. We spread the minced meat, forming a “sausage”.

We wrap the roll and wrap it in cling film.

We tie the edges.

Place in a steamer bowl and cook for 30 minutes.

Cut after complete cooling.

An excellent cold appetizer, a great ensemble for a morning sandwich.