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Chicken fillet roll in the oven

Chicken Fillet Roll in the Oven

Appetizing, pretty, and just as good for a weeknight dinner as for a holiday spread! Chicken fillet rolls dress up any table. They're delicious both hot and cold — serve them warm as a main dish with any side, or chilled as an appetizer.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet (2-3 chicken breasts)

600

Sour cream

Mustard

Ground black pepper

Salt

Mushrooms

200

Hard cheese (I used mozzarella)

Parsley

Garlic

Vegetable oil

Ground black pepper

Salt

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

140 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a chicken fillet roll in the oven? Start by gathering your ingredients. If the fillets were frozen, thaw them ahead of time by moving them from the freezer to the bottom shelf of the fridge. Pick whatever mustard you like — spicy, sweet, Dijon, or whole-grain.
Step 2:

Make the marinade. Stir the sour cream together with the mustard, salt, and pepper.
Step 3:

Mix everything together well.
Step 4:

Rinse the fillets and pat them dry well with paper towels. Butterfly each fillet by slicing it lengthwise almost all the way through, then opening it like a book. Lay the opened pieces side by side, overlapping them slightly, and pound them into one even sheet. Use a rolling pin rather than a meat mallet so you don't tear the meat apart. Cover the chicken with plastic wrap or a bag first to keep it from splattering as you pound.
Step 5:

Brush the chicken sheet all over with the sour cream–mustard sauce and let it marinate for 20 minutes.
Step 6:

Now make the filling. Gather those ingredients. Any mushrooms work here — wild mushrooms, oyster mushrooms, or the cremini/white button mushrooms I used. Clean the mushrooms without soaking them under running water, or they'll soak up moisture and turn watery; I just wipe them with a damp sponge. For the cheese, use whatever you like — hard cheese, or a softer melting cheese like the mozzarella I used.
Step 7:

Grate the cheese on the medium holes of a box grater.
Step 8:

Finely mince the garlic or press it through a garlic press.
Step 9:

Wash the parsley well, pat it dry, then chop it finely.
Step 10:

Cut the mushrooms into small cubes. Heat the vegetable oil in a skillet and add the chopped mushrooms. Fry them over medium-low heat, stirring, until golden. Add the cheese, garlic, and parsley to the mushrooms and stir thoroughly until the cheese melts.
Step 11:

Take the skillet off the heat. The filling is ready!
Step 12:

All that's left is to roll it up. Spread the filling down the center of the chicken sheet, along its full length.
Step 13:

Roll the chicken fillet up into a log. To keep the roll from falling apart or drying out as it bakes, wrap it tightly in an oven roasting bag. Twist the ends of the bag closed and tie them off with kitchen twine.
Step 14:

Place the roll seam-side down in a baking dish.
Step 15:

Bake the roll in an oven preheated to 350°F (180°C) for 25–30 minutes. Then take it out, let it cool a bit, and remove it from the roasting bag.
Step 16:

Let the finished chicken-and-mushroom roll cool slightly, then slice it into serving pieces. Enjoy!

For an even juicier filling, add some sautéed onion. My family isn't big on onions, so I left it out. If you use it, sauté the onion either on its own or together with the mushrooms. Besides one big roll, you can also make individual portion-size rolls: cut a chicken breast in half, pound it flat, add the mushroom filling, and roll each piece up. These little rolls can be baked in the oven or pan-fried in oil until golden and crisp.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count will change accordingly.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any way you like (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid; or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Keep in mind that every oven runs a little differently, so your temperature and timing may not match the recipe exactly. A little know-how about how your oven behaves goes a long way toward getting any baked dish just right.