Tired of the same old chicken recipes? Craving a dish that's both impressive and surprisingly easy to make? Then look no further than this delectable Stuffed Chicken Roll! This festive main course is perfect for a special occasion or a weeknight dinner when you want to treat yourself to something truly delicious. Imagine juicy chicken breast, expertly rolled and filled with a savory blend of herbs, cheese, and your favorite vegetables, then baked to golden perfection. The aroma alone will tantalize your taste buds! This recipe delivers tender, flavorful chicken with a delightful surprise in every bite.
Forget complicated techniques and lengthy prep times; this recipe is designed for simplicity and delicious results. The combination of creamy filling and perfectly cooked chicken creates a symphony of flavors that will leave your family and friends wanting more. Ready to elevate your chicken game? Let's dive into the step-by-step instructions and create this unforgettable Stuffed Chicken Roll together.
Tools Needed
- Bowl
- Rectangular pan
- Baking paper
- Plastic film
- String
- Large pan
- Mixer
Ingredients
- Chicken breast slices: 700g
- Eggs: 3
- Spinach: 150g (boiled and sautéed)
- Garlic: 1 clove
- Oil
- Salt
- Pepper
- Parmesan cheese: 1 spoonful
- Soft cheese slices: 140g
- Cooked ham or turkey roast: 50g
- White wine: 100ml
- Broth: 3 ladles
- Bay leaf: 1
- Rosemary: 1 sprig
- Onion: 1 clove
- Carrot: 1
- Celery: 1 stick
Step-by-Step Instructions
Step 1. Prepare the Filling and Chicken
- Break 3 eggs into a bowl. Season with salt, pepper, and parmesan cheese. Beat well. Add the sautéed spinach and mix.
- Cook the omelette in a rectangular pan in a 200°C oven for a few minutes.
- Place each chicken breast slice on baking paper, flatten slightly, and season with salt and pepper.
- Arrange the chicken slices on a sheet of plastic film, overlapping slightly, to form a rectangle.
Step 2. Assemble and Prepare the Roll
- Spread half of the soft cheese slices on the chicken rectangle. Top with the cooked omelette and the remaining cheese.
- Roll up the chicken, using the plastic film to help. Freeze for at least half an hour.
- Remove the plastic film. Tie the roll tightly with string.
Step 3. Brown and Cook the Roll
- In a large pan, brown the roll in oil with chopped onion, carrot, and celery.
- Deglaze with white wine, then add broth, bay leaf, and rosemary. Cover and cook for an hour, turning halfway through.
Step 4. Rest, Sauce, and Serve
- Remove the roll from the pan, let it cool slightly, and slice. Blend the cooking juices (removing bay leaf and rosemary) to make a sauce to serve with the roll.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- You can leave the spinach simply boiled instead of sautéed.
- Use cooked ham or turkey roast, whichever you prefer.
- The sauce can be left more liquid or thickened on the fire.
Nutrition
- N/A
FAQs
1. Can I use leftover cooked chicken?
Yes! Shredded leftover cooked chicken works perfectly. Just be sure it's well-drained before adding it to the filling.
2. What can I substitute for the cheese?
Feel free to experiment! Mozzarella, provolone, or even a blend of cheeses would be delicious.
3. How do I keep the chicken roll from falling apart while cooking?
Secure the roll tightly with toothpicks or kitchen twine before baking. This helps maintain its shape.
This Stuffed Chicken Roll recipe is a guaranteed crowd-pleaser, offering a sophisticated yet simple meal perfect for any occasion. From its impressive presentation to its burst of flavor in every bite, this dish is sure to become a new family favorite. So gather your ingredients, follow the steps, and prepare to enjoy a truly unforgettable culinary experience!