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Chicken breast rolls
Dishes made from chicken breasts can sometimes turn out dry, as the fillet lacks fat layers. This meat is best sautéed quickly (3-4 minutes on each side) on a hot cooking surface. After that, the dish can be finished in the oven or stewed under a covered lid.
A filling of mushrooms, bacon, or cheese will add juiciness to the rolls. Mustard will soften the meat fibers and give a slight piquancy to the finished meat.
Tender chicken breast rolls in a milk sauce are suitable for both a family dinner and a festive table. This dish pairs well with loose buckwheat porridge, baked potatoes, fresh and pickled vegetables.
Caloric content: 197 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- raw chicken breast – 400 g;
- table mustard – 1 tablespoon;
- spice mix for chicken – 1 teaspoon;
- salt – a few pinches;
- cooking oil – 50 ml.
For the filling:
- fresh oyster mushrooms – 150 g;
- butter – 50 g;
- small onion – 0.5 pcs.
For the sauce:
- butter – 50 g;
- flour – 1 tablespoon;
- milk or cream – 200-220 ml;
- medium onion – 0.5 pcs;
- cloves – 3-5 star;
- herbs, salt, spices – to taste.
Preparation
- Cut the chicken fillet diagonally into flat slices (thickness of pieces 0.7-1 cm).
- Rub each piece with spices and salt both sides. Place on a cutting board, cover with cling film, and gently beat to shape the pieces into rectangles.
- Prepare the filling for the rolls. Sauté chopped mushrooms in melted butter, add chopped onion, and lightly fry.
- Spread mustard on each fillet piece, put a teaspoon of filling on one side, roll it up, and secure the edges with a toothpick.
- Lightly coat the chicken rolls in flour, fry in hot oil until light golden brown (2-3 minutes on each side).
- Prepare the sauce with milk (a richer flavor will result from adding cream). In melted butter, sauté the flour until it has a light nutty aroma. Constantly stirring, pour in the milk. Insert the star anise into half of the peeled onion. When the sauce starts to thicken, add the onion, and simmer over low heat until thickened. Then sprinkle with spices, remove the onion, and add salt. Adding pieces of pickled mushrooms or cucumbers will give the sauce an unusual flavor.
- Immerse the finished chicken breast rolls in the milk sauce, stew for a few minutes under a closed lid. If the sauce is too thick, pour in a couple of tablespoons of milk. Don't forget to remove the toothpicks when serving.
Enjoy your meal!
