Cheese, mushrooms, chicken ... no need to continue.
These products alone are enough for the children to have their eyes lit and ears pricked.
Such foods can be lured to the table of any rake.
Yes, and perhaps the male company, gathered to discuss the pressing problems of our time, is not so difficult to seduce with the scents and the clink of the plates.
Believe me, it's worth a try.
Chicken rolls with mushrooms and cheese - the general principles of cooking
• Chicken rolls rolled out of breast fillet or chicken legs. Breast is used without skin, and chicken legs are with it. Fillet cut into layers or grind into minced meat. Often, for the preparation of rolls, they specially buy chicken skin or chopped bacon to wrap the stuffed meat and mushrooms stuffed into it.
• You can take any mushrooms: oyster mushrooms, champignons or forest mushrooms, both fresh and frozen. It all depends on taste preferences and capabilities. Mushrooms are prepared with stuffing, frying them with onion pieces, or added to the sauce, which is poured over the product.
• Cheese is crushed with a grater or cut into thin plates and added to the filling, it can be pickled or hard. The special taste of the dish gives the use of two types of cheese.
• Chicken rolls with cheese and mushrooms are baked in the oven on their own, in foil or in specially prepared dressings. Products made from minced chicken can be fried in a pan.
• Ready-made rolls are sliced and decorated with greens, served as a separate dish or with side dishes of fresh vegetables, cereals or potatoes.
Chicken rolls with mushrooms and chicken leg bone
Ingredients:
• two large chicken legs;
• 40 gr. boiled ham;
• cheese, Russian varieties - 50 gr .;
• fresh mushrooms (champignons) - 200 gr .;
• one egg;
• olive oil;
• cheese, Mozzarella varieties - 40 gr .;
• freshly squeezed lemon juice - 5 ml.
Cooking Method:
1. Rinse the chicken legs in cold water and wipe dry with a towel. From the inside of each make a deep longitudinal incision to the bone. First remove the bone with the cartilage from the hip, and then carefully separate the meat from the calf bone. Chop the bone in front of the cartilage, just above the point of attachment of the skin and tendons, do not remove the skin itself. 2. Beat off the chicken from the inside. Do this as carefully as possible without damaging the skin.
3. Slightly pepper the chipped fillet and sprinkle with fine salt. Sprinkle with lemon juice mixed with vegetable oil, and let stand for half an hour.
4. Shred the onion. Clean the dirt from the caps and the feet of the mushrooms. Rinse with cold water and scald with boiling water, dry, cut mushrooms into small cubes.
5. In a frying pan with creamy, heated butter, lower the onion and leave to roast on low heat.
6. After 2 minutes, add the champignons to the onions and continue cooking all together for another 10 minutes. Do not cover the pan with a lid and do not forget to periodically stir. Put the mushrooms and onions in a separate bowl, cool.
7. Cut thin “Mozzarella” and boiled ham into thin slices, rub hard cheese with a grater, and beat the egg.
8. On the edge of the chicken, in the direction from the bone up, in the form of a roll, place half of the fried mushrooms, and next to them, on the sausage and Mozzarella sticks. Pour all the crumbs of cheese and pour the egg.
9. Carefully roll up and tightly pack each such roll in foil.
10. Put the package with rolls in the roaster, put it at 180 degrees in the oven.
11. After half an hour, remove, carefully cut the foil and spread its edges. Return the items to the oven for another 10 minutes.
Chicken rolls with mushrooms and cheese, in bacon (with brynza)
Ingredients:
• a pound of breast (two fillets);
• 100 gr. brine cheese;
• fresh small champignons - 100 gr .;
• onion, bitter - one head;
• 100 gr. sliced bacon;
• spoon of pure vegetable oil;
• 150 gr. wild rice.
Cooking Method:
1. To rice well steamed in rolls, it must be prepared in advance. Boil can not be, because when cooking the seeds will open. Wild rice should be soaked in cold water for 12 hours, then rinsed and dried.
2. Chop small onions, wash the mushrooms and dry well. Do not chop the mushrooms.
3. In vegetable oil, lightly fry the mushrooms with onions, pour in the swollen rice, stir and heat everything together for about one and a half minutes. Cool, remove the mushrooms and cut them into halves. 4. Wash the fillets with cold water and dry them with a towel.
5. Without cutting to the end, starting from the thickened side, cut the filles into two parts and unfold them. Cover layers of chicken film and repel as thin as possible. Try to do this carefully, do not break through.
6. Sliced fillet layers slightly pepper and evenly distribute the grated cheese on a large grater.
7. Then from one edge of each layer lay out the rice heated with onions. On top of it, lay the halves of mushrooms in one row and roll up the thick rolls.
8. Wrap both rolls with bacon strips. Transfer the billet to heat-resistant form and pour some water into it, 50 ml will be enough.
9. Close the form tightly with a sheet of foil and make a few punctures in it to release excess steam.
10. Preheat oven to 200 degrees, place in it a form with rolls.
11. After a quarter of an hour, lower the heat to 180 degrees, and after another quarter of an hour, remove the foil and bring the rolls to readiness for 10 minutes. If the oven has a grill function, turn it on 2 minutes before it is ready.
Chicken rolls with mushrooms and cheese “Brynza”
Ingredients:
• one and a half kilograms of chicken fillet;
• 600 gr. young champignons;
• 200 gr. greasy sour cream;
• one package of cheese;
• two bulbs;
• cheese, any grade - 120 gr .;
• dill and parsley - several branches;
• pasteurized milk.
Cooking Method:
1. Cut champignons into small-sized slices or plates, chop onions with a heavy knife.
2. Dip the onion slices in the oil heated in a pan and fry to an amber color.
3. Add the mushrooms and continue frying from time to time, stirring until cooked. The main thing is not to overdry, as soon as all the moisture has evaporated, enter the sour cream, season with ground pepper. Salt lightly and leave to cool. If the fill turns out thick, slightly dilute it with milk.
4. Cut the chicken fillet into thin layers and beat each one as thin as possible. You can cut fillets in two ways: along or across, at a slight angle.
5. Use thin slices to cut the cheese, finely chop the parsley and dill. 6. On each layer of chicken, from one edge, put a plate of cheese and a little green. Then roll and fasten the rolls with wooden toothpicks.
7. Over high heat in vegetable oil, quickly fry the billet from all sides and transfer to a heat-resistant form with sides. Remove toothpicks.
8. Top pour the mushroom filling and put in a preheated oven for 40 minutes.
9. Five minutes before full readiness, sprinkle the rolls with fine crumb of hard cheese.
Chicken rolls with mushrooms, cheese and cabbage in chicken skin
Ingredients:
• chicken fillet pulp - 800 gr .;
• 200 gr. fresh cabbage;
• 250 gr. champignons;
• one large carrot;
• chicken skin;
• 120 gr. unsharp, hard cheese;
• two eggs;
• onion;
• refined oil;
• ketchup;
• low-calorie mayonnaise or medium-fat sour cream.
Cooking Method:
1. Wash fillet and cabbage cut into large pieces and twist in a meat grinder. The size of the grid cells does not matter.
2. Pour in the eggs, add a little salt and pepper and mix well.
3. Fry the chopped mushrooms in vegetable oil. Do not overdry!
4. In a separate pan, save finely chopped onions with coarsely worn carrots to golden staining onion slices.
5. Mix roasted vegetables with mushrooms and cool well.
6. Wash the chicken skins. Spread the pieces of peel on the table and evenly distribute minced meat over them, a layer slightly thinner than a half centimeter.
7. Place the mushroom filling on top of the mince and cover it with grated cheese. The smaller the cheese chips, the better.
8. Gently wrap the rolls. For reliability, you can fix the workpiece in several places with a thick thread, but usually the rolls and so keep their shape well.
9. Spread the blanks on a greased baking sheet and brush with ketchup and sour cream (mayonnaise) on top, mixing them in the same proportions.
10. Bake the items in the oven, in 180 degree mode, for about half an hour.
Fried chicken rolls with mushrooms and cheese, in sesame
Ingredients:
• 700 gr. minced chicken;
• “Russian” or “Kostroma” cheese - 150 gr .;
• one large onion;
• fresh or frozen champignons; • three eggs;
• spices “For stuffing”;
• sunflower oil;
• sesame seed.
Cooking Method:
1. Clean the dirt from the mushrooms, rinse under running water and cut into thin plates. Chop a smaller bow.
2. Transfer the plates of mushrooms and onions to a deep frying pan, add oil and fry until cooked on low heat. The main thing - do not overcook, otherwise the filling will be dry. Remove mushrooms from the heat, mix with finely chopped greens and cool.
3. Season the chicken to your taste with spices, break one egg into it and knead thoroughly.
4. Slice hard cheese into small pieces.
5. Take food film or foil. Cut into small rectangular pieces and spread them over the table.
6. For each, lay out the minced chicken no more than half a centimeter thick and give the meat layers a rectangular shape.
7. Place mushrooms on one side of the meat, lay cheese on them, about 2 bars on each billet. Gently, lifting the edge with the filling of the film (foil), wrap everything in a roll and remove the film.
8. Gently smooth the surface of the product with hands moistened with water. Pay special attention to the cross seam and sides.
9. The remaining eggs, beat with spices, in a separate bowl, pour the sesame seed.
10. Dip each roll into the eggs, then roll it well in sesame and fry in well-heated oil to a ruddy, crispy crust.
Spicy Chicken Rolls with Mushrooms and Cheese
Ingredients:
• fresh fillet, chicken - 2 pcs .;
• fresh oyster mushrooms (champignons) - 350 gr .;
• one onion;
• sweet peppercorn;
• “Kostroma” cheese - 120 gr .;
• sweet cream butter - 30 gr .;
• “Dutch” cheese - 150 gr;
• mayonnaise - a few spoons;
• a spoon of adjika, horseradish and mustard.
Cooking Method:
1. Mix the adjika with mustard and horseradish.
2. Wash the chicken fillet with running water and cut each along, two layers of approximately the same thickness, repel. Spread the meat on all sides with a sharp mixture and leave for half an hour.
3. Cut the mushrooms into small cubes, chop the mushrooms into small strips, chop the peppers on a thin straw. Fry the mushrooms and onions in the melted butter until cooked. 4. In a bowl, combine both types of cheese grated on a fine grater. Add mayonnaise, finely grated garlic.
5. Lay the chipped fillet on a double sheet of foil. Then lay out on layers: a mixture of cheeses, mushrooms and peppers. Roll it all up and wrap it in foil. Do the same with the rest of the broken chicken.
6. Place the packages with rolls on a baking sheet and put them in the oven. Reach in 20 minutes.
7. Carefully, in order not to burn yourself, cut the foil and unfold the package, do not completely remove it. Put the pan back in the oven and hold it for 10 minutes. During this time, the top of the rolls will be well-rounded.
8. Release the finished rolls from the foil, cool slightly and cut into thin chunks.
Chicken rolls with mushrooms and cheese - tricks and tips for cooking
• Roll the rolls out of the breast should be firmly and necessarily secure before frying or baking with wooden skewers. If this is not done, during thermal processing the product may fall apart, the filling will also fall out.
• Chicken mince is better to cook yourself, the purchase may be too liquid and wrap the stuffing in it will not be so easy.
• The thinner you will fight off the chicken, the easier it is to roll the meat into a roll.
• Rolls baked in foil cannot be rosy. To get this effect, soak almost finished products in an expanded form in the oven under the grill, a couple of minutes or a little longer. Their top will be covered with a ruddy crust.
