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04.04.2024 Psychology

Step-by-step recipes for chicken roll with omelet and bell pepper, cheese, breast, minced meat and whole poultry

2018-03-04 Marina Vykhodtseva

Grade
recipe

3454

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

5 gr.

Carbohydrates

1 gr.

122 kcal.

Option 1: Classic chicken roll with breast omelette

Chicken fillet is used to prepare this dish. One breast makes two rolls or 5 servings. Additionally, you will need a good thread that will fix the twist. You also need a small form with sides that can be covered with a piece of foil.

Ingredients

600 g chicken fillet;
20 g dill;
4 eggs;
20 ml sunflower oil;
1 bell pepper;
8 g garlic.

Step-by-step recipe for a classic chicken roll with omelet

Cut the bell pepper into small cubes and fry in oil. As soon as it is browned, remove half from the pan. Distribute the remaining portion evenly. Quickly beat a couple of eggs with salt and add pepper. Fry the omelette, no need to turn it over.

Remove the first omelet from the frying pan and return the bell pepper to it. Beat two more eggs and prepare the filling for the second omelet in the same way.

Wash the chicken fillet. We cut it into two plates, but not completely. We unfold it like a book. Beat with a hammer, giving it a flat cake shape. We also select and cut the second fillet.

Squeeze a clove of garlic onto each piece, sprinkle with pepper, salt, and grind. Place an omelette on each of them. If the diameter is larger, then cut it off a little and you can put it inside. Sprinkle the top of the omelet with dill.

Roll it into a tight roll, wrap it with thread, and transfer it to the mold. We also roll up the second roll and place it next to it.

Lubricate the tops of the rolls with a small amount of vegetable oil, a few drops are enough to prevent the fillets from drying out. Cover the pan with foil. Bake for 20 minutes. Then remove the foil and cook for another quarter of an hour. Remove the threads, cool the rolls, cut into pieces.

It is not necessary to bake chicken rolls in the oven. They also turn out great in the air fryer. In it, the dish is cooked for about half an hour at a temperature of 205 degrees.

Option 2: Quick recipe for chicken roll with omelette

This roll is prepared from eggs with minced meat quite simply and quickly. It is fried in a frying pan and the whole process will take no more than half an hour. This roll can be not only a snack, but also an excellent hot dish. The second option is used even more often.

Ingredients

3 eggs;
200 g minced chicken;
70 g cheese;
1 tbsp. l. oils;
1 clove of garlic;
spices.

How to quickly cook chicken roll

Grease the frying pan with oil and immediately place it on the stove. We choose a vessel that has a good lid.

Season the minced meat with garlic, add salt, and stir thoroughly. Greens, seasonings to taste.

Beat eggs with salt, add grated cheese, but not all of it. Leave half to combine the layer with the filling. Pour the egg mixture into the heated frying pan and wait until the pancake is fried on the opposite side, then carefully remove it from the frying pan onto a cutting board.

Quickly sprinkle the omelette with the remaining cheese and lay out a layer of minced chicken. Using two spatulas, lift one side and carefully twist it. Or we use gloves and do it with our hands. We need to make sure that the seam is at the bottom, we move it back. Lightly press the omelette into the pan and cover.

Cook over low heat for about 10-15 minutes. The minced chicken will quickly steam, after which the omelette can be fried on other sides without a lid.

Very often, after rolling, the roll along with the frying pan is placed in the oven, and the dish is brought to full readiness at 200 degrees.

Option 3: Chicken roll with omelet (from a whole bird)

A version of a simple, tasty and aromatic chicken roll with omelet. It will require a whole carcass, but small in size. 1.6-1.8 kilograms is enough. This dish is much more tender than previous options, as it is prepared with skin. It contains the main fat; it melts during baking and soaks the chicken and omelet.

Ingredients

180 ml milk;
4 eggs;
1 chicken;
10 g paprika;
salt and pepper;
a little oil.

How to cook

We prepare the filling so as not to be distracted later. Just beat eggs with milk, instead of which you can use cream. Don’t forget to add some salt so that the omelette has flavor, you can also add pepper. Place in a greased frying pan and fry, but do not stir. Make one big pancake. Turn off the stove and let the filling wait in the wings.

Wash the bird. Let's proceed to the most important, but not very difficult stage. We make an incision on the breast, separate the meat from the bones, the skeleton along with the neck must be carefully cut out. We cut off the wings, as well as the drumsticks at the joints. Lightly beat the meat on the skin with a hammer to give the layer approximately the same thickness.

Sprinkle the bird with salt and paprika, you can squeeze it out and rub it with garlic, then lay out the omelet. We twist the roll, you can tie it with threads in several places for reliability, also cover it with sweet paprika on top, transfer it to foil, wrap it tightly, twist the edges.

Cook the chicken roll in the oven for exactly one hour, temperature 200 degrees. Then let it sit for another half hour in the oven, cool, and put it directly in foil in the refrigerator for four hours. During this time, the juices will turn into a thick jelly, the roll will become dense, like sausage.

Here's the basic filling recipe. You can prepare an omelet not just from eggs, but add different vegetables and olives to it, it will turn out even tastier and brighter.

Option 4: Chicken rolls with omelet and mushrooms

It is best to use champignons for the filling so that you don’t have to cook the mushrooms for a long time. This recipe for rolls is also made from chicken fillet, you will get only two servings, but a hot dish. Additionally, some spices and mustard are needed, but if something is missing, then you can exclude or replace it.

Ingredients

1 chicken fillet (large);
80 g champignons;
30 g onion;
2 eggs;
1 tsp. mustard;
1 tsp. sweet paprika;
2 tablespoons of oil.

Step by step recipe

Slice the onions and mushrooms thinly, fry until lightly browned, do this at high temperature to get rid of excess water. Beat eggs with salt until smooth. You can add a couple of tablespoons of water to them. Prepare an omelet. Cut into two parts. There is no need to try to cook the mushrooms or onions; they will cook just fine during the baking process.

We also cut the chicken fillet into two slices and beat with a hammer. Rub with mustard, salt, lay out the omelette with mushrooms. We twist two rolls, wrap each one several times with thread.

Mix paprika with a little oil and rub on top of the chicken rolls. Place in the oven for half an hour. Cook at 180 degrees, do not increase the temperature. Before serving, do not forget to remove the threads and add herbs and vegetables to the dish.

If you need a snack, you can cool these rolls and cut them into thin slices and place the salad on the leaves. It's even better to make one large roll without cutting the fillet into two slices.

Option 5: Boiled chicken roll with omelette

It is not necessary to cook chicken roll with omelette in a frying pan or bake in the oven. There is a boiled version; it is cooked on the stove in a regular saucepan. Additionally, you will need cling film and a good tight bag.

Ingredients

1 large fillet;
2 eggs;
3 spoons of milk;
spices;
2-32 sprigs of dill;
1 tsp. oils

How to cook

Beat milk and eggs, add herbs to them. Grease the pan and prepare a simple omelette. Spices of absolutely any kind can be added to eggs.

We first cut the fillet in one direction, but do not reach the end, then turn it around and make a cut in the opposite direction. We beat the resulting layer, season it with spices, put the omelette on it and roll it into a roll.

We wrap it several times with cling film, tucking the edges inward so that the meat juices do not leak out. We tie it with thread in a spiral and fix it. We transfer the roll into a tight bag, wrap it again and tie it, there should be no excess air in it, make it as tight as possible. It is convenient to use a “T-shirt”, the handles will be tied.

All that remains is to place the roll in a pan of hot water and boil for 30 minutes after boiling. First we cool it, then we cool it, and only then we remove all the films and threads.

It is advisable to keep this roll in the refrigerator for about five hours before serving. Then it will harden well and you can cut it into thin and neat slices.

Dukan chicken roll with egg is a wonderful dish for losing a few extra pounds, especially with the arrival of spring! It is prepared very simply, and you can easily cope with its creation at home. I like this “meat bread” recipe because you can add various vegetables, such as bell peppers, to the minced chicken.

This dish is perfect for the “Attack” stage, and it turns out quite a lot, so I taste it for about 2 days. I especially like the combination of tender chicken meat and curd sauce. If you wish, you can add your favorite herbs and spices to the minced meat, or you can add different ones each time - use your imagination and cook with pleasure!

So, prepare the necessary ingredients. Rinse the chicken fillet in water, boil three chicken eggs for 15 minutes and cool sharply in ice water.

Mince the chicken fillet. Add gelatin, salt, ground black pepper and one chicken egg to it. Mix everything properly.

Line a loaf pan with parchment paper and grease with vegetable oil.

Place half of the minced chicken into it. Peel the boiled eggs and rinse them in water so that not a single piece of shell remains on them. Place them one by one in the middle of the mold on top of the minced meat. Place the eggs tightly so that when cutting each piece of roll there is a bright cut.

At this stage, my crazy culinary imagination got a little carried away, and I added sliced bell pepper to the roll, mixing the entire contents of the container with it.

I laid out the minced meat with pepper to the top of the mold and lightly compacted it. After this, you need to place the mold in the oven and bake at 200C for about 50-60 minutes, draining the resulting liquid from time to time. If your roll starts to brown too much on top, cover it with parchment paper or foil.

Be sure to let the finished hot chicken roll with egg cool so that the gelatin sets in it, and only then remove it from the parchment paper by turning it upside down on a plate.

Cut the chilled roll into portions and serve with fresh herbs and juicy sauce.

Have a nice day!

We present to you a recipe for an excellent roll for the holiday table. This roll looks simply amazing. And the taste is incomparable. You will definitely love this amazing chicken roll with boiled egg.

Instead of chicken fillet, you can use any other meat. But it seems to us that with chicken fillet the roll turns out more tender.

Required Products

chicken fillet – 0.5 kg
cheese - 0.1 kg
egg - 5 pcs
onion - 70 gr
carrots - 70 gr
dill
garlic - 3 cloves
mayonnaise - 4 tbsp
salt pepper

Let's start cooking

Grate the cheese on a fine grater. We wash and chop the dill. Peel the onion and cut into large pieces. We wash the fillet and cut it into large pieces. Peel the carrots and garlic.
We pass onions, chicken fillet, carrots, and garlic through a meat grinder.
Transfer the prepared products into a cup and beat in 1 egg. Mix everything well.
Take a baking sheet, cover it with parchment paper and place the minced meat on top, forming it into a roll.
Boil the remaining eggs, cool and peel. Then place them in the center of the minced meat and carefully close.
Coat the surface of the resulting roll with mayonnaise.
Preheat the oven to 180 degrees and bake the product for 45-50 minutes. After the allotted time, the roll is ready. Cut it into portions and serve.

Bon appetit!

Description

I liked this version of the egg roll even more than the meatloaf that we recently learned to cook.

If a roll of assorted minced meat looks like a large baked cutlet - not fried, but with the presence of fat, then the chicken roll with quail eggs turned out to be absolutely low-fat, dietary and very delicate in taste. Having tried a new dish, my daughter said that this was the most delicious recipe, and then asked for more for lunch and dinner:)

And in appearance, such a roll with miniature eggs, and even with multi-colored specks - orange carrots, greens - looks much more interesting than, for example, chicken meatballs or cutlets. Try offering your children an original dish to accompany a side dish of potatoes, porridge or vegetables - I think even non-eaters will be interested in trying it!

Ingredients:

500 g chicken fillet or minced chicken;
5-7 quail eggs;
1 minced chicken egg (or 2-3 quail eggs);
1 carrot;
1 potato;
1 onion (all small vegetables);
A bunch of greens (parsley, dill);
A little sunflower oil;
Salt.

Instructions:

Grind the chicken fillet in a meat grinder (it’s quicker to take ready-made minced meat, but since store-bought minced meat is often added, in addition to fillet, fat and skins, and we’re cooking for children, it would be better to make the minced meat yourself).

Wash the quail eggs and boil them hard.

Soak the greens in cold water for five minutes, remove and rinse under the tap.

Wash and peel the vegetables thoroughly. Grate the potatoes on a fine grater, and grate the carrots on a coarse grater. Finely chop the parsley. And all this variety of colors, along with a raw egg and salt, will be added to the minced meat.

Knead the minced meat thoroughly.

Let's cut the baking foil so that the roll fits and has room for wrapping. Place the foil with the shiny side down, grease it with sunflower oil, lay out the minced meat and form a rectangle about 1 cm thick. Place peeled quail eggs in a row in the middle on the minced meat.

Now, lifting first one and then the second edge of the foil, wrap the roll slightly overlapping. Then turn it seam side down.

Carefully wrap the foil and shape the roll, place it on a baking sheet and bake in the oven for 20-25 minutes at 180C.

A dish for dinner or a holiday table - chicken rolls! Our recipes will help you easily prepare a treat with cheese, mushrooms, ham or bacon.

Chicken rolls are made from fillet, inside which two types of cheese (melted and hard) are placed, rolled in breadcrumbs, and the finished rolls are baked in the oven. The cooking process is not complicated, and the taste will delight you.

Chicken fillet – 250-300 g
Egg - 1 pc.
Flour - 3 tbsp.
Breadcrumbs - 5 tbsp.
Processed cheese - 5 pieces
Hard cheese - 5 pieces
Dill - bunch
Salt - to taste
Pepper - to taste

My chicken fillet. Cut one half of the fillet into portions.

We hit like cue balls.

Place thinly sliced pieces of cheese on top, put hard cheese first, processed cheese in the second layer, sprinkle with dill.

Roll into rolls.

Roll in flour.

Then add a beaten egg with pepper and salt.

Roll in breadcrumbs. Place on a baking sheet lined with parchment paper. Place in the oven for 25-30 minutes. Until the crust is browned.

Serve the finished chicken rolls with porridge or mashed potatoes.

Recipe 2: delicious chicken rolls with cheese in a frying pan

In order to prepare this second dish, you will need to spend about forty minutes. This is not much at all, considering that in the end you will get delicious chicken rolls with cheese. Inside the rolls there will be a tender and tasty cheese and butter filling.

hard cheese (55% fat) – 30 grams,
chicken fillet – 200 grams,
chicken eggs (fresh) – 1-2 pcs.,
butter (82% fat) – 30 grams,
breadcrumbs (rye) – 4-5 tbsp. spoons,
sunflower oil (any) – 6-7 tbsp. frying spoons
herbs, various spices and salt - to your taste.

Chicken fillet must be thoroughly washed under cool running water. Then place it on a towel and dry well. Now you can cut it into long pieces so that it is convenient to wrap the rolls.

Each piece of fillet must be carefully beaten with a hammer. Just make sure that it does not tear, otherwise the chicken rolls with cheese will not turn out. The filling will leak out. Therefore, there is no need to beat too intensely.

Place the fillet on a plate and season well with salt to your taste.

Cut the hard cheese into strips the same size as the width of the fillet.

Beat the egg into a convenient deep container.

Beat the egg with a whisk and add fine salt. You can also add any spices to your taste.

And breadcrumbs for breading should be poured into another deep plate so that it is convenient for you to dip the rolls later.

Now you can start forming chicken rolls with cheese. Place one piece of fillet and top it with two or three pieces of good quality hard cheese.

Place a few strips of butter next to the cheese.

Carefully roll up the chicken rolls with cheese to cover all the filling.

Now each roll needs to be dipped in egg.

Then carefully roll each roll in breadcrumbs. Fry chicken fillets stuffed with cheese in a preheated frying pan in any vegetable oil. They should be browned on each side. The fire should be quiet if you will not stew the rolls after this, and strong if you want to stew the rolls after frying.

The chicken rolls with cheese dish is ready!

Recipe 3: chicken rolls with mushrooms and cheese (step by step with photo)

chicken fillet – 400 gr
champignons – 150 gr
onions - 1-2 bulbs
cheese - 100 gr
pepper, salt - to taste
seasonings - to taste
sunflower oil

Cut the fillet into two or more parts.

To make it easier to beat the meat and give it a sheet shape, place it on cling film. We beat it on one side and the other, stretching the fillet into a layer without empty spaces. Salt, pepper, sprinkle with meat seasonings and leave for 20 minutes. During this time, the fillet will be saturated with the aroma of spices.

We use this time to prepare the filling. Finely chop the champignons, place them in a frying pan, add onion, salt and fry in vegetable oil for about 20 minutes.

Grate the cheese on a fine or coarse grater.

Combine mushrooms and cheese together. Hot mushrooms will melt the cheese, and the mass will acquire a viscous consistency. Place the filling on the edge of the meat layer.

Roll the meat into a roll. Cling film will help us do this so that the layer does not disintegrate.

Wrap the roll with thread and sprinkle with vegetable oil.

And place it in a baking sleeve.

Bake in a preheated oven for about half an hour, then unroll the film and bake for another 15 minutes so that the roll is browned. After cooling completely, remove the thread and cut the roll with a sharp knife.

Recipe 4, step by step: chicken breast rolls with cheese

You can serve these chicken rolls with any side dish or just vegetables, which is much tastier and healthier. After all, the rolls themselves are not served in the usual way; they already come in a ready-made potato coat. Let's start preparing the most tender, juicy chicken rolls.

Chicken fillet (breast) - 600-800 gr.
Hard cheese - 150 gr.
Greens (any) - for adding to the filling of rolls.
Garlic - 1-2 cloves (to taste)
Butter - 2-3 tbsp.
Potatoes - 3-4 pcs.
Egg - 1 pc.
Starch - 3 tbsp.
Salt and ground black pepper - to taste.
Flour - for sprinkling rolls.
Vegetable oil - for frying rolls.
Garnish - at your discretion (Ekaterina served rolls simply with fresh vegetables)
Wooden skewers (toothpicks) - for chopping rolls (Ekaterina did not chop rolls)

In this recipe, you can use either ready-made poultry fillet or make it yourself by simply cutting two pieces of fillet from a chicken breast. I do this very often if I have a chicken carcass or just a chicken breast, and I need a clean, boneless fillet. This is very easy to do with a sharp knife.

Cut the chicken fillet lengthwise into 2 layers. This is the case if the fillet is quite thick. That is, from one fillet you should get two chops, which we will roll into rolls. Cover it with a plastic bag and beat it well with a kitchen hammer, but don’t overdo it, the chicken fillet is very tender and may spread. Lightly salt and pepper the chopped meat to taste. You don’t need too much salt, because we will have cheese in the filling, and it is quite salty.

Separately, grate the cheese into a bowl, add the squeezed garlic through a press, chopped herbs and softened butter. Mix everything thoroughly.

We make cheese balls or ovals according to the number of chops available, put cheese filling on each chop (on the edge).

And wrap the chop in a roll as tightly as possible. If desired, you can pin the rolls at the seam with a wooden skewer.

Now we need to prepare the potato coat: we do it this way: grate raw potatoes into a deep bowl on a coarse grater, add raw egg and starch. salt and pepper to taste. Mix.

Roll each roll in flour. At the same time, heat a frying pan with vegetable oil on the stove.

Then we dip each roll in the potato mixture, trying to keep as much of the “fur coat” mixture on the roll as possible.

And immediately send the rolls to fry in a hot frying pan. We act quickly and extremely carefully.

Fry chicken rolls with cheese filling until you get a beautiful golden brown crust. Like this - from all sides.

Fry all available rolls and place them in one frying pan. And cover with a lid for a little (5-7 minutes) and bring them to full readiness. But since chicken fillet is very tender meat, it cooks very quickly, so it won’t take much time to stew.

Recipe 5, simple: chicken rolls with ham and cheese

Chicken breasts – 2 pcs.
Milk – 1 glass
Hard cheese - 100 g.
Ham – 100 g.
Spices (ground black pepper, curry) - to taste
Salt - to taste
Egg - 1 pc.
Breadcrumbs.

Soak chicken breasts in milk for an hour. Then cut them in half. We cut each piece of fillet so that it can be unfolded. Salt and pepper to taste.

Cut the cheese and ham into slices.

We put ham in the chicken fillet.

Cheese on top. Roll the fillet into a roll.

Beat the egg with a fork. Dredge the chicken rolls first in flour, then dip in beaten egg and roll in breadcrumbs.

Fry our rolls in vegetable oil over medium heat. Periodically turn the rolls over so that a golden, rosy, crispy crust forms on all sides.

Recipe 6: Chicken rolls with bacon and cheese (with photo)

There is always a place for this dish on the holiday table. Moreover, preparing it is as easy as shelling pears. They make very tasty rolls!

chicken fillet - 2 pcs
ham or bacon - 100 gr
cheese - 100 gr
chicken egg - 1 pc.
salt - to taste

First you need to beat off the fillet. To do this, cut it in half and then wrap it in film. This way, when beating the meat, we will not damage it, which means the roll will turn out intact.

Thinly slice the ham and cheese.

Sprinkle the steering wheel with salt, you can add other spices. Spices for chicken will go well with meat, as well as any set of herbs. Place a piece of ham on the edge, a piece of cheese on it and roll it up.

Coat the roll with beaten egg.

Wrap the roll in foil and put it in the oven. Five minutes before it’s ready, open the foil and let the roll fry a little. Cooking time: 25 - 30 minutes. Temperature - 180 C.

Ready! Bon appetit!

Recipe 7: Chicken fillet rolls with cheese and tomatoes

Stuffed chicken rolls are an excellent hot appetizer for a holiday table or a complete main course for lunch or dinner. You can experiment with fillings, giving the dish new interesting tastes. Today I propose to prepare tender and juicy chicken rolls with cheese and tomatoes. You can use any cheese you like. Be sure to try it, it turns out very tasty!