Delicious and versatile: Explore the art of cheese rolls
Chicken wrapped in a fluffy omelette is an excellent dinner option for those on a high-protein diet. With ingredients like meat, mushrooms, eggs, and yellow cheese, all without a grain of flour, this dish is packed with valuable nutrients and no unnecessary fillers. You can serve it both hot and cold.
The chicken and mushroom roll is perfect for family gatherings when you're serving several different dishes on platters. This allows everyone to choose the side dishes they like best. Consider offering a fresh salad and a Greek tzatziki-style sauce on the table.
Various stuffing options
You can bake many different nutritious ingredients inside the cheese roll, depending on your preferred diet and culinary preferences. Chicken fillets and mushrooms are a classic combo, but I encourage you to experiment. Instead of mushrooms, you might opt for spinach leaves and sun-dried tomatoes. Pre-sauté the spinach in a pan to prevent it from releasing water during baking.
Another interesting stuffing option is roasted vegetables with feta cheese. On a baking sheet lined with parchment paper, place peppers, zucchini, and eggplant. Drizzle with olive oil and place in the oven on the grill setting for 10–15 minutes. It's recommended to sprinkle the eggplant with salt beforehand and rinse it under running water to eliminate any bitterness.
Cheese roll with chicken recipe
You can serve the roll hot for dinner, but you should keep in mind that it won't be possible to cut it into neat, even slices right after removing it from the oven. If you want the portions to look aesthetically pleasing, let the roll cool down after baking and refrigerate it. Serve it the next day as a cold snack.
Ingredients for the dough:
450 grams of yellow cheese, 5 eggs, 3 tablespoons of mayonnaise, half a teaspoon of salt, a pinch of pepper.
Stuffing:
- 4 chicken breasts,
- 1 onion,
- 450 grams of mushrooms,
- 1 bunch of parsley,
- salt, pepper, Provençal herbs,
- oil or butter for frying.
Instructions:
- Grate the yellow cheese using a grater with large holes. Mix with beaten eggs, salt, and pepper.
- Pour the egg-cheese mixture onto a baking sheet lined with parchment paper. Bake for 20–30 minutes at 180 degrees Celsius.
- In a pan with heated fat, sauté the finely chopped onion, then add the mushrooms cut into smaller pieces. Season with salt, pepper, and cook until the vegetables are soft.
- After frying, drain the water, transfer the mushrooms with onions to a bowl, and mix in the chopped parsley.
- Cut the chicken breasts into thinner cutlets, season the meat with salt, pepper, and Provençal herbs.
- Remove the omelette from the oven and carefully remove it from the paper. Place the chicken on top, and layer the mushrooms on top. Using the parchment paper, roll up the roll.
- Place the paper-wrapped roll back in the oven for another 30 minutes at 180 degrees Celsius.
