Chicken cheese roll: A high-protein delight for any gathering
Chicken wrapped in a fluffy omelette is a splendid dinner option for those on a high-protein diet. Chicken, mushrooms, eggs, and cheddar cheese, without a pinch of flour, make this dish rich in valuable nutrients without any unnecessary fillers. It can be served both warm and cold.
A chicken and mushroom roll is perfect for family gatherings when you are serving a variety of dishes on platters. Everyone can then choose their favourite accompaniments. Consider including a fresh salad and a Greek-style tzatziki sauce on the table.
Different filling ideas
Inside the cheese roll, you can bake a variety of nutritious ingredients, depending on your dietary preferences and culinary tastes. Chicken fillets and mushrooms are a classic combination, but I encourage you to experiment. Instead of mushrooms, you might opt for spinach leaves and sun-dried tomatoes. Sauté the spinach in a pan first so it doesn't release water during baking.
Another interesting filling option is roasted vegetables with feta cheese. Place bell peppers, courgettes, and aubergines on a baking sheet lined with parchment paper. Drizzle them with olive oil and use the oven's grill function for about 10–15 minutes. It's advisable to sprinkle the aubergine with salt and rinse it under running water beforehand to eliminate any potential bitterness.
Recipe for cheese roll with chicken
You can serve the roll hot for dinner, but note that fresh out of the oven, it may not slice into neat and even pieces. If you want the portions to look aesthetically pleasing, allow the roll to cool after baking and place it in the fridge. Serve it the next day as a cold appetiser.
Ingredients for the roll:
Approximately 450g of cheddar cheese, 5 eggs, 3 tablespoons of mayonnaise, half a teaspoon of salt, a pinch of pepper.
Filling:
- 4 chicken breasts,
- 1 onion,
- Approximately 450g of mushrooms,
- 1 bunch of parsley,
- Salt, pepper, herbes de Provence,
- Oil or butter for frying.
Instructions:
- Grate the cheddar cheese on a coarse grater. Mix it with beaten eggs, salt, and pepper.
- Pour the egg and cheese mixture onto a baking tray lined with parchment paper. Bake for 20–30 minutes at 180 degrees Celsius, which is approximately 12–1 p.m. GMT.
- In a pan with heated oil, sauté finely chopped onion, then add mushrooms cut into smaller pieces. Season with salt and pepper and fry until the vegetables are soft.
- After frying, drain the water, transfer the mushrooms with onion to a bowl, and mix with chopped parsley.
- Cut the chicken breasts into thinner cutlets, and season the meat with salt, pepper, and herbes de Provence.
- Remove the omelette from the oven and carefully peel it from the paper. Place the chicken meat on it and top with mushrooms. Using the parchment paper, roll the roll.
- Wrap the roll in paper and bake for another 30 minutes.
