Chicken Roll with Mushrooms and Cheese

by Editorial Staff

Recipe for tender chicken roll with mushroom filling. Chicken fillet is pre-marinated in yoghurt with mustard. The acidic environment of the yogurt softens the fillet and makes the chicken roll very juicy. The proven combination of chicken, mushrooms and cheese for years is liked by everyone and will not leave anyone indifferent!

Cook: 50 mins

Servings: 4

Ingredients

  • Chicken fillet – 2 pcs.
  • Champignons – 10 pcs.
  • Bulb onions – 1 pc.
  • Hard cheese – 30 g
  • Vegetable oil – 2 tbsp
  • Yogurt (or sour cream) – 1 tbsp
  • Dijon mustard – 1 tbsp
  • Fresh parsley – 1 tbsp
  • Garlic – 1 clove
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Preheat the oven to 180 degrees. Cut each chicken fillet in half, not reaching the end, and open it with a “butterfly”. I cut off small fillets.
  2. We beat off the chicken fillet, covering it with a film.
  3. Mix yogurt (can be replaced with sour cream) with mustard. Add salt and pepper to taste. We mix.
  4. Rub the fillet on both sides with the resulting sauce. We leave the meat to marinate.
  5. Cut the onion into small cubes.
  6. Finely chop the mushrooms.
  7. Fry the onions in vegetable oil.
  8. Add mushrooms to onions and fry until tender. Salt the mushrooms to taste.
  9. Finely chop the parsley. Rub the cheese and garlic on a fine grater.
  10. Add garlic, parsley and cheese to the mushrooms with onions. Stir and remove from heat.
  11. Spread the chicken fillet overlap each other, spread the filling in the center. We roll the chicken fillet with mushrooms into a roll.
  12. We fasten the chicken roll with mushrooms and cheese with toothpicks and send it to the baking dish with the seam down.
  13. We bake a chicken roll in an oven preheated at 180 degrees, 20-30 minutes. (I baked the marinated tenderloin separately.)
  14. We take out toothpicks from the finished chicken roll. Cut the meatloaf into portions and serve.

Bon Appetit!

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