Chicken Roll with Pancakes Stuffed with Mushrooms

Incredible yummy chicken breast. When they cooked for the first time, they did not even expect that it would turn out so tasty and beautiful! The appetizer is just a feast for the eyes. It turns out chicken stuffed with pancakes with mushroom filling! Have you tried this? Cook, repeat to your health!

Ingredients

Directions

For cooking, you can take the legs or one leg and half of the breast. Today I’ll just take a chicken breast fillet.
We cut each half of the breast on the side so that we get a book.
Using cling film, beat off pieces of meat to the same thickness.
Salt and pepper. Let the prepared chicken lie down.
Cut the onion and mushrooms into small cubes. Fry onions in vegetable oil until golden brown. Add mushrooms, fry them to get rid of excess moisture. At the very end, salt the onion with mushrooms to your taste, and let it cool
Beat the egg with a pinch of salt.
Add some milk and flour and knead well so that there are no lumps.
Add the rest of the milk and some vegetable oil, literally a drop.
Fry three pancakes from this dough.
Preheat the oven to 180 degrees. We wrap the mushroom filling in each pancake (divide it into three parts).
Put the chicken fillet on the film with a slight overlap. We spread the pancakes on the edge in a pyramid: two at the base, one at the top. We roll up a tight roll, helping with a film.
We shift the roll to the foil. Wrap the roll tightly in foil and send to the oven.
We bake the chicken roll with pancakes stuffed with mushrooms in foil for 45 minutes. Then we remove the foil – and for another five minutes in the oven.
Let the finished roll cool well, after which it is perfectly cut into slices of any thickness.
It turns out to be a very tasty and interesting snack!
Enjoy cooking!

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