Such a snack for the holidays was often prepared by my mother. Chicken breast roll with stuffing was baked in the oven the day before the celebration. The finished dish was cut into thin slices, laid out on an oval plate and always served with fragrant pickles.
Ingredients
- Chicken breasts - 1 kg
- Champignons - 200 g
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Butter - 10 g
- Nutmeg - on the tip of the knife
- Paprika - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut the chicken breasts so that you get a large layer.
Wrap in plastic wrap and lightly beat off with a hammer on both sides.
Sprinkle the workpiece with spices, salt and leave for 15 minutes at room temperature.
Chop the champignons and peeled onions.
Put the onion in a preheated frying pan with vegetable oil and fry until transparent.
Add the champignons and cook for another 10 minutes, stirring occasionally.
Add salt, add ground pepper to taste and turn off the heat.
Place the chicken breasts on the board so that you get a large rectangle.
Add the filling and roll the roll.
Wrap the workpiece in two layers of foil and bake for 40 minutes at 200 degrees.
Carefully unwrap the foil, grease the roll with butter and put it in the oven for another 10-15 minutes.
