Chicken breast roll

Name: Chicken breast roll - Mihaela C.
Ingredients: 1 chicken breast; 1 large potato; 2 carrots; parsley; 1 egg; breadcrumbs; salt; pepper; nutmeg (optional); 100 g Parmigiano Reggiano cheese; breadcrumbs

Appetizers - Chicken breast roll by Mihaela C. - Recipia

The first time I made the chicken breast roll, I was looking for something quick with simple ingredients that I already had in the fridge. I was drawn to the idea because it doesn't involve complicated steps and you don't have to fry anything. Everything is mixed, rolled, and baked. I like that I don't end up with many dishes to wash, and the recipe is quite flexible – I can change the filling depending on what I have on hand. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients 1 chicken breast 1 large potato 2 carrots 1 egg 100 g grated Parmigiano Reggiano cheese 2 tablespoons breadcrumbs (plus for coating) 1 bunch of fresh parsley Salt and pepper to taste Nutmeg (optional, to taste) 2 slices of cheese (any melting type; I use what I have in the fridge) Canned artichokes or peppers (optional, for extra filling) Preparation method 1. Boil the chicken breast together with the peeled potato and carrots. All vegetables should be whole or cut into large pieces to cook evenly. The breast should be boiled until well cooked but not dry. 2. Once everything is boiled, remove them to a plate and let them cool slightly. Cut the chicken breast into large pieces and place it in a bowl. Add the potato and carrots as well. 3. Blend the cooked ingredients – I use an immersion blender or a small food processor, but you can also mash them with a fork if you prefer a more rustic texture. It doesn't have to be perfectly smooth. 4. Add the chopped parsley, grated Parmigiano, egg, 2 tablespoons of breadcrumbs, salt, pepper, and a little nutmeg, if you like, to the bowl. Mix well with a spoon or by hand. 5. Place a sheet of baking paper on the table and pour out the mixture. Spread it with your hands into a rectangle about 1.5-2 cm thick. In the middle, place the 2 slices of cheese and, if you want, canned artichokes (or peppers, or whatever you prefer for the filling). 6. Using the baking paper, roll the mixture as tightly as possible, like a roulade, and seal the ends. 7. Sprinkle a little breadcrumbs on top and coat the roll over the entire surface, pressing lightly to stick. 8. Transfer the roll to a rectangular baking dish lined with baking paper. 9. Place in a preheated oven at 180°C and bake for about 30 minutes. Depending on the oven, you can check after 25 minutes and leave it longer if you want a browner crust. 10. Let the roll cool for a few minutes before slicing. Why I make the recipe often It's easy to adapt to what I have at home and doesn't take much time. It doesn't dry out, thanks to the vegetables and cheese in the mixture. It works well hot or cold. I can take it to go or put it in sandwiches. The roll comes out compact and slices nicely without crumbling. Tips and variations Tips - If you want a finer texture, blend everything well in a blender. - Parmigiano cheese is important for flavor, but you can also use a mix of Parmesan with another hard cheese. - If the mixture seems too soft, add a little more breadcrumbs. - Remove the roll from the dish only after it has cooled for a few minutes, so it doesn't fall apart. Substitutions - You can use salty telemea cheese instead of Parmigiano, but reduce the amount of salt. - Artichokes can be replaced with pieces of roasted peppers, boiled zucchini, or sautéed mushrooms. - Parsley can be omitted or replaced with a little dill. Variations - You can also add a little green onion to the mixture. - For a heartier roll, add a tablespoon of sour cream to the mixture, but be careful with the consistency. - If you want, you can also roll thin strips of ham or bacon along with the cheese inside. Serving ideas - It pairs well with a simple tomato salad. - It's good cold, sliced, as a packed snack. - It also goes well with mashed potatoes or steamed vegetables. - It can be served with a light yogurt and garlic sauce. Frequently asked questions 1. Can I make the roll with another type of meat? Yes, it also works with turkey breast or even chicken thigh, just make sure it's cooked and boneless. 2. If I don't have a blender, how do I mash the ingredients? You can use a fork or a potato masher. It doesn't have to be completely smooth. 3. How thick should the roll be? Ideally, it should be about 1.5-2 cm thick to cook evenly and be easy to roll. 4. Can the roll be frozen? I don't recommend freezing it because the texture of the cheese and vegetables changes after thawing. 5. What kind of cheese for the filling? Any cheese that melts – such as cheddar, mozzarella, or edam – is suitable for the filling. Nutritional values (estimate) One slice (out of 8 servings) has approximately: Calories: 130-150 Protein: 13-15 g Fat: 5-7 g Carbohydrates: 7-10 g Values are approximate and vary depending on the cheese used, breadcrumbs, and filling. The recipe has a rich protein profile, moderate in carbohydrates and fats. Storage and reheating The roll keeps well in the fridge, in an airtight container, for up to 2 days. You can reheat it in the oven or microwave, but it's also good cold. It won't retain its crispy texture on the surface after reheating, but the taste remains just as good. I don't recommend keeping it for more than 2 days or freezing it.

Preparation

Boil the chicken breast together with the potato and carrots. In a bowl, place the mashed potato, chicken breast, and carrots. Add finely chopped parsley, grated cheese, the egg, 2 tablespoons of breadcrumbs, and mix everything well. Add nutmeg if you like. Place the mixture on a baking paper and before forming the roll, add 2 slices of cheese and canned artichokes or peppers. This is optional; you can put whatever you want. I added artichokes. Shape the roll, coat it with breadcrumbs, and place it in a rectangular baking dish, where you have previously placed baking paper. Put it in the preheated oven at 180 degrees for about 30 minutes. It depends on the oven. Slice it.

Chicken breast roll

Preparation

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