To prepare a delicious chicken roll with cheese base, start by sautéing the onion in a pan with a little heated oil. It is essential to cook it only until it becomes soft, avoiding browning, to preserve its sweetness. Then, add the chopped mushrooms and sauté the mixture for about five minutes, stirring occasionally to prevent sticking. Next, add the bell pepper, diced into small cubes, which you will add to the pan, steaming everything for three minutes. This step will provide a fresh taste and a pleasant texture to the dish.
Once the vegetables are cooked, incorporate the sour cream, add a pinch of pepper and salt to taste, mixing well to combine the flavors. Let the mixture simmer on low heat for two to three minutes so that all the ingredients blend perfectly. As soon as you are done, remove the pan from the heat and add the finely chopped parsley, homogenizing the composition well. Let this mixture cool slightly, and in the meantime, you can prepare the minced chicken, which you will mix with breadcrumbs and a dash of salt and pepper, ensuring that the taste is balanced.
In another bowl, homogenize the grated cheese well with the eggs, obtaining a uniform mixture. Take a suitable tray and line it with baking paper, making sure that the paper also covers the edges. Spread the cheese and egg mixture in the tray, forming an even layer about 5-6 mm thick. Place the tray in the preheated oven at 180-200 degrees Celsius and bake for 10-15 minutes or until the base starts to turn a nice golden color.
Meanwhile, prepare a sheet of aluminum foil, over which you place a sheet of baking paper, ensuring that its size is larger than the tray. When the cheese base is ready, take the tray out of the oven, being careful not to burn yourself, and carefully flip the baking paper over the two prepared sheets. Quickly remove the paper, which will come off easily. Place the meat mixture along the long edge of the cheese base, rolling it into a log shape, leaving a little space on the edges. Quickly form the roll, ensuring that the cheese base is warm, and seal the ends, folding the side edges slightly to prevent the filling from leaking out.
Once you are done, tightly wrap the roll in baking paper, then in aluminum foil, sealing the edges well. Place the roll back in the tray and put it in the preheated oven for 30-35 minutes at 180 degrees. After the baking time has expired, take the roll out onto a rack and let it cool completely. Finally, remove the sheets of foil and paper, and the roll can be sliced into pieces of the desired thickness, ready to be served. This recipe perfectly combines flavors and textures, making each serving a true culinary delight.
Once the vegetables are cooked, incorporate the sour cream, add a pinch of pepper and salt to taste, mixing well to combine the flavors. Let the mixture simmer on low heat for two to three minutes so that all the ingredients blend perfectly. As soon as you are done, remove the pan from the heat and add the finely chopped parsley, homogenizing the composition well. Let this mixture cool slightly, and in the meantime, you can prepare the minced chicken, which you will mix with breadcrumbs and a dash of salt and pepper, ensuring that the taste is balanced.
In another bowl, homogenize the grated cheese well with the eggs, obtaining a uniform mixture. Take a suitable tray and line it with baking paper, making sure that the paper also covers the edges. Spread the cheese and egg mixture in the tray, forming an even layer about 5-6 mm thick. Place the tray in the preheated oven at 180-200 degrees Celsius and bake for 10-15 minutes or until the base starts to turn a nice golden color.
Meanwhile, prepare a sheet of aluminum foil, over which you place a sheet of baking paper, ensuring that its size is larger than the tray. When the cheese base is ready, take the tray out of the oven, being careful not to burn yourself, and carefully flip the baking paper over the two prepared sheets. Quickly remove the paper, which will come off easily. Place the meat mixture along the long edge of the cheese base, rolling it into a log shape, leaving a little space on the edges. Quickly form the roll, ensuring that the cheese base is warm, and seal the ends, folding the side edges slightly to prevent the filling from leaking out.
Once you are done, tightly wrap the roll in baking paper, then in aluminum foil, sealing the edges well. Place the roll back in the tray and put it in the preheated oven for 30-35 minutes at 180 degrees. After the baking time has expired, take the roll out onto a rack and let it cool completely. Finally, remove the sheets of foil and paper, and the roll can be sliced into pieces of the desired thickness, ready to be served. This recipe perfectly combines flavors and textures, making each serving a true culinary delight.
Ingredients
For approximately 15 slices - 1 bunch of green onions, sliced or 1 onion, finely chopped - 4 large fresh mushrooms (champignon/pleurotus) or 3-4 tablespoons of canned mushrooms - ½ red bell pepper, diced - 1 green bell pepper, diced - 1 tablespoon of sour cream - ½ bunch of fresh parsley, finely chopped - 600 g of chicken (breast or thighs or a mix), minced - 2 tablespoons of breadcrumbs - 1 teaspoon of salt or to taste - ¼ teaspoon of freshly ground pepper or to taste - 400 g of grated cheese - 4 eggs - oil