Chicken breast rolls with minced meat and vegetables

Name: Chicken breast rolls with minced meat and vegetables
Ingredients: 700 g chicken breast; 1 teaspoon salt; 2 tablespoons oil; 1 medium onion (150 g); 1 medium red pepper (150 g); 1 medium carrot (100 g); 1000 ml water; 300 g minced pork; 75 ml sparkling mineral water; 1 egg; 1/8 teaspoon baking soda; 1 teaspoon sweet paprika; 1/2 teaspoon ground black pepper; 15 g parsley (optional); 1 tablespoon oil

Diverse - Chicken breast rolls with minced meat and vegetables by Renata C. - Recipia

Chicken breast rolls with minced meat and vegetables are rolled tightly and baked for 45-50 minutes, with carrot in the center. The onion and pepper filling stays inside, and the colorful slices show when you cut them. I pound the chicken just enough to make it an even thickness throughout, without thinning it too much. Prep: 30 minutes. Cook: 70 minutes. Rest: 15 minutes. Total: 115 minutes. Serves: 4. About 530 kcal and 51 g protein per serving.

Ingredients

700 g chicken breast
1 teaspoon salt
2 tablespoons oil
1 medium onion (150 g)
1 medium red pepper (150 g)
1 medium carrot (100 g)
1000 ml water
300 g minced pork
75 ml sparkling mineral water
1 egg
1/8 teaspoon baking soda
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
15 g parsley (optional)
1 tablespoon oil

Preparation

1. Pat the chicken breast dry with paper towels and cut it into 5-6 palm-sized slices, as you would for schnitzel. Pound them on both sides and sprinkle with 1/2 teaspoon salt. I got seven slices when I cut the breast thinner. 2. Chop the onion and pepper. Sauté them in 2 tablespoons oil over medium heat for about 8 minutes, until softened. Leave them to cool for 15 minutes. 3. Peel the carrot and cut it into long strips. Put it in a saucepan with 1000 ml water and boil for 12 minutes, until softened. Drain. 4. Mix the cooled onion and pepper with the minced meat, sparkling mineral water, egg, baking soda, paprika, pepper and 1/2 teaspoon salt. Add the chopped parsley, if using. 5. Put a tablespoon of filling on each chicken slice and lay two carrot strips down the middle. Roll tightly and secure with meat pins or toothpicks. 6. Arrange the rolls in a lidded ovenproof dish and drizzle with 1 tablespoon oil. Bake covered at 190°C for 45-50 minutes, until the chicken is cooked through.

Notes

The rolls keep in the fridge for up to 3 days; you can roll them a day ahead and keep them covered until baking. Choose a thick chicken breast that is easy to cut into wide slices; very thin ones can tear when you pound them. Minced pork or a pork-beef mix holds together well, while very fatty meat leaves more fat in the dish. Sometimes the filling comes out at the ends; secure the roll with toothpicks at both ends. Serve them with roast potatoes or plain rice to soak up the juices in the dish. You can lay 100 g sliced cheese or ham over the chicken and sprinkle 150 g sliced mushrooms between the rolls; the dish contains eggs.