Chicken roll with minced meat - Recipe number 800
I always come back to the chicken roll stuffed with minced meat when I want something hearty that works for both family meals and lunchboxes. The first time I tried it, I had low expectations, but it became a staple for me because I can use leftover meat and vegetables without any hassle. It's not the kind of quick recipe for everyday cooking, but it won't keep you stuck in the kitchen all day either. Quick Info Total Time: approx. 2 hours (including preparation and baking) Preparation Time: 35 minutes Baking Time: 1 hour and 10-15 minutes Servings: 4-6 (depending on how thick you cut the slices) Difficulty: medium Occasional recipe, suitable for lunch or dinner, even for festive meals Ingredients 2 boneless chicken breasts 2 green onions 1 onion 1 small carrot 4 green garlic stalks 150 g peeled tomatoes 350 g minced pork 1 heaping tablespoon of roasted pepper paste 4 sprigs of fresh dill 1 egg 1 clove of garlic 1 and a half tablespoons of tomato paste salt pepper sweet paprika 1 teaspoon dried parsley 1 small cup of red wine (approx. 100 ml) 2 tablespoons of oil Instructions 1. Start by peeling and finely chopping the onion. Wash and slice the green onions into thin rounds. Peel the carrot and grate it on a fine grater. Wash the green garlic stalks and chop them finely. Dice the peeled tomatoes. 2. Heat the oil in a large skillet. Add the onion and carrot, and sauté them over low heat until they start to soften. Add the green onions, garlic, and diced tomatoes. Stir and cook for another 2-3 minutes. 3. Add 4-5 tablespoons of water over the vegetables. Let it simmer gently until the liquid reduces, stirring occasionally. 4. Add the minced meat to the skillet and mix well to combine with the vegetables. Add the roasted pepper paste. Season with salt, pepper, and a bit of sweet paprika, then pour in a small cup of water. Let it cook over medium heat until the liquid is almost gone (about 10-12 minutes). You should have a thick filling, not liquid. 5. When the mixture has reduced, add ½ tablespoon of tomato paste, stir, and let it cook for another 2 minutes. Turn off the heat and let it cool for 5-10 minutes. 6. Incorporate the beaten egg and chopped fresh dill. Mix to distribute evenly. Allow the filling to come to near room temperature. 7. Wash the chicken breasts and pat them dry with paper towels. If necessary, slice each half to make them as flat as possible. Gently pound them with a meat mallet, just enough to thin them out. Be careful not to tear them. 8. Season each piece of chicken with salt, pepper, and sweet paprika. 9. Spread half of the minced meat filling on each piece of chicken. Roll them tightly, without forcing, and secure the edges with toothpicks to prevent the filling from spilling out. 10. Grease a heat-resistant dish (like a Pyrex) with a little oil. Place the rolls in the dish, seam side down. 11. In a separate bowl, mix the wine, the remaining tomato paste, salt, pepper, dried parsley, and a cup of water. Pour the mixture over the rolls. Peel and slice the garlic clove thinly and sprinkle it in the dish among the rolls. 12. Cover the dish with a lid or aluminum foil. Place everything in the oven at medium temperature (about 180°C) for 60 minutes. 13. After an hour, remove the lid. Spoon some of the liquid from the dish over the rolls. Leave it in the oven for another 20-25 minutes, uncovered. Baste 2-3 more times at 10-minute intervals. 14. Remove the dish and let it cool. Slice it gently after it has been refrigerated for a few hours. Why I Make This Recipe Often It's perfect for when I have more time and need something that keeps well in the fridge. The slices remain compact and cut nicely, so I can pack them for lunch or serve them on cold platters. The filling adapts to whatever I have on hand, and I use any leftover meat without compromising the final texture. Tips and Variations Tips - When pounding the chicken breast, be careful not to puncture it, or the filling will leak during baking. - If the minced meat mixture is too wet, let it cook a few more minutes before adding the egg. - The rolls cut better after they have completely cooled in the fridge. - Pay attention to the liquid level in the dish – it should not completely cover the rolls, just reach about halfway. Substitutions - Pork can be replaced with minced chicken or turkey, but the final flavor will be milder. - If you don’t have roasted pepper paste, you can use a bit of regular pepper paste or even some chopped roasted peppers, but the texture will change. - Canned peeled tomatoes work well, but you can also use a few fresh peeled tomatoes. Variations - You can add a handful of chopped mushrooms to the filling for a different texture. - Herbs can vary: fresh parsley or even lovage if you like it. - If you don’t use red wine, you can just use water or clear broth, but the flavor will be different. Serving Ideas - Sliced on a cold platter, alongside pickles or a green salad. - As a main dish, with mashed potatoes, rice, or boiled potatoes. - Used in a sandwich, in thin slices, for the next day’s lunch. Frequently Asked Questions 1. Can I use only chicken for the filling? Yes, you can, but the texture will be lighter and the filling less juicy. You can also try combinations of beef and chicken. 2. Why should the roll be refrigerated before slicing? The roll firms up and is much easier to slice when cold, without falling apart. 3. Can I make the roll with turkey breast? Yes, turkey breast works very well, but it needs to be pounded more, as it is thicker and tougher. 4. Can the roll be frozen? Yes, after it has completely cooled. Wrap it in plastic wrap and thaw it slowly in the fridge. 5. If I don’t have a Pyrex dish, what can I use? You can use any heat-resistant dish with a lid or a baking tray covered well with aluminum foil. Nutritional Values Estimated per serving (from a total of 6): - calories: 330-380 kcal - protein: 28-32 g - fat: 16-18 g - carbohydrates: 8-10 g Values are approximate and may vary depending on the type of meat and how much vegetable paste you use. Storage and Reheating The roll keeps well in the fridge, covered, for up to 4 days. It can be sliced directly cold for a platter. If you want to serve it warm, heat the slices in the oven or in a skillet, covered, over low heat with a little liquid (water or leftover sauce). It doesn’t dry out easily if you keep the roll whole and only cut it as needed. It can be frozen after cooling, well wrapped.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
