Sometimes, when I have leftover chicken breast from other dishes and I don't feel like cooking it simply, I combine it with mushrooms. It's not the kind of recipe I make for looks, but it works well when I want something easy to cut, whether cold or warm. The chicken slices can be easily layered with the filling, and in the end, the result is compact enough to be turned out onto a platter.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 10-15 minutes
Baking time: 1 hour and a half
Servings: 4
Difficulty: easy
Recipe type: main dish, good for lunch or dinner, also suitable for a work lunchbox
Ingredients
1 chicken breast (about 450 g)
250 g small champignon mushrooms
1 bunch of green onions
Salt
Pepper
50 g cheese
1 egg
1 teaspoon pepper paste from Univer (or another pepper paste if you don't have this brand)
A little oil for sautéing
Preparation method
1. Slice the chicken breast lengthwise into as thin slices as you can without breaking them too much. Lightly pound each slice just enough to make it thinner and to fit in the bottom of a baking dish. Lay them out on a tray or countertop, seasoning both sides with salt and pepper.
2. From the 250 g of mushrooms, keep 10 whole mushrooms for decoration. Chop the rest, along with the stems of all the mushrooms, into small pieces.
3. Finely chop the green onions.
4. In a pan, heat a little oil, add the chopped green onions, then the diced mushrooms. Let them cook together for 10-15 minutes until softened and releasing water. Stir occasionally.
5. When the water has evaporated and the mushrooms are soft, add a teaspoon of pepper paste. Let it cook for another two to three minutes, stir well, and turn off the heat.
6. Once the mixture has cooled for a few minutes, grate the cheese over the mushrooms and add the beaten egg. Mix well to combine.
7. In a heatproof dish (like Pyrex), layer the chicken slices and mushroom mixture. Start with chicken, then add mushroom filling, repeating until all ingredients are used. Depending on the size of the dish, you may have two or three layers.
8. Finally, place the 10 small, whole mushrooms on top. Cover the dish with foil or a lid if it has one.
9. Place the dish in the oven at low heat (about 150°C-160°C, if you have a temperature-controlled oven). Bake for about an hour and a half.
10. Remove it when the mixture is set and slightly browned on top. Let it cool a bit before turning it out onto a plate.
11. It cuts well both warm and cold. It's compact enough to be sliced.
Why I make this recipe often
It helps when I have chicken breast that no one wants to eat plain. It can be prepared in advance, keeps well in the fridge, and can be packed for lunch. It's a quick solution if I have fresh mushrooms and don’t want to complicate the menu. It also helps that it doesn’t need to have a perfect shape or come out as a "roll".
Tips and variations
Tips
Don’t pound the meat too thin, so it doesn’t break. The slices should be thick enough to handle.
If the mushrooms release a lot of water, let it cook down until the liquid is completely evaporated.
Only add the egg after the filling has cooled, otherwise it will coagulate before you mix it well.
Substitutions
The pepper paste can be replaced with a teaspoon of tomato paste or hot pepper paste if you prefer it spicier.
The cheese can be any cheese that melts easily, including mozzarella or a mix of cheeses.
Green onions can be replaced with white onion or shallots if you don’t have anything else on hand.
Variations
You can add dill or parsley to the mushroom mixture for extra flavor.
If you want a crispy layer on top, sprinkle a little grated cheese before baking, but it’s not necessary.
You can also use boneless chicken thighs, sliced thinly, if you don’t have breast.
Serving ideas
It goes well with a green salad or simple pickles, especially if served cold.
It can be placed on a platter, sliced, at a cold buffet or served as a main dish for lunch.
Frequently asked questions
Can I use cooked chicken breast?
I do not recommend it. For texture and for the slices to bind with the filling, raw breast is more suitable.
Do I have to use pepper paste?
No. It can be omitted or replaced with tomato paste, but it gives a more intense flavor to the mushroom mixture.
How do I slice the breast so it doesn’t break?
With a thin, sharp knife, lengthwise, without pressing too hard. If small pieces break off, they can be used inside.
Can I make the recipe with canned mushrooms?
It works, but they will release more water. Make sure to drain the liquid well before putting them over the meat.
Can this "roll" be frozen?
I do not recommend freezing, the texture of the mushrooms and egg may suffer after thawing.
Nutritional values
Approximately, one serving has about 230-250 kcal, depending on how much cheese or oil is used.
Protein: 27-30 g
Fat: 11-13 g
Carbohydrates: 4-5 g
Values are approximate, data varies depending on exactly what cheese or chicken breast you use.
Storage and reheating
It keeps well in the fridge, in a container, for up to 3 days. It can be consumed cold or quickly reheated in the oven or microwave. If you put cheese on top, it may become drier when reheating, but generally retains its texture. I do not recommend freezing.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 10-15 minutes
Baking time: 1 hour and a half
Servings: 4
Difficulty: easy
Recipe type: main dish, good for lunch or dinner, also suitable for a work lunchbox
Ingredients
1 chicken breast (about 450 g)
250 g small champignon mushrooms
1 bunch of green onions
Salt
Pepper
50 g cheese
1 egg
1 teaspoon pepper paste from Univer (or another pepper paste if you don't have this brand)
A little oil for sautéing
Preparation method
1. Slice the chicken breast lengthwise into as thin slices as you can without breaking them too much. Lightly pound each slice just enough to make it thinner and to fit in the bottom of a baking dish. Lay them out on a tray or countertop, seasoning both sides with salt and pepper.
2. From the 250 g of mushrooms, keep 10 whole mushrooms for decoration. Chop the rest, along with the stems of all the mushrooms, into small pieces.
3. Finely chop the green onions.
4. In a pan, heat a little oil, add the chopped green onions, then the diced mushrooms. Let them cook together for 10-15 minutes until softened and releasing water. Stir occasionally.
5. When the water has evaporated and the mushrooms are soft, add a teaspoon of pepper paste. Let it cook for another two to three minutes, stir well, and turn off the heat.
6. Once the mixture has cooled for a few minutes, grate the cheese over the mushrooms and add the beaten egg. Mix well to combine.
7. In a heatproof dish (like Pyrex), layer the chicken slices and mushroom mixture. Start with chicken, then add mushroom filling, repeating until all ingredients are used. Depending on the size of the dish, you may have two or three layers.
8. Finally, place the 10 small, whole mushrooms on top. Cover the dish with foil or a lid if it has one.
9. Place the dish in the oven at low heat (about 150°C-160°C, if you have a temperature-controlled oven). Bake for about an hour and a half.
10. Remove it when the mixture is set and slightly browned on top. Let it cool a bit before turning it out onto a plate.
11. It cuts well both warm and cold. It's compact enough to be sliced.
Why I make this recipe often
It helps when I have chicken breast that no one wants to eat plain. It can be prepared in advance, keeps well in the fridge, and can be packed for lunch. It's a quick solution if I have fresh mushrooms and don’t want to complicate the menu. It also helps that it doesn’t need to have a perfect shape or come out as a "roll".
Tips and variations
Tips
Don’t pound the meat too thin, so it doesn’t break. The slices should be thick enough to handle.
If the mushrooms release a lot of water, let it cook down until the liquid is completely evaporated.
Only add the egg after the filling has cooled, otherwise it will coagulate before you mix it well.
Substitutions
The pepper paste can be replaced with a teaspoon of tomato paste or hot pepper paste if you prefer it spicier.
The cheese can be any cheese that melts easily, including mozzarella or a mix of cheeses.
Green onions can be replaced with white onion or shallots if you don’t have anything else on hand.
Variations
You can add dill or parsley to the mushroom mixture for extra flavor.
If you want a crispy layer on top, sprinkle a little grated cheese before baking, but it’s not necessary.
You can also use boneless chicken thighs, sliced thinly, if you don’t have breast.
Serving ideas
It goes well with a green salad or simple pickles, especially if served cold.
It can be placed on a platter, sliced, at a cold buffet or served as a main dish for lunch.
Frequently asked questions
Can I use cooked chicken breast?
I do not recommend it. For texture and for the slices to bind with the filling, raw breast is more suitable.
Do I have to use pepper paste?
No. It can be omitted or replaced with tomato paste, but it gives a more intense flavor to the mushroom mixture.
How do I slice the breast so it doesn’t break?
With a thin, sharp knife, lengthwise, without pressing too hard. If small pieces break off, they can be used inside.
Can I make the recipe with canned mushrooms?
It works, but they will release more water. Make sure to drain the liquid well before putting them over the meat.
Can this "roll" be frozen?
I do not recommend freezing, the texture of the mushrooms and egg may suffer after thawing.
Nutritional values
Approximately, one serving has about 230-250 kcal, depending on how much cheese or oil is used.
Protein: 27-30 g
Fat: 11-13 g
Carbohydrates: 4-5 g
Values are approximate, data varies depending on exactly what cheese or chicken breast you use.
Storage and reheating
It keeps well in the fridge, in a container, for up to 3 days. It can be consumed cold or quickly reheated in the oven or microwave. If you put cheese on top, it may become drier when reheating, but generally retains its texture. I do not recommend freezing.