Delicious chicken breast rolls with potatoes, a perfect recipe for a tasty and comforting dinner that is sure to impress family and friends. This recipe combines the juiciness of the chicken with the rich flavors of vegetables, all wrapped up in a mouthwatering roll. Get ready to discover a classic dish with a modern twist that will bring joy to your table.
Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Total time: 2 hours
Servings: 4-6
Necessary ingredients:
- 2 boneless chicken breasts
- 3 large potatoes
- 1 carrot
- 50 g celery
- 1 tomato
- 1 onion
- A few cloves of garlic
- 1 glass of white wine
- 50 g cheese
- 4-5 mushrooms (optional)
- A few sprigs of dill and parsley
- 1 tablespoon ketchup
- 100 g spinach or lamb's quarters
- 2 eggs
- 3-4 tablespoons olive oil
- 150 ml frying oil
- Salt and pepper to taste
- Chicken spices to preference
Step by step:
1. Preparing the chicken breast: Start by slicing each chicken breast from the middle towards the edges, unfolding it like a thicker sheet. Then, place them on a wooden board greased with a few drops of olive oil and gently pound them with a meat mallet until you achieve a thickness of about 1 cm, being careful not to crush them. The desired dimensions are approximately 25 x 15 cm.
2. Preparing the foil: Take a sheet of aluminum foil measuring 40 x 40 cm (you can use two pieces) and grease it well with 1 tablespoon of olive oil. Place the chicken pieces slightly overlapping in the middle, where the thinner end is.
3. Seasoning: Sprinkle salt, pepper, and chicken spices on the meat, then spread ketchup to add extra flavor.
4. Adding the vegetables: Arrange thin strips of carrot and cheese parallel to the longer side of the chicken. If desired, you can add celery and diced tomatoes that you previously sautéed in a pan with olive oil. Blanch the spinach or lamb's quarters and boil the eggs hard, then peel them. Evenly distribute the vegetables on the meat, placing the spinach on one long side. Cut the eggs into quarters and place them on top of the spinach.
5. Forming the roll: Start rolling from the side where the spinach is, using the foil to help. Gently press with your hands to form a compact roll. Wrap the roll in foil, gathering and pressing well at the ends. If desired, you can wrap it in another piece of foil for better sealing.
6. Baking the roll: Place the roll in a long baking dish, pouring water up to 3/4 of the height of the roll. Add onion slices, a few cloves of garlic, some herbs, 2 tablespoons of oil, 1 glass of white wine, and 1 teaspoon of salt. Bake in the oven at low heat for 60 minutes, then take the roll out and turn it over using a spatula. Put it back in the oven at medium heat for another 30-40 minutes. Be careful not to let the juice evaporate completely; if needed, add more water and wine.
7. Preparing the potatoes: While the roll is baking, peel the potatoes, wash them, and grate them using a special grater for hash browns or slice them into 3-4 mm thick slices. Heat the oil in a pan and fry the potatoes until golden, turning them on both sides.
8. Serving: When the roll is ready, take it out of the oven and let it cool for 5-10 minutes. Cut the roll into longer pieces or slices of 15-20 mm thick and remove the foil. Place the pieces of roll on a platter or a wooden board, and arrange the fried potatoes around them. You can garnish with spinach leaves, lamb's quarters, dill, or parsley, as well as pickles, roasted peppers, or sour cucumbers for an extra touch of freshness.
Useful tips:
- Use fresh chicken breast, as it will provide a better taste and a more pleasant texture.
- If you have it on hand, you can try adding other vegetables, such as zucchini or peppers, to diversify the flavors.
- Instead of ketchup, you can also use tomato sauce or mustard, depending on your preferences.
- The roll can be prepared a day in advance, and when serving, you can warm it up in the oven for a fresh taste.
Nutritional benefits:
This recipe is rich in protein due to the chicken breast, providing an important supply of essential amino acids. The vegetables add vitamins and minerals, while the fried potatoes provide carbohydrates that give you energy. By using olive oil, you benefit from healthy fats that are good for the heart.
Frequently asked questions:
- Can I use turkey instead of chicken?
Yes, you can use turkey breast, but the baking time may vary.
- How can I store the roll for the next day?
You can store it in the refrigerator, covered with plastic wrap or in an airtight container.
- What happens if the roll falls apart during baking?
It is normal for the roll to come apart a little. Make sure you wrapped it well and used enough moisture in the pan.
This chicken breast roll recipe with potatoes is not only delicious but also an excellent way to bring the whole family to the table. Enjoy every bite and make it a memorable culinary experience! Bon appétit!
Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Total time: 2 hours
Servings: 4-6
Necessary ingredients:
- 2 boneless chicken breasts
- 3 large potatoes
- 1 carrot
- 50 g celery
- 1 tomato
- 1 onion
- A few cloves of garlic
- 1 glass of white wine
- 50 g cheese
- 4-5 mushrooms (optional)
- A few sprigs of dill and parsley
- 1 tablespoon ketchup
- 100 g spinach or lamb's quarters
- 2 eggs
- 3-4 tablespoons olive oil
- 150 ml frying oil
- Salt and pepper to taste
- Chicken spices to preference
Step by step:
1. Preparing the chicken breast: Start by slicing each chicken breast from the middle towards the edges, unfolding it like a thicker sheet. Then, place them on a wooden board greased with a few drops of olive oil and gently pound them with a meat mallet until you achieve a thickness of about 1 cm, being careful not to crush them. The desired dimensions are approximately 25 x 15 cm.
2. Preparing the foil: Take a sheet of aluminum foil measuring 40 x 40 cm (you can use two pieces) and grease it well with 1 tablespoon of olive oil. Place the chicken pieces slightly overlapping in the middle, where the thinner end is.
3. Seasoning: Sprinkle salt, pepper, and chicken spices on the meat, then spread ketchup to add extra flavor.
4. Adding the vegetables: Arrange thin strips of carrot and cheese parallel to the longer side of the chicken. If desired, you can add celery and diced tomatoes that you previously sautéed in a pan with olive oil. Blanch the spinach or lamb's quarters and boil the eggs hard, then peel them. Evenly distribute the vegetables on the meat, placing the spinach on one long side. Cut the eggs into quarters and place them on top of the spinach.
5. Forming the roll: Start rolling from the side where the spinach is, using the foil to help. Gently press with your hands to form a compact roll. Wrap the roll in foil, gathering and pressing well at the ends. If desired, you can wrap it in another piece of foil for better sealing.
6. Baking the roll: Place the roll in a long baking dish, pouring water up to 3/4 of the height of the roll. Add onion slices, a few cloves of garlic, some herbs, 2 tablespoons of oil, 1 glass of white wine, and 1 teaspoon of salt. Bake in the oven at low heat for 60 minutes, then take the roll out and turn it over using a spatula. Put it back in the oven at medium heat for another 30-40 minutes. Be careful not to let the juice evaporate completely; if needed, add more water and wine.
7. Preparing the potatoes: While the roll is baking, peel the potatoes, wash them, and grate them using a special grater for hash browns or slice them into 3-4 mm thick slices. Heat the oil in a pan and fry the potatoes until golden, turning them on both sides.
8. Serving: When the roll is ready, take it out of the oven and let it cool for 5-10 minutes. Cut the roll into longer pieces or slices of 15-20 mm thick and remove the foil. Place the pieces of roll on a platter or a wooden board, and arrange the fried potatoes around them. You can garnish with spinach leaves, lamb's quarters, dill, or parsley, as well as pickles, roasted peppers, or sour cucumbers for an extra touch of freshness.
Useful tips:
- Use fresh chicken breast, as it will provide a better taste and a more pleasant texture.
- If you have it on hand, you can try adding other vegetables, such as zucchini or peppers, to diversify the flavors.
- Instead of ketchup, you can also use tomato sauce or mustard, depending on your preferences.
- The roll can be prepared a day in advance, and when serving, you can warm it up in the oven for a fresh taste.
Nutritional benefits:
This recipe is rich in protein due to the chicken breast, providing an important supply of essential amino acids. The vegetables add vitamins and minerals, while the fried potatoes provide carbohydrates that give you energy. By using olive oil, you benefit from healthy fats that are good for the heart.
Frequently asked questions:
- Can I use turkey instead of chicken?
Yes, you can use turkey breast, but the baking time may vary.
- How can I store the roll for the next day?
You can store it in the refrigerator, covered with plastic wrap or in an airtight container.
- What happens if the roll falls apart during baking?
It is normal for the roll to come apart a little. Make sure you wrapped it well and used enough moisture in the pan.
This chicken breast roll recipe with potatoes is not only delicious but also an excellent way to bring the whole family to the table. Enjoy every bite and make it a memorable culinary experience! Bon appétit!
Ingredients
Boneless chicken breast from 2 chickens, 3 larger potatoes, 1 carrot, 50 g celery, 1 tomato, 1 onion, a few cloves of garlic, 1 glass of white wine, 50 g cheese, 4-5 mushrooms (optional), a few sprigs of dill and parsley, 1 tablespoon ketchup, 100 g spinach and/or lamb's quarters, 2 eggs, 3-4 tablespoons olive oil, 150 ml oil for frying, salt, pepper, spices for chicken.