Baked chicken rolls: A new twist on a classic family favourite

Chicken fillets are the most commonly chosen meat. Their flavour pairs well with many additions and allows for delicious kitchen experiments. One of my favourite combinations is the delightful rolls spread with mustard and stuffed with an aromatic mushroom filling. When I make them for dinner, everyone impatiently waits at the table.

They are delicious, attractive in flavour, and juicy. Chicken rolls are baked with potatoes, so you pull out an almost complete meal from the oven. Just add your favourite coleslaw or salad, and you’re done.

This recipe is a delightful alternative to classic breaded chicken cutlets. It’s delicious and interesting, yet the recipe is really simple.

Ingredients:

Filling:

• 5 tablespoons of vegetable oil
• 1 onion
• 300 grams mushrooms
• 1 tablespoon sweet paprika
• 1 teaspoon dried garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 100 grams grated mozzarella
• 80 millilitres chopped parsley
• 60 millilitres breadcrumbs

Rolls:

• 3 chicken breast fillets
• 6 teaspoons mustard
• 3 tablespoons vegetable oil
• 1 tablespoon Provence herbs

Potatoes:

• 600 grams pre-cooked potatoes
• 4 tablespoons vegetable oil
• 1 tablespoon Provence herbs
• 1 teaspoon salt

Instructions:

Step 1. Start with the filling. Cut the onion into feathers and fry in a pan with heated oil. Once browned, add finely chopped mushrooms and sauté. Season with sweet paprika, dried garlic, ground cumin, salt, and pepper. Transfer to a bowl.

Step 2. Add grated cheese, chopped parsley, and breadcrumbs to the sautéed mushrooms and mix thoroughly.

Step 3. Slice chicken fillets crosswise into two large pieces and pound them flat. Do this through a foil to avoid tearing the meat. Spread the flattened fillets with mustard and place portions of the prepared filling. Roll up the fillets.

Step 4. Transfer the pre-cooked potatoes to a heatproof dish. Drizzle with vegetable oil and sprinkle with Provence herbs and salt. Place the prepared rolls on the potatoes, drizzle them with oil, and sprinkle with herbs. Put into an oven preheated to 175°C for about 25 minutes.

Step 5. Transfer the ready rolls onto a plate along with the baked potatoes. Enjoy!