Chicken and mushroom roll: A protein-packed dinner delight
Chicken wrapped in a fluffy omelet is an excellent dinner option for those on a high-protein diet. With ingredients like meat, mushrooms, eggs, and yellow cheese—without a grain of flour—this dish is brimming with valuable nutrients and avoids unnecessary fillers. You can serve it both hot and cold.
The chicken and mushroom roll is perfect for family gatherings when you're serving several different dishes on platters. This way, everyone can choose the side dishes they prefer. Consider pairing it with a fresh salad and a Greek tzatziki-style sauce.
Various stuffing options
You can incorporate many different nutritious ingredients into the cheese roll, depending on your diet and culinary preferences. Chicken fillets and mushrooms are a classic combination, but I encourage you to experiment. Instead of mushrooms, you might opt for spinach leaves and sun-dried tomatoes. It's a good idea to pre-sauté the spinach in a pan to prevent it from releasing water during baking.
Another intriguing stuffing option is roasted vegetables with feta cheese. On a baking sheet lined with parchment paper, place peppers, zucchini, and eggplant. Drizzle with olive oil and bake in the oven on the grill setting for 10–15 minutes. It's recommended to sprinkle the eggplant with salt beforehand and rinse it under running water to eliminate any bitterness.
Cheese roll with chicken recipe
You can serve the roll hot for dinner, but it's important to note that it won't be possible to cut it into neat, even slices right after removing it from the oven. If you want the portions to look aesthetically pleasing, let the roll cool down after baking and refrigerate it. Serve the next day as a cold snack.
Ingredients for the dough:
1 pound of yellow cheese, 5 eggs, 3 tablespoons of mayonnaise, half a teaspoon of salt, a pinch of pepper.
Stuffing:
- 4 chicken breasts,
- 1 onion,
- 1 pound of mushrooms,
- 1 bunch of parsley,
- salt, pepper, Provencal herbs,
- oil or butter for frying.
Instructions:
- Grate the yellow cheese using a grater with large holes. Mix it with beaten eggs, salt, and pepper.
- Pour the egg-cheese mixture onto a baking sheet lined with parchment paper. Bake for 20–30 minutes at 350 degrees Fahrenheit.
- In a pan with heated fat, sauté the finely chopped onion, then add the mushrooms cut into smaller pieces. Season with salt and pepper, and cook until the vegetables are soft.
- After frying, drain the water, transfer the mushrooms with onions to a bowl, and mix with chopped parsley.
- Cut the chicken breasts into thinner cutlets, and season the meat with salt, pepper, and Provencal herbs.
- Remove the omelet from the oven and carefully take it off the paper. Place the chicken on top, and layer the mushrooms over it. Using the parchment paper, roll up the roll.
- Place the paper-wrapped roll back in the oven for another 30 minutes.
