Traditional recipes

Chicken breast rolls with cheese

Chicken breast rolls with cheese

Wash the chicken breast, divide each piece into 2 and beat like slices between 2 pieces of cling film.

Wash the mushrooms and cut them into slices (stop a few whole); chop the chopped mushrooms with a little butter and salt until the juice decreases then set aside.

Slice the cheese, wash the tomatoes, peel them and slice them then fill the chicken pieces as follows:

On each piece of chicken put two slices of cheese, two halves of tomato slice and on top 2 teaspoons of stewed mushrooms.

Roll so that the filling does not come out and place in the tray.

Place the mushrooms kept whole among the rolls.

Grease each roll with a little olive oil and season with salt and pepper.

Put it in the oven (preheated) at 180 degrees, from time to time sprinkle the rolls with the juice that leaves it in the pan and when they are nicely browned, take them out and serve.

Ingredients Chicken rolls - chicken breast rolls

For rolls:

  • 1200 kg chicken breast - more precisely 2 whole boned chicken breasts or 4 halves of chicken breast
  • 160 grams of finely sliced ​​raw prosciutto or other good quality ham, in thin slices
  • 200 grams of provolone or mozzarella or even our own cheese (a cheese that melts nicely)
  • 1 handful of fresh basil leaves
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • in addition: special kitchen thread

For the marinara sauce:

  • 2 tablespoons olive oil
  • 1 small onion (50 grams)
  • 4 cloves of garlic
  • 400 grams (a can) of peeled tomatoes - I used Mutti pelatti
  • salt and pepper to taste
  • a few basil leaves
  • only if necessary, if the tomatoes were too sour, 1 teaspoon of sugar to balance the taste of the sauce

Preparation Chicken rolls - preparation of rolls with ham and cheese

1. I prepared all the ingredients at hand, I noticed that I always work easier and eliminate downtime if I do that.

2. As you can see, I have 4 halves of chicken breast, ham and cheese already sliced. I divided each half of the chicken breast into 2 pieces of 150 grams. I cleaned and chopped the onion and garlic.

3. I took the pieces of chicken breast in a new bag, for food use, and beat them lightly with the bottom of a saucepan to flatten them. I didn't use a meat hammer because I don't have one with a flat surface - if you have one, use it - and I didn't want the fibers to break at all, just to make the slices thinner, with an approximately uniform thickness of 1 cm. After flattening, I seasoned the chicken breast slices with plenty of salt and pepper.

4. One by one, I placed a slice of chicken breast on the mincer, with the smoother side down. On top of the meat I placed 1 slice of prosciutto, then slices of cheese and fresh basil leaves.

5. I rolled up the slices of stuffed chicken breast, forming the rolls, which I fixed well with two kitchen threads.

6. After we have formed all the rolls, we choose a wide, roomy pan. Heat 2 tablespoons of olive oil in this and then brown all the rolls, over medium-high heat, on all sides. This will take about 8-10 minutes and the goal is not to cook them in depth, just to get those traces of rumen that will taste the food. Once the rolls are browned, take them out on a plate, cover them lightly and we don't wash the pan.

Marine sauce for chicken rolls

7. In the same pan, add the 2 tablespoons of olive oil provided for the sauce and chopped onion and garlic. Sprinkle with a pinch of salt from the beginning and simmer over low heat, stirring frequently, for about 6-7 minutes, until the onion softens and the traces of rumen caught in the pan from browning the rolls dissolve. After the onion has softened, add the peeled tomatoes to the pan, all at once.

8. Finely chop the tomatoes with a wooden spoon or a puree press, then add 150 ml. of hot water, a few basil leaves and cover the pan with the lid. Cook the sauce over low heat for 15 minutes.

Chicken rolls, finishing in sauce

9. After 15 minutes of boiling, remove the basil leaves from the sauce and discard. Taste the sauce and match the taste with salt and pepper. If it is too sour, we can balance it with 1 teaspoon of sugar. I didn't have to do this because Mutti tomatoes are very sweet, with nothing but tomatoes, no sugar, no other additives. After balancing the taste of the sauce, add all the rolls to the pan, along with the juice they left on the plate.

10. If the sauce is too low, it can be filled with 2-3 tablespoons of hot water. Cover the pan with the lid and cook over low heat for 15-20 minutes, until the rolls are well penetrated. Once ready, remove from the sauce and remove the threads with which they were tied, before serving.

Optional, simple gnocchi garnish with potatoes

These chicken rolls can be served with all kinds of garnishes, from a creamy polenta, possibly boiled in milk and with added parmesan, to mashed potatoes, rice or all kinds of pasta. I chose to quickly prepare some simple potato gnocchi, which I will tell you about here briefly, without giving exact quantities, because I didn't even weigh anything.

I made gnocchi from 3 boiled potatoes, which I drained of water and crushed while they were hot. Immediately, while still hot, I added flour and mixed with a wooden spoon until the dough thickened. I put a pot of water on the fire. Before it boiled, I set the dough aside, then kneaded it quickly, adding as much flour as needed to bind. I shaped the dough into cylinders 3-4 cm thick, which I cut into pieces, rounded in the palms and pressed with a fork.

I quickly boiled gnocchi in salted water for about 3-4 minutes, until they rose to the surface.

And then, because they had just finished cooking and rolls, I boiled them in the marinara sauce for 1 minute.

Chicken rolls, serve

I served hot chicken rolls, along with these simple gnocchi and I assure you it was a delicious food, to lick your fingers and not another!

Chicken breast recipe! Fast, juicy and very tasty!

A juicy chicken breast dish that will conquer you. It turns out incredibly tasty, it is prepared simply and easily, and most importantly quickly.


- 5 tablespoons fermented cream

- salt and black pepper - to taste

- 100 gr of cheese + 100 gr for sprinkling.


2. Beat the eggs with cream, salt and black pepper.

3. Pour the sauce into the meat bowl, add 100 g of grated cheese and mix.

4. Wallpaper the form (32 * 20 cm) with baking paper, spread the meat with sauce, add onion rings, then tomato rounds and shape in the preheated oven to 180 ° С for 30 minutes.

5. Remove the form, sprinkle with grated cheese and bake for another 10-15 minutes.

You can serve food for lunch or dinner. You will definitely be happy with the result!

Detailed ingredients for eggplant rolls with chicken breast and cheese:

Wash the eggplants, clean them and cut them into lengths, then sprinkle them with salt and place them in a clean bowl. Wash the chicken breast and slice it into thin pieces, which you boil in salted water and rosemary. When the chicken breast has boiled, wipe the eggplant slices of water they left and place the pieces of meat on each of them. Roll the eggplant slices and catch them with a toothpick, then place them in a pan with a little oil, water, salt and pepper to taste. Put the tray in the oven for 20-25 minutes, and when they are ready, place them on a plate and sprinkle grated cheese on top.

Try the recipe for eggplant rolls with chicken breast and cheese!

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  • 5 pieces chicken breast
  • 5 slices of ham
  • 200 g cheese
  • 1 tablespoon mustard
  • 1 tablespoon tomato sauce
  • 1 tablespoon yogurt
  • salt, pepper, garlic powder

Chicken breast stuffed with ham and cheese, in the oven - a quick, good-looking, easy-to-brew dinner option, perfect for long work days when you seem to want to make your own food.

Preheat the oven.

Grow one pocket in each chicken breast. Beat the yogurt with the tomato sauce and mustard. Season with salt, pepper and garlic powder.

Grate the cheese. Lightly grease the inside of the pocket with the sauce mixture (not until you finish it all, because you will put it on top). Put a slice of ham in the pocket of each chicken breast. Sprinkle cheese inside (not until you're done, because you'll put it on top).

Put the chicken pieces in the pan. Sprinkle with a little oil and bake. Bake in the preheated oven over medium heat for 15 minutes.

Remove the tray. Grease the top of each chicken breast evenly with the rest of the sauce mixture. Put the rest of the cheese on top and put in the oven until the cheese is browned. Sprinkle a few fresh parsley leaves on top and serve hot.

Chicken breast rolls with cheese and ham covered with cheese sauce

Today we will do Chicken breast rolls with cheese and ham covered with cheese sauce. This is a dish similar to the one we find in restaurants, the chicken breast is filled with ham and cheese, then it is given through flour, egg and breadcrumbs, fried in oil and covered in an absolutely wonderful cheese sauce.

Ingredients for rolls:
8 slices of pressed ham
4 pieces of lightly beaten chicken breast with a meat hammer
8 slices of cheese
150 grams of mustard
150 grams of flour
4 eggs
200 grams of breadcrumbs
salt and pepper to taste

We take a piece of chicken breast and put it over the food foil. Grease with mustard, season with salt and pepper, put two slices of pressed ham and two slices of cheese. We roll the chicken breast tightly and wrap it in cling film to give it a round shape. we continue to do the same with the other three pieces of chicken breast. Put the rolls in the fridge for about an hour.

Put salt and pepper over the eggs and beat them with a fork.

After the rolls have been left in the fridge, we pass them through the flour, then through the egg and finally through the breadcrumbs.

Fry the rolls in hot oil one at a time so as not to lower the oil temperature. When they are brown, take them out on a plate covered with a kitchen towel to absorb the excess oil.

Ingredients for the cheese sauce:

1 liter of milk
200 grams of grated cheese mixture (I have mozzarella, cheddar and emmentaler)
3 tablespoons flour
1 clove larger grated garlic
50 grams of butter
salt and pepper to taste

Put the butter in a saucepan. When the butter is hot, add the garlic, which we fry for 2-3 seconds, the flour, which we incorporate well and 500 ml of milk, which we gradually add.

When we have finished incorporating the milk, season with salt and pepper to taste. Stir continuously until the sauce starts to thicken, then put the grated cheese and keep the sauce on the fire for about 30 seconds until the cheese melts.

I added another 500 ml of milk because the sauce seemed too thick, so in total I put 1 liter of milk.

We take a chicken breast roll and cut it. Put the cheese sauce on top and sprinkle chopped green parsley on top.

Doesn't that look absolutely wonderful? It is a very good food that you must make. The meat is very tender, the cheese has melted and together with the cheese sauce it gives an incredibly good taste to our dish.