Cut each half of the breast into 3-4 pieces and beat off the fillets on both sides, placing them between two layers of cling film.
Season the broken fillet pieces with salt and pepper.
Cut the cheese into slices.
Wash, dry and chop the greens.
Sprinkle the broken chicken fillet slices with herbs and spread the cheese slices.
Roll up the rolls so that the filling is inside, and chop off with toothpicks.
Heat butter and vegetable oil in a frying pan and remove the foam from the surface.
Put the rolls in a frying pan preheated with oil and fry on all sides until golden brown.
Advice. If a lot of fried particles have formed in the pan and the oil has darkened slightly (!) From this, then strain the oil through a fine sieve and pour the strained oil into a clean pan again.
Pour broth or water into a frying pan to rolls, bring to a boil, cover and simmer for ~ 15-20 minutes.
Pour 4-6 tablespoons of broth from a frying pan (or take a little extra broth), cool it and stir well the flour in the cooled broth.
Add sour cream to the pan and mix well.
Then pour in the broth with flour and mix well again.
Continue cooking, stirring occasionally, until the sauce thickens. Add salt and pepper to taste.
Chicken rolls with cheese and herbs
Serves: 5 People
Prepare Time: 20 min
Cooking Time: 30 min
Calories: -
Difficulty:
Easy
Delicious rolls for the festive table
Ingredients
Directions
Wash and dry the chicken fillet.
Cut each half of the breast into 3-4 pieces and beat off the fillets on both sides, placing them between two layers of cling film.
Season the broken fillet pieces with salt and pepper.
Cut the cheese into slices.
Wash, dry and chop the greens.
Sprinkle the broken chicken fillet slices with herbs and spread the cheese slices.
Roll up the rolls so that the filling is inside, and chop off with toothpicks.
Heat butter and vegetable oil in a frying pan and remove the foam from the surface.
Put the rolls in a frying pan preheated with oil and fry on all sides until golden brown.
Advice. If a lot of fried particles have formed in the pan and the oil has darkened slightly (!) From this, then strain the oil through a fine sieve and pour the strained oil into a clean pan again.
Pour broth or water into a frying pan to rolls, bring to a boil, cover and simmer for ~ 15-20 minutes.
Pour 4-6 tablespoons of broth from a frying pan (or take a little extra broth), cool it and stir well the flour in the cooled broth.
Add sour cream to the pan and mix well.
Then pour in the broth with flour and mix well again.
Continue cooking, stirring occasionally, until the sauce thickens. Add salt and pepper to taste.