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Chicken rolls with zucchini

Chicken rolls with zucchini



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A recipe as simple as it is good and healthy.
Can be served with vegetable meatballs;)

  • a chicken breast
  • a zucchini
  • 2 cloves of garlic
  • pepper
  • salt
  • oil 30 ml
  • ketchup

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken rolls with zucchini:

We wash the meat and cut it into thin strips, we do the same with the cleaned zucchini, it is also cut into thin strips.

From the crushed garlic with salt and pepper we make a mayonnaise by adding the oil. With this garlic mayonnaise, grease each strip of meat on both sides. We take a strip of meat and place a strip of zucchini on top of it and roll it, then prick it with a toothpick so that it doesn't fall apart (the roll). Place the rolls in a tray with baking paper and put it in the preheated oven and when they are almost ready (25 minutes) grease them with ketchup and leave them in the oven for another 5 minutes.

Good appetite !




Chicken rolls with zucchini - Recipes

Preparation time: 40 min.

Ingredient: Chicken liver, boiled smoked pork breast (Kaizer), ground pepper, pickles, sour donuts.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Wash the liver and drain in a strainer. After it has drained, place it on a gauze to swell and sprinkle with ground pepper.
The chest is cut into thin slices.
Wrap the pieces of liver in the chest slices, forming a roll that is attached with a toothpick so that it does not fall apart. Place the rolls on a tray and put them in the oven where they are kept for 15-20 minutes.
After they have browned, they are taken out and placed on a plate decorated with sour cucumbers and slices of sour donuts.



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eMag!


Chicken rolls with spinach and mushrooms

Another way to prepare chicken breast. It is a delicious combination of tender chicken with butter, spinach, mushrooms and egg. These spring-flavored rolls are truly wonderful. With an interesting, colorful and beautiful look, combining four tastes into one, mixing the four different textures, their result is defining in a word: excellent. I don't know your opinion yet, but in my family, they are very successful, and our guests and friends appreciate and adore them. It may seem a little complicated at first glance, but if you prepare all the ingredients and organize yourself a little, everything will be extremely simple. What do you need? How should you proceed? This would be:

ingredients

  • 2 pieces chicken breast
  • 1 kg green spinach (500 gr frozen spinach)
  • 500 -700 gr. champignon mushrooms (or 2x 300 gr jars of canned mushrooms)
  • 3 eggs
  • 100 gr butter
  • 2 tablespoons olive oil
  • 4-5 crushed garlic cloves
  • salt, pepper (other spices for chicken, as desired)

Method of preparation

& # 8211 Wash and slice the chicken breast, cutting larger and thinner pieces of meat, as for some slightly larger schnitzels. They are beaten with the hammer of schnitzels to thin them a little, seasoned with salt, pepper (and other favorite spices for chicken), grease with butter / olive oil, roll and leave to cool in the fridge for about 30 minutes, until we finish preparing the other ingredients.

& # 8211 If the spinach and mushrooms are fresh, we take care of their preparation.

& # 8211 Clean and wash the spinach very well in several waters and scald for 2-3 minutes in a little boiling water. The scalded spinach is removed and placed in a sieve to cool.

& # 8211 While the spinach cools, peel the mushrooms, wash, cut into small cubes, harden with half the crushed garlic and a little butter (about a tablespoon) and leave until slightly softened and all the leftover juice evaporates. Season a little with salt and pepper to taste. When ready, set aside and allow to cool.If you use canned mushrooms, rinse them, cut them into cubes, put them in a sieve and drain very well, then put them to harden in butter).

& # 8211 The scalded, cooled and drained spinach is chopped and put in a bowl with the rest of the garlic, with a tablespoon of butter and sauté for a few minutes, until all the juice is reduced, seasoning at the end with salt and a little pepper. . Set aside and leave to cool. (If you use frozen spinach, it is put directly to harden in butter, so frozen and left on the fire, chewing from time to time, until it drops a lot).

& # 8211 Mix the three eggs well, season a little with salt and pepper, add a little mineral water and prepare a number of pancakes - light omelet as thin as possible, equal to the pieces of breast prepared earlier (I only prepared 6, because I stopped a few more pieces of chest and something else). You just have to have a special pan and a little patience to prepare these small and thin omelettes.

& # 8211 After you have prepared all the necessary ingredients, respectively, the chicken breast (portioned, thin, seasoned), the spinach and the hardened mushrooms, the omelettes, put in a bowl the rest of the butter, prepare the worktop and a ball of string and proceed to the next stage: assembling the rollers.

& # 8211 Spread each piece of meat, grease with a little butter, place the omelet, a layer of spinach and then the mushrooms. Run as close as you can (be careful, however, that the contents of the roll do not come out), tie each roll with a thin string so that it does not come loose (more toothpicks can be used to hold the ends, but it seems safer and tighter to me, if it is tied with string, you will do as you wish) and place in the baking tray, lined with special baking paper.

& # 8211 Once all the rolls are ready, grease them with a little butter or olive oil (the chicken breast is quite dull and therefore must be greased with butter, or olive oil it tenderizes them and the rolls will not come out dry).

& # 8211 Put the tray in the preheated oven at 200 ° C and keep in the oven for about 30 minutes, or until slightly browned, it acquires a beautiful golden color.

& # 8211 When ready, take out on a plate over which a paper napkin has been placed, which will absorb the excess fat and allow to cool.

& # 8211 After cooling, remove the string from each roll and carefully slice before consuming.

& # 8211 Can be served as a special appetizer (how I served him), or, as a main course, with a garnish (rice, puree, vegetables, etc.), white sauce, or a salad of your choice.

-The water in which you scalded the spinach is good to drink as it is very nutritious, do not throw it away.

-I made the rolls smaller, because I served them as an appetizer, but you can slice the chicken breast bigger and the rolls can come out bigger and more consistent, for the main course. Normally, if you slice the chicken breast into 4, you get 8 bigger rolls.


Special recipe, with fine and tasty filling - Boyar rolls with chicken breast

Special recipe, with fine and tasty filling - Boyar rolls with chicken breast - To prepare them, you need the following ingredients:

Necessary ingredients

  • 1 chicken breast
  • 2 carrots
  • 150 g of cheese
  • 5-6 cloves of garlic
  • mayonnaise
  • parsley
  • salt, pepper, oil

Method of preparation:

1. To start, cut the chicken breast into thin slices. We fry them, then season them with salt and pepper.

2. For the filling, grate the cheese and carrot. Mix them, then add the finely chopped parsley and crushed garlic.

3. Season with salt and pepper. Add mayonnaise and mix well.

4. Place a tablespoon of filling on each piece of meat. We form the rolls and catch them with toothpicks.

5. Place the rolls in a hot oil pan. Fry them for a few minutes, on all sides, until they brown a little. Then we place them in a deep tray.

Add enough water to cover half the level and bake at 160 degrees for 30 minutes.

Enjoy them with pleasure - Good appetite!

Try also… Mortadella - Roll specific to Italian cuisine

Italians love this delicacy, both for its rich taste and high meat content…

Ingredient:

  • 300 grams of pork
  • 200 grams of beef
  • 1 or
  • 3 cloves of garlic
  • a few green olives
  • half bell pepper
  • 1 teaspoon salt
  • ground black pepper to taste
  • red pepper and paprika to taste

Method of preparation:

Put 200 grams of pork and 200 grams of beef through the meat grinder.

Season with salt and pepper and mix well.

You will have to chop the remaining pork…

Grind the garlic and add it to the pork and beef mixture. Add the egg and mix well again the whole composition…

Chop / chop the olives and bell peppers, then add them to the meat mixture and mix well.

Cover the container with minced meat with cling film and refrigerate for a few hours…

After 3-4 hours, divide the meat into 2 equal parts and arrange it evenly on 2 pieces of cooking foil. Roll the foil in such a way as to obtain a roll thick enough

Boil Mortadella for 1-2 hours on medium heat… After it has cooled enough, remove the foil and sprinkle with red pepper, paprika, paprika or the desired spices…

These rolls are stored in the refrigerator for no more than 2 weeks… Don't worry, they eat much faster…?


Chicken breast rolls with vegetables

Mixed with hardened vegetables, the delicious chicken turns into a culinary royal.

For rolls:
1 large boned chicken breast
1 large onion
2 suitable tomatoes
2 suitable red bell peppers
1 bunch of parsley
oil, salt, pepper

For the sauce:
2 bunches of green onions
3-4 tablespoons soy sauce
300 ml strained vegetable soup
100 g grated cheese
½ teaspoon curry
Oil

For decoration:
Greenery

For rolls, wash the chicken breast and dry it on kitchen towels. Cut it, cover it with foil and smooth it a few times with a schnitzel hammer. Season with salt and pepper and leave the meat on a plate.

Peel and wash the vegetables. Cut the onion into rounds and the tomatoes and peppers into cubes. Heat oil in a non-stick pan and fry the vegetables. At the end, add the finely chopped parsley. Stir a few times, then set aside. Put the combination in a bowl and season with salt and pepper to taste. Keep in mind that the soy sauce you use is salty!


Liver rolls with tasty filling! An exceptional appetizer from chicken liver!

Liver rolls with filling. These rolls are soft and tasty, and the filling can be different, depending on your tastes. Try our version, we are sure you will like it!

INGREDIENT:

-200-250 gr of cream cheese

METHOD OF PREPARATION:

1.Wash and dry the liver a little. Transfer it to a deep bowl, add eggs, flour, salt, black pepper and milk, then mix with the blender vertically.

2. Add the oil and the dough for the liver pancakes is ready.

3. Heat the pan well, add a little oil and bake the liver pancakes like the usual pancakes: pour 1 pinch of dough, spread it over the entire surface of the pan, then turn the pancake on the other side. Fry the pancakes until golden brown on both sides.

4. Remove the first pancake on a plate, add a little more oil and continue to bake the pancakes until the dough is finished.

5.Prepare the filling. Put the eggs through the large grater.

6. Add the diced dill, cream cheese and mayonnaise. Mix well until the ingredients are smooth.

7. Cover each pancake with filling, keeping a little space to the edges, and roll rolls. From this amount of ingredients you get 11 rolls, but it all depends on the diameter of your pan.

8.Cut the ends of the rolls transversely, then in half and place them nicely on the serving platter.

Garnish the plate with greens. These appetizer rolls are wonderful for any festive meal, being very appetizing and original.


Chicken rolls with spinach and mushrooms

Another way to prepare chicken breast. It is a delicious combination of tenderly tenderized chicken with butter, spinach, mushrooms and egg. These spring-flavored rolls are truly wonderful. With an interesting, colorful and beautiful look, combining four tastes into one, mixing the four different textures, their result is defining & in a word: excellent. I don't know your opinion yet, but in my family, they are very successful, and our guests and friends appreciate and adore them. It may seem a little complicated at first glance, but if you prepare all the ingredients and organize yourself a little, everything will be extremely simple. What do you need? How should you proceed? This would be:

ingredients

  • 2 pieces chicken breast
  • 1 kg green spinach (500 gr frozen spinach)
  • 500 -700 gr. champignon mushrooms (or 2x 300 gr jars of canned mushrooms)
  • 3 eggs
  • 100 gr butter
  • 2 tablespoons olive oil
  • 4-5 crushed garlic cloves
  • salt, pepper (other spices for chicken, as desired)

Method of preparation

& # 8211 Wash and slice the chicken breast, cutting larger and thinner pieces of meat, as for some slightly larger schnitzels. They are beaten with the hammer of schnitzels to thin them a little, seasoned with salt, pepper (and other favorite spices for chicken), grease with butter / olive oil, roll and leave to cool in the fridge for about 30 minutes, until we finish preparing the other ingredients.

& # 8211 If the spinach and mushrooms are fresh, we take care of their preparation.

& # 8211 Clean and wash the spinach very well in several waters and scald for 2-3 minutes in a little boiling water. The scalded spinach is removed and placed in a sieve to cool.

& # 8211 While the spinach cools, peel the mushrooms, wash, cut into small cubes, harden with half the crushed garlic and a little butter (about a tablespoon) and leave until slightly softened and all the leftover juice evaporates. Season a little with salt and pepper to taste. When ready, set aside and allow to cool.If you use canned mushrooms, rinse them, cut them into cubes, put them in a sieve and drain very well, then put them to harden in butter).

& # 8211 The scalded, cooled and drained spinach is chopped and put in a bowl with the rest of the garlic, with a tablespoon of butter and sauté for a few minutes, until all the juice is reduced, seasoning at the end with salt and a little pepper. . Set aside and leave to cool. (If you use frozen spinach, it is put directly to harden in butter, so frozen and left on the fire, chewing from time to time, until it drops a lot).

& # 8211 Mix the three eggs well, season a little with salt and pepper, add a little mineral water and prepare a number of pancakes - light omelet as thin as possible, equal to the pieces of breast prepared earlier (I only prepared 6, because I stopped a few more pieces of chest and something else). You just have to have a special pan and a little patience to prepare these small and thin omelettes.

& # 8211 After you have prepared all the necessary ingredients, respectively, the chicken breast (portioned, thin, seasoned), the spinach and the hardened mushrooms, the omelettes, put in a bowl the rest of the butter, prepare the worktop and a ball of string and proceed to the next stage: assembling the rollers.

& # 8211 Spread each piece of meat, grease with a little butter, place the omelet, a layer of spinach and then the mushrooms. Run as close as you can (be careful, however, that the contents of the roll do not come out), tie each roll with a thin string so that it does not come loose (more toothpicks can be used to hold the ends, but it seems safer and tighter to me, if it is tied with string, you will do as you wish) and place in the baking tray, lined with special baking paper.

& # 8211 Once all the rolls are ready, grease them with a little butter or olive oil (the chicken breast is quite dull and therefore must be greased with butter, or olive oil it tenderizes them and the rolls will not come out dry).

& # 8211 Put the tray in the preheated oven at 200 ° C and keep in the oven for about 30 minutes, or until slightly browned, it acquires a beautiful golden color.

& # 8211 When ready, take out on a plate over which a paper napkin has been placed, which will absorb the excess fat and allow to cool.

& # 8211 After cooling, remove the string from each roll and carefully slice before consuming.

& # 8211 Can be served as a special appetizer (how I served him), or, as a main course, with a garnish (rice, puree, vegetables, etc.), white sauce, or a salad of your choice.

-The water in which you scalded the spinach is good to drink as it is very nutritious, do not throw it away.

-I made the rolls smaller, because I served them as an appetizer, but you can slice the chicken breast bigger and the rolls can come out bigger and more consistent, for the main course. Normally, if you slice the chicken breast into 4, you get 8 bigger rolls.


Chicken rolls with steamed vegetables

Heat the pan, wipe it with a paper towel soaked in oil, then sauté the pleurotus mushrooms and finely chopped onion. Add salt, pepper and curry powder, mix everything very well, then let cool and add parsley leaves.

Cut the chicken breast lengthwise and spread it out like a sheet. Place the filling on one side and roll the rest of the chicken over it. Wrap the roll formed in plastic wrap. Pour water into the 4-liter steamer or into the 8-liter Dutch Oven pot with a steam sieve, bring the water to a boil and put the chicken rolls in the steamer for 15-20 minutes.

Separate the bunches of cauliflower and broccoli, cut the zucchini into large pieces and chop the carrot into thin slices. When the rolls are ready, take them out of the sieve for cooking and put the vegetables for a maximum of 4-5 minutes.

Remove the plastic wrap from the rolls, cut the rolls diagonally and serve them with vegetables as a garnish. The meat can be given through its own juice left over from cooking.


Pumpkin rolls with chicken breast and cheese!

A simply magical pumpkin recipe! We are absolutely delighted with it! It is probably one of our favorite recipes, which include this wonderful vegetable. It is easy to prepare and quite fast! The resulting rolls have an exceptional taste and are very juicy and appetizing. Be sure to prepare them!

INGREDIENT:

-550 g of pumpkin or zucchini (one medium)

-200 g of chicken breast (or other meat)

-60 g of fermented cream (you can partially or completely replace it with mayonnaise)

-a small bunch of basil (you can replace it with dill or parsley)

-salt, ground black pepper - to taste

-a tablespoon of olive oil (or sunflower).

METHOD OF PREPARATION:

1.Wash and dry the zucchini. Remove its ends, then cut it into long, fairly thin slices.

2.Place the zucchini slices on the tray lined with baking paper. Grease them with oil, using the silicone brush.

3.Insert the tray in the preheated oven to 180 ° C and bake the zucchini slices for 10 minutes. Then let them cool a bit. They will become soft and flexible.

If you are bothered by the larger seeds of the zucchini, after baking they are easily removed with a knife or fork.

4.Prepare the sauce: put the fermented cream in a bowl. Add the finely chopped basil, garlic passed through the garlic press or given through a small grater, salt and ground black pepper to taste. Stir.

5.Wash and dry the chicken breast. Cut it into thin slices (in the longitudinal direction). Cover each slice of meat with cling film and beat well with a meat hammer to make it even thinner and softer.

6.Cut the slices of beaten meat into long strips, the width of which should correspond to the width of the zucchini slices.

7. Put a strip of meat on a slice of zucchini. Sprinkle with salt (if you want, you can season it with ground black pepper) and grease it with cream sauce. Spread a little cheese given through the small grater on it, and then roll everything into a roll. Secure it with a toothpick to maintain its shape.

8. Proceed similarly with the other ingredients.

9.Place the rolls obtained on the tray lined with baking paper.

10. Bake for about 25 minutes in the preheated oven to 180 ° C.

11. Carefully remove the toothpicks from the rolls.

12. Transfer them to a plate and serve them with great pleasure. They are delicious both hot and cold!


2 chicken breasts, 2 peppers, spices, 2 beaten eggs, breadcrumbs, oil

The chicken breast fillets are beaten well, seasoned, put on an aluminum foil on each piece of fillet, place 2 strips of pepper.

Tighten the rolls well in aluminum foil and place in a pot of boiling salted water for 10 minutes.

Remove carefully, leave to cool for about 20 minutes, then roll in egg and breadcrumbs and fry evenly until it gets a nice color.