Chicken rolls with mushrooms
4 servings
60 minutes
Chicken roll-ups with mushrooms are a refined dish of European cuisine, captivating with their tenderness and rich flavor. Thinly beaten chicken breast, enriched with a spicy sauce made from mayonnaise and ketchup, becomes the perfect base for a juicy mushroom filling. Mushrooms sautéed with onions give the roll-ups a pleasant texture and deep aroma. Baked in the oven under a layer of foil, they retain their juiciness and acquire an appetizing golden crust. These roll-ups can be served as a standalone dish with vegetables or creamy mashed potatoes. Their convenient portion size makes them an excellent option for festive tables or cozy family dinners. The taste of these roll-ups harmoniously combines the tenderness of chicken with the rich aroma of mushrooms, creating an unforgettable gastronomic delight.
1
The chicken breast should be well beaten with a mallet.
2
For the sauce, place mayonnaise in a bowl, add ketchup (a little less than mayonnaise for a pink color), and add chicken seasoning and salt.
- Mayonnaise: 50 g
- Ketchup: 30 g
- Seasoning for chicken: to taste
3
Now fry the mushrooms (I have frozen champignons) with added onion, and add a little salt.
- Fresh mushrooms: 400 g
- Onion: 0.5 head
4
Preheat the oven to 200 degrees.
5
Now coat one side of the chicken breast with sauce and place the mushroom filling (2 teaspoons or one dessert spoon) on it, putting the filling closer to the edge of the breast (leave about 2-3 cm from the edge) and tightly roll it up (if mushrooms spill out, we push them back in). Brush the roll with sauce on top.
- Fresh mushrooms: 400 g
- Mayonnaise: 50 g
- Chicken breast: 4 pieces
6
Place foil greased with oil on the baking tray, arrange the rolls, cover with foil, and put in the oven for about 40 minutes.