Chicken roll according to the recipe of Azbuka Vkusa
4 servings
60 minutes
Chicken roll according to the Azbuka Vkusa recipe is an exquisite dish of Russian cuisine that combines tender chicken fillet, aromatic mushrooms, and a spicy creamy sauce. This recipe has roots in the tradition of baked rolls popular at home gatherings. Made based on an omelet and enriched with cream cheese and parmesan, it offers a particularly rich and soft taste. A light hint of nutmeg adds spiciness, while parsley greens refresh the composition. The dish is perfect for a cozy family dinner or a festive table setting. Served sliced, it allows you to enjoy its rich flavor in every bite. Warm, fragrant, and incredibly appetizing — this chicken roll will be a decoration for any table.
1
Pour enough cold water into a small pot to cover the chicken fillet by a few cm. Bring the water to a boil over high heat with the lid on, add salt. Lower the chicken fillet into the boiling water, reduce the heat to medium, and cook for 40 minutes. Let it cool in the broth, then slice.
- Chicken fillet: 500 g
- Salt: to taste
2
In a pan over medium-high heat, melt the butter, add flour and heat for 1-2 minutes while stirring. Gradually pour in warm milk while continuously stirring. Cook the sauce for another 1-2 minutes while stirring constantly. Add nutmeg. The sauce should thicken. Remove from heat, transfer to a bowl, and let cool.
- Butter: 40 g
- Pancake flour: 50 g
- Milk: 300 ml
- Nutmeg: 0.5 teaspoon
3
Grate the cheese on a fine grater. Wash the parsley, chop the leaves (leave a few sprigs for serving). Separate the yolks from the whites.
- Parmesan cheese: 200 g
- Parsley: 1 bunch
4
Add yolks, 1/2 grated cheese, and parsley to the sauce bowl. Whip the egg whites with a pinch of salt to a stable foam, then add to the mixture of sauces and yolks. Gently mix to avoid deflating the whites.
- Chicken egg: 4 pieces
- Parmesan cheese: 200 g
- Parsley: 1 bunch
- Salt: to taste
5
Line the baking tray with parchment paper, grease with olive oil. Spread the dough evenly on the tray. Bake in a preheated oven at 200°C for 10-15 minutes.
- Olive oil: 1 tablespoon
6
Peel the onion, wash the mushrooms, and cut everything into thin half-rings. Heat a pan with 3-5 tablespoons of vegetable oil over medium-high heat, sauté the onion, stirring, until golden for 3 minutes. Add the mushrooms and fry, stirring, until cooked for 5-7 minutes. Let it cool slightly.
- Onion: 1 piece
- Champignons: 500 g
- Salt: to taste
- Ground black pepper: to taste
7
Remove the cooked omelet from the oven, carefully roll it into a log with the browned side outside and the top inside. Let it sit for 5 minutes. It's easiest to roll the omelet by pulling the short edge of the paper towards you, so the log remains intact as it is very fragile while hot.
8
In a large bowl, mix chicken fillet, cream cheese and remaining grated cheese, mushrooms and onion. Unroll the roll and evenly distribute the prepared filling over 3/4 of the omelet. Roll it up again. Place in the oven for 5 minutes to melt the cheese. Serve warm, cutting into portions and garnishing with parsley.
- Chicken fillet: 500 g
- Cream cheese: 200 g
- Parmesan cheese: 200 g
- Champignons: 500 g
- Onion: 1 piece
- Parsley: 1 bunch