Rolls of chicken breast, mushrooms and Adyghe cheese
4 servings
60 minutes
Chicken breast rolls with mushrooms and Adyghe cheese are a dish that embodies tenderness and aroma. It combines the juiciness of chicken meat, the rich flavor of champignons, and a light creamy note of Adyghe cheese. Marinating the breast in soy sauce with spices adds zest, while baking preserves juiciness. These rolls are an ideal option for a family dinner or festive table, delighting with a balance of textures and deep flavor. Russian cuisine is renowned for its ability to highlight the natural flavors of ingredients, and this dish is a wonderful confirmation. It pairs beautifully with greens and light vegetable sides, enhancing the overall picture of gastronomic enjoyment.
1
Cut the breast lengthwise into 2 pieces, marinate in soy sauce with spices (I used rosemary, basil, for chicken, dried dill) for 30-50 minutes.
- Chicken breast: 370 g
- Soy sauce: 50 ml
- Spices: to taste
2
While it marinates, finely chop the onion and sauté it in olive oil (add a bit of sweetener while frying the onion for better taste and aroma!), then add finely chopped mushrooms and spices.
- Onion: 1 piece
- Olive oil: 1 ml
- Button mushrooms: 190 g
- Spices: to taste
3
Cook for 10 minutes covered (no need to add anything, the mushrooms will release juice), then remove the lid and stir, cooking until the excess liquid evaporates.
- Button mushrooms: 190 g
4
Place the mushroom-onion mixture on strips of chicken breast, add a couple of pieces of Adyghe cheese, roll it up, and secure with a toothpick. Bake on a baking sheet with foil (no need to grease with oil) for 20-25 minutes.
- Chicken breast: 370 g
- Button mushrooms: 190 g
- Onion: 1 piece
- Adyghe cheese: 25 g
