Chicken roll baked under carbonade with mint
4 servings
60 minutes
Chicken roll baked under carbonade with mint is a refined dish of European cuisine that combines the tenderness of chicken fillet, the aroma of mushrooms and tomatoes, and the creamy texture of cheese. Thin slices of carbonade give the dish a rich meaty flavor, while mint adds fresh, subtle notes. The lemon accent highlights the brightness of the aroma, creating harmony among all components. This dish is perfect for a festive dinner or a romantic evening, impressing with both its appearance and sophisticated taste. Baked in the oven, it acquires an appetizing crust and juiciness while preserving the richness of flavor nuances. Serving it with baked lemon makes it particularly exquisite, finishing the gastronomic symphony with fresh citrus notes.
1
Pound the fillet, place it on plastic wrap, put two fillets side by side to roll into a roulade. Season with dill, salt, pepper, and you can add paprika or cayenne pepper if you like it spicy.
- Chicken breast fillet: 2 pieces
- Dried dill: 10 g
2
We slice mushrooms, tomatoes, and onions and lay them on the fillet, spreading them out a bit. Then we add cheese on top. Now we roll it up with the help of plastic wrap. We transfer it to a baking tray lined with parchment paper.
- Button mushrooms: 4 pieces
- Tomatoes: 1 piece
- Green onion tops (scallion greens): 2 pieces
- Cheese: 100 g
3
On top of the roll, place thinly sliced carbonade, and put a slice of lemon on top. If you have a couple of mint sprigs, place them on top of the roll and on the sides.
- Carbonade (cured pork loin): 100 g
- Lemon: 1 piece
4
Bake at 200 degrees for 35 minutes.
5
When serving, remove the mint and drizzle the roll with the baked lemon on top.
- Lemon: 1 piece