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Chicken roll with pancake. Whole chicken roulade recipe. Chicken dishes, Appetizer recipes, Chicken roll

How to cook chicken roll with pancakes recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

From chicken fillet and the most ordinary pancakes you can prepare very interesting, beautiful and holiday dish. Of course, you will have to work hard, but there is nothing complicated in this recipe. This roll will be an excellent snack - filling and very tasty. The dish can also be served hot; it is quite versatile. I have pancakes with mushroom filling, but it can be boiled eggs with green onions, braised cabbage or carrots, prunes, that is, anything that goes with chicken.

Nutritional value per 100 g

Spices, seasonings, additives

Ground black pepper

To prepare chicken roll with pancakes you will need: chicken fillet, egg, onion, garlic, milk, flour, sunflower oil, mushrooms, salt and ground black pepper.

Ground black pepper

Prepare minced meat for the roll. Wash the chicken fillet. Onion and peel and wash the garlic. Pass the fillet, onion and garlic through a meat grinder. Add salt and pepper to taste, mix thoroughly and beat with a blender.

Chicken roll with pancakes

You just have to invent a lot of things to cook something new and tasty from ordinary products. If you have such a problem, use my recipe: this excellent dish Suitable for both lunch and dinner. Make chicken roll with pancakes - an inexpensive and tasty dish.

I cook it mainly on weekdays. This roll not only looks appetizing on a plate, but is different delicate taste. It is not fried or baked, but cooked over low heat, so it turns out juicy and tender.

2 chicken breasts;
2 – 3 tbsp. mayonnaise;
1 tsp thyme;
salt, ground black pepper to taste.

FOR PANCAKES:
6 eggs;
250 gr. mayonnaise;
2 tbsp. vegetable oil;
salt to taste.

Wash the chicken breasts, remove the skin and separate the meat from the bones; Finely chop the meat, sprinkle with thyme, salt and pepper, add mayonnaise, mix well and put in the refrigerator for several hours.

Mix eggs with mayonnaise, salt and pepper, beat with a mixer until smooth. Grease a heated frying pan vegetable oil and from egg dough bake thin pancakes.

Place the pancakes on cling film so that one overlaps the other.

Place chicken meat on pancakes and roll pancakes.

Wrap the rolls tightly with cling film.

Place on the bottom of the pan chicken bones, add water and add “10 vegetables” seasoning. Place the chicken roll in a saucepan, bring to a boil and cook for 1.5 hours after boiling over low heat.

Chicken roll Cool with pancakes, remove from film, carefully cut into slices and place on a plate. Serve with fresh vegetable salad.

kukharochka.ru
Fragrant pork baked in foil. Not greasy, but not dry, tender and very tasty! I cook this dish when I want to feed not only my family, but also my friends. While the meat is baking, you can have time to do a few more household chores, get yourself in order and prepare some interesting accompaniment for the meat.

Chicken roll with pancakes (MK from Elena)

Chicken roll with pancakes (MK from Elena)

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Let's prepare a very tasty and beautifully sliced Chicken roll with pancakes. Such snack will diversify and decorate your holiday menu . I invite you to watch Master Class. where we will cook wonderful poultry dish .

Compound: Chicken fillet (breast) – 1 pc. Mushrooms – 200 g. Onions – 1 pc. Milk – 3 tbsp. Egg – 1 pc. Flour – 4 tbsp. no slideSaltPepper

In the chicken fillet we make a cut in the middle and in each part we make more shallow cuts, as if opening the fillet to the sides.

We beat the fillet through a bag, add salt and pepper.

Beat an egg into the milk and add flour, salt, beat with a blender and fry pancakes, you should get 3 pancakes.

Finely chop the mushrooms and onions and fry.

Place on pancakes mushroom filling, leveling over the entire surface.

Roll into tubes.

Place pancake tubes on the edge of the fillet, two at the bottom and one at the top.

We wrap them in chicken fillet and wrap it with thread (I also wrapped it with chicken skin that I removed from a whole chicken breast).

Grease the roll sunflower oil and bake in the oven for 45 minutes at 180 degrees.

Take it out, let it cool a little, remove the thread and cut it.

They prepared it. Look what happened

Chicken roll with pancakes

Chicken fillet (breast) – 1 pc.
Mushrooms – 200 g.
Onion – 1 pc.
Milk – 3 tbsp.
Egg – 1 pc.
Flour – 4 tbsp. no slide
Salt, pepper - to taste.

Cooking method

Step 1 In the chicken fillet, make a cut in the middle and make more shallow cuts in each part, as if to open the fillet to the sides.
Step 2 Beat the fillet through a bag, add salt and pepper.
Step 3 Beat an egg into the milk and add flour, salt, beat with a blender and fry pancakes, you should get 3 pancakes.
Step 4 Finely chop the mushrooms and onions and fry.
Step 5 Then put the filling (mushrooms and onions) on each pancake, smooth it over the entire surface and roll it into tubes.
Step 6 Place pancake tubes on the edge of the fillet, two on the bottom and one on top. Wrap them in chicken fillet and wrap them with thread.
Step 7 Grease the roll with sunflower oil and bake in the oven for 45 minutes at 180 degrees.
Step 8 Take out, let cool slightly and remove the thread, cut into circles.

Bon appetit!

Chicken roll with pancakes and mushrooms

The roll, the recipe for which I want to offer, has graced my festive table. In addition, it always turns out very tasty and satisfying. And to prepare it you only need a little something - a little mushrooms, a little chicken fillet and exactly 3 pancakes... And, of course, the desire to cook something like that.

The appearance of the roll largely depends on the color of the pancakes, no matter how strange it sounds. I remember I once fried egg pancakes for this purpose - the bright yellow colors looked very impressive in the cut of the roll. What I mean is that you can experiment here.

Well, in general, to prepare this roll we will need:

1 large onion (or several small ones)

To facilitate the process of preparing the roll, we also need to prepare cling film and foil.

Recipe difficulty: closer to average

Time required for preparation: about 1 hour 40 minutes

I started with onions and mushrooms. Peeled the onion, washed it, dried it and chopped it finely. I did the same with the mushrooms, and then immediately put them in a frying pan heated with oil.

After the moisture has evaporated and the mushrooms have slightly changed color, add chopped onions and fry everything together. Add salt and pepper, and then mix well.

We need to beat off the chicken fillet. To do this, I practice lining a wooden board with cling film, placing the fillet on it, using a sharp knife to make several shallow cuts over the entire area of the fillet, covering it with another piece of cling film, and only after that, arming yourself with a kitchen hammer for beating.

The fillet must be beaten on both sides, adding salt and pepper evenly. Leave it for a while.

Now let's fry the pancakes. For the roll we need 3 things. Not more. And for the rest, I’m sure there will definitely be a use for them.

Divide the cooled mushroom filling into three parts, distribute it onto pancakes and roll it up.

We now place the mushroom rolls filled with filling on the chicken fillet laid out on foil, which we now also roll into a roll using the same foil, and then we fold the foil itself along the edges, forming a “candy”.

Now it is advisable to place this workpiece in some kind of deep mold, taking into account the fact that the juices will flow out during heat treatment in any case.

I baked the roll for exactly an hour in an oven preheated to one hundred and eighty degrees, and then cooled thoroughly before slicing.

This is the kind of roll we get when cut.

To all of the above, I would also like to add that preparing such a roll is always a pleasure. Well, at least for me.

Chicken dishes, Appetizer recipes, Chicken roll

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Chicken roll with omelette

Posted by OlgaK | in the Main courses category. Birthday. Chicken. What can you cook for your birthday? What to cook for the holiday 03/06/2014

There are several ways to prepare chicken tenders. I'll show you how to cook it from whole chicken. I'll tell you that I like this roll the most. There will be no complex flavors, and cutting up chicken intimidates many people. But! It’s worth trying once and you’ll see that it’s not as scary as they make it out to be :) Well, then, when the cutting stops scaring you, it’s time to come up with whatever fillings you want for the chicken roll! The flight of imagination is limitless!

Total cooking time – 10 hours 0 minutes
Active cooking time – 1 hour 0 minute
Cost – average cost
Calorie content per 100 g - 190 kcal
Number of servings – 15 servings

How to cook chicken roll

Chicken - 1 pc.
Egg - 3 pcs.
Garlic - 6 teeth.
Gelatin - 2 tbsp.
Turmeric - 0.5 tsp.
Salt - to taste
Black pepper - to taste

I had a chicken weighing 1.7 kg.
Each egg weighs 65 grams.
No matter how hard I tried to photograph the process beautifully, it still didn’t turn out very well - complete dismemberment. Therefore, I will try to explain the process as accurately as possible, since most of the photos conveyed only horror and I decided not to show them :)

If possible, try not to damage the skin too much, because if it is not very torn, it will be quite simple and beautiful to roll up the chicken roll.

We take the chicken carcass, place it on the back and cut along the breast, along the edge of the bone.

Separate one half of the breast, bending it to the side and helping with a knife as needed. Next on our path is the leg and thigh. We make longitudinal cuts with a knife to the bone and separate the meat.

A little about the leg: make an additional circular cut at the bottom in order to conveniently separate everything from the cartilage.

We do exactly the same thing, in a mirror image, with the other side of the chicken - we make a longitudinal cut on the other side of the bone, freeing the breast, leg and thigh.

It’s easy to trim the tail, your neck will easily come out of the skin, but when cutting off the wings, try to leave a little more skin - make a circular cut a couple of centimeters above the cut, bend the skin and cut off the wings.

I thought... But I mostly do this at the very beginning of the process. It’s just somehow forgotten here. But for me personally, there is no particular obstacle to cutting everything off when I remember (this time I just pulled out the wings), and you can do this before separating from the bones, the first step, so to speak.

So, in front of you is a separated breast, legs and thighs, everything looks rather unremarkable and you may think that everything is gone... But no, everything is fine, all that remains is to separate the back. Simply turn the chicken over and peel the skin off at the base, being careful not to damage it.

The result is such a skeleton that you can throw into the water and cook the broth.

The second and main result is this chicken “pancake”. Turning skin side down, arrange everything more or less carefully, folding the small chicken fillet inward.

It’s true that everything doesn’t look so bad anymore.) Don’t relax, this is not the end. Trim away any excess skin at the base of the neck. Take the bag, place it on top and pound the chicken.

Try to make your “pancake” as uniform as possible, without thickening. By the way, I always hit not with the teeth, but with the flat side of the hammer.

Peel and chop the garlic. Sprinkle the chicken evenly with pepper, salt, grate with garlic and sprinkle the entire surface with gelatin (1 tablespoon).

Finally, we can step away from the chicken for a while and take our minds off. Let's go make an omelette.

It's extremely simple here. Use the largest frying pan available. Mine is 32 cm in diameter, but it doesn’t matter, you can even make 2 small omelettes.

Beat and mix the eggs with salt (a little), pepper and turmeric, pour into the pan and bake until done. Since the result is a thin omelette (if the frying pan is small, then 2 are better than one thick one), it will bake in literally a minute or two and will not require turning. Let's flip it right onto the chicken.

So that the edges of the roll are not left without an omelette (some poetry :)), we cut it lengthwise and move it apart a little.

Sprinkle the remaining gelatin on top again and roll into a roll. Since it is quite large, it is not particularly convenient to roll it up, but it will definitely work, but it’s a little tight to begin with, and then it turns once or twice.

Take a baking sleeve, cut off a little more than the length of the roll and cut it lengthwise. Place a rolled chicken roll on it.

We twist it. We twist one end of the film in one direction, the other in the opposite direction and roll the chicken roll on the table until it twists tightly.

Tie the ends on both sides and tie them quite tightly with a rope.

Pour a little water into the pan, about a centimeter. I have a small baking tray, pour a little more than half a liter, and bake it in the oven for about 1 hour, at a temperature of 170″.

Next you need to put the roll under the press. I have it (the roll) a centimeter or two higher than the sides of the baking sheet, so I pour out the water, put a board on top, a three-liter jar of water on it and leave everything in a cold room (this one was on the balcony) or refrigerator until the morning.

OK it's all over Now. Believe me, the second chicken roll will go like a song and 2 times faster! By the way, I like whole chicken rolls much better than chicken breast rolls (and the latter are easier to make).

Let's cut it... beauty! If you look closely, you can see transparent parts - these are not voids, these are delicious jelly, and all thanks to the added gelatin. We are proud of ourselves and Bon appetit!

What else will I tell you, the main thing is to want it! Don’t be afraid to move this chicken, all the “parts” that have fallen off fit perfectly back into place. The first time you will figure it out, look closely, try, and the second time you will go with knowledge of the matter and taking into account mistakes - you will feel like a mini professional :)

Might you like these recipes?

Natalia: | May 28th, 2016 | 4:25 pm

Thank you so much for the recipe! For a long time I was worried that I wouldn’t be able to cut up the chicken, but thanks to your advice everything went very quickly. I’m waiting for the result, the roll is in the oven, I think it will be amazingly delicious! Thanks again for the recipe and the attitude towards results!
Answer: Natalia, Bon appetit! I hope you enjoy the roll!

Anonymous: | March 24th, 2016 | 7:22 pm

the best and most delicious the right recipe handsome, great job
Answer: Thank you! Bon appetit.)

Natalia: | March 20th, 2014 | 8:45 am

Hello! A whole chicken was used earlier, but what kind of thighs and omelet turned out...m...m. My grandson helped, this made everyone like it even more, they couldn’t wait until the morning to try it (we cooked it in the evening). Thanks for the recipe!
Answer: Natalia, great option recipe! Great helper growing up :)

Larisa: | March 17th, 2014 | 8:42 am

To speed up the process, you can take chicken thighs and fold overlapping.
I’ve cooked it before - I confirm that this is a great option.
Answer: Thanks for the advice!

A very tasty roll of chicken meat wrapped in egg pancakes. The roll is not fried or baked, but steamed for a long time over low heat, so it turns out juicy and tender.

4-6 small chicken legs
2-3 teaspoons lemon juice
6-8 eggs
6-8 tbsp. spoons of mayonnaise
salt and pepper - to taste
green lettuce leaves for garnish

Cooking method

Wash and dry the chicken legs. Remove the skin and separate the flesh from the bones. We put the bones in a bowl and put them in the refrigerator - we will need them later.
Cut the chicken meat into small pieces, salt and pepper to taste, it’s also good to add a couple of pinches of Italian or Provençal herbs. that are sold in bags. Sprinkle lemon juice, mix, cover and refrigerate for at least 12 hours.
When preparing to cook, remove the chicken and leave it on the counter to warm to room temperature.
Beat the eggs with mayonnaise with a mixer or whisk, season with salt and, if desired, pepper.
Heat a thick-bottomed frying pan properly, grease the bottom with vegetable oil, and bake 6-8 egg pancakes in it.
Take a piece of gauze folded in half and wet it cold water, squeeze out and spread on the table. We lay out the pancakes overlapping each other so that we get a single layer.
Place pieces of chicken meat in an even layer on a layer of pancakes. We roll up the roll, wrap it tightly in gauze, and tie the ends.
Place the chicken bones stored in the refrigerator in the bottom of a large saucepan and add enough water to just cover them. And put the roll in gauze on top. You can add allspice peas, parsley, and carrot pieces to the water. But not necessarily.
As soon as the water boils, cover the pan tightly with a lid and reduce the heat to low. On this low heat, the roll is steamed for 1.5 hours.
Take out the finished roll and let it cool. Remove from the gauze, cut into slices, which we place on a dish lined with lettuce leaves.
You can easily add boiled mushrooms cut into slices into this roll.

Chicken roll with omelette – 2 recipes

It's no secret that the beautiful appearance of a dish can give it idleness and mystery. This seemingly complex culinary creation is quite easy to prepare if you follow the sequence and tips with photos described in this recipe.
We offer you two step by step recipe omelette rolls that will decorate both holiday and everyday lunches.
In the first recipe we offer chicken rolls with cheese, omelette and vegetable filling, we will cook this dish in the oven.
In the second recipe we will prepare breaded, crispy and fried delicious rolls with omelette and mushrooms.

Recipe No. 1. Chicken rolls with vegetable omelet and cheese

An interesting recipe for chicken rolls with omelette and vegetable filling will delight you not only with the delicious taste of well-marinated, tender meat. This is also an unusually bright and beautiful dish that will surprise your guests. Simple and good combination cheese and chicken complemented by colorful fresh vegetables and an omelette.

half chicken fillet;
½ tsp. spices for chicken dishes;
½ tsp. sesame;
½ tsp. any mustard;
60 g cheese;
½ small red pepper;
1 chicken egg;
1 tbsp. l. soy sauce;
1 share of garlic;
3-4 sprigs of parsley;
salt;
½ glass of water;
vegetable oil.

How to cook chicken fillet roll with omelet and cheese

Cut the chicken meat into lengthwise pieces, preparing two thinner pieces of fillet. Beat lightly with a hammer, but do not make the rolls thin.

Mix grated fresh garlic, spices, 1 tsp in a deep container. salt and mustard.

Pour into a bowl soy sauce and half a glass of water. Stir with a spoon soy marinade. Place the fillets in a container with the marinade and leave for an hour.

Cut half a sweet pepper without seeds into cubes as small as possible. Chop the parsley.

Grate the cheese shavings on a fine grater.

In a small mug or bowl, beat the egg with a fork, thoroughly stirring the yolk. Lightly salt.

Add slicing bell pepper and greens into the egg.

Fry a thin vegetable pancake in oil, as shown in the photo.

Cut egg pancake halve and place a piece on each loin roll base. Sprinkle with cheese shavings. You can also sprinkle a little cheese under the egg pancake to help the filling stick together better in the roll.

Wrap the chicken omelette rolls and wrap them with thread, as in the photo. Grease both rolls with butter and place in a baking pan.

Sprinkle each small roll with sesame seeds. Bake for about 25 minutes in the oven at 190-200 degrees.

Remove the threads. Cut chicken rolls stuffed with vegetable omelet in portioned pieces.
Do this only after they have cooled completely and the cheese inside each roll has hardened.

Recipe No. 2. Chicken rolls with omelet and mushrooms

We offer you a recipe for chicken rolls with omelet and mushrooms. This light meat a dish that is quickly prepared and does not require special culinary skills. Chicken fillet is stuffed with omelet and mushroom filling, rolls are formed, which are fried in breading. We will cut our rolls in the form of stumps, so we will get an elegant and tasty dish.

chicken fillet – 1 kg;
mushrooms (champignons) – 0.7 g;
onion – 1 onion (large);
chicken eggs – 5 pcs.;
milk – 1/4 cup;
flour - for omelettes and for breading;
greens - a bunch;
salt;
pepper;
breadcrumbs;
vegetable oil - for frying.

How to cook chicken rolls with omelet and mushrooms

Let's get started step by step preparation our rolls. First of all, wash the champignons, peel them, cut them into small pieces and fry them together with finely chopped onions until fully cooked.

Take 3 chicken eggs and mix the omelette mixture based on them. To do this, beat the eggs with a fork, add salt and pepper, add 3 teaspoons of flour, and then pour in the milk.

Next step. Fry omelets, I got 3 pieces. Add to each omelet prepared mushrooms and chopped greens.

The omelettes are ready.

Now let's take on the chicken fillet. We cut each fillet half lengthwise and beat it so that it can be easily rolled.

After salting and peppering each broken piece, we wrap a generous piece of omelette in it.

Roll the fillet into a cutlet, which we will fry in hot oil. It’s better, of course, to deep fry, but I just fried it in a frying pan and it was very tasty. Just in case, if you want, you can keep the fried cutlets for a few minutes in a preheated oven, but it seems to me that thinly chopped chicken fillet will fry quickly.

Before we start frying, let's prepare everything for breading - this is a plate with flour, breadcrumbs and beaten eggs.

Before frying, each roll is thoroughly dipped in flour, then dipped in beaten eggs, then in breadcrumbs, and only then placed in a heated frying pan.

Fluffy milk pancakes without yeast recipe

You just have to invent a lot of things to cook something new and tasty from ordinary products. If you have such a problem, use my recipe: this excellent dish is suitable for both lunch and dinner. Prepare chicken roll with pancakes - an inexpensive and tasty dish.

I cook it mainly on weekdays. This roll not only looks appetizing on a plate, but has a delicate taste. It is not fried or baked, but cooked over low heat, so it turns out juicy and tender.

2 chicken breasts;
2 - 3 tbsp. mayonnaise;
1 tsp thyme;
salt, ground black pepper to taste.

FOR PANCAKES:
6 eggs;
250 gr. mayonnaise;
2 tbsp. vegetable oil;
salt to taste.

Prepare the filling

Bake pancakes

Mix eggs with mayonnaise, salt and pepper, beat with a mixer until a homogeneous mass is formed. Grease a heated frying pan with vegetable oil and bake thin pancakes from the egg dough.

Prepare the roll

Place the pancakes on cling film so that one overlaps the other.

Place chicken meat on pancakes and roll pancakes.

Wrap the rolls tightly with cling film.

Place chicken bones on the bottom of the pan, add water and add “10 vegetables” seasoning. Place the chicken roll in a saucepan, bring to a boil and cook for 1.5 hours after boiling over low heat.

Cool the chicken roll with pancakes, remove from the film, carefully cut into slices and place on a plate. Serve with fresh vegetable salad.

If necessary, gut the chicken carcass, rinse well and dry with paper towels.
First, cut off the tail and remove the two outer phalanges from the wings.

Now you need to carefully remove the bones from the carcass, if possible, without damaging the skin.
First, cut the breast in half - separate the meat from the bone, cutting with a sharp knife until you hit the place where the wing is “attached”. This joint must be cut off from the skeleton, after which it will be quite easy to separate the meat from the small bone (the third phalanx of the wing).

Repeat the same steps on the other side - the result is a bare skeleton, well attached to the skin of the back.

Now we need to try and separate this skeleton without damaging the skin - after all, there is no meat there, the skin is attached almost immediately to the bones. Therefore, while pulling the skeleton a little, just carefully cut it with a sharp knife at the point of tension.

So gradually reach the place of attachment of the frame with the legs, all that remains is to cut off at the joint and put the cut breast bones aside.

This turns out to be a reversal. All that remains is to remove the pits from the legs.

Cut off the bottom joint. Then, carefully trimming the meat on all sides of the bone, as if turning the leg inside out.

Having removed the bone completely, turn the leg back out - now you can see how it can be cut to form an even, unfolded layer of the carcass.

Now you need to clean the entire surface from possible remaining tendons, films and bloody places.
To ensure that the meat is evenly distributed in the roll, you need to cover the bare spots. To do this, first separate the small fillet from the sirloin, and then cut the halves from the large one. Use these pieces to fill the “bare” areas.

It's time for spices. For the most simple option You only need salt: 8-10 grams per 1 kg of boneless meat. But you can use others - black pepper, garlic, paprika. Here the choice is yours.

All that remains is to roll the resulting layer into a roll as tightly as possible.

Then wrap the roll tightly in several layers of cling film. To give it a more beautiful round shape, you can tie it with twine or “dress it up” in a ready-made mesh. In this form, place the formed roll in the refrigerator for 8-12 hours.

Now the chicken roll needs to be boiled. To avoid direct contact with water, you need to place the roll in a large enough baking bag - such that the free ends stick out on top of the water.

Cook the roll at a low temperature - only 80-85 degrees. With this temperature conditions the meat remains softer and does not dry out, all the juices seem to be sealed inside. Cooking will take approximately 1.5 hours. For ease of measuring temperature, use a cooking thermometer.

When the roll is ready, you need to remove it from the bag, but do not unwrap it from the cling film. Cool until it can be placed in the refrigerator. Leave the roll there for 6-8 hours before slicing. So gelatin, present in chicken meat, will harden and firmly bind all the pieces together - when cutting, a whole chicken roll will not fall apart.

Bon appetit!

I had a chicken weighing 1.7 kg.
The weight of each egg is 65 grams.
No matter how hard I tried to photograph the process beautifully, it still didn’t turn out very well - complete dismemberment. Therefore, I will try to explain the process as accurately as possible, since most of the photos conveyed only horror and I decided not to show them :)