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Baked chicken roll

Baked chicken roll

The chicken breast is washed and sliced ​​so as to obtain a single large strip. Sprinkle a little olive oil, salt, oregano and soy sauce. We add a few slices of prosciutto over the chest, to cover it completely, then we start from the end to run it completely. If necessary, you can tie it with string or a string. For me, there was no need. We do the same with the second piece of chest.

In a heat-resistant dish, place the pieces of roll and sprinkle with a little soy sauce, olive oil, sprinkle a little rosemary, salt and cover with cling film and refrigerate for about 2 hours.

After it has been refrigerated, turn on the oven, remove the rolling pin tray, remove the foil and put it in the oven. Add a cup of water to the pan and bake at the right heat.

From time to time, sprinkle the rolls with the sauce from the tray. Bake for about an hour, an hour or so, until nicely browned. Remove from the oven, leave to cool a bit, then portion and sprinkle with a little sauce. They can be served with mashed potatoes or a mixture of vegetables.

Ingredients Boneless chicken roll

  • 1 large chicken, 2-2.5 kilograms
  • 2 tablespoons mustard
  • 200-250 grams of cheese
  • 6 capsicum peppers
  • 2 cloves of garlic
  • 1 tablespoon extra virgin olive oil
  • salt pepper

Preparation Boneless chicken roll:

Crush the garlic, mix with a little salt and pepper, then add a tablespoon of olive oil. Baked kapia peppers, peeled, stalked and seeded, season with this mixture.

The recipe continues naturally with the deboning of the chicken :).

Once the chicken is deboned, season with salt and pepper.

Grease the meat with mustard and place the baked peppers on the entire surface.

Sprinkle the grated cheese (it didn't cover all my chicken and I added some more slices).

Roll the chicken tightly, with the skin out.

Carefully tie the roll with kitchen twine and fix the ends with toothpicks. Place the roll in the tray where it will go in the oven. Yes, I have two rolls, that means two baby chickens, I already told you that a party is being prepared :).

Cover the tray with aluminum foil and bake for an hour in the preheated oven at 190 degrees Celsius. After an hour, the foil is removed and the roll is put in the oven, turning it a few times, until it browns nicely. I don't have pictures right from the moment I took them out of the oven, because it was already dark, I preferred to immortalize the rolls the next morning, cold and with a delicious gelatin around them.

Remove the kitchen ropes and toothpicks and cut the roll into 1 cm thick slices, using a very sharp knife.

This delicious roll is very tasty both as a main course and as an appetizer. If you serve it as a steak, cover the roll as soon as it is taken out of the oven with aluminum foil and wait for it to cool until it is just warm, then cut it and serve it. If you serve it as an appetizer, wait for it to cool completely before cutting it.


Baked chicken breast with vegetables, an extremely simple food, tasty and very easy to make. It is ideal when we want something easy and healthy but, at the same time, very easy to prepare.

We really like this baked chicken breast with vegetables, we make it with various vegetables, in the combinations we like or depending on what we have at hand.

It is a low calorie food, so if you are on a diet or want a tasty and healthy meal, try the combination, it is delicious!

  • 1 chicken breast (500g-600g)
  • 2 cloves of garlic
  • 1 large red onion
  • 1 medium broccoli
  • 2 little pumpkins
  • 2 carrots
  • 1 bell pepper
  • 1 red
  • salt pepper
  • 3-4 tablespoons of olive oil
  • paprika
  • dried oregano

How to prepare chicken breast with baked vegetables

First we deal with vegetables. We wash them very well and clean them, then we cut them, so that they are more or less equal, so that they can be cooked evenly. The most delicate ones, such as broccoli, must be unwrapped in small bouquets. Instead, slice the carrot finer, so it can be cooked at the same time as the other vegetables. Slice the onion larger, cut the pepper into sticks and slice the zucchini thicker.

Place them mixed in a tray, leaving a free part to place the chicken breast. Salt and perish, then sprinkle with olive oil.

Cut the chicken breast into 4 pieces, salt and pepper it, then transfer each piece to an aluminum foil greased with oil, put half a clove of garlic on top, sprinkle with paprika and dried oregano.

Wrap each piece in the same way and place the packages in the tray, next to the vegetables.

Preheat the oven to 200 ° C and bake for 25-30 minutes. The vegetables should soften slightly but still be crispy.

Eat chicken breast with vegetables. It's a treat, I assure you! Enjoy!

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Chicken roll simply& # 8211 Tasty and easy to prepare recipe for baked chicken roll. It can be served as a main course with a side dish, but it can also be a tasty appetizer, a kind of house sausage prepared healthy, without additives, gelatin or chemicals.

The best dishes are home-made, with healthy ingredients. Simple chicken roll, baked, fragrant and tasty, I ate it for breakfast as a healthy alternative to what is found on the market.

Chicken roll & # 8211 house sausage & # 8211 is a good idea for all moms who want healthy recipes and are looking for suggestions for the school package with tasty ingredients but no chemicals.

Since the pieces of meat do not have a binder to stick to them (gelatin or minced meat) the slices will be cut a little thicker than those for a regular sausage.

I ate the chicken roll with a tomato next to it, while my mother put a teaspoon of mustard. For my son I made a sandwich using a bun. I heated the bun cut in half on the grill, I put on both halves slices of cheese that melted and stuck to the hot bread, lettuce leaf, chicken roll, 1/2 teaspoon mayonnaise sauce (you can put ketchup house) as a binder and thin slices of tomato. Tell you how good it was?

I invite you to make any kind of sandwich you want, depending on your taste and imagination, then tell me if I'm wrong when I say that this chicken roll it can be the best and healthiest solution to prepare delicious sandwiches.

The chicken roll has pieces of breast and boned chicken legs. As I said at the beginning, this roll can be eaten hot, along with a mashed potato or sauteed vegetable.

When I first made this roll, I didn't think I could use it as a sausage. We wanted to eat it for dinner, with vegetables in a wok. It's just that the plans didn't work out, and our dinner moved to the city to the restaurant, with some friends who were passing through Bucharest. The roll was in the fridge overnight.

I remembered the chicken pastrami I made for Harry when he was little, so I thought this roll could be just as good. And I would say it's even better! It is more aromatic, with different textures, beautiful appearance, aromas and very good taste. I used paprika, dried thyme and garlic powder. You can try to lightly grease the pieces of meat with mustard and dress them with greens, according to taste, you can put between the strips of meat a little grated mozzarella or cheese that will be a very good binder between the pieces of meat.

You can find more recipes for chicken breast rolls prepared by me if you click here. I also have a very tasty chicken roll with minced chicken, and this recipe can be read if you press here.

I hope I convinced you to try the recipe, so I leave below the list of ingredients and how to prepare for chicken roll & # 8211 house sausage:


250 g boneless chicken legs

1 tablespoon paprika

1 teaspoon garlic powder

I had a very large piece of chicken breast. I cut it in half, then I removed a few strips to keep it flat. I put a sheet of cellophane over the large pieces, then I stretched them a little with a twister, thinning the pieces of meat a little.

I didn't want to use the sledgehammer so as not to damage the fiber of the pieces of meat.

I seasoned with salt, pepper, garlic powder, then greased them with paprika and sprinkled thyme.

I cut the chicken legs in half. Over one of the large pieces of chicken breast I put two thin strips from the ones removed at the beginning (with a maximum thickness of 1 cm).

In the mouth of these strips I put the pieces of boned chicken legs, then I covered with the second piece of chicken breast.

I tightened everything with a string and put the roll obtained in a baking bag. You can use baking paper instead of this bag and tighten the ends so that no air enters.

I baked the chicken roll and chicken legs for 45 minutes, then took it out of the bag, drained the liquid in the tray and let it brown for about 10 minutes on both sides.

After baking, I let the roll cool to room temperature, then overnight in the refrigerator.

As I was telling you, the roll was hard to cut in two places, it even broke. In those places I tightened the string too hard and it entered the flesh.

You can cut it nicely, into thinner slices (but not very thin!) If you do not tighten the roll with string and use baking paper or baking bag directly.

As long as the roll is well tightened with them, it will not fall apart in the baking type.

Whether you eat a simple chicken roll like sausage, or you choose to eat it hot with a mashed potato and a lettuce, you will definitely have something good on the plate, healthy cooking, with a beautiful presentation.

Festive Meat Roll, at the Oven

Meat roulade:
Set aside and allow to cool.
Separately, in a large bowl put the minced meat, eggs and season with salt, pepper, paprika / paprika, cumin and thyme.
Homogenize the composition.
Put the crushed bread crumbs, garlic and knead well.
Incorporate onions, red peppers, sauteed mushrooms.
Taste the composition and, if necessary, season it to taste.
Cover the bowl and let cool for at least 30 minutes.

Bacon braid
Place a large sheet of baking paper on the work table.
On this you will make the braiding of the bacon strips and obtaining the bacon "carpet".

Start knitting the bacon strips on the bottom left of the baking paper, as follows:
- place a first strip of bacon vertically
- place another 6 strips of bacon horizontally, 3 strips on the left and 3 strips on the right of the vertical one, spaced apart with the width of a strip. Position the bands on the right so that they are placed in the free intervals of those on the left. Then reposition the vertical strip so that it covers and is above all the ends of the 6 horizontal strips.
- raise the free ends of the 3 horizontal strips on the right, putting them aside to the left, over the vertical strip
- bring the 3 horizontal strips on the left over the vertical strip, put another vertical strip, then lift the ends of the strips to the left
- then, at each other vertical strip added, bring over it the horizontal strips on the left, taking care to alternate the group of the 3 initial horizontal strips
- in the same way of weaving the strips, continue the fabric of the "carpet" to the right and up, extending the horizontal and vertical bacon fissures by lightly overlapping the ends
- the size of the "carpet" made of bacon strips must be: in length, slightly smaller than the length of the tray, but to which will be added the closure at the ends of the meat roll, and as a width, to be able to wrap a meat roll with a thickness of max. 10 cm in diameter.

Take the meat out of the fridge and shape it into a roll on another sheet of baking paper, using it. Orient yourself so that it has a length slightly smaller than the length of the tray used and a thickness of about 8-10 cm in diameter.
Then place only the roll of meat on the long edge of the bacon mantle.
With the help of the baking paper on which you made the "mat", roll the meat roll and the braid of bacon strips at once, so that the whole meat cylinder is wrapped in the bacon mantle.
Seal the ends well, lightly stuffing the remaining strips of bacon into the meat.
Place the roll (necessarily!) On a grill placed in a steak tray.
Brush the bacon strips that wrap the roll with a little oil.
Pour hot water into the tray, just enough to cover the bottom of the tray and the water does not touch the meat roll.
Put in the preheated oven, for about 75 minutes, at 180 degrees or until the meat is done and the bacon coat becomes a crispy crust and nicely browned.
During this time, check from time to time and if necessary, add a little hot water to the tray, if it has evaporated.
Let the roll cool for 10 minutes in the oven with the fire off.

You can combine a mashed potato or other favorite garnish with some cherry tomatoes or a seasonal salad.

Similar recipes:

Baked chicken and vegetables roll

Recipe for baked chicken breast and vegetables, seasoned with dill

Turkey roll with onion and greens

Turkey roll with onions and greens prepared with onions, eggs and bacon. Serve with mushroom sauce

Fasting vegetable roll

Roll with fasting vegetables, prepared with onions, donut preserved in tomato juice, olives and potatoes

Textured soy roll

Textured soy roll, prepared with mashed potatoes, boiled mushrooms and vegetables, seasoned with bay leaf and thyme

  • 1 large chicken breast
  • 4 boiled eggs
  • salt and pepper
  • marjoram
  • coriander
  • paprika
  • 4-5 tablespoons olive oil
  • 1-2 bay leaves

Cut the chicken breast in half and then unwrap each piece as well as you can. This way we will get two rectangular pieces of meat that we beat lightly with the hammer of the slices. Salt and pepper the meat, sprinkle with spices and place boiled eggs.

We roll and tie with kitchen twine as best we can. Or we catch them with toothpicks, so that they don't fall apart when baked.

Put the rolls in a tray (I used two small forms of cake), grease them with a little paprika and olive oil, add a cup of water, bay leaves and put in the oven.

Bake the rolls for 35-40 minutes at 180 ° C or until nicely browned on top. We cut them only after they have cooled completely, so they will crumble. Use a sharp knife with a very thin blade.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Baked chicken meatballs & # 8211 video recipe

My dear ones, today I present you a recipe for baked chicken meatballs, an easy to make and dietetic recipe. Chicken breast is a pretty fair meat, but well cooked we get some extraordinary dishes from it. I recommend that you do not use pre-chopped chicken for this recipe, but that you choose chicken breast that you can mince at home.

meatballs they will come out much tastier and you will have the certainty that you know what you are eating. You can juggle the rest of the ingredients and put in meatballs any kind of spices you like or you can replace the ingredients you don't like. You can put instead of ginger, garlic or instead of parsley, dill. Whatever you put you will get some meatballs delicious, fragrant and light.

Ingredients for the baked chicken recipe in the bag

  • Chicken ingredient:
  • 1 chick of about 1,500 kg
  • onion - 2
  • garlic - 5 puppies
  • wine - 0.5 l
  • carbonated water - 0.5 l
  • rosemary - 1 tbsp
  • thyme - 1 tbsp
  • granulated garlic (if desired) - & frac12 teaspoon
  • paprika - 2 tbsp
  • paprika - 1 teaspoon
  • salt, pepper - to taste
  • oil - a tablespoon
  • mayonnaise or sour cream - 2-3 tablespoons.
  • Baking bag.
  • Vegetable platter ingredients:
  • potatoes - 1kg
  • onion - 1
  • cherry tomatoes - 6-8 pieces
  • aredi capia - 2
  • white fat peppers - 1
  • mushrooms - 250 g
  • garlic - 3 puppies
  • oil
  • Spices: salt, pepper, paprika, sweet and spicy - to taste
  • thyme - 1 tsp.

Preparation for the recipe for baked chicken in a bag

Wash and clean the chicken well, then put it in a deep bowl.

Put the salt, pepper, thyme, rosemary, granulated garlic, paprika and oil in a plate.

Mix very well, then grease the whole chicken with this composition.

Leave the chicken for 10-15 minutes at room temperature, and in the meantime cut the onion and garlic, put them over the chicken and pour the wine, then the carbonated water.

Cover the bowl with cling film and refrigerate. Before cooking the chicken, prepare the vegetables.

We clean them and cut them as we like. Put all the vegetables in a bowl and add all the spices + 3-4 tablespoons of oil.

We mix with our hands very well. Wallpaper 2 trays with baking paper and turn on the oven (180 degrees Celsius).

Tip: To get a tasty chicken, turn the chicken into wine from time to time (at least once).

Remove the chicken, grease it with sour cream or mayonnaise and put it in the baking bag, add a tablespoon of the wine in which the chicken was marinated, a few slices of cape and garlic from the composition in which the chicken was.

We tie the bag and prick it on top in a few places.

Tip for Baked Chicken in the Bag

Be careful not to touch the bag on the walls of the oven or the other tray.

Put the chicken in a pan, in the other pan add oil (if necessary) and put the vegetables.

Put the trays in the oven for about 1 hour & ndash 90 minutes (depending on the oven).

15 minutes before the vegetables are ready, put the garlic over them.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Beef, chicken and cheese roll

Preparation time 50 minutes

Cooking time 1 hour 30 minutes

Total time 2 hours 20 minutes


  • 2 large slices of beef schnitzel (5-600 g)
  • chicken breast slices approx. 4-500 g
  • 2 hard cheese bars - approx. 150 g
  • 2 slices of butter if it is beef

For marinating beef

  • 1/2 lgr ground pepper, 1lgr salt
  • 1/2 lgr: cumin, coriander, anise
  • 5 cloves (preferably crushed), ground cinnamon, sage
  • 2 broken bay leaves
  • 1 diced onion or fine sauces
  • 1 large clove of crushed garlic 1/3 teaspoon chilli
  • 3 lg oil
  • lemon peel and orange broken into pieces
  • they come to cover the meat

Seasoning chicken

PREPARATION Beef, chicken and cheese roll
1. In a bowl, prepare the mixture for the beef marinade, except the wine.

2. If the meat is not already prepared, you will have to slice it and beat it superficially covered with a thick piece of plastic foil (bag). You will not cut the meat perpendicular to the fiber but from close to close in length. Before removing the skin, but not the fat. In a bowl put successive layers of meat and spices. Finally add the wine. The liquid should contain the meat, increase the amount of wine if necessary. Those who do not use alcohol in their preparations, have this homemade vinegar poorly prepared according to the recipe to replace the wine (click HERE).
After marinating for 8 hours, beef looks like this:

Slice the chicken breast long, sprinkle with salt and pepper.
On the shredder, place the slice of marinated beef, then the chicken perpendicular in length, and in the middle a cheese stick about 1.5 -2 cm thick. Wrap the ends of the cheese with the chicken so that it does not flow when it melts in the oven. It may leak a little more, but it will stay inside.

3. Cut about 1.5 meters of string. Run as tight as you can, along the slice of beef. Tie as you know how, it's not hard, the package with string from one end to the other insisting where the meat hangs, maybe at the ends.
4. Brown the tied packages a little on all sides in oil in the pan.
In the oven tray pour 2 tablespoons of the oil in which they were fried, place the rolls and put another slice of butter on top. I still have some slices of chicken left and I fried them next to it.

Bake in the oven for about an hour and a half, turning them periodically or periodically spooning the sauce over the meat. If the meat tends to dry out, sprinkle more wine and you can finally cover the tray or your own tray lid with aluminum foil. For me, that was not the case.
Liv (e) it!

Similar recipes: Meat roll stuffed with sausages & gt & gt & gt recipe

Another chicken roll this time, rolls stuffed with mushrooms, I cooked for an anniversary (click HERE)

Video: Κοτόπουλο αλά Κρέμ. Άκης Πετρετζίκης (December 2021).