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Chicken rolls with pesto

Chicken rolls with pesto

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How do we prepare this goodness? Nothing simpler ... let's start with pesto.

I wash the basil and parsley leaves (I really wanted to put parsley in the composition) and then dry them well. Put them in the blender, add the garlic cloves, pine nuts, grated Parmesan cheese, salt and pepper to taste and turn on the blender. Gradually pour the olive oil and continue mixing until you get a paste.

We cut the chicken pipette into thicker slices, which we beat with the hammer for the slices until we obtain thin rectangles of meat. Grease each piece of meat with a little pesto sauce and roll them as tight as possible. We can fix them with toothpicks if necessary.

We prepare a heat-resistant dish, we put the rolls, we add the chicken soup and water, and we put the remaining pesto sauce on top of the rolls (this only in case you have something left, if not, it's no problem)

Heat the oven to about 190 degrees, put the pot and leave it in the oven for 40-45 minutes. From time to time we take the dish out of the oven and sprinkle the rolls with sauce.

What can they be served with? With any kind of garnish you like, or serve them like this with a piece of freshly baked bread: P

I say it's worth doing. If you haven't tried pesto so far, do it, especially if you like basil, because it has an unmistakable aroma.

Good appetite!

How do we prepare the recipe for chicken breast rolls with cheese and bacon?

1. Lightly beat the chicken slices with the slice hammer between two plastic sheets. Season with salt and pepper and set aside.

Grate the cheese, cut the ham into pieces. I forgot to buy ham and used dried raw salami. Good idea, the meat tasted slightly smoky.

Roll the meat and then wrap the rolls in slices of ham. Do not catch them with toothpicks because they do not fall apart.

In a non-stick pan with a larger surface, put a little oil, let it heat up and then the rolls. Fry them lightly on all sides until golden brown.

2. Meanwhile, preheat the oven to 200 degrees Celsius.

Grease a heat-resistant pan with oil, place the rolls (you can use two blades or a special tongs), put the tray in the oven and bake for 20 minutes.

If the rollers are not browned enough you can leave them for another 5 minutes.

Serve the chicken breast rolls with potatoes, vegetables, rice or just a salad. We ate them with a garnish of carrots sautéed in wine.

The recipe for the carrot garnish can be found here.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chicken leg rolls with sausages

The chicken legs are beaten with the hammer of schnitzels. Sprinkle with salt, black pepper and, optionally, other spices to taste.
The sausages are cut into pieces the length of the leg. Place one on the beaten meat and roll.

Place the rolls in a pan greased with a little olive oil. So that they do not fall apart during baking, you can catch them with toothpicks or cram them into a tighter tray, as I did.

Place the tray in the preheated oven at 180 degrees C for about 1 hour.

The rolls are served hot, sliced ​​or not. They are good and cold.

TOTAL: 700 grams, 1531 calories, 126.4 protein, 110.7 lipids, 0.4 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

4.5 Based on 13 Review (s)

Chicken rolls with bacon

It's no secret that chicken breast is a lean and dull-tasting meat. We continue to buy it though, because it is cheap and cooks quickly. There are various ways to improve the taste of chicken breast. There are already some ideas on the blog: chicken breast wrapped in bacon, in sour cream sauce, with sour cream and cheese. Today I show you another trick: chicken breast rolls with bacon. Due to this, the rolls come out tender and full of taste. It is important to use a good bacon, best smoked, but it also goes with a raw one, only you have to use more spices.

  • 500 g sliced ​​chicken breast
  • 100 g smoked bacon (I used this assortment)
  • salt, ground pepper, onion powder (optional) or lard

The bacon is cut into sticks. The chicken breast slices are beaten with the hammer of schnitzels, salted and seasoned (I like to use onion powder).

Place a piece of bacon on each slice of meat and roll tightly.

The rolls are placed in a tray greased with a little lard. Grease with olive oil (or lard) and sprinkle with ground pepper. Cover the tray with aluminum foil and place in the oven heated to 200 degrees C for about half an hour. Then remove the foil and hold the tray for another 10 minutes. If you have a grill function, you can turn it on at the end to brown the surface.

After removing the roll tray from the oven, leave it covered with foil for about 10 minutes before serving.

Chicken rolls are served with any garnish you like, in my opinion it is best to go with pickles.

TOTAL: 610 grams, 1290.2 calories, 112.3 protein, 89.8 lipids, 0 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

5 Based on 10 Review (s)

Chicken rolls with pesto - Recipes


  • 1 pack of CHICKEN with FROSTA noodles
  • 200g of spicy Swiss cheese (gruyere)
  • 1 spring cabbage
  • Bechamel sauce:
  • 400ml milk
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Salt
  • Pepper
  • Nutmeg
  • Parsley for decoration

Cut the cabbage stalk and separate the leaves

Boil water in a large pot, add salt

Put 4 cabbage leaves and boil for 10 minutes, remove the leaves and put them in a bowl with water and ice.

Cut the hard part of the cabbage leaf

Prepare the pan by adding 2 tablespoons of oil, add the chicken noodles and cook for 12 minutes. It's cold.

Shave the br & acircnza and put it & icircn in a plate

Divide the filling & icircn into 4 parts and fold with the cabbage leaf

In a pan, melt butter, add flour, stir vigorously for some time. Gradually add milk and stir constantly. Season with salt, pepper and freshly grated nutmeg.

Put the stuffed cabbage leaves & icircn in a saucepan and add the bechamel sauce.

Bake in a preheated oven at 200 ° C for at least 30 minutes.

Sprinkle with chopped parsley and serve.

About us

FRoSTA offers a lot of recipes for a quick and tasty dinner. You will find fish sticks, pan-fried vegetables, semi-finished products, burgers and chicken products. You can choose from several dishes: fish, meat and vegetarian products. According to the 100% natural taste policy, we do not use food additives on frozen products. We protect the seas and oceans, so our fish come from nurseries, which hold the MSC certificate of sustainability. FRoSTA. No tricks. No secrets.

Chicken rolls

The recipe is very simple and effective.

Each slice is wrapped around a piece of sausage with a toothpick. Sprinkle with a little olive oil and bake in the oven for 15-20 minutes, turning from side to side. They are served as such. My advice is to try different combinations such as chicken breast pieces wrapped in kaizer or bacon, sausage wrapped in kaizer, or a piece of carrot wrapped in bacon, I saw on the kitchen and prunes wrapped in bacon & # 8230 everything is at free imagination :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredient Pesto de leurda

  • 200 grams of leurda leaves
  • 100 grams of raw almonds (this is what I used, but pine nuts, cashews, hazelnuts or walnuts can be used just as well)
  • 75 grams of finely grated Parmesan cheese
  • 1 coarse salt powder
  • 120 ml. of extra virgin olive oil (or other good quality oil you prefer, for example rapeseed oil)
  • optional: juice from 1/2 lemon, not necessarily, but it seems to me that a little acidity balances the final taste of the sauce

How do we recognize and harvest leurda and in what period?

The actual preparation of the pesto de leurda sauce does not take more than 10 minutes. What is very nice is that everything starts with a lovely walk through the forest. Perhaps even nicer is that this leurda pesto is an adaptation of a classic recipe to local ingredients, moreover, ingredients from the spontaneous flora of our country.

The taste of leurda is delicious, an intense and spicy garlic taste. It is worth starting in March and April in search of young leaves! They grow spontaneously in the shade of deciduous forests. The elongated leaves of leurde resemble those of tears, which are toxic. Fortunately, the danger of confusing them is very small. Only the leaves of leurda smell strongly of garlic, those of tears do not. Therefore, we will only harvest the leaves that have this pronounced smell of garlic.

From experience I tell you that I consumed leurda even after flowering. At that time, the taste is less intense, but more delicate. We must keep in mind, however, that an important part of the active principles of leurde will have disappeared from the leaves at that time (May-June).

Ideally, leurda should be eaten raw. This is how it will keep its precious properties intact. Even if they are heat treated, however, they will be quite valuable. From the raw leurda leaves you can make an excellent salad and I made a delicious pesto, whose recipe I propose below.

How to prepare Pesto de leurda

Once the precious leaves have arrived at home, they are picked and washed well under a stream of cold water in a strainer. Shake well then toss between two kitchen towels, pressing lightly.

Almonds (or the type of nuts you use) are blended with finely grated Parmesan cheese. Add plenty of salt and leurda leaves. It will not enter the whole amount of 200 grams at once, you will have to add the leaves in a few tranches.

Just as well, however, all the ingredients can be crushed in a pestle mortar.

Finely mix all the ingredients, adding the leurda leaves in turn. After the rest of the ingredients are finely chopped, add the oil, little by little. Mix every time you add oil, until you get a fairly fluid paste consistency.

How is it stored?

Once the desired consistency is obtained, the pesto is poured into a jar and covered with a film of oil. Store the sauce in the refrigerator for up to 6 weeks, provided that each time you remove a quantity of sauce, which remains perfectly covered by oil. That film of oil, which insulates the air preparation, is essential for our leurda pesto to keep well. The leurda pesto can be packed in smaller pans and frozen for several months.

What do we use leurda pesto for?

What can pesto be used for? Boil pasta al dente. Drain them, add 2-3 tablespoons of leurda pesto and about 50-60 ml. from the water in which they boiled the pasta. Mix well and get a portion of delicious pasta. In the image below you can see a delicious portion of spaghetti with leurda pesto and a lot of parmesan.

Season with pesto sauce without leurda baked or boiled potatoes. Mix a tablespoon of leurda pesto with 1 small glass of fatty yogurt and get a delicious grilled meat or vegetable sauce. And I'm sure you have your own ideas! Pleasant walk through the forest, increase in picking and & # 8230 be careful not to meet the bear: P!

Chicken breast rolls with prosciutto

Mozzarella, parmesan cheese, ham, olive oil & # 8211 Italy, I love you!
Italy seems distant, but, I promise you, with a few good ingredients and a little skill, you
you can bring it to your own kitchen.
I chose an extremely simple recipe, but as simple as it is to make, it is

I cut the chicken breast into pieces neither too small nor too big (honestly, I oriented myself
according to the size of the piece of mozzarella I had). I put salt and pepper on them and
I browned both sides in vegetable oil. Don't fry them too hard because they will go to
oven. Drain the oil and place a slice of mozzarella on each one. Then
wrap them in a thin slice of raw prosciutto.

In a baking tray, place the chopped tomatoes. I used a can of already chopped tomatoes, but if you have fresh and tasty tomatoes, use them with confidence. I also added some cherry tomatoes over the chopped ones. You can add a drop of extra virgin olive oil. I chose not to do it because I already had mozzarella and prosciutto in the composition and I wanted a food that was as light as possible.

Add sprigs of fresh thyme for flavor and put the pan in the oven at
180 degrees for 25 minutes.

Remove the pan, allow the food to cool slightly and serve while it is still hot and creamy mozzarella.

So simple! Try to make this recipe with your children too because children can too

* If you want to use fresh tomatoes, you will have to peel them. The easiest is to them
scald for 1 minute in boiled water, then put them in a bowl with ice water. Thus, they will
cleans very easily.
* If you do not have an electric oven or with temperature gradations, 180 degrees means fire
medium for normal cooking, 160 degrees means low heat, recommended for slow cooking
food, 220 large fire, recommended for browning, and 240 is maximum fire.

Chicken breast rolls with cheese and ham covered with cheese sauce

Today we will do Chicken breast rolls with cheese and ham covered with cheese sauce. This is a dish similar to the one we find in restaurants, the chicken breast is filled with ham and cheese, then it is given through flour, egg and breadcrumbs, fried in oil and covered in an absolutely wonderful cheese sauce.

Ingredients for rolls:
8 slices of pressed ham
4 pieces of lightly beaten chicken breast with a meat hammer
8 slices of cheese
150 grams of mustard
150 grams of flour
4 eggs
200 grams of breadcrumbs
salt and pepper to taste

We take a piece of chicken breast and put it over the food foil. Grease with mustard, season with salt and pepper, put two slices of pressed ham and two slices of cheese. We roll the chicken breast tightly and wrap it in cling film to give it a round shape. we continue to do the same with the other three pieces of chicken breast. Put the rolls in the fridge for about an hour.

Put salt and pepper over the eggs and beat them with a fork.

After the rolls have been left in the fridge, we pass them through the flour, then through the egg and finally through the breadcrumbs.

Fry the rolls in hot oil one at a time so as not to lower the oil temperature. When they are brown, take them out on a plate covered with a kitchen towel to absorb the excess oil.

Ingredients for the cheese sauce:

1 liter of milk
200 grams of grated cheese mixture (I have mozzarella, cheddar and emmentaler)
3 tablespoons flour
1 clove larger grated garlic
50 grams of butter
salt and pepper to taste

Put the butter in a saucepan. When the butter is hot, add the garlic, which we fry for 2-3 seconds, the flour, which we incorporate well and 500 ml of milk, which we gradually add.

When we have finished incorporating the milk, season with salt and pepper to taste. Stir continuously until the sauce starts to thicken, then put the grated cheese and keep the sauce on the fire for about 30 seconds until the cheese melts.

I added another 500 ml of milk because the sauce seemed too thick, so in total I put 1 liter of milk.

We take a chicken breast roll and cut it. Put the cheese sauce on top and sprinkle chopped green parsley on top.

Doesn't that look absolutely wonderful? It is a very good food that you must make. The meat is very tender, the cheese has melted and together with the cheese sauce it gives an incredibly good taste to our dish.

It's no secret that chicken breast is a lean and dull-tasting meat. We continue to buy it though, because it is cheap and cooks quickly. There are various ways to improve the taste of chicken breast. There are already a few ideas on the blog: chicken breast wrapped in bacon in Continue Reading & # 8220Chicken rolls with bacon & # 8221

Is there anyone other than me who has pumpkins on the balcony or pantry? I don't think I can get tired of them, I like that they last very well over the winter in a cool place (not necessarily a refrigerator). I use pumpkin most often in cream soups or quickly hardened in the form of a garnish. And recently I tried Continue Reading & # 8220Pumpkin Omelet & # 8221

Video: Ρολό κοτόπουλο με πατάτες Επ. 35. Kitchen Lab TV. Άκης Πετρετζίκης (August 2022).