Preparation: Step 1
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Prepare the necessary ingredients for chicken roll in the oven with cheese.
It is better to take chicken fillets chilled, without excess moisture and with a minimum fat content. The meat should be elastic, without smell and damage. Perfectly — breast from a farmer market or from a trusted manufacturer.
Shards of solid varieties choose fragrant, well -melting: Gauda, Chedder, Maasdam or a mixture of several.
Champignons — fresh, with white hats and dense texture. Soft or slippery mushrooms — immediately to the side.
Sour cream take the one that you like by fat content. But better — at least 20%.
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Step 2
Peel the onion and cut with small cubes. Champignons are also not chopped so that they are evenly distributed in minced meat. In a frying pan with warmed oil, lay out onions and mushrooms.
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Step 3
Fry over medium heat for 8-10 minutes, stirring periodically. The mass should release excess moisture and slightly browned. After frying, give the mixture to cool — hot mushrooms cannot be added to the minced meat, otherwise it will become watery.
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Step 4
Pass the chicken fillet through a meat grinder or grind in a blender to a minced meat.
It is better to use only meat, without skin and films — so the roll with the chicken will be especially delicate.
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Step 5
Add to it a roast of mushrooms with a ray.
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Step 6
Pour salt, black pepper, seasoning for meat. Mix.
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Step 7
Grate hard cheese on a coarse grater. Pour into a deep bowl.
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Step 8
Drive eggs to grated cheese.
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Step 9
Add sour cream of any fat content.
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Step 10
Pour oregano to taste. Summy and pepper.
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Step 11
Stir well.
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Step 12
Cover the baking sheet with parchment. Lubricate with a small amount of vegetable oil.
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Step 13
Add cheese mass to parchment. Close into a thin rectangular layer of 37x27cm. Heat the oven to 180 ° C and bake the cheese base for chicken roll for 10-15 minutes — it should grasp, but remain elastic.
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Step 14
Remove the finished cheese base from the oven and cool a little in order to easily turn into a roll.
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Step 15
Put chicken minced meat with mushrooms and onions on the cheese layer. Close a thin layer over the entire surface.
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Step 16
Gently turn into a roll, helping yourself parchment.
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Step 17
Transfer chicken roll with mushrooms directly with parchment on foil. Use several layers — this will allow it to wrap it well.
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Step 18
Wrap the roll tightly in foil to maintain the shape when baking.
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Step 19
Transfer the roll to the baking sheet. Send to the preheated oven for 30 minutes at a temperature of 180 ° C.
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Step 20
While the chicken roulet with cheese is baked, prepare the glaze: in the bowl, connect mustard, teriyaki sauce and honey.
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Step 21
Mix all the ingredients for the glaze.
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Step 22
Roll the finished roll from the oven. Carefully deploy foil and parchment.
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Step 23
Glidely grease the roll with cooked glaze on top. Return to the oven for another 10-15 minutes at a temperature of 210 ° C so that a caramel crust appears.
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Step 24
After baking, let the roll cool completely. This is important: in hot form it will be too soft and can fall apart when cutting. When the roll will cool — cut it with a sharp knife into neat circles. Serve with a side dish or as an independent snack.
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Step 25
The chicken roll in the oven with cheese is ready. Bon appetit!
Before putting the roll into the refrigerator, be sure to let it cool completely at room temperature. A hot dish placed in the refrigerator can «pack», become wet, lose shape and taste. Wrap the roll into the food film, parchment or foil, or transfer to a sealed container with a lid. This will protect him from extraneous smells and drying out. Shelf life — up to 3 days at a temperature of +2 … +5 ° C.
It is best to store the roll completely and cut it portioned as necessary — so it will retain juiciness longer.
If you have prepared a roll in advance and do not plan to eat in the coming days: wrap it tightly in foil or vacuum bag and freeze. Shelf life in the freezer is up to 2 months. Before use, defrost in the refrigerator at night, and then you can heat in the oven at 150 ° C (in foil) for 10-15 minutes. It is better to heat the roll in the oven or in a pan under the lid so that it does not dry out. The microwave is also suitable, but it is imperative to use a lid or special dishes to maintain moisture. If you plan to serve a roll onto the festive table, it is better to cook it the night before — after the night in the refrigerator it is perfectly cut and becomes even tastier, because all the tastes manage to “make friends”.
📌 Be sure to look Our selection of other meat rolls With step -by -step photos and videos — in it you will find many interesting ideas for any case.
