Chicken roll with pork and raisins

The first time I tried to make this roll, I only realized after it was in the oven that I forgot to add the raisins. I found them on the table, nicely in a bowl, and I gave myself two imaginary slaps. But even without them, it disappeared from the plates. Now, I always add them right away, and I don't think there's ever been a slice left for the next day, so I don't think it's a problem if you forget something. This recipe works even if you have kids around or if you're talking on the phone and forget about it. The important thing is not to stress. I no longer get worked up: if it breaks a little, if it doesn't look perfect, it still turns out good.

Quick info

Generally, for a large chicken breast and 200g of minced meat, you get 4-5 decent servings, but if it's a meal at the table, it can reach six. Total time is about 1 hour and 10 minutes – including preparations, searching for string in drawers, and resting the roll at the end. Difficulty? I’d say moderate to easy. If you've ever made schnitzels and chopped some onions, you can do it without stress. I'm not a chef, but I had no worries in any of my attempts.

Ingredients and why I use them

1 large chicken breast (about 350-400g) – the base of the roll, I pound it a bit to roll it up, it makes a good crust if you brush it with oil.

200g mixed minced meat (I use pork and beef, about 60-40 ratio) – gives a serious flavor to the filling and doesn't dry out.

50g raisins – their sweetness goes really well with the rest, don't skip them, but don't overdo it either, or you'll ruin the whole thing.

1 clove of garlic – finely chopped, for a subtle, not aggressive aroma.

A small handful of pitted black olives (about 30g), diced – for saltiness and texture.

1 teaspoon soy sauce – gives the filling a "rounded" flavor, don't over-salt later.

½ teaspoon Worcestershire sauce – not too much, as it's strong, just a bit for depth.

A pinch of Sichuan pepper (if you have it, otherwise use regular pepper) – I use Sichuan for a lemony note and a slight numbing sensation, I can't explain, but it works well.

A pinch of grated nutmeg – works for both the chicken breast and the filling, not too much as it can be overpowering.

A small pinch of ground cloves (about what you take on the tip of a knife) – not essential, but adds an interesting fragrance.

A pinch of curry powder – optional, if you want a more exotic flavor.

A pinch of ground or grated ginger, about ⅓ teaspoon – gives a fresh aroma.

Salt, to taste (add to the meat, be careful if using soy sauce).

1-2 teaspoons olive oil – for brushing the roll.

Cooking string for tying (if you don't have it, you can improvise with toothpicks, but be careful in the oven).

Preparation method

1. First phase: I place the chicken breast between two sheets of cling film and gently pound it with a mallet, so I don't break it, just to thin it out. If you pound it too hard, you make holes and can't roll it anymore. A chicken breast should be treated like pie dough, with patience, not anger. I season the inside (the side where I put the filling) with salt, pepper (or Sichuan), nutmeg, and a bit of curry if I feel like it.

2. I make the minced meat mixture separately: in a bowl, I add the meat, chopped garlic, chopped olives, raisins (or forget them if I'm not paying attention!), soy sauce, Worcestershire sauce, nutmeg, cloves, and ginger. I mix them with my hand or a fork, ensuring everything is well incorporated. I taste a little to ensure it's not too salty or too seasoned – many people make the mistake of just throwing everything in "by eye" and it turns out chaotic.

3. On the chicken breast, I spread the meat mixture in a not-too-thick layer (maximum 1-1.5 cm), leaving about 1.5 cm of edges free. This helps to prevent everything from spilling out when rolling. I level it with the back of a spoon. If you add too much filling, you won’t be able to close the roll properly.

4. I carefully roll it up, starting from one end, not too tightly, so it doesn't break, but not too loosely either. After it’s rolled, I tie the roll with string in 3-4 places without crushing it.

5. I place it in a baking dish lined with parchment paper. I brush olive oil on top with a brush or my hand, it's not rocket science. If I feel like it, I sprinkle a small spoonful of water at the bottom of the dish, so it doesn't stick. In the oven at 190-200°C, for about 40-50 minutes, depending on the oven. I look for a golden crust and check with a toothpick in the thicker part to make sure no pink juice comes out.

6. When it's done, don’t cut it immediately! I let it rest on the counter, loosely covered with foil or a clean towel, for about 20 minutes. If you cut it while it's still hot, it crumbles and you get unnecessarily annoyed.

7. Slice it into 1-1.5 cm pieces with a good knife. It goes very well with roasted potatoes, but I’ve also served it with salad or rice pilaf. When I have guests, it looks nice to slice at the table.

Why I make this roll often

It's the kind of food you put on the table and don’t have to explain anything, everyone serves themselves. What I like is that it doesn’t turn out dry or heavy. I combine flavorful filling with chicken breast that is otherwise bland. Plus, the ingredients are easy to find, it’s not complicated, and it works for both family meals and Sunday dinners just with my own family. When I have leftovers, I eat them the next day for lunch, usually with some pickles. I’ve never had it in the fridge for more than two days.

Tips, variations, and serving ideas

Useful tips

The most important thing is not to pound the chicken breast too thin or to add too much filling. It’s better to have less, otherwise, it will leak while baking and you’ll get annoyed. Don’t overdo it with soy sauce or Worcestershire sauce, even if you like the taste. In the oven, place the dish in the middle so it cooks evenly.

When tying it, don’t pull the string too tight; if the breast tears, the filling will spill out while baking. If you don't have string, it's not a disaster – I’ve used toothpicks (I remove them when serving) or used silicone bands for rolls.

Ingredient substitutions

If you don’t want pork or beef, you can use only chicken in the filling – but it will be drier. You can swap raisins for dried cranberries or even dried apricots if you want a different sweetness. Gluten-free? Just don’t add anything with gluten; the recipe is friendly by default.

For a lighter diet, use only turkey breast and lean beef, but be careful with moisture; you might need a dash of extra oil in the meat mixture.

Variations

You can also add chopped nuts, seeds, or even cheese/hard cheese (but not too much, as it will get too greasy) to the filling. If you want to add greens, parsley or coriander works, but they shouldn’t compete with the main flavors. I’ve also tried with diced roasted peppers, which was a good idea.

You can also make it with boneless thighs, but you need to be a bit more careful while rolling, as they are more slippery.

Serving

I usually serve it with potatoes (either roasted or mashed with butter), but it also goes well with beet salad, pilaf, or sautéed vegetables. For lunch, I take it packed with bread and pickles. If you want a drink, a dry white wine or even a light beer works well. For a complete menu, I sometimes make a clear soup beforehand, then the roll, and for dessert, something simple (a compote or a baked apple).

Frequently asked questions

1. Can I make the roll in advance and bake it the next day?
Yes, you can prepare everything, roll it up, tie it, and keep it in the fridge wrapped tightly in cling film. Let it come to room temperature for 15-20 minutes before putting it in the oven; otherwise, the baking will be uneven.

2. The filling sometimes turns out dry, what am I doing wrong?
Most likely, you are using too lean meat or not adding enough fat (pork/beef) to the mixture. If you only use chicken breast, add a teaspoon of oil or a bit of grated cheese. Usually, a few olives or even 1-2 teaspoons of water help.

3. What do I do if the chicken breast tears while rolling?
Don't panic, tighten it as much as you can and tie it more frequently with string or use toothpicks. It doesn’t affect the taste, just the appearance. Anyway, when slicing, it looks nice if you don’t cut from the torn side.

4. Can I freeze the roll?
Yes, but it's best to freeze it raw, rolled up and tied, then bake it directly from the freezer (but add 10-15 minutes to the time). It can also be baked after cooking, but when thawing, let it thaw slowly; otherwise, it will dry out.

5. I forgot to let it rest, will it break when I cut it?
Probably yes, but it’s not the end of the world. Next time, be more patient – there’s a big difference in appearance.

Nutritional values (approximate)

If I divide the roll into 5 servings, you have about 270-300 kcal per slice (without side dishes). Proteins exceed 30g per serving (the chicken breast and minced meat do the job), fats are around 12-14g (varies greatly depending on the type of meat), carbohydrates under 8g (mainly from raisins). It’s a decent option for someone who wants something filling without feeling heavy, but it’s not exactly low fat if you use fatty pork. There’s no gluten or lactose in the classic recipe, making it easy to integrate into various diets. There aren’t many fibers, just from olives and raisins – if you want more, serve with a vegetable side.

How to store and reheat

Leftovers (if there are any) can be kept in the fridge in a well-sealed container, lasting comfortably for two days, maximum three. For reheating, it's best to slice and steam or microwave them under a lid to prevent drying out. You can also put it in the oven, but covered with foil, for 10 minutes at 140°C. I don’t recommend leaving it uncovered or heating it too much, otherwise, it will dry out and become tough.

That's about it. If you've made it once, you already know exactly how you want to adapt it, so don't stress too much about the details. Cooking is about taste, not perfection.

I wrapped the chicken breast in cling film and flattened it by gently pounding it with a meat hammer. Then, I seasoned it with Sichuan pepper, nutmeg, a pinch of salt, and curry. In a bowl, I combined the minced meat, finely chopped garlic, nutmeg, ground cloves, ginger, raisins, soy sauce (one teaspoon), Worcestershire sauce (half a teaspoon), and finely chopped black olives. I mixed everything well and then placed the meat mixture on the chicken breast, which I then rolled up and tied securely with string to prevent it from unraveling in the oven. I placed the rolled chicken in a baking tray lined with parchment paper, drizzled a little olive oil over it, and baked it until it was nicely browned. After the roll was done, I let it rest for about 20 minutes so that I could slice it without it falling apart. We served the chicken roll alongside aromatic baked potatoes (as requested), but you can make any side dish you like. Enjoy your meal!

 Ingredients: I used: 1 chicken breast, 200 g minced meat (beef + pork), 50 g raisins, ground nutmeg, ground cloves, 1 clove of garlic, Worcestershire sauce, soy sauce, olives, Sichuan pepper, curry, ground ginger.

 Tags:  chicken breast roll