Chicken, salmon, and cheese specialty
Chicken, salmon, and cheese stuffed specialty
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4
The story of this recipe originates from pleasant memories brought by a wedding I attended, where I was treated to a delicious specialty. The exact name slipped my mind, but the taste remained etched in my memory. My husband challenged me, saying I wouldn't be able to recreate this culinary masterpiece. So, I accepted the challenge and decided to cook this delicacy at home. I assure you, the result is fabulous!
This recipe is a savory combination of chicken breast, smoked salmon, and cheese, all filled with a touch of originality and creativity. Besides the wonderful taste, each ingredient brings valuable nutritional benefits, making this specialty not only a feast for the taste buds but also a healthy choice.
Ingredients:
- 4 pieces of chicken breast
- 200 g smoked salmon
- 1 pack of surimi (approximately 200 g)
- 1 egg
- 5 tablespoons of flour
- 200 g sesame
- Oil for frying (enough to cover the bottom of the pan)
- 250 g cheese
- 1 bunch of green onions
- 3-4 cubes of frozen spinach
- 1 red bell pepper
- 1 salad
- For the sauce:
- 1 root of horseradish
- 3-4 tablespoons of olive oil
- 100 g feta cheese
- 2-3 tablespoons of liquid cream
- Salt and pepper, to taste
Recipe preparation:
1. Preparing the chicken breast: Start by cleaning the chicken breast from the skin and cutting it into thin slices. Use a meat hammer to gently pound them, making them more tender. Season each slice with salt and pepper to taste.
2. Filling: Place a slice of smoked salmon on each piece of chicken, then add two sticks of surimi. Carefully roll the chicken breast to enclose the filling and secure it with toothpicks.
3. Breading: Prepare a bowl with flour and another with beaten egg. Dip the rolls in flour, then in the beaten egg, and finally in sesame. This crispy layer will add a delicious texture to the dish.
4. Frying the rolls: In a deep pan, heat the oil and fry the chicken rolls until golden and crispy on all sides. Remove them onto paper towels to absorb excess oil.
5. Cheese filling: Cut the cheese into cubes and place it in a bowl. You can melt it in the microwave, covered with double food wrap, to achieve a creamy consistency. Once melted, add the spinach leaves and strips of red bell pepper, mixing well.
6. Rolling the cheese: On a clean surface, spread the cheese and vegetable mixture, then carefully roll it up, tightly sealing the ends. Place the roll in the refrigerator to firm up.
7. Preparing the sauce: In a blender, combine the grated horseradish, olive oil, feta cheese, and cream. Blend until you achieve a smooth and creamy texture. Add salt and pepper to taste.
8. Assembling the plate: To serve, slice the chicken roll and place it on a plate. Complete with a finely chopped salad of green onions, diced bell peppers, and olive oil, drizzled with balsamic vinegar. Add the horseradish sauce on top of the warm roll and savor every bite.
Practical tips:
- Horseradish root: If you can't find fresh horseradish, you can use jarred horseradish, but the taste will be less intense.
- Freezing: If you have leftover chicken rolls, you can freeze them before frying. You can cook them directly from the freezer, but they will need longer frying time.
- Variations: You can experiment with other fillings, such as goat cheese or grilled vegetables, for a vegetarian option.
- Serving: This specialty pairs wonderfully with a dry white wine or a light cocktail to highlight the dish's flavors.
Nutritional information (per serving):
- Calories: Approximately 600 kcal
- Protein: 40 g
- Fat: 35 g
- Carbohydrates: 30 g
This recipe is not just a tasty way to prepare chicken, but also an opportunity to bring a touch of creativity to your kitchen. The challenge of recreating a memorable dish is always a satisfying one. So, don't hesitate to share the result with family and friends, to experience this delicious culinary adventure together! Enjoy your meal!
Ingredients: 4 pieces of chicken breast, 200g smoked salmon, 1 pack of surimi, 1 egg, 5 tablespoons of flour, 200g sesame seeds, plenty of oil for frying, 250g cheese, 1 bunch of green onions, 3-4 cubes of frozen spinach, 1 red bell pepper, 1 lettuce, for the sauce: 1 root of horseradish, 3-4 tablespoons of olive oil, 100g feta cheese, 2-3 tablespoons of liquid cream, salt, pepper
