Chicken Roll
I have prepared this chicken breast roll many times, especially when I need something that works both warm and cold, and I don’t have to stand by the oven. I usually use thin slices of breast, which I pound like for schnitzels, and roll them up with cheese, ham, and boiled eggs. I love this recipe because it turns out compact, is easy to slice, and is perfect for family meals or cold snacks.
Quick Info
Total time: about 1 hour and 15 minutes (including cooling)
Preparation time: 25-30 minutes
Cooking time: 35-40 minutes
Servings: 4-6, depending on the thickness of the slices
Difficulty: medium
Recipe type: main dish or appetizer, suitable for gatherings
Ingredients
1 chicken breast (usually between 500-700 g)
salt
pepper
rosemary
sweet paprika
100 g cheese
100 g ham (preferably sliced)
3-4 eggs (for boiling)
Instructions
1. Slice the chicken breast thinly. I usually try to get slices of similar width so they stack easily on top of each other.
2. Overlap three slices to create a wider piece for rolling. I gently pound them with a meat mallet to make them as uniform in thickness as possible.
3. I sprinkle salt, pepper, rosemary, and a little paprika on each slice. I like to have the spices directly on the meat to enhance the flavor.
4. I boil the eggs in advance. After they cool a bit, I peel and slice them into halves or quarters, depending on their size.
5. On the prepared meat, I first place the cheese slices, then the ham, and finally the egg pieces.
6. I roll everything as tightly as I can to prevent the filling from leaking out during baking. Sometimes I adjust the edges if it looks like the cheese might ooze out.
7. I place the roll in a baking dish, on parchment paper or directly in a lightly oiled dish.
8. I brush the top with oil, then pour a little white wine (if I have it) and a bit of water, just enough to prevent the liquid from burning in the dish.
9. I put the dish in the oven at 180°C for about 35-40 minutes, until the roll turns golden.
10. I let it cool for at least 10-15 minutes before slicing. If it’s too hot, it will crumble easily.
Why I make this recipe often
It’s practical. It can be made in advance, slices well, and doesn’t need decoration. I like that I can use whatever I have in the fridge for the filling, and the meat stays tender. It’s also great for sandwiches the next day.
Tips and Variations
Tips
If you don’t have a large piece of breast, overlap several small, well-pounded strips to achieve the desired surface for rolling. When rolling, try to secure the edges tightly to prevent the cheese from leaking during baking. Use parchment paper if you want to ensure the roll doesn’t stick to the dish.
Substitutions
You can use a different type of cheese if you don’t have a specific one on hand. Similarly, the ham can be replaced with thin slices of boiled pork or even bacon, but the flavor will be stronger. Rosemary can be omitted or replaced with thyme.
Variations
You can add finely chopped bell peppers or blanched spinach for a layer of vegetables. If you want a more flavorful roll, add a pinch of garlic powder to the spices. For a version without boiled eggs, simply skip the step with the eggs.
Serving Ideas
The roll is great cold, sliced thickly as an appetizer. When warm, it can be a main dish alongside a salad or mashed potatoes. For festive platters, slice it thinly and alternate with other homemade cold cuts.
Frequently Asked Questions
1. Can the roll be made a day in advance?
Yes, the roll keeps well in the fridge for 1-2 days. It’s easier to slice after it has been chilled.
2. If I don’t have wine, can I skip it?
Yes, if you don’t have wine, you can use just water. The wine adds a subtle flavor, but it’s not essential.
3. What should I do if the roll tears while rolling?
Try to tighten it as much as you can, possibly securing it with toothpicks. If it doesn’t hold very compactly, it’s still fine; just be careful not to let the cheese leak into the dish.
4. Can I use turkey breast?
Yes, turkey breast works just as well; just make sure to slice and pound it to the same thickness as the chicken.
5. Is it necessary to add boiled eggs?
No, the egg can be omitted. If you don’t like the texture or want a simpler version, feel free to leave it out.
Nutritional Values
Approximately, for one serving (out of 6):
- Calories: 270-320 kcal
- Protein: 32-35 g
- Fat: 13-17 g
- Carbohydrates: under 2 g
These values vary depending on how fatty the ham is and the type of cheese used. It’s a recipe high in protein and low in carbohydrates.
Storage and Reheating
The roll keeps in the fridge for 2-3 days, covered. It can also be served cold. If you want to reheat it, place the slices in the oven or a skillet over low heat for a few minutes. The roll doesn’t freeze well, as the textures suffer after thawing.
That’s all about the chicken breast roll with cheese, ham, and eggs. It’s the kind of simple recipe with readily available ingredients that solves meals for a few days without too much effort.
Ingredients: 1 chicken breast salt pepper rosemary paprika 100 g cheese 100 g ham 3-4 eggs
