Recipe: Perfect Chicken Rolls

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Recipe: Perfect Chicken Rolls
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Recipe: Perfect Chicken Rolls Delicious, fresh and tasty.

Chicken Rolls. Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Dip chicken rolls in milk, then roll in crumb mixture.

To use frozen chicken–completely thaw in the refrigerator.

Unwrap roll-ups and place on a greased baking sheet.

You can cook Chicken Rolls using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken Rolls

  1. It’s of Bread Dough.

  2. Prepare 1/2 cup of Warm Water OR Warm Milk.

  3. Prepare 1-2 teaspoons of Dry Yeast *1 teaspoon takes longer time to proof.

  4. Prepare 1 of & 3/4 cups Bread Flour *and extra for kneading.

  5. You need 1 tablespoon of Caster Sugar.

  6. You need 1/2 teaspoon of Salt.

  7. It’s 1 of Egg *lightly whisked, save 1 tablespoonful for brushing.

  8. You need 1 tablespoon of Vegetable Oil.

  9. Prepare of Mayonnaise OR Caesar Salad Dressing.

  10. Prepare of Grated Tasty Cheese (Cheddar Cheese).

  11. It’s of Chicken Filling.

  12. It’s 1 teaspoon of Oil.

  13. It’s 1-2 slices (50 g) of Bacon *cut into small pieces.

  14. It’s 1 of Celery Stalk *finely chopped.

  15. Prepare 1/2 of Onion *finely chopped.

  16. Prepare 150-200 g of Chicken Breast Fillet *skinless, cut into 1cm pieces.

  17. You need of Salt & Pepper.

Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.

Roll the chicken in the flour, then in the egg, and finally in the panko.

Coat once more in the egg, then panko.

Roll up from one of the short sides to enclose stuffing.

Chicken Rolls instructions

  1. Mix Warm Water (OR Warm Milk) and Yeast and stir, then set aside for 5 minutes..

  2. Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for brushing) and Oil. Mix well to form a soft dough..

  3. Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size..

  4. To make Chicken Filling, heat a small amount of Oil in a frying pan over medium heat, cook Bacon, Onion and Celery. When Onion is transparent, add Chicken. When Chicken is cooked, season with Salt and Pepper..

  5. Divide the dough in half. On a lightly floured surface, roll out each portion into 5-6mm thin rectangle. Spread Mayonnaise OR Caesar Salad Dressing and 1/2 Chicken Filling, sprinkle with some Grated Tasty Cheese..

  6. Fold in the sides to that melted Cheese won’t come out, and roll up..

  7. Place the rolls on a baking tray, sealed side down. Set aside in a warm place for 45 minutes to 1 hour..

  8. Preheat oven to 180℃. Gently brush with saved Egg. You may wish to coat with Grated Tasty Cheese. *Note: I coated one roll with Egg and the other with Egg and Cheese..

  9. Bake for 20 minutes or until nicely browned and cooked through. *Note: If the top gets too dark, cover with a sheet of foil..

  10. *Note: The photo below is the same rolls but coated with grated Parmesan..

Mix together soup and milk and pour over chicken.

Place one piece of chicken on a flat working surface.

Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam".

Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs.

Place in a baking dish, seam side down.