Chicken breast rolls in a steamer. A dish for everyday life and holidays: chicken roll with mushrooms in a slow cooker Secrets of cooking chicken breast rolls in a double boiler

22.11.2023

Ingredients:

chicken breasts – 2 pcs. (600g)
mushrooms – 200 gr
onion – 1 head
hard cheese – 100-150 g
vegetable oil – 1 tbsp.
salt, pepper to taste

Chicken breast is an excellent product for preparing delicious and healthy meals. Nowadays, many housewives, when preparing a daily or holiday menu, are increasingly concerned that the dish they prepare is not only attractive and tasty, but also, at the same time, healthy. Steamed chicken roll in a slow cooker is just one of those dishes. Juicy and soft with cheese and mushroom filling, in my opinion, a wonderful combination. Due to the fact that the roll will be steamed, it will turn out to be dietary, and the filling of mushrooms and cheese will make it satisfying and nutritious.

Today I will tell website visitors how to cook chicken roll with cheese and mushrooms in a slow cooker in an original, tasty and quick way.

Cooking method

Initially, I collect all the products that I will need to prepare chicken roll in a slow cooker (I use the PHILIPS HD3077/40 model).
I’ll immediately move on to the filling – it will be cheese and mushroom. I decided to fry the mushrooms and onions (it tastes better), but first I cut them into small cubes.
I turn on the multicooker, setting the “fry” mode, and lightly sauté the onion in a small amount of vegetable oil (1 tbsp is enough) - I need it to become just transparent.
Then I add chopped mushrooms (I use champignons, but oyster mushrooms are suitable as an alternative), salt, pepper and, stirring, bring to readiness - the champignons should become soft, and the liquid, if any appeared during the frying process, should evaporate.
I transfer the contents of the bowl into a bowl and leave to cool, while in the meantime I prepare the chicken fillet. To prepare the roll, I took chicken breast. In order to subsequently form the fillet into a roll, breast, after washing and freeing it from the skin, I cut along the fibers (according to the principle of a book), not reaching the edge, and unfold it - the result is a layer, such a decent chicken chop. I lightly beat the resulting layer of meat (I do this directly with a knife). I do a similar procedure with the second breast.
Back to the filling. To the mushrooms, which have already cooled by this time, I add cheese, chopped on a fine grater, and mix thoroughly - the filling for chicken rolls is ready.
Now I salt and pepper the meat pieces on both sides, after which I put the cheese and mushroom filling on each of them, evenly distributing it over the entire surface of the fillet, and roll it into rolls.
Carefully transfer each roll, seam side down, to a sheet of foil and wrap tightly.
I place the pieces prepared in this way in a tray for steaming.
I pour about 1 liter of hot water into the bowl (this will boil it faster), insert the tray with rolls and start the “steam” program. In the given mode they cook for 30 minutes.
After the sound signal indicates the end of the program, I turn off the multicooker, carefully open the lid, remove the tray with the finished rolls and let them cool slightly.
Then I cut it into pieces, put it on a dish with herbs and serve it to the table along with fresh vegetables.

If desired, you can prepare a side dish. And so, in principle, that’s it – the steamed chicken roll is ready in the slow cooker. Bon appetit!

All your household members will be impressed and satisfied with such lunch, and maybe even dinner. Moderately dietary and satisfying, food with a special taste can be prepared from chicken meat, the result of which is simply amazing...

Chicken legs
Chicken fillet
Parsley
3-4 cloves of garlic
Salt and ground black pepper

Detailed recipe for making chicken meat roll in a double boiler

Before moving on to the main part, the first step is to prepare the meat. The chicken should be washed and allowed to absorb moisture or dried with a kitchen towel.

Then, separate the bones from the legs and wrap them in plastic, not beating them too much. You also need to prepare the remaining ingredients: chop the parsley and garlic.

Next, rub the meat on all sides with salt, sprinkle with black pepper and other special spices at your discretion.

Transfer to foil, first lay out the legs in an even layer, and place the sirloin on top of them at the edge to make it easier to wrap. Sprinkle with chopped herbs and garlic

First, roll the meat and only then wrap it tightly with foil. Wrap with kitchen string and tie tightly

place wrapped in foil in a steamer, cover tightly with a lid and cook for one hour

When ready, you should steamed chicken roll Cool and do this without removing the foil. Then put it in the refrigerator overnight, and the next day cut the threads and remove the foil

Excellent food for all occasions, but best suited as a cold appetizer that will be the center of attention

Preparing dietary chicken rolls in a double boiler:

Cut the mushrooms into small cubes.

Cut the olives lengthwise, then cut each half into 4 pieces.

Cut the chicken fillet into layers about 2 cm thick. Do not make them too thin, otherwise the rolls may dry out during cooking.

Beat the meat a little, salt and pepper on both sides. For convenience, you can do this this way: mix salt and pepper in a flat plate, wet your hand and with a wet palm touch first the spices and then the meat. You can sprinkle the chicken with lemon juice, then it will be juicier.

Place the filling on each layer of meat: mushrooms and olives.

Roll into neat, tight rolls. Secure them on top with special skewers or toothpicks. If neither one nor the other is at hand, then you can tie the rolls the old fashioned way with ordinary thread, although it will be difficult to remove it later.

Place the rolls in the steamer, but not too close together to ensure good steam circulation.

Turn on the steamer for 30 minutes. After this time, you can already taste the dish to see if it is ready. It all depends on the thickness of the pieces, the power of the steamer and the freshness of the meat used. If the rolls are damp, then set the steamer timer for another 15-20 minutes.

Serve the finished dish hot. The easiest way to eat rolls is to use a table knife. It will also be interesting to see a homemade recipe with sunflower seeds.

With the purchase of a double boiler, new delicious dishes appeared on my menu for the child: (I used to cook them), and chicken breast rolls with cheese and vegetables. As it turns out, cooking is a pleasure. The food turns out tasty and very tender.

Preparing steamed chicken breast rolls:

1. To begin, cut the thawed chicken fillet into pieces and lightly beat with a hammer.

2. Add a little salt and place a piece of cheese on the edge along with bell peppers, frozen for the winter.

3. We chop off the rolled rolls with a toothpick.

4. Place on the steamer rack.

5. Set the “Vitamin Plus” mode, which ensures the fastest steam supply at the beginning of cooking dishes in a double boiler.

6. Leave for 20 minutes.

7. Remove the finished chicken rolls with cheese and pepper from the steamer.

8. You can serve them at the table along with steamed vegetables.

Bon appetit!

Secrets of making chicken breast rolls in a double boiler:

beat the chicken fillet only a little so that it does not tear,
for additional tenderness, you can marinate the fillet with lemon juice,
it is advisable to hide the cheese well inside so that it does not leak out (as happened to me the first time),
Such rolls look beautiful in cross-section if you take peppers of different colors: red, green and yellow,
in addition, from the broth that is obtained in the juice collector when cooking in a double boiler, you can make an excellent sauce.