Chicken rolls with champignons and quail eggs

6 servings
1 hour 30 min

To make the roll, we need one whole chicken breast or 2 chicken fillets. I had a breast on the bone, so to start with, we get rid of the bones. I first extract the central bone.

And then I cut the remaining thin bones and skin.

The breast is divided into 2 fillets. On each fillet, we make a cut not reaching the opposite edge and open the fillet like a book.

Each fillet is cut into a formation with a thickness of about 5 mm.

Season the fillet with salt, pepper, your favorite spices (I used a poultry spice mix) and leave for 20 minutes at room temperature (if you plan to leave for longer, then refrigerate).

While the fillet is saturated with spices, we will deal with the filling. The mushrooms are cut with thin plates and fried in vegetable oil until tender.

Finely cut garlic and greens.

Add garlic with herbs to mushrooms, season with salt and pepper, mix and remove from the heat.

We rub cheese on a grater. We mix mushrooms together (they must cool down a little before that the cheese does not melt) and cheese (I have a mixture of Dutch and Parmesan, you can use one).

We collect roll. On each fillet, not reaching the very edge, we lay out a layer of mushroom filling, on top of the filling we lay out 3 hard-boiled quail eggs.

We turn the fillet into a dense roll.

To keep the roll well in shape, I additionally tied it with thread. Wrap each roll individually in foil and bake in the oven preheated to 200 C for about 25-30 minutes until cooked.

Let the finished roll cool a little.

Cut into pieces and serve. Delicious both warm and cold. Enjoy your meal!