Chicken fillet roll in the oven

6 servings
1 hour 30 min

How to make a roll of chicken fillet in the oven? Prepare the ingredients. The fillet, if frozen, is pre-thawed by transferring it from the freezer to the bottom shelf of the fridge. Choose mustard to your liking - spicy, sweet, French, with grains.

Make the marinade sauce. To do this, combine sour cream with mustard, salt and pepper.

Mix all the ingredients well.

Wash the fillet and dry well with a paper towel. Then cut each fillet lengthwise, but not to the end and open like a book. Put the resulting pieces of meat nearby, overlap a little and recapture. It is better to beat meat not with a hammer, but with a rolling pin, so as not to damage the integrity of the meat seam. You can cover the chicken with film or a bag so that splashes do not fly when beating.

Brush the resulting layer of chicken with sour cream and mustard sauce and leave to marinate for 20 minutes.

Prepare the filling. How to make a filling? Prepare the products. Any mushrooms are suitable - forest, oyster mushrooms, I took champignons. Pre-wash the mushrooms, trying not to wet them much under a stream of water. They will absorb moisture and become watery. I wipe them with a damp sponge. Cheese also choose anyone other than hard can take soft varieties like mine (mozzarella).

Grate the cheese on a medium grater.

Finely chop the garlic or run through the press.

Wash the parsley well, dry, then chop it finely.

Cut the mushrooms into small cubes. In a frying pan, heat the vegetable oil, place the chopped mushrooms. Fry them, stirring, over a low heat until golden. Add cheese, garlic, parsley to the mushrooms. Mix everything thoroughly until the cheese melts.

Remove the pan from the heat. The filling is ready!

It remains to form a roll. Put the filling in the center of the meat seam along the entire length.

Roll the chicken fillet into a roll. So that the roll does not disintegrate when baking and does not dry out, wrap it tightly in a baking sleeve. Tighten the edges of the hose tightly and tie with twine.

Place the roll in a roasting tin, seam down.

Place the roll in the oven, warmed to 180 ° C, for 25-30 minutes. Then remove the roll, cool a little and remove it from the sleeve.

Lightly chill the finished mushroom chicken roll and slice into portions. Enjoy your meal!