You will need
- Chicken and cheese:
- 4 piece chicken;
- 150 g of hard cheese;
- salt and ground black pepper to taste;
- spices for chicken.
- Chicken rolls with mushrooms:
- 4 piece chicken;
- 300 g of fresh field mushrooms;
- 1 onion;
- 3 tablespoons of sunflower oil;
- 100 g of sour cream;
- 100 g of mayonnaise;
- 2 cloves of garlic;
- salt and pepper to taste.
Chicken fillet under surapranata fillet of chicken breast under water and Pat dry with paper towel. Place fillets between two layers of cling film and lightly beat off with a hammer. Each piece of pepper and salt to taste, you can add special spices for chicken. Put the pan on the fire and pour a 2-3 tablespoons of sunflower oil. Gently place in hot oil, the pieces of fillet and fry on high heat on one side. Flip slices to the other side with a spatula, and sauté for 7 minutes and place on top sliced thin slices of cheese. Cover, reduce heat, and cook the dish for another 5 minutes. Serve the chicken fillet and cheese hot with any garnish mashed potatoes, rice, vegetables.
Chicken rolls with rebamipide fillet under running water and dry with paper towel. With a sharp knife cut each piece of chicken breast lengthwise into 2 pieces. Prepare the stuffing. Mushrooms peel and cut into small cubes. Onions grind in a blender. Put the pan on the fire and heat 2 tablespoons of sunflower oil. Put the mushrooms and onions, add salt and pepper and fry mushrooms with onions on high heat for 10 minutes. Set aside the pan aside and let the stuffing cool slightly.
Slices of fillet lightly beat off with a hammer using the cling film, add salt and pepper to taste. On each slice put a tablespoon of stuffing and roll rolls, securing it with thread or toothpick. In a separate bowl, mix the mayonnaise with sour cream and chopped garlic. On a greased baking sheet lay out chicken rolls, top coat creamy garlic sauce and place in preheated oven. Cook the dish at 180 degrees for 45-50 minutes. Finished rolls exempt from threads or toothpicks and cut into medallions. Bon appetit.