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Chicken roll with minced meat

Chicken roll with minced meat



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The boneless chicken breast is cut in such a way that when it is beaten, it can be rolled. The minced meat is mixed with rice, salt, pepper, a little sweet paprika, chopped onion, parsley. Chop the carrot and cucumber.

Take an aluminum foil, grease it with a little oil, then with mustard, sprinkle peppercorns and mustard, a little paprika and put the chicken breast, season the breast with salt and very little pepper then put the minced meat, carrot and cucumber, roll well and wrap the foil.

Bake for ~ 45 min.

garnish: a pea salad with mayonnaise and baked potatoes


  • 1 large chicken breast
  • 4 boiled eggs
  • salt and pepper
  • marjoram
  • coriander
  • paprika
  • 4-5 tablespoons olive oil
  • 1-2 bay leaves

Cut the chicken breast in half and then unwrap each piece as well as you can. This way we will get two rectangular pieces of meat that we beat lightly with the hammer of the slices. Salt and pepper the meat, sprinkle with spices and place boiled eggs.

We roll and tie with kitchen twine as best we can. Or we catch them with toothpicks, so that they don't fall apart when baked.

Put the rolls in a tray (I used two small forms of cake), grease them with a little paprika and olive oil, add a cup of water, bay leaves and put in the oven.

Bake the rolls for 35-40 minutes at 180 ° C or until nicely browned on top. Cut them only after they have cooled completely, so they will crumble. Use a sharp knife with a very thin blade. Enjoy!

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Meat roll with vegetables


Although I called this recipe rolled meat with vegetables, it would have been more correct to have called it polpetone, this being the original name of the recipe. In Italian, polpetine means meatballs, so polpetone would be & # 8220mega-meatball & # 8221 or a & # 8220super meatball & # 8221 if you want.

Traditionally, polpetone is called any roll based on a mixture of minced meat, egg, parsley, bread and just about anything that goes into the classic meatball recipe. I made the recipe for Pentecost, because it has a festive look and is even more elegant than any meatballs I would have made. In terms of preparation, I used first of all the multi-storey set, in which I steamed the vegetables, because in meatballs and not only, it is recommended that the vegetables keep their texture and color. The more we cook the vegetables, the more they lose their properties, both nutritional and texture, taste and color. Therefore, steaming vegetables is the most suitable way to cook. I took the set from KitchenShop and it is one of the best investments made lately.

Ingredients for 8-10 servings:

  • 1kg minced meat mixture pork / beef or beef only
  • 2 eggs husband
  • a bunch of parsley
  • 100g grated parmesan
  • 7-8 slices of 2 day old toast
  • 150ml milk
  • 150g sliced ​​bacon
  • 100g grated cheese
  • 70g pesmet
  • 5-6 cloves of garlic
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • a handful of green peas
  • 2 new carrots
  • a small broccoli caper (approx. 300-400g)

We fill up half of the pot from the multi-storey set with water, on top of it we place the pan with the holes specially designed for steaming and in it we place the bouquets of broccoli, carrots and peas. We steam them for about 10-15 minutes on high heat or until they are almost soft. Soak the slices of toast (with the crust) in milk, then squeeze them well.

In a large bowl put the minced meat, crushed garlic, parsley, bread, eggs, grated Parmesan and season well with salt and pepper to taste. Knead the mixture well to combine all the ingredients well. We spread a large sheet of baking paper on a flat work surface and we spread the minced meat mixture in a rectangle by pressing lightly with our fingers so that the surface is uniform. Place the strips of bacon on top of the rectangle of minced meat, side by side. Then sprinkle half the amount of grated cheese and put the steamed vegetables on top in the middle of the rectangle.

Over the vegetables comes another layer of grated cheese, then press the filling well with your fingers. Using the baking paper we start to roll the meat lengthwise, just like any other roll. Try to run as tight as you can. Now that we have finished the actual rolling, we wrap everything in baking paper and let the roll rest in the fridge for an hour. Then we open the baking paper, cut half of it and place it in the tray on the grill. The baking paper should be about the size of a roll, to allow the fat to drain away. Place the roll on the baking paper and cover it with breadcrumbs. Put the tray in the hot oven at 180 ° C and bake the meatballs for 45-50 minutes.

The secret of a perfect roll

Before I show you what a miracle came out, I have to tell you a secret for the recipe to come out great. The tray in which you bake the roll matters a lot. Great care, the meat roll should not exceed the size of the tray in which we bake it.

And if we keep talking about the tray in which we bake it, I used the tray with the grill. It is ideal for this recipe from several points of view. It allows the hot air from the oven to circulate under the roll, thus helping it to bake evenly. Due to the grill, the fat drains into the tray, thus preventing the roll from burning on the edges. In addition, the grill will leave equal marks on the roll and this helps us to cut perfect portions, equal for each guest at the table.

If we did not use such a grill pan, it would mean that halfway through the cooking time we have to turn the meat roll to make the crust evenly on both sides. But for a meatball made from a kg of meat, it's a bit difficult to do that without breaking it. Even if it seems a complicated recipe, know that it is not. In fact, everything goes very fast and it will take more time to prepare the ingredients than to actually cook. Have a good appetite!


Ingredients for children's meat roll

We present a roll of snail-shaped meat, very healthy, which will bring the little one the intake of vitamins and proteins that his body needs. Thus, you begin the preparation of the "dumplings" with the meat roll, preferably made of chicken, which will serve as the home of the merchant. There it is here the recipe for a simple and very delicious roll!

We move on to the construction of the snail and we reach the stage where you have to form its body, which will be made of rice. It is preferable to choose a rice with a round grain, which does not lose its shape during cooking. For an absolutely delicious taste, we advise you to boil rice & icircn chicken soup.

In order for the edible animal to be complete, it needs eyes, which you make from small pieces of olives, a few hairs, from parsley, carrot antennae and a so-called "grass patch", which will be made from boiled peas. The end result will be like the one in the picture and you can be sure that there will be no trace of snails left on your child's plate.


How to make a recipe for minced meat roll?

It is not a complicated recipe, it can be made by a beginner housewife.

In the middle you can add strips of boiled carrot, zucchini, boiled chicken or quail eggs, diced pressed ham or bacon, etc ..

How come rolled appetizer of minced meat, I invite you to see the video demonstration, with a click on the picture below. You can subscribe to the Youtube channel and I invite you to see the other video recipes.

I invite you to try other recipes:

If you like what I do, you can share and invite your friends & # 128578

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