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Buy Now →These Cheesy Chicken and Mushroom Meat Rolls are crispy on the outside, juicy on the inside, and packed with delicious, savory filling. Paired with a creamy potato salad, this dish makes for a satisfying meal perfect for family dinners or special occasions.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Meat Rolls:
- Chicken Breast: 700 g (24.7 oz), pounded thin
- Mushrooms: 200 g (7 oz), finely chopped
- Oil: 10 ml (0.34 fl oz), plus more for frying
- Salt: 5 g (0.18 oz), plus extra for seasoning
- Lemon Juice: 10 ml (0.34 fl oz)
- Mozzarella Cheese: 100 g (3.5 oz), shredded
- Boiled Eggs: 2, chopped
- Mayonnaise: 30 g (1 oz)
- Black Pepper: 4 g (0.14 oz)
- Melted Cheese: 30 g (1 oz)
- Eggs: 3, beaten
- Flour: 150 g (5.3 oz)
For the Potato Salad:
- Boiled Potatoes: 300 g (10.6 oz), diced
- Mayonnaise: 100 g (3.5 oz)
- Mustard: 30 g (1 oz)
- Lemon Juice: 10 ml (0.34 fl oz)
- Red Onion: 1, finely chopped
- Celery: 30 g (1 oz), finely chopped
- Parsley: 30 g (1 oz), chopped
- Dark Olives: 30 g (1 oz), sliced
- Sugar: 4 g (0.14 oz)
- Salt: 8 g (0.29 oz)
Directions
For the Meat Rolls:
- Pound the chicken breasts until they are thin and even. Season with salt and lemon juice.
- Heat 10 ml of oil in a pan over medium heat. Sauté the chopped mushrooms with a pinch of salt until soft. Set aside to cool.
- In a bowl, mix the cooled mushrooms, mozzarella, chopped boiled eggs, mayonnaise, black pepper, and melted cheese until well combined.
- Place a spoonful of the filling onto each flattened chicken breast. Roll up the chicken tightly to secure the filling.
- Dip each chicken roll into the beaten eggs, then coat with flour.
- Heat oil in a pan over medium heat. Fry the chicken rolls for about 10 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a plate lined with paper towels to drain excess oil.
For the Potato Salad:
- Dice the boiled potatoes and finely chop the red onion, celery, and parsley.
- In a large bowl, mix mayonnaise, mustard, lemon juice, sugar, and salt.
- Add the diced potatoes, chopped onions, celery, parsley, and sliced dark olives to the dressing. Toss everything until evenly coated.
- Refrigerate for at least 30 minutes before serving for the best flavor.
Serving Suggestions
- Serve the chicken rolls hot with a side of the chilled potato salad.
- Garnish with fresh parsley or chives for added color.
- Pair with a refreshing cucumber and tomato salad.
- Drizzle the rolls with a light garlic sauce or tzatziki for extra flavor.
- Serve with crusty bread or roasted vegetables for a complete meal.
Cooking Tips
- Use a meat mallet to evenly pound the chicken, ensuring even cooking.
- Let the mushroom mixture cool completely before assembling the rolls to prevent the cheese from melting prematurely.
- If you prefer a crunchier coating, dip the rolls in breadcrumbs after the flour coating.
- To bake instead of frying, place the rolls on a greased baking sheet and bake at 200°C (400°F) for 25–30 minutes.
- Make the potato salad ahead of time to enhance the flavors.
Nutritional Benefits
- Chicken: High in protein, low in fat.
- Mushrooms: Provide antioxidants and boost immunity.
- Eggs & Cheese: Good sources of protein and healthy fats.
- Potatoes: Provide energy, fiber, and essential vitamins.
Dietary Information
- High-protein meal
- Can be made gluten-free by using almond flour or gluten-free breadcrumbs
- Low-carb option: Replace flour with almond flour and skip the potato salad
Nutritional Facts (Per Serving, Approx.):
- Calories: 520 kcal
- Protein: 35g
- Carbohydrates: 28g
- Fat: 30g
- Fiber: 4g
Storage
- Refrigerator: Store cooked chicken rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer.
- Freezer: Freeze uncooked rolls for up to 2 months. Thaw before frying or baking.
- Potato Salad: Store in the fridge for up to 3 days; do not freeze.
Why You’ll Love This Recipe
- Crispy on the outside, cheesy and juicy on the inside.
- Simple and quick to prepare.
- A crowd-pleaser, perfect for family meals or entertaining guests.
- Can be made ahead for meal prep.
- Versatile – works well with different fillings or seasonings.
Conclusion
This Cheesy Chicken and Mushroom Meat Roll recipe delivers a crispy, golden crust with a deliciously creamy filling. Served alongside a flavorful potato salad, this dish is sure to become a family favorite. Try it today for a comforting, protein-packed meal that’s both indulgent and satisfying!
Frequently Asked Questions
- Can I bake these instead of frying? Yes! Bake at 200°C (400°F) for 25–30 minutes, flipping halfway through.
- Can I use turkey instead of chicken? Yes, turkey breast works well as a substitute.
- Can I prepare these ahead of time? Yes, you can assemble the rolls a day in advance and store them in the fridge before frying.
- What dipping sauces go well with this? Garlic aioli, honey mustard, or a light ranch dressing complement the flavors well.
- How can I make the potato salad healthier? Swap mayonnaise with Greek yogurt for a lighter dressing.
- Can I add other vegetables to the filling? Yes! Spinach, sun-dried tomatoes, or bell peppers would be great additions.
- How do I make the rolls extra crispy? Double-coat them by dipping in egg, then flour, then egg again before frying.
- What’s the best way to reheat leftovers? Reheat in an air fryer or oven at 180°C (350°F) for 10 minutes to keep them crispy.
- Can I use store-bought rotisserie chicken for this recipe? No, as the chicken needs to be raw and flattened for rolling.
- What side dishes go well with this meal? A fresh green salad, coleslaw, or sautéed vegetables pair nicely.