Cheesy Chicken and Mushroom Meat Rolls with Potato Salad

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.