Chicken Rolls with Fresh Salad is a delightful and wholesome dish that combines the rich, savory flavors of chicken and mushrooms with the refreshing, crisp textures of a fresh garden salad. This meal is perfect for any occasion, whether it’s a casual family dinner or a gathering with friends. The chicken rolls are stuffed with a creamy mixture of cream cheese, boiled eggs, and mushrooms, then coated with a crispy panko breadcrumb layer and fried to golden perfection. Paired with a simple yet vibrant salad of lettuce, cucumber, tomatoes, and boiled potatoes, this dish offers a satisfying balance of flavors and textures that will leave everyone at the table impressed and satisfied.
Full Recipe:
Ingredients
For the Chicken Rolls:
- Chicken breast: 300 g (11 oz)
- Cream cheese: 200 g (7.1 oz)
- Boiled eggs: 3 pcs
- Mushrooms: 200 g (7.1 oz)
- Lemon juice: 10 ml (0.3 fl oz)
- Parsley: 30 g (1.1 oz), chopped
- Salt: 5 g (0.2 oz)
- Black pepper: 4 g (0.1 oz)
- Mozzarella: 200 g (7.1 oz), shredded
- Panko bread crumbs: 200 g (7.1 oz)
- Turmeric: 10 g (0.4 oz)
- Eggs: 3 pcs, beaten
- Flour: 200 g (7.1 oz)
- Vegetable oil: 50 ml (1.7 fl oz) for frying
For the Salad:
- Lettuce leaves: 100 g (3.5 oz)
- Cucumber: 1 pc, sliced
- Tomatoes: 2 pcs, sliced
- Boiled potatoes: 300 g (11 oz), diced
- Salt: 10 g (0.4 oz)
- Black pepper: 4 g (0.1 oz)
Preparation
Prepare the Chicken Rolls:
- Chicken Preparation:
- Butterfly the chicken breasts and flatten them using a meat mallet.
- Season with salt and black pepper.
- Filling Preparation:
- In a bowl, mix cream cheese, chopped boiled eggs, chopped mushrooms, lemon juice, and parsley.
- Spread the mixture over each chicken breast.
- Add shredded mozzarella on top of the filling.
- Rolling and Coating:
- Roll the chicken breasts tightly around the filling.
- In separate bowls, prepare flour, beaten eggs, and a mixture of panko bread crumbs with turmeric.
- Dredge each chicken roll in flour, then dip in beaten eggs, and coat with the panko mixture.
- Cooking:
- Heat vegetable oil in a large skillet over medium heat.
- Fry the chicken rolls until golden brown and cooked through, turning occasionally for even cooking.
- Once cooked, remove from the skillet and place on a paper towel to drain excess oil.
Prepare the Salad:
- In a large bowl, combine lettuce leaves, sliced cucumber, sliced tomatoes, and diced boiled potatoes.
- Season with salt and black pepper to taste.
- Drizzle with a bit of olive oil or your favorite salad dressing if desired.
Serve:
- Plate the chicken rolls with the fresh salad on the side.
- Garnish with additional parsley if desired.
- Enjoy your delicious chicken rolls and fresh salad that will surely impress your neighbors!
Tips for Making the Best Chicken Rolls with Fresh Salad
- Butterfly the Chicken Evenly: Ensure the chicken breasts are evenly butterflied and flattened to cook uniformly and hold the filling better.
- Chill the Filling: If the filling mixture is too soft, chill it briefly in the refrigerator to make it easier to spread and roll inside the chicken breasts.
- Secure the Rolls: Use toothpicks to secure the chicken rolls if they are not holding together well. Remember to remove them before serving.
- Even Coating: Ensure the chicken rolls are evenly coated with flour, egg, and panko mixture for a consistent crispy texture.
- Don’t Overcrowd the Pan: Fry the chicken rolls in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and result in less crispy rolls.
Storage Tips
- Refrigeration: Store any leftover chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
- Freezing: You can freeze the uncooked, breaded chicken rolls for up to 1 month. Thaw in the refrigerator before frying.
- Salad: The salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 30g
- Protein: 35g
- Fat: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 500mg
Possible Questions About This Recipe
- Can I bake the chicken rolls instead of frying?
- Yes, you can bake the chicken rolls in a preheated oven at 200°C (390°F) for 25-30 minutes or until golden brown and cooked through.
- What other fillings can I use?
- You can experiment with other fillings such as spinach and feta, sun-dried tomatoes and basil, or ham and cheese.
- Can I use other types of bread crumbs?
- Yes, regular bread crumbs or gluten-free bread crumbs can be used instead of panko.
- How can I make this recipe healthier?
- For a healthier version, bake the chicken rolls instead of frying and use low-fat cream cheese.
- Can I make this dish ahead of time?
- Yes, you can prepare the chicken rolls ahead of time and refrigerate them until ready to cook. The salad should be prepared just before serving to maintain freshness.
Conclusion
Chicken Rolls with Fresh Salad is a versatile and delicious dish that brings together the richness of stuffed chicken and the lightness of a fresh salad. This recipe is easy to follow and yields a meal that is sure to impress with its combination of flavors, textures, and visual appeal. Whether you’re hosting a dinner party or looking for a satisfying family meal, these chicken rolls with a crisp, refreshing salad are a perfect choice. Enjoy this delightful dish and the compliments that are sure to follow!