Stuffed chicken rolls without frying – they are the same, but much less in calories
STUFFED CHICKEN ROLLS (NO FRYING)
By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. Stuffed and breaded chicken rolls that are delicious, no need to fry.
- Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
- Mount HERE the online meal menu is practical and you SAVE at the supermarket.
- PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
- BREAK: 00:50
- PREP TIME: 01:20 + extra time to relax and firm up
- TOOLS: 1 chopping board, 1 meat batter, 3 soup plates, 1 baking tray.
- EQUIPMENT: conventional
WATCH HOW TO MAKE Chicken Milanese without frying, very easy and healthier.
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INGREDIENTS: CLICK HERE TO SEE THE COMPLETE LIST
Ingredients Chicken Rolls Stuffed with Ham and Cheese:
- 320 g of chicken breast or chicken fillets (2 rolls per person)
- ½ lemon (juice)
- 8 slices of ham – thin
- 8 thin slices of gruyere or mozzarella
- sweet paprika
- salt and pepper
Baked Milanese Ingredients:
- ¼ cup wheat flour
- 1 egg, diluted in a little filtered water
- salt
- pepper (optional)
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs or panko flour, or just enough for breading.
- oil to taste
PRE-PREPARATION:
- Separate recipe ingredients and utensils.
- In 3 soup plates distribute the wheat flour in one of the plates, in the other the breadcrumbs (or panko) mixed with the paprika and in the third the egg, beating it lightly.
- Season the flour and egg with a little salt and pepper.
PREPARATION:
Chicken rolls stuffed with cheese and ham (Cordon Bleau) – Assembly:
- Cut the chicken breast(s) into fillets (2 per person).
- Place each fillet between 2 sheets of plastic and, with the flat side of the meat whisk, beat until very thin steaks of uniform height, being careful not to tear the meat.
- Arrange each fillet on a square of plastic wrap.
- Season them with paprika, salt and pepper.
- Spread the slices of ham over each, leaving a gap of 1 inch from the edges – use up to 2 slices per fillet.
- Shape the cheese slices into small rolls and arrange in the center of the steaks – use up to 2 slices per unit.
- With the help of the foil, first fold the sides towards the center and then roll up, closing completely (roll shape) – make sure that the cheese is well covered and does not leak during cooking.
- Keep it wrapped in transparent film and tighten well, twisting the ends
- Freeze for 30 minutes (optional): This will help it take shape and reduce the risk of leaks.
- Preheat the oven to 180°C.
Chicken rolls stuffed with cheese and ham (Cordon Bleau) – Breading:
- First pass the rolls in the wheat flour, remove the excess.
- Then dip in beaten egg and drain.
- Finally pass the breadcrumbs (or panko) with the paprika and press well.
Chicken rolls stuffed with cheese and ham – COOKING:
- Place the chicken rolls on a separate baking sheet.
- Drip the oil in a zigzag pattern over each roll.
- Then, bake in the preheated oven for 30 minutes or until crust is dry and not browned.
- Increase the temperature to 220°C until golden brown.
- Turn and brown on the other side.
- When it is golden (estimated time 50 minutes), remove from the oven.
- Leave to rest for 5 minutes.
FINISHING AND ASSEMBLY:
- transfer the stuffed and breaded chicken rolls on a platter or, if you prefer, distributed on plates.
- Cut in half, to serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
