- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 345 kcal
Quick summary
“The chicken roll brings ground chicken breast molded into a sheet seasoned with parmesan cheese, grated carrots, olives, and breadcrumbs, baked in aluminum foil until golden. A practical, juicy, and easy-to-slice dish.”
What you need to know
- Chicken breast processed into a paste forms a cohesive dough that absorbs eggs and breadcrumbs for molding.
- Cooking wrapped in aluminum foil retains internal moisture and prevents the white meat from drying out.
- The final 10 minutes in the oven without the foil brown the top, creating a crispy, firm crust.
Ingredients
Main
- 500g chicken breast fillet
- 1 cup of breadcrumbs
- 2 tablespoons of grated parmesan cheese
- 1/2 cup of grated carrot
- 1/2 cup of chopped green olives
- 2 eggs
- Salt and black pepper to taste
- 1 tablespoon of chopped parsley
- For a moister roll cake, add a little cream cheese to the filling.
- Try different fillings like spinach or mushrooms.
- Use shredded chicken for a differentiated texture.
- Serve with a honey-mustard based sauce for a special touch.
- The roll cake can be frozen, just wrap it well in plastic wrap.
Instructions
Principal
- In the food processor, grind the chicken fillets until a paste forms.
- Transfer the chicken mixture to a bowl and add the eggs, breadcrumbs, parmesan cheese, carrot, olives, salt, and pepper.
- On a smooth surface, place the aluminum foil and grease it with a little olive oil.
- Pour the chicken mixture over the aluminum foil and mold into a rectangular shape.
- Roll the roll carefully, closing the sides well with aluminum foil.
- Place the roll on the pan and bake for approximately 35 minutes.
- Remove from the oven, carefully unroll the aluminum foil, and let it brown for another 10 minutes.
- Let the roll cool for a few minutes before cutting into slices.
- Serve with white rice and a fresh salad.
Chef's tips
- Process the very cold chicken fillets so that the meat reaches a homogeneous and malleable pasty consistency.
- Grease the aluminum foil generously with olive oil so the chicken meat doesn't stick when rolling and unmolding.
- Wait 10 minutes after removing from the oven before slicing with a sharp knife so the roll doesn't fall apart.
Variations
- Fill the center of the chicken sheet with slices of ham and mozzarella cheese before rolling in foil.
- Brush barbecue sauce or honey mustard over the surface of the roll in the last 10 minutes of the oven.
- Add 1 tablespoon of finely fried chopped bacon to the chicken mixture to bring smoky notes.
Substitutions
- Breadcrumbs can be replaced by fine rolled oats or almond flour for low starch content.
- Chopped green olives can be replaced with pitted black olives or chopped capers.
- Raw grated carrot can be substituted with grated and well-squeezed zucchini or spinach leaves.
How to store
Store the remaining slices in an airtight container in the refrigerator for up to 4 consecutive days. To reheat while preserving the moisture of the chicken meat, place in the oven at 160°C covered with aluminum foil for 10 minutes with 1 tablespoon of water.
Can it be frozen?
Can be frozen raw already molded in aluminum foil or already baked and sliced for up to 90 days in the freezer. To prepare the frozen raw roulade, bake directly in the oven at 180°C, increasing the cooking time by about 20 minutes.
What to serve with
Pairs very well with fluffy white rice, velvety mashed potatoes, mixed fresh leaf salad, and steamed vegetables. To accompany as a drink, serve with natural orange juice or cold pilsner beer.
Frequently asked questions
How to know if the chicken roll is baked in the center?
Insert a metal skewer into the center; the liquid that comes out must be completely clear and without pink tones.
How to roll the chicken roulade without the dough falling apart?
Use the greased aluminum foil itself as a guide to lift the edge and roll the meat toward the center.
Can I use ground chicken bought ready at the butcher shop?
Yes, ready-ground chicken saves time and has the exact consistency to incorporate the eggs and flour.
Why did my chicken roll turn out dry inside?
The oven time may have passed the point; keep covered in aluminum foil for the first 35 minutes of cooking.
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