Chicken Roll
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Boneless chicken breasts
Tomatoes
Cooked rice
Mozzarella cheese
About Chicken Roll
Table of Contents
Chicken breasts stuffed with flavourful rice mixture and baked
Read More- Boneless chicken breasts, halved horizontally and beaten flat between two plastic sheets 3
- Tomatoes, seeded and chopped 3 tbsps
- Cooked rice ½ cup
- Mozzarella cheese, grated 3 tbsps
Step 1. Preheat the oven to 180º C.
Step 2. To make the filling, take tomatoes in a bowl, add rice, mozzarella cheese, mixed herbs, salt and freshly crushed black peppercorns and mix well.
Read MoreIngredients
- Boneless chicken breasts, halved horizontally and beaten flat between two plastic sheets 3
- Tomatoes, seeded and chopped 3 tbsps
- Cooked rice ½ cup
- Mozzarella cheese, grated 3 tbsps
- Dried mixed herbs 1 tsp
- Salt to taste
- Freshly crushed black peppercorns to taste
- Olive oil 2 tsps
How to Make Chicken Roll (Stepwise Photos)
Method
- Preheat the oven to 180º C.
- To make the filling, take tomatoes in a bowl, add rice, mozzarella cheese, mixed herbs, salt and freshly crushed black peppercorns and mix well.
- Spread all the chicken breast pieces on the work top, put some of the filling in the centre of each piece and roll the chicken carefully ensuring that the filling mixture does not spill out.
- Keep all the rolls side by side on the chopping board and carefully trim the two ends so that all the rolls are of the same size.
- Heat oil in a wide non-stick pan, keep the rolls in it with their open edge facing down. When the underside is lightly browned, flip it and let the other side cook similarly.
- Switch off the heat and transfer the rolls into a glass baking dish. Keep the dish in the preheated oven and bake for 15-20 minutes.
- Arrange them in a serving platter and insert a toothpick into each roll. Serve hot with some salad.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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