Chicken breast rolls with mushrooms and cheese
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to perfect chicken rolls lies in proper preparation. Pound the chicken breast to an even thickness (about ½ inch) so it rolls easily and cooks uniformly. Sauté the mushrooms and onions until golden to remove excess moisture – this prevents soggy rolls. Use a thin layer of mayonnaise to bind the filling, and grate the cheese finely for even melting. Bake at 180°C until the tops are golden, and let them rest before slicing.
Prepare the Filling
Slice mushrooms (100 g / 3.5 oz) thinly and chop onion (20 g / 1 tbsp). In a skillet with a little oil, sauté onion until translucent, add mushrooms, and cook until golden and liquid evaporates (5–7 minutes). Season with salt and pepper. Let cool.
Prep the Chicken
Cut the chicken breast (700 g / 1.5 lb) into portions along the grain (about 2–3 cm thick). Cover with plastic wrap and pound to about 1 cm (½ inch) thickness. Season both sides with salt and pepper.
Assemble the Rolls
Spread a thin layer of mayonnaise (40 g total) over each pounded piece. Place 1–2 tablespoons of mushroom filling on one edge, sprinkle with grated cheese (40 g / 1.4 oz). Roll up tightly from the filled edge, securing with toothpicks or kitchen twine.
Arrange in Pan
Grease a baking dish or line with parchment. Place the rolls seam-side down, leaving a little space between them.
Bake
Bake in a preheated oven at 180°C (350°F) for 30–40 minutes until golden and cooked through. Cover with foil if the tops brown too quickly.
Rest and Serve
Let the rolls rest for 5 minutes, then remove toothpicks. Slice into medallions and serve warm with your favorite sides and fresh herbs.
CHEF'S TIP
Choose Fresh Mushrooms
Young, firm button mushrooms work best – they have less water and a more concentrated flavor than older ones.
Pound Chicken Evenly
Cover the chicken with plastic wrap and pound from the center outward to avoid tearing. Uniform thickness ensures even cooking.
Don't Overbake
Check for doneness around 35–40 minutes – the juices should run clear. Overbaking will dry out the meat, so keep an eye on them.
Let Rolls Rest
After baking, allow the rolls to rest in the pan for 5–7 minutes. This helps redistribute juices and makes slicing easier.
SUBSTITUTIONS
Add your taste
- Swap Button Mushrooms for Wild Mushrooms Porcini, chanterelles, or cremini add a richer, earthier flavor. Boil wild mushrooms first, then sauté.
- Replace Mayo with Sour Cream Use sour cream (40 g / 3 tbsp) for a lighter, tangier version – it reduces calories and adds creaminess.
- Add Fresh Herbs to the Filling Stir in chopped parsley or dill with the mushrooms for a burst of freshness.
- Try Mozzarella or Feta Cheese Mozzarella gives a stretchy texture, while feta adds a salty, Mediterranean twist – both work beautifully.
HOW TO STORE
How to Store Chicken Breast Rolls with Mushrooms and Cheese
Cool completely, then place in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 150°C (300°F) for 10–12 minutes or in the microwave on medium power for 2–3 minutes. You can freeze raw or cooked rolls (up to 2 months) – thaw in the fridge and bake or reheat accordingly.
GOOD TO KNOW