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Chicken breast rolls stuffed with pumpkin

Chicken breast rolls stuffed with pumpkin

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Wash the zucchini, cut them about 2-3 mm and fry them in a well-heated non-stick pan (without oil). Salt each slice of zucchini.

Wash the chicken breast and cut as for the slices, beat them and season them with salt, pepper and garlic powder.

Prepare the rolls: spread the slice of meat, place the zucchini on the entire surface of the slice of meat (cut from the slice of pumpkin if it is too big). Close with a toothpick.

Put a frying pan with butter, 3 tablespoons of olive oil, sage, rosemary and cleaned and crushed garlic.

In a plate we put the flour and we put the rolls through the flour and we fry them. We fry well on all sides, then we put the glass of wine. We let the wine evaporate. We take them out on a plate.

Serve hot, with a mashed potato or grilled pumpkin.

Great appetite !!!!!

Recipe of the day: Chicken breast rolls stuffed with asparagus and roasted peppers on a bed of spinach

Chicken breast rolls stuffed with asparagus and baked peppers on a bed of spinach from: asparagus, roasted peppers, pesto sauce, mozzarella, chicken breast, olive oil, spinach, coarse salt and pepper.


Chicken breast rolls stuffed with asparagus and baked peppers on a bed of spinach

  • 1/4 bunch of asparagus
  • 1 baked red pepper, cut into cubes
  • 1 tablespoon sauce pesto
  • 1 cup chopped mozzarella
  • 2 pieces chicken breast, beaten as for snacks
  • 2 tablespoons olive oil
  • 4 cups spinach
  • Coarse salt and pepper to taste

Preparation mode:

Preheat the oven to 280C. Bring water to a boil, add the asparagus and cook for 1 minute. Transfer to an ice bowl. Drain the water and cut into small pieces.

In a small bowl, combine the baked pepper, asparagus, pesto sauce and mozzarella cheese. Season with salt and pepper to taste.

Using cling film, stretch the chicken breast, add half of the baked pepper mixture with asparagus and mozzarella, then roll.

If necessary, catch with toothpicks. Do the same with the other piece of chicken breast and the other half of the baked pepper mixture with asparagus and mozzarella.

Heat the oil in a large pan. Add the chicken rolls and fry for about 7 minutes. Then transfer the chicken to the oven and cook for another 5-7 minutes.

Remove from the oven and let the rolls rest for a few minutes. Then slice and serve on a bed of spinach leaves.

Chicken breast rolls stuffed with pumpkin - Recipes

How to change the menu? Very simple. Try these chicken and pumpkin rolls, either as appetizers or as a main course. Made according to a dukan recipe, they will be appreciated by family members or friends.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-1 large sliced ​​chicken breast

- 2 cans of Milk kernel cheese (skimmed version)

Chicken breast slices are beaten with a kitchen hammer. In order not to break, you can put it between 2 pieces of kitchen foil.

Slice the zucchini into slices about 0.5 cm thick and bake a little on the grill until soft.

Season the chicken pieces with salt and pepper, add 2-3 slices of zucchini in the middle, over them put a layer of slices of cheese and chopped parsley. Roll the chicken breast and catch the edges of the meat with toothpicks so that it does not fall apart (seen in the picture). Grease the rolls with beaten egg and sprinkle with oregano.

Put the tray with the rolls in the oven heated to 180 degrees and about 35-40 minutes. After removing them from the oven, carefully remove the toothpicks and leave the rolls to cool. I also put them on the grill to catch specific color (I kept them for about 5 minutes on each side). They can be eaten with a garnish of au gratin pumpkin, green beans, broccoli or other steamed vegetables.


Put the cottage cheese, grated cheese, grated lemon peel, chopped parsley in a bowl, season with salt and black pepper and mix together until all the ingredients are incorporated.

Cut the chicken breast pieces in half. Using a sharp knife, cut each chicken breast in half like a hot dog bun. Be careful not to cut it to the end.

Take a piece of chicken breast, cover it with cling film and beat it on both sides until it thins. Then do the same with the other pieces.

After beating the meat, season only a part with a little salt. Put 2-3 pieces of baked pepper on each flattened piece, then the cheese mixture, and then roll each stuffed slice tightly and strengthen it with a few toothpicks or tie it with food thread.

Put the pan on medium heat with 2-3 tablespoons of oil and place the rolls. Brown them on each side for about 3-4 minutes or until you get a golden color.

Then transfer them to a baking tray and place them in the preheated oven at 180 degrees C for about 15 minutes.

Remove the meat from the oven and let it sit for a few minutes. Cut each roll into slices of about 2 cm. and serve them with any garnish you want. Good appetite.

I prepared the chicken breast in a special way. An extremely juicy food & # 8230

If you like chicken breast recipes, you want to prepare a quick dinner and not spend hours in the kitchen, then you will love the recipe we recommend. & # 8220Froasted chicken breast stuffed with cheese and spinach & # 8221 is a delicious combination that will pamper your taste buds.

The meat is particularly juicy and spicy, and the filling is very creamy, tasty and aromatic & # 8211 a real culinary temptation! You can experiment with various ingredients for the filling, to get a preparation to suit everyone's taste.


& # 8211 250 g of fatty cottage cheese

& # 8211 2 teaspoons of Italian herbs


1. Grate the zucchini or cut it into small pieces.

2. Chop the garlic and grate the cheese.

3. Mix in a deep bowl: cheese, fresh spinach, grated zucchini, garlic and cheese. Add 1/2 teaspoon of salt.

4. Wash the chicken breast and cut it into 2 halves. Season each half with salt and paprika and pass the chicken through the mixture of Italian herbs.

5. Make a cut lengthwise in each half of the chicken breast.

6. Put the cheese filling in the formed pocket and secure the edges of the chest with toothpicks.

7. Fry the chicken breast halves in the pan on both sides until golden brown.

I arrange the filling on the meat and put it in the oven & # 8211 get the tastiest chicken rolls!

Dear lover of delicious dishes, we present you an ideal recipe for chicken rolls. These chicken rolls are juicy and tender, with a pleasant taste of fresh greens and cheese. Prepare the snack very simply and quickly. Even a novice in the culinary arts will do great. It is an extremely delicious snack, even perfect for the holiday meal. Prepare and amaze your loved ones with extraordinary delights.


& # 8211 1/2 teaspoon ground black pepper

& # 8211 1 teaspoon red paprika

Note: see Measurement of ingredients


1. Wash the meat, lightly whisk it and cut each half of the chicken breast lengthwise into 4 pieces. Place the meat on a plate and season with salt, ground black pepper and red paprika. Stir.

2. Prepare the filling: put the cheese and melted cheese (preventively given in the freezer) through the large grater. Wash and chop the greens. Combine the grated ingredients in a bowl and add 1 clove of crushed garlic and 1 tablespoon of mayonnaise. Mix the filling well.

3. Take a slice of chicken breast, grease it with a little filling and roll it. Do the same with the remaining meat and filling.

4. Pass each roll through the plate with breadcrumbs and arrange them in a heat-resistant glass tray, greased with vegetable oil. Place the tray in the preheated oven at 180 ° C for about 30 minutes. Baking time depends on each oven.

5. Arrange the appetizing delicacy on a plate with salad leaves or your favorite vegetables. Serve the juicy and appetizing snack with the greatest pleasure.

Note: If desired, you can prepare your favorite filling, either from mushroom with cheese or a stuffing from prunes with nuts. It's a delicious snack.

Necessary ingredients for pancakes with pumpkin stuffed with chicken breast

  • For pancakes & # 8211 flour, water, salt, 1 egg, 1 young zucchini
  • 1 chicken breast
  • 200 gr mushrooms
  • 200 gr cheese
  • 1 bell pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 bunch fresh parsley
  • salt pepper
  • 100 gr butter
  • oil

Prepare the composition for pancakes: beat an egg, add a pinch of salt, water and flour until you get the consistency and quantity needed for 6-7 pancakes. The fresh and young zucchini, we put it on the fine grater without peeling it. Add it to the pancake composition and mix to mix well. Heat a suitable pan and bake these pancakes with pumpkin following the same procedure as for classic pancakes. We leave them aside on a wide plate.

We take care of and cut the mushrooms into suitable pieces. Heat a pan with two tablespoons of oil and brown the mushrooms. We take them out on a plate. Cut the chicken breast into cubes and lightly brown it in the pan with the remaining mushroom oil. When the chicken breast has changed color, add the finely chopped onion and diced bell pepper. We give a pinch of salt and a pinch of pepper. Stir and let it harden slightly, about 10 minutes. When the onion has become glassy, ​​return the fried mushrooms to the pan and add the chopped garlic cloves. Stir and simmer for another 3-4 minutes. At the end, season with fresh parsley.

We take each pancake separately, we put a stuffing from the pan with a spoon, we sprinkle grated cheese and we roll it. Grease a pan with butter and place the rolled pancakes in it, side by side. I used a Roman vessel. After rolling all the pancakes and placing them in the pan, sprinkle them with melted butter (I melted two tablespoons of butter in a pan). The remaining cheese, put it on the grater and sprinkle it in the pan, over the pancakes.

Put the tray in the oven, on low heat, for 15 minutes. These pumpkin pancakes can be served at the table with plain cream or enriched with greens (such as dill). For the composition with which we fill the pancakes, we can use a lot of ingredients, each one can choose what he wants. The amounts in this recipe are approximate, for 6-7 pancakes with pumpkin.

Chicken breast stuffed with spinach and feta


  • cooking spray or mystery oil
  • one teaspoon of olive oil
  • 1/2 medium onion, chopped
  • Two cloves of garlic, chopped
  • 1/4 cup chopped scallions
  • 10 oz pack of chopped spinach frozen, thawed and squeezed juice
  • 1/4 cup chopped parsley
  • one tablespoon fresh dill
  • 1/2 cup 2.5 oz crushed feta cheese
  • 1/3 cup fat-free ricotta
  • 1/4 teaspoon kosher salt and pepper, plus others to taste
  • 8 thin chops without chicken breast, 1.5 kg in total
  • one big egg
  • one tablespoon water
  • 1/2 cup whole wheat spiced breadcrumbs


Oven directions:

  • Preheat the oven to 350 ° F. Spray a large sheet of baking spray.
  • Heat the oil with a medium skillet. Add onion, garlic and scallions and sauté for about 1 minute, until fragrant.
  • Add spinach, parsley, dill, 1/4 teaspoon kosher salt and pepper and cook for another minute or until heated through.
  • Remove from the heat and mix the feta cheese and ricotta.
  • Lightly season the chicken with more kosher salt and pepper to taste.
  • Place about 1/4 cup of the spinach mixture in the center of the chicken and turn, then place the chicken seam face down on a plate or a piece of wax paper. Repeat with the remaining chicken.
  • Beat the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
  • Dip the chicken rolls in the egg mixture, then in the breadcrumbs and place the seam down on the baking sheet.
  • Repeat with the rest, then lightly spray to the top of the chicken with cooking spray.
  • Bake for about 25 minutes or until cooked through.

Directions for fryer

  • Follow the steps above from 1 to 9.
  • Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook in two 12-minute batches, turning in half.


Serving: one roll, Calories: 169 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 5 g, Cholesterol: 31 mg, Sodium: 177 mg, Fiber: Two g Blue Smart Points: Two Green Smart Points: 3 Points smart purple: Two Points +: 4 Keywords: feta chicken spinach, baked chicken breast, stuffed chicken spinach and feta, stuffed chicken breast and feta spinach, healthy stuffed chicken spinach and feta 2 SP 2 SP 3 SP 4 PP Chicken recipes Dinner recipes Greek-inspired recipes Recipes Spinach recipes posted January 7, 2014 of Gina 138 Comments / Leave a comment '

Chicken breast roll with basil and bacon

Because my potted basil grows so that it doesn't stop (I think it has exceeded half a meter, it also has popcorn on top), I thought of doing something to save it from a slow death by wilting. "And we are in the third generation," cried the dwarf in my helmet (aka Sorin: D). Basil refers to :).

As I had just made a jar of homemade pesto a few days ago, I said to give the basil another thing he likes a lot besides pasta, namely some chicken. On one of his trips to Italy, Sorin discovered that there is life after the corporation, so he had time to eat and was very excited (almost saliva on the phone), a turkey breast cooked in the oven with basil . Well, for a simple basil breast I wouldn't put my thighs aside (as the dwarf whispers on my brain again), so I improved the combination with some new elements :).

On one half of the boneless chicken breast, beaten with a meat hammer, I put the pieces of butter, coarsely chopped basil, sea salt and pepper, and on the other I replaced the basil with freshly grated lemon peel.

I made two rolls, which I wrapped in bacon and browned them a little in the oven to melt the meat butter. I then poured a little rose wine and let the chest let go and swallow all the flavors, over low heat. (You can dissolve a tablespoon of sour cream in the remaining sauce and get a gravy just right for chicken rolls).

Chicken breast stuffed with risotto - a surprising recipe!

(for 4 people)
4 halves of chicken breast, without bone and skin
150 grams of round grain rice (I used camolino)
600 ml. of chicken soup
200 grams of raw mushrooms
1 small onion
1 clove of garlic
60 ml. of consistent tomato broth
2-3 tablespoons grated Parmesan cheese
1 tablespoon chopped green parsley
30 ml. olive oil
2 tablespoons wholemeal flour
salt pepper

For starters, prepare the risotto: peel the onion and garlic and chop finely. Half of the amount of olive oil is heated in a saucepan. Add the onion and garlic and lightly fry, stirring constantly (picture 1). Add the washed and sliced ​​mushrooms (picture 2), mix and reduce the heat. Bake under the lid for 3-4 minutes. Pour hot poultry soup on top (picture 3) and when it boils, add the rice. Boil the rice for about 10 minutes, until the grain is cooked and what is in the bowl takes on a creamy appearance. Remove from the heat, add the broth, chopped green parsley and Parmesan cheese (picture 4).

Mix until smooth, season with salt and pepper, cover and allow to cool.
Beat the chicken breast halves with the hammer for slicing, salt and pepper:

On each schnitzel thus prepared, place 2-3 tablespoons of the cooled risotto:

Cover the filling with the edges of the schnitzel, forming rolls that are fixed with toothpicks:

Roll the rolls in flour.

Heat the remaining olive oil in a large skillet and fry the rolls quickly on all sides:

Return carefully until nicely browned:

Pour 250 ml into the pan. of hot water (or chicken soup), reduce the heat and boil the rolls under the lid for 15-20 minutes: