Delicious Baked Chicken rolls with grilled Mushrooms and Rice

Helena Radulovic Toffolon
Jan 21
7 min read

Updated: Jul 5

Delicious Baked Chicken rolls with grilled Mushrooms and Rice

Savory Baked Chicken Rolls with Grilled Mushrooms and Rice

Here is a delightful recipe for Delicious Baked Chicken Rolls with Grilled Mushrooms and Rice, one of my all-time favorites that never fails to impress. This dish is not only flavorful and satisfying but also serves as an excellent choice for a family dinner or a special occasion, such as a holiday gathering or a celebration with friends. The combination of tender chicken, savory mushrooms, and fluffy rice creates a harmonious blend of textures and tastes that will leave everyone at the table asking for seconds.

Preparation

The preparation of this dish is straightforward and quick, taking only about 40 minutes from start to finish. This makes it an ideal option for busy weeknights when you want to serve something homemade without spending hours in the kitchen. The recipe is designed to be simple yet effective, ensuring that even novice cooks can achieve great results with minimal effort.

Ingredients

To create these mouthwatering chicken rolls, you will need the following ingredients:

- **For the Chicken Rolls:**
- 4 boneless, skinless chicken breasts
- 1 cup of grated cheese (cheddar or mozzarella work wonderfully)
- 1 cup of fresh spinach, chopped
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Olive oil for drizzling

- **For the Grilled Mushrooms:**
- 8 ounces of fresh mushrooms, sliced (such as cremini or button mushrooms)
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil
- A pinch of salt and black pepper
- Fresh herbs like thyme or parsley for garnish

- **For the Rice:**
- 1 cup of long-grain rice
- 2 cups of chicken broth or water
- 1 tablespoon of butter
- Salt to taste

Preparation Steps

1. Prepare the Chicken:
Start by preheating your oven to 375°F (190°C). While the oven is heating, take the chicken breasts and carefully butterfly them, creating a pocket for the filling. Season both sides with salt, pepper, and garlic powder to enhance the flavor.

2. Make the Filling:
In a mixing bowl, combine the grated cheese and chopped spinach. This mixture will provide a creamy and nutritious filling for your chicken rolls. Spoon an ample amount of the filling into each chicken breast pocket, ensuring they are well-stuffed but not overflowing.

3. Roll and Secure:
Once filled, gently roll the chicken breasts up, starting from one side and rolling towards the other. Secure each roll with toothpicks or kitchen twine to keep the filling intact during baking. Drizzle a little olive oil over the top of each roll to help them brown beautifully in the oven.

4. Prepare the Mushrooms:
In a separate bowl, toss the sliced mushrooms with balsamic vinegar, olive oil, salt, and pepper. This will infuse the mushrooms with a rich flavor that complements the chicken rolls perfectly.

5. Bake the Chicken:
Place the chicken rolls on a baking sheet lined with parchment paper. Scatter the seasoned mushrooms around the chicken. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the juices run clear.

6. Cook the Rice:
While the chicken and mushrooms are baking, prepare the rice. In a saucepan, bring the chicken broth (or water) to a boil. Add the rice, a tablespoon of butter, and a pinch of salt. Cover and reduce the heat, allowing it to simmer for about 18-20 minutes until the rice is fluffy and has absorbed all the liquid.

Serving Suggestions

Once everything is cooked, remove the chicken rolls from the oven and let them rest for a few minutes before slicing. This ensures the juices redistribute, making the chicken even more succulent. Serve the chicken rolls on a bed of fluffy rice, topped with the grilled mushrooms for a beautiful presentation. Garnish with fresh herbs for an added touch of color and flavor.

Conclusion

This recipe for Delicious Baked Chicken Rolls with Grilled Mushrooms and Rice is not only a feast for the taste buds but also a visually appealing dish that will surely impress your family and guests. Enjoy the delightful combination of flavors and the satisfaction of a home-cooked meal that brings everyone together. Follow the recipe, and you will create a memorable dining experience that highlights the joy of cooking and sharing food with loved ones.

Delicious-Baked-Chicken-rolls-with-grilled-Mushrooms-and-Rice — **Delicious Baked** **Chicken rolls** **with grilled Mushrooms and Rice**

Ingredients: simple, total time: 45 min, 3 servings

For Chicken rolls:

600 g chicken breast/ cut into 6 thin fillets
salt and pepper to taste
1 mozzarella/ cut into thin slices or grated
2-3 cherry tomatoes/ cut into thin slices
dry basil/ or oregano to taste
(if you not using pancetta flour as needed)
little oil for frying

For Mushrooms:

400 g button mushrooms/ cut into leaves or whole
20 g cube of butter
1 small clove of garlic/ minced
salt and black pepper to taste
1 tsp flour
130 ml water
1 Tbsp fresh parsley/ or 1 tsp dry
2 Tbsp Olive oil

For Rice:

1 Tbsp Olive oil EVO
1 cup rice/ washed
1/2 small onion/ finely chopped
1 tsp dry bio spice Vegeta
700 ml water
pinch of salt
black pepper to taste
(Mixture: olive oil 20 ml+1 clove of garlic minced+ 1 Tbsp fresh parsley - optional)

Preparation:

You can cook the mushrooms in two ways: leave the mushrooms whole, just separate the stalks and bake them later, or cut them all into strips and bake them all together.

First variant Mushroom Preparation:

Wash the mushrooms well and separate them from the stems, then cut the mushrooms into thin slices. Clean the stalks of any dirt and cut them into thin slices.
Pour the oil into a frying pan and heat over low-medium heat.
Add the chopped mushrooms, season with salt and pepper, stir and cover. Simmer for about 10-15 minutes until the liquid has evaporated.
Add the minced garlic, butter and chopped parsley. Mix everything well, cook for a 1-2 minutes.
When the butter has melted, add the flour mixed with 130 ml of water., simmer a few minutes until the sauce thickens, turn off the heat.
Cover to prevent the mushrooms from cooling.

Second variant of preparing Mushrooms:

Separate the well-washed and cleaned mushrooms from the stems. Cut the stalks into thinner leaves.
Pour the olive oil into a small pan and heat it over low to moderate heat.
Add the whole mushrooms, turn them to the bulging side, add salt and pepper to taste and cover the pan. Fry them for about 8-10 minutes and then turn them over, and continue to fry them for about 8-10 minutes, the liquid must evaporate.
Remove mushrooms with a slotted spoon in a plate.
In the same pan, add a little olive oil and chopped stems, season to taste and cover, simmer for about 10 minutes.
Add butter and garlic, as soon as it smells, add flour mixed with 130 ml of water, chopped parsley and whole mushrooms, mix everything well and wait for the sauce to thicken for about 1-2 minutes, stirring constantly.
Cover the finished mushrooms so they don't cool down.

Chicken rolls Preparation:

Season the chicken fillets with salt and pepper on both sides, beat them with a meat mallet, then place the 2 small thins tomato slices and thin slices of mozzarella on the surface of the meat, add a little salt and sprinkle with oregano or basil.
Roll into a roll, close both sides with a toothpick and two slices of pancetta each around one roll.
Using a toothpick is to connect the side so that the filling doesn't come out.
Repeat all this with the rest of the chicken fillets and the rest of the ingredients.
(If you don't like pancetta you can roll in flour as you like, I didn't do that, because I used a pancetta.)
You can bake these rolls in the oven or in a pan.
This time I baked in the oven because I decided not to dirty the stove and I avoided excess oil.
Fry the rolls for about 4-5 minutes on each side in the pan.
If you want to bake in the oven like I do, turn on the oven at 220°C, and wait for it to heat up.
Take a 20 x 30 cm dish, line it with paper and coat it with a little oil, arrange the rolls and with the help of a brush coat each roll with oil.
When the oven is heated, reduce it to 190°C, and bake for about 40 minutes.
After 25 minutes, turn the rolls and bake until the end.
Be sure to remove the toothpicks from the rolls.
While the rolls are baking, make the rice.

Rice:

Pour olive oil and chopped onion into a small pan, fry for a few minutes, until soft.
Add the washed and drained rice and simmer for about 2 minutes, stirring constantly. Immediately add 700 ml of water, a teaspoon of Vegeta bio seasoning, a little salt and pepper to taste.
Reduce the heat to low-moderate and cook until the rice swells, about 17- 20 minutes.
NOTE This is optional: Towards the end, add the mixture of olive, minced garlic, and parsley mix everything well about few seconds. Turn off the heat.
Serve chicken rolls warm with grilled mushrooms and rice.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

You can also use smoked bacon, but it is important that it is thinly sliced.
Instead of mozzarella, you can use any other melted cheese, Gouda, Trappist, Cheddar or others.
Do not heat the rice, but bring it to room temperature 2 hours before consumption.
Keep the rest of the food covered in a cool place for up to 2 days.