Delicious Baked Chicken rolls with grilled Mushrooms and Rice

## Savory Baked Chicken Rolls with Grilled Mushrooms and Rice

Delicious 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 favorites. This dish is flavorful, satisfying, and ideal for a family dinner or a special occasion. The preparation is straightforward and quick, requiring only 40 minutes. Follow the recipe.

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

For Chicken rolls:

For Mushrooms:

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!

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.