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Stuffed Chicken Rolls-Skewers with Sesame Seeds

Updated: Feb 15

  • When I prepare chicken, I always use this recipe of mine. It is very tasty and juicy. It is easy to prepare and looks decorative on the plate. Furthermore, it would be nice to serve it with french fries and spinach, if not, then with peas or boiled potato, as you like. Make a combination yourself so that there are 3 colors in the plate. It's very easy to prepare, and it comes with an excellent sauce that you can make as a joke. Follow recipe.

Ingredients: simple, total time 60 min, 4 servings

For Chicken Rolls:

  • 4 big chicken breast steaks /thickness — 3-4 mm

  • salt, pepper and 1/2 tsp of dry spice/Vegeta for seasoning meat to taste

  • 2 thin big slices fully cooked Ham-Prague /cut into 4 parts

  • 4 slices of any cheese /I used Edam-Cheese

  • 7 Tbsp of oil for frying

For Dipping Steaks:

  • 40 g of flour

  • 1 tsp of curry

  • 1/2 teaspoon of paprika grounded

  • 1 egg

  • 1 Tbsp of milk

  • 3 Tbsp of breadcrumbs

  • 4 Tbsp of sesame to taste

Sauce:

  • 2 Tbsp of Mayonnaise /or to taste

  • 200 ml of sour cream //or to taste

  • 1 teaspoon of mustard

  • 2 tsp of olive oil/ optional

  • 1 tsp of dry parsley

  • pinch of pepper

Preparation:
  1. Prepare all ingredients as described above.

  2. Preheat oven to 200 °C.

  3. Mix the breadcrumbs and sesame seeds in a shallow dish.

  4. Beat the eggs in another deep plate, add little salt and milk.

  5. Separately, mix ground pepper, flour, and curry on a shallow plate, set aside.

  6. Cut the chicken breast into 5 mm thick steaks.

  7. Season the steaks on both sides to taste /salt, pepper, Vegeta-dry spice.

  8. Pound the chicken breast to a thickness of 3-4 mm and spread it on the work surface.

  9. Place a piece of cheese thin slices on each chicken steak, then a piece of ham. Wrap it in a roll so that the mixture does not fall out.

  10. If you are not completely sure that you have closed it well, connect the meat with a toothpick, wherever the pages are open.

  11. Sauce:

  12. Make the sauce by first pouring mayonnaise into a small deep dish. Then add sour cream, mustard, olive oil, little pepper and finally parsley, mix all these ingredients well, so that there are no lumps, and put them in the refrigerator until the chicken rolls are ready.

  13. Processing:

  14. After that, dip twice the chicken rolls in flour mixed with ingredients. Then dip in the egg mixture making sure to drain well, and finally roll it in breadcrumbs mixed with sesame seeds and curry repeatedly, put them to fry immediately in heated oil. Place the rolls in a greased baking tray, bake in a preheated oven for about 35–40 minutes, turning them during baking. If you have a deep fryer, you can also fry them in it, until they get a bronze color. Fry them in well-heated oil.

  15. Finished chicken rolls, place on kitchen paper to absorb the remaining fat and remove the toothpicks from the meat.

  16. If you want, fry some french fries and some vegetables like peas or spinach, which go fantastically with this dish. Serve warm with sauce and pour over the top of the chicken roll if desired. Buon appetito!

NOTE: If you don't want to use mayonnaise, add 2 teaspoons of mustard and mix. You can also add 1 teaspoon of lemon juice if you like.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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