Stuffed Chicken Rolls-Skewers with Sesame Seeds

Stuffed Chicken Rolls-Skewers with Sesame Seeds

Delicious Stuffed Chicken Rolls with Sesame Seed Skewers

• When preparing chicken, I consistently utilize my personal recipe. It results in a dish that is both flavorful and succulent. The preparation is straightforward, and the presentation is visually appealing. Additionally, it pairs well with French fries and spinach; if not, then with peas or boiled potatoes, as you like. Make a combination yourself so that there are 3 colors on the plate. It's very easy to prepare, and it comes with an excellent sauce that you can make as a joke. Follow the 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, large slices of 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 ground paprika

• 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

Stuffed Chicken Rolls-Skewers with Sesame Seeds

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 a 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 thin slices of cheese 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, secure 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, a 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 the chicken rolls twice in flour mixed with the 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.

• Keep the rest of the food in the fridge for 1-2 days; it can be heated in the microwave if you want.

Stuffed Chicken Rolls-Skewers with Sesame Seeds

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