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Chicken rolls with sausages

Chicken rolls with sausages

The chicken breast is cut into pieces, beaten with a hammer, and seasoned. On each piece of meat we put a piece of notched cabin at the ends, roll tightly and catch with a toothpick.

Put the obtained rolls in a tray, sprinkle with olive oil, sprinkle with thyme. Add 1/2 glass of water to the pan and bake until golden brown.

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(5 points / total votes: 75)

Simona 4 years ago - November 19, 2013 11:07

Re: Mosaic meat rolls

They look super nice and I think they are good. I'm going to do it for Christmas.
Thank you!

Prisma 4 years ago - 19 November 2013 12:12

Re: Mosaic meat rolls

It looks very good, it's easy to do

Simona-Adina Hotea 4 years ago - 19 November 2013 19:49

Re: Mosaic meat rolls

Yes, your rolls are very good looking, bravo! And on our holiday table they are a place of honor! I "learned" them from my mother, she put pickled donuts instead of cucumbers.

florin 4 years ago - November 20, 2013 05:19

Re: Mosaic meat rolls


Ioana 4 years ago - November 20, 2013 09:01

Re: Mosaic meat rolls

Simona, here too, this is an indispensable recipe on the holiday table, also learned from my mother. They are really very comfortable and easy to prepare and have them in the fridge when needed.

Ioana 4 years ago - November 20, 2013 09:04

Re: Mosaic meat rolls

florin, if you do it with a chop that stretches a fairly large sheet and rolls well, toothpicks are not necessary, as you can see from my pictures. if the chicken breast is smaller and rolls to the limit, then yes, some toothpicks would go to keep them rolled.

Mirela Stefan 4 years ago - November 20, 2013 10:38

Re: Mosaic meat rolls

Beautiful rolls! I'll do it in we, from turkey breast

Ioana 4 years ago - November 20, 2013 11:04

Re: Mosaic meat rolls

Good idea Mirela, with turkey. they will come out super.
I also complete this suggestion in the recipe.

Monica 4 years ago - 20 November 2013 15:19

Re: Mosaic meat rolls

Absolutely delicious. I also added donuts to the jar (acres). Very good for any event, it looks as good as it tastes good! Excellent recipe and simple.

Tania 4 years ago - November 20, 2013 3:51 PM

Re: Mosaic meat rolls

I knew of such roles but I never did. But you were when I saw them on the first page, I said that's what I'm going to do today, I still had some must have been delicious. I also try it with chicken breast or turkey.

years ago 4 years ago - November 23, 2013 08:56

Re: Mosaic meat rolls

Good looking, effective and good. Your mother, I noticed, has exceptional nets, just like her daughter, by the way

ionas florin 4 years ago - 1 December 2013 14:53

Re: Mosaic meat rolls

Hi. I also tried today, for Romania's day, to make the recipe. I followed the recipe point by point. I fried the rolls until they almost burned, I let them rest during this time making the mashed potatoes and surprise: inside the rolls were a bit RAW when I cut them into slices. on the outside they were ready, but on the inside ba. I had to put them for 1 2 hours in the hot oven. It seems that now they are made inside as well. , and only now can toothpicks be used for fixation. If the slice of meat is too stretched, there is a double rolling and what happened to me happens. It is an experience. SERVUS.

Spiru silvia 4 years ago - December 1, 2013 19:04

Re: Mosaic meat rolls

The preparation looks very good, I will try it too.

Ioana 4 years ago - 2 December 2013 13:51

Re: Mosaic meat rolls

flosrin, the meat is beaten thin, even if it overlaps a little, it's ok. then frying over low, low heat. it takes some time, but this way the rolls penetrate to the center without burning on top.

ionas florin 4 years ago - 2 December 2013 20:37

Re: Mosaic meat rolls

You're right. The meat was beaten very thin, but certainly not enough. The problem with the small fire, I admit I didn't realize it !? Thanks for the advice, I'll repeat the recipe soon. Servus.

pop 4 years ago - 3 December 2013 10:32

Re: Meat rolls with mosaic

Ioana 4 years ago - December 3, 2013 13:10

Re: Mosaic meat rolls

florin, in point 6, writes "Heat 2 cm of oil well in a large pan. When the oil is hot, turn the heat to low." this is true whenever you fry something, otherwise if it is too thick there are chances that the food will not penetrate.

Bighiu Posted 4 years ago - 7 December 2013 16:35

Re: Mosaic meat rolls

I make them with chicken breast and I put another thin slice of bacon in the roll. I fix them with toothpicks so that I don't have any surprises when frying.

ionas florin 4 years ago - 16 December 2013 18:44

Re: Mosaic meat rolls

I repeated your recipe, this time I respected point 6. It's a lot of state, but it's worth it. They came out SUPER, SUPER, SUPER. Because the holidays are approaching, I take this opportunity to wish you a HAPPY CHRISTMAS HOLIDAY and the traditional HAPPY BIRTHDAY 2014. I follow you with interest. Servus.

Ioana 4 years ago - 16 December 2013 19:31

Re: Mosaic meat rolls

I'm glad! You will also like tomorrow's recipe, it's made of turkey (I think I remembered well, you like turkey meat)
Happy celebrations!

Oana 4 years ago - December 19, 2013 11:02

Re: Mosaic meat rolls

If I don't do it for Christmas, I'm sure for New Year's Eve.

Laura Aioani 3 years ago - January 10, 2014 12:56 PM

Re: Mosaic meat rolls

Hi Ioana. Does telemea work instead of cheese? How does Telemea cheese fry? Thanks

Ioana 3 years ago - 10 January 2014 15:57

Re: Mosaic meat rolls

the telemeau softens a little, but does not melt when baked.

sumisakiadriana 3 years ago - 7 February 2014 12:11

Re: Mosaic meat rolls

I will try them too, I used to cook them with my mother for a long time.

Elena Loredana Apachitei 3 years ago - 15 March 2014 15:24

Re: Mosaic meat rolls

Hi! Are the rolls good and without cheese? Does it influence the taste a lot if I don't put cheese anymore? Ast rasp ms

Ioana 3 years ago - 15 March 2014 16:07

Re: Mosaic meat rolls

a bit yes, especially when they are warm, the soft cheese feels pleasant. but even when they are cold, it "binds" the inner pieces.

cori 3 years ago - 29 December 2014 18:21

Re: Mosaic meat rolls

Should the carrot be boiled before or raw? : D PS. I'm a bit of a beginner

What is paprika?

The gorgeous color and unmistakable aroma of a paprika comes from the paprika! I mean from paprika (paprika) which is indispensable in the Transylvanian and Banat gastronomy. We do not use broth or tomato juice in this way. In our family, NOT a drop of flour is put in the sauce of a chicken paprika and its final color is as you see it in the pictures: intense red. I die when I see "floury" paprika with pink sauce, almost white, like ciulama. No way to do that! It is true that on the “western strip” (Satu-Mare, Oradea, Arad) more paprika is used than in the rest of Transylvania, but, nevertheless, the color of a paprika must turn red-orange (not beige!).

The flavor of the sauce and its consistency is due to the large amount of onions and peppers. The pepper powder (paprika) is abundant and works as a link for this dish.

We have good, sweet and fragrant paprika from Nădlac and Dorobanti (Arad County). It is prepared from special peppers whose stalks and seeds are removed and only the dehydrated pulp is ground. That's right! Paprika is not allowed to be bitter and must be bright red (not brown).

I also saw paprika recipes without paprika (sic!). There is no such thing! By the way, paprika means something with "paprika" (paprika) and does not refer only to chicken. It is also made from paprika and pork (see here), beef or veal (see here), potatoes (see here) or mushrooms (see here).

The recipe for the traditional Hungarian paprika is a little different from the one made here. Is called csirkepaprikás or paprika (in Hungarian) and you can read here. There are also cubes of smoked bacon or ribs and pepper is NOT used. Yes, in traditional Hungarian recipes, hot paprika is used to spice up dishes.

In the following I will show you how to make this chicken paprika in our family. I usually use a whole chicken that I cut: upper and lower thighs, wings, back (cut in 2) and chest cut into 3 pieces. All pieces have skin and bone. I recommend using country chickens because they are much tastier than those in stores and the cooking method also ensures the tenderness of their meat.

You can make paprika only from wings or from chicken legs. I would not make this dish with chicken breast without skin and bone because it is too dry. This time I chose to make a smaller portion of paprika from some boned upper legs (without skin). They boil much faster so I shortened the cooking time a lot. Let's say he's a quick paprika.

From the quantities below it results approx. Put 4-6 portions of paprika with cream and flour dumplings.

Chicken leg rolls with sausages

The chicken legs are beaten with the hammer of schnitzels. Sprinkle with salt, black pepper and, optionally, other spices to taste.
The sausages are cut into pieces the length of the leg. Place one on the beaten meat and roll.

Place the rolls in a pan greased with a little olive oil. So that they do not fall apart during baking, you can catch them with toothpicks or cram them into a tighter tray, as I did.

Place the tray in the preheated oven at 180 degrees C for about 1 hour.

The rolls are served hot, sliced ​​or not. They are good and cold.

TOTAL: 700 grams, 1531 calories, 126.4 protein, 110.7 lipids, 0.4 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Chicken rolls in slices of bread

With these chicken rolls in slices of bread I participate in the campaign "We love and give with Schar" organized by Schar and
As I said in the previous recipe, this campaign encourages us to give love to our loved ones, especially by preparing food that is as healthy and appetizing as possible.
And for all this to happen, there are gluten-free Schar products, from which I chose for this recipe, flour and bread from cereals.

And because February is dedicated to love, I gladly give you this recipe and invite you to a contest on the blog.
What you have to do is leave a comment on the recipes posted, through which to give a good thought, a beautiful life story, a lived experience, and the people from Schar will choose a person to reward with products. gluten free, for a whole month.
I assure you that Schar products are very good, I have already fallen in love with them.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 8 slices of gluten-free bread, from Schar
  • 4 boneless chicken legs, grilled
  • 8 slices of pickled donuts
  • 2 eggs
  • salt
  • a little grated ginger
  • 1 tablespoon gluten-free flour, from Schar
  • 100 ml of palm oil

Portions: 4
Preparation time: 15 minutes

[preparation title = & # 8221Preparation & # 8221]

Place the slices of bread on a chopping board or worktop and lightly flatten them with the rolling pin.

We do not insist too much, so as not to break them.
Then place a boneless and grilled chicken leg (I had them prepared the day before) and a slice of pickled donut, then fold the slice of bread over the two ingredients and cover the ingredients on the outside with another slice of bread.

Mix eggs with a pinch of salt and a little grated ginger, as much as you take between your fingers, adding a tablespoon of flour, to make the composition more homogeneous.
Pass the rolls through the egg composition and fry them in palm oil for a few seconds on each side.

We serve these chicken rolls in slices of bread both hot and cold, with fresh vegetables and a good tea.

They are very effective and prepare quickly.

How to prepare spring rolls with Asian vegetables and chicken

The mushrooms are washed and sliced. Cut the chicken breast into thin strips and season with salt and pepper. These strips are well rolled in starch (or flour). By frying, the starch will give them a golden crust.

Heat a wok or other deeper pan. Put the 2 tablespoons of peanut oil and fry the chicken breast strips over high heat. Drain and remove with a spatula and place in a bowl. Fry the mushroom slices in the remaining oil. They will leave water. Wait for it to evaporate and when the mushrooms start to brown, add the soy sauce, vinegar and a teaspoon of brown sugar. Mix well with a spatula until the vinegar evaporates and the sugar begins to discreetly caramelize the mushrooms. At this point, add the vegetables and mix well. These will suddenly lower the temperature in the pan and will also leave water. Cook max. 5 minutes, until slightly reduced.

Turn off the heat and transfer the vegetables to a bowl. Here are the lightly browned strips of meat.

Leurda cuts thin strips (chiffonade) and mix with lightly chilled vegetables. If you do not have leurda you can use green or old garlic.

Prepare the pie sheets as well as a small bowl with 2 tablespoons of sunflower oil and a brush.

Filling and packing spring rolls with leurda or spring rolls with pie sheets

Each pie sheet is cut into 2 wide. The composition is divided ochiometrically into 12 portions.

Here you see a roll of vegetables next to one with chicken and vegetables.

Place a tablespoon of vegetables in one corner of the half sheet and wrap and grease as in the pictures below. 12 rolls with dimensions of approx. 12 cm long.

Preheat the oven to 180C (medium stage for those with gas). Lay a tray with baking paper and place these spring rolls with chicken and / or vegetables in it. Grease the surface with a little more oil.

Video: ΣΧΟΛΗ ΕΠΑΓΓΕΛΜΑΤΩΝ ΚΡΕΑΤΟΣ ΔΡΑΜΑΣ 1. Παρασκευή Ρολό Κοτόπουλο (December 2021).