Delicate chicken roll with omelette: recipe with photo

Simple, but very elegant and tasty dish - chicken roll with an omelet - is gaining popularity among gourmets of different countries. Everyone tried it once and praised more than once, but that's how to cook properly, not all the landladies know.

To get excellent and not like other chicken rolls with omelets, the recipe should also be special. To do this, you can add your own to the basic ingredients: those that, in the opinion of the hostess, will give the prepared dish refinement and uniqueness.

The basis and tradition

In order to get a classic Chicken roll with an omelette, you need a set of basic products: chicken, eggs, milk (although most cooks prefer to add homemade mayonnaise to the omelette - this recipe is devoted to a whole section in the article), herbs and spices.

Other ingredients are at the discretion of the hostess. You can add gelatin, then the roll will turn out to be very unusual in appearance, with an appetizing jelly layer; And if you put mushrooms in an omelette (cut them very finely so they do not interfere with the omelet pancake to curt well), then this dish will clearly feel the notes of the taste of champignons.

For the preparation of this dish, you can use chicken in any form: take the ready stuffing, the whole chicken, the whole leg - in any case it will turn out amazingly beautiful and tasty.

Perhaps the whole family will have to decide a pleasant dilemma: how to cook a chicken roll - chicken inside or out? The taste of the dish is not very much affected, but if you want to taste the dish in different interpretations, it can be cooked every day - it does not get boring, and time does not take much.

Preparation of homemade mayonnaise

In the composition of omelet pancakes, it is customary to introduce mayonnaise, since on milk they are very loose, which is why they are not quite suitable for the intended dish.

And how to cook chicken roll, if one of its components is too airy?

Quality mayonnaise, without any GMOs, can be prepared from two eggs, a teaspoon of dry mustard, the same amount of sugar and salt, 320 g of sunflower oil (necessarily refined!) And lemon juice.

To make the product turned out GOST, all components should be room temperature.

First you should mix eggs, salt, sugar and mustard, then beat everything with a blender. Gradually, with a thin trickle, you need to pour oil in, not stopping the whipping process, and watch out when the mixture reaches the consistency of mayonnaise. The final chord is the addition of lemon juice.

Keep such a product for a long time can not be - no more than a week in a glass container under the lid.

Filling - omelet

Chicken roll with an omelette, When the base of the dish is made chicken, is prepared from a whole chicken or its parts.

Meat is separated from bones, but left in the peel, then lightly beat, trying to give the plenum uniformity.

This dish on the table looks very impressive due to the addition of various colored impregnations: red, yellow or green pepper, spinach, parsley.

Filling - chicken

Just a mirror image of the above-mentioned dish was like him, with a difference only in the order of placement of components: in this roll they change places - in omelet pancake wrap meat.

This option involves the use of chicken minced meat. And in the eggs you can add nutmeg, turmeric, Provencal herbs, which give the dish a piquancy and aroma.

And though all varieties of this snack have a unifying name - a meatloaf with an omelette, here it is already possible to argue and dream up on a new topic, for example, an omelette roll with meat.

Options - do not count

Any of the options for cooking this food is good in its own way. But each of the chefs has his own vision of the most successful. And based on the preferences of his family or his guests, he chooses how to cook a chicken roll to satisfy everyone.

Roll of chicken can be baked in the oven, cook in a microwave, cook in broth and fry in a pan.

The taste and color, as they say, there are no friends or relatives, but the overwhelming majority of the most delicious is recognized as baked chicken roll with an omelet.

Cooking from a whole chicken

Chicken roll with an omelet, the recipe of which is presented in the section, is easy to prepare. The only thing that confuses inexperienced housewives is the process of separating meat from bones. It is necessary that the carcass retain its integrity, and this is not for everyone to get the first time.

Ingredients:

• Chicken weighing 1.5-1.7 kg;
• Spices and salt;
• 2-3 eggs;
• Milk or homemade mayonnaise 6-7 st. Spoons;
• Flour 1 tbsp. L;
• greenery;
• butter.

Stages of preparation:

1. To make a chicken: put the breast up, make an incision from the cervix along the abdomen. Cut deeply, gently lifting the meat from the bones, free from the bones of the wings and legs, remove all unnecessary - tendons and cartilage.
2. Spread the chicken and take it off well.
3. Salt the meat, sprinkle with spices to taste and rub them into the chicken.
4. Leave the chicken "relax" and soak up the taste of spices, and in the meantime you can tackle the omelet: whites and yolks beat separately, then combine, add milk or mayonnaise, salt, you can add greens. To fry in a frying pan. Then the prepared omelet, which, by the way, should not be too thick, lay out on chicken meat.
5. Carcase and omelet roll with roll (twist along the body) and wrap in 2-3 layers of foil or put in a sleeve for baking. Foil (sleeve) to take with a margin so that after wrapping the meat it was possible to fix the edges of the "wrapper", having received the form of a full cracker or candy.
6. "Candy" should be placed in a mold or on a baking sheet, pour cold water with salt, bay leaf and several cloves of garlic - and send for an hour and a half to a heated oven.
7. Cooled roll, without leaving the mold leave for a few hours in the cold.

Aesthetically sliced chicken roll with an omelette, photo Which is presented, - an excellent snack and decoration of any feast.

Omelette with chicken and cheese

Is it worth repeating that rolls with chicken fillet is always an excellent way for working women (they are cooked surprisingly quickly), for cared for housewives (this dish is least expensive) and for the fans of the diet menu (few calories and plenty of protein).

For convenience of preparation it is possible to divide all products for each of the components of the dish.

For omelet: 5 large eggs and 300 g of mayonnaise.

For filling:

• 300 g of chicken fillet;
• One medium bulb;
• 200 g of hard cheese;
• greenery;
• salt;
• spice.

Stages of preparation:

1. Beat eggs with mayonnaise in a blender.
2. Cover the form for baking with parchment paper, creating from it the sides, grease with oil, pour the egg-mayonnaise mixture.
3. Omelet bake for 10-15 minutes, watch out so as not to "sit down" and not get too thin. When an omelet is a filling, then it should be done thinner. Now - not that case.
4. While the eggs are baked, you can start cooking the filling: fry the onions until golden (not brown, this will affect the taste of chicken), add the onions to the raw minced meat. There - salt, pepper, spices. All mix well.
5. Cheese grate with large holes, cut the greens and leave.
6. Cool the omelette (otherwise it will be impossible to form a roll) and evenly lay a minced meat on it, spread the greens and cheese evenly over the entire surface.
7. Now you need to carefully fold the roll. In the event that the paper does not wish to release it, it is necessary to use the spatula, but again as accurately as possible.
8. The formed meatloaf with an omelet is again sent to the oven to brown for 15 minutes at 150 ⁰ .

If there is no chicken - there is a whole leg

If there is no whole bird in the fridge, you can perfectly manage its parts and cook a roll of ham with an omelette.

The principle is the same as when cooking a dish from a full-fledged chicken, only one large roll turns out on the output, and 3-4 small ones, depending on the number of ham cuts taken.

This version of cooking, perhaps, will seem even easier:

• Release the legs from the bones;
• To repel meat;
• Wrap it in a thin omelet;
• Roll and fix rolls;
• Ready to cool and put under pressure for several hours.

Mini-roll from the legs with an omelet bake faster, because it is smaller in size.

Do not bake, but cook

Despite the fact that the chicken with the omelet is cooked in a package, cook the roll in a broth or in water with spices - thus, a chicken roll with a boiled omelette will receive the necessary "dose" of taste and aroma even through polyethylene film.

Another idea for the boiled variant of this dish is to put thin plates of boiled sausage on top of the toasted eggs. In a collapsed form, this will look very interesting.

The cooking time is 50-70 minutes.

Role of dry gelatin

One of the recipes for snacks from chicken and omelette suggests sprinkling both meat and eggs with dry gelatin. In the process of baking, gelatin will mix with the resulting juice, swell and distribute independently by roulette.

And when the dish has cooled, the hostess will have an opportunity to organize a spectacular presentation: a transparent jelly will serve as an excellent decoration.

Gelatin is a favorite ingredient, because every self-respecting cook "struggles" not only for a delicious, but also a beautiful chicken roll. Photos of these "handsome" can be found on all culinary resources - just your eyes are scattered.

Omelette: simple-complex dish

Eggs and chicken "walk around" from time to time, they are so complementary to each other in cooking that no one will think how to cook chicken roll without using the products produced directly by the bird.

What, it would seem, is complicated in omelet? Eggs + milk + salt and spices = ready omelet.

But there are some secrets, thanks to which the dish turns out to be gentle, and does not fall apart with every careless movement:

• So that the omelet is elastic, but not porous, do not add dairy products to the eggs: a spoonful of water and grated cheese are allowed;
• When adding milk, you can add a little flour to the mixture - 1-2 tbsp. Spoons (it will contain the dairy product and not allow it to create porosity);
• To get tenderness and juiciness, the omelet should be fried 15 minutes under the lid, for golden crust - 20.

Tenderness and juiciness of the dish at the output depends on the quality of the selected products, and on the way they are cooked. A banal omelette can play a decisive role, so it is necessary that it turned out perfect: not too hard and not too airy. Using simple tips, you can surprise your family and friends with an excellent dish, making it perfect the first time.