This recipe is very similar to the Chicken Kiev recipe, but is much testier if you like mushrooms, bacon or cheese. If not, other ingredients could be implemented to your taste. Whether you want to impress friends or family over a holiday dinner, or just simply like chicken yourself, then this is the recipe for you! Enjoy!
Recipe by: Julie P.
Serving Size: 4-6 people
4 Chicken Breasts
½ cup of diced mushrooms
2 cups of bread crumbs
3 strips of bacon
½ cup of mozzarella cheese
Cooking oil (by preference)
Salt & Pepper
Wash the chicken breasts.
Place a chicken breast
onto a cutting board and
cut it with a knife across
but not all the way through.
Note: Make sure not to cut the chicken breast all the way through. Only cut to the red line as seen in this diagram.
Open the chicken breast like a book, as shown in the diagram.
Slightly tenderize the chicken on both sides. The chicken breast should be much thinner than the original one, but make sure not to rip through the chicken.
Note: Using plastic wrap over
the chicken makes it easier to flip
and hold the chicken together.
Dice the mushrooms into little cubes, about the same size each so they cook evenly.
Note: To clean mushrooms – wet a paper towel and use it to clean the dirt of the mushrooms. If you let them soak in water they will absorb too much of it.
Place a medium sized pan on low-medium heat. Sprinkle about a table spoon of cooking oil onto the pan, let the pan heat up for a few minutes and drop the diced mushrooms onto it.
Cook for 10-15 minutes or until the mushrooms turn very light brown color. Once ready, remove from heat and place into a plate or a bowl for now.
This step could be done at the same time as step 7. Heat a medium sized pan on medium heat. Place the bacon strips onto the pan and cook for about 2-3 minutes on each side.
Note: Cooking oil or butter is not necessary as bacon will produce its own “oil” once heated.
Place cooked bacon on a paper towel and let it lose some of that fat. Then cut the bacon strips into small bacon bits.
Place (about) a table spoon of cooked mushrooms and bacon bits onto the end of the chicken breast. Sprinkle some shredded mozzarella cheese over it.
Note: Don’t place too much stuffing or the chicken won’t roll properly.
Using the plastic wrap, fold the right and left side of the chicken over the stuffing, then fold the bottom part over and continue to roll the chicken securing it with plastic.
Note: Make sure the stuffing is secured inside the chicken in a way that will not let it fall out when it later.
The rolled chicken should look like a sausage tightly wrapped in plastic.
Place the chicken “sausage” in the freezer for 2 hours, or at least till the chicken is rock solid.
Note: The chicken could stay in the freezer overnight, so this is a good meal to prep the night before serving. Cuts actual cooking time in half.
Remove the chicken from the freezer and remove the plastic.
Break 2 eggs into a bowl and whisk the mixture.
Dip the chicken into the egg mixture, so the mixture is on every part of the chicken.
Place the bread crumbs into a plate.
Dip the chicken into the bread crumbs and roll it around, so the entire chicken “sausage” is covered in bread crumbs, top and bottom as well.
Heat a medium size pan on medium heat. Sprinkle some cooking oil on the pan, so the entire surface is covered.
Place the breaded chicken on the pan, preferably the seal part down, this will help the chicken stay closed.
Note: The seal part is the place where the chicken roll closed, scar looking part you would be able to see before all the eggs and bread crumbs cover it up.
Once the side which was cooking first turns brown roll the chicken over on the other side (about 10 minutes on medium fire). You will have to do this for all 4 sides.
Note: Don’t worry about cooking the middle part; at this stage we are only browning the outside. Most likely, the middle will still be pink at this point.
Rub some butter on a cooking tray and place the chickens onto it, about an inch apart from each other.
Heat the over to 400F.
Place the tray into the oven for 30-40 minutes. The chicken will be done once you cannot see any pink meat in the middle.
Remove the chicken from the oven and slice it
into little rolls about 1” thick.
Note: Use a sharp knife and go slowly,
otherwise the bread crumbs
might fall off the sides.
Finally all done! Yay!
Feel free to use your hands
to devour these babies!