These Chicken Mozzarella Rolls are a flavorful and satisfying dish, combining tender chicken breast with gooey mozzarella cheese and crunchy carrots, all wrapped up and baked to perfection. Paired with a fresh and vibrant cabbage salad, this meal is not only delicious but also packed with nutrients. Perfect for a family dinner or a special occasion, these chicken rolls are sure to impress.
Ingredients:
For the Chicken Rolls:
Plain Yogurt: 150 grams (about 2/3 cup)
Chicken Breast: 700 grams (about 1.5 lbs), flattened
Freshly Ground Black Pepper: 7 grams (about 1 teaspoon)
Salt: 10 grams (about 1.5 teaspoons)
Mozzarella Cheese (for stuffing): 150 grams (about 5.3 oz), sliced
Mozzarella Cheese (for topping): 100 grams (about 3.5 oz), grated
Carrots: 150 grams (about 1 large carrot), thinly sliced
Fresh Parsley: 15 grams (about 1/4 cup), finely chopped
For the Salad:
- Green Cabbage: 200 grams (about 2 cups), thinly sliced
- Red Cabbage: 200 grams (about 2 cups), thinly sliced
- Cucumbers: 2 medium, sliced
- Cherry Tomatoes: 150 grams (about 1 cup), halved
- Canned Corn: 100 grams (about 1/2 cup), drained
- Mayonnaise: 30 grams (about 2 tablespoons)
- Salt: 8 grams (about 1.5 teaspoons)
- Garlic: 10 grams (about 2 cloves), minced
Directions:
Serve the Chicken Mozzarella Rolls hot, alongside the fresh cabbage salad.
Prepare the Chicken:
Flatten the chicken breasts to about 1/4 inch thickness by placing them between plastic wrap or parchment paper and gently pounding with a meat mallet. This ensures even cooking and makes rolling easier.
Season:
Sprinkle both sides of the flattened chicken breasts with salt and freshly ground black pepper for flavor.
Stuff the Chicken:
Lay the flattened chicken breasts on a clean surface. Place slices of mozzarella cheese and thinly sliced carrots on one end of each chicken breast. Sprinkle with finely chopped parsley for an added burst of freshness.
Roll the Chicken:
Carefully roll up the chicken breasts, starting from the end with the stuffing. Secure the rolls with toothpicks if necessary to keep the filling inside.
Cook the Chicken:
Heat a bit of plant oil in a large skillet over medium heat. Add the chicken rolls and cook until golden brown on all sides and cooked through, approximately 7-10 minutes per side.
Top and Bake:
Preheat your oven to 180°C (356°F). Transfer the cooked chicken rolls to a baking dish, top with grated mozzarella cheese, and bake until the cheese is melted and bubbly, about 10 minutes.
Prepare the Salad:
In a large mixing bowl, combine the green cabbage, red cabbage, sliced cucumbers, cherry tomatoes, and drained canned corn. Add mayonnaise, minced garlic, and salt. Toss everything together until well combined.
Serve:
Serve the Chicken Mozzarella Rolls hot, alongside the fresh cabbage salad.
Preparation Time: 20 minutesCooking Time: 25-30 minutesTotal Time: 50 minutesServings: 4Calories: 350 kcal per serving
Nutritional Facts (per serving):
Sodium: 800mg
Calories: 350 kcal
Carbohydrates: 15g
Protein: 40g
Fat: 15g
Fiber: 3g
