Dinner
Chicken Rolls with Mushrooms
Prep
15 minutes plus 30 to 40 minutes marinating
Cook
50 minutes
Chicken Rolls with Mushrooms steam up light, juicy, and quietly satisfying, tender pounded fillets wrapped around a savory mushroom filling.
Ingredients
- 2 chicken fillets
- 6 button mushrooms, finely chopped
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- 1Season the chicken fillets with salt and pepper and refrigerate for 30 to 40 minutes.
- 2Cook the mushrooms with the olive oil in a skillet or on the Bake setting in the multicooker for about 20 minutes, until all moisture has evaporated. Set aside to cool.
- 3Pound the chicken fillets into thin, even layers about 1 cm thick.
- 4Divide the mushroom filling between the fillets and roll them up tightly.
- 5Place the rolls in the multicooker steamer insert.
- 6Steam for 30 minutes, until the chicken is cooked through.
Best Served With
Mashed potatoes
Cook's Note
Cook the mushrooms until all their moisture has cooked off before using as the filling, wet mushrooms make the rolls soggy from the inside.
Why This Recipe Works
A quick mushroom filling keeps the rolls moist without weighing them down, and steaming lets the chicken stay tender instead of drying out.
Make It Yours
Add onion and herbs to the mushroom filling. Season the chicken with garlic. Add black pepper or paprika before rolling.