Chicken rolls or pinwheels
Chicken rolls are easy and delicious appetizers. They can be made ahead and served warm or cold as they are perfect for any occasion, party, picnic or can be served as a snack for school lunches.
They are gluten free and packed with proteins.
They are gluten free and packed with proteins.
Ingredients
For egg layer:
- 6 eggs
- 4 tablespoons sour cream
- 3 cups mozzarella shredded
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For chicken layer:
- 1 cup onion chopped
- 1 cup red bell pepper finely chopped
- 2 tablespoons olive oil
- 1 lbs ground chicken breast or chicken breast pieces 453 gr
- 1 teaspoon salt
- ¼ teaspoon ground black peeper
Instructions
For egg layer:
- In a small bowl beat eggs with sour cream, salt and pepper.
- Add chopped dill, parsley and shredded mozzarella to egg mixture and stir.
- Preheat the oven to 350 degrees, and line a pan with parchment. Spread egg mixture on a baking sheet topped with parchment paper.
- Bake at 350° for 20 minutes or until egg is not runny.
- After that let the egg layer cool slightly.
For chicken layer:
- In a small skillet, sauté onion and bell pepper in oil until tender.
- Chop the chicken breast in a food processor if you do not have ground chicken. Add sautéed onion, red pepper, salt and black pepper over the ground chicken; mix well.
- Spread chicken mixture over the slightly cooled baked egg layer.
For chicken roll:
- Roll up tightly using the parchment paper, starting with the long side.
- Bake at 350° for 30 minutes, remove from the oven and unwrap the roll from parchment paper.
- Bake for 5 more minutes without parchment paper.
- Slice the chicken rolls and serve warm or cold.
Tried this recipe?Let us know how it was!