Chicken Breast Rolls with Mushrooms and Adyghe Cheese

Name: Chicken Breast Rolls with Mushrooms and Adyghe Cheese
Prep time: 1 h
Total time: 1 h
Cuisine: Russian
Ingredients: Soy Sauce 1 fl oz; Skin-On Chicken Breasts 13.1 oz; Pickled Chanterelles 6.7 oz; Onion 1 piece; Adyghe cheese 0.9 oz; Olive Oil 0 fl oz; Spices to taste

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Breast Rolls with Mushrooms and Adyghe Cheese

Ingredients

Soy Sauce - 1 fl oz
Skin-On Chicken Breasts - 13.1 oz
Pickled Chanterelles - 6.7 oz
Onion - 1 piece
Adyghe cheese - 0.9 oz
Olive Oil - 0 fl oz
Spices - to taste

Step by Step guide

Step 1

Cut the chicken breast lengthwise into 2 pieces, marinate in soy sauce with spices (I used rosemary, basil, dried dill for chicken) for about 30–50 minutes.

Step 2

While it marinates, finely chop the onion, sauté it in olive oil (when frying, add a pinch of sweetener to the onion for extra flavor and aroma!), then add finely chopped champignon mushrooms and spices.

Step 3

Sauté for about 10 minutes under a lid (no need to add anything, the mushrooms will release juice), then remove the lid and cook, stirring, until the excess liquid evaporates.

Step 4

On the strips of chicken breast, place the mushroom-onion mixture and a couple of pieces of Adyghe cheese, roll it up, and secure with a toothpick. Bake on a baking sheet lined with foil (no need to grease with oil) for 20–25 minutes.