Oven-Baked Chicken Fillet Roll
Appetizing and beautiful, perfect both for every day and for celebrations! Chicken fillet rolls will decorate any table. They are delicious hot and cold: served warm they work as a main course with any side dish, and chilled they are a great appetizer.
Updated : 28 November, 2025
Easy
About 45 min.
Ingredients
600 grams
Chicken fillet
1 tablespoon
Sour cream
1 tablespoon
Mustard
to taste
Ground black pepper
to taste
Salt
Filling
200 grams
Champignon
50 grams
Hard cheese
20 grams
Parsley
1
Garlic
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the marinade sauce. To do this, mix the sour cream with mustard, salt and pepper.
Step 2
Stir all the ingredients very well.
Step 3
Rinse the fillet and pat it thoroughly dry with paper towels. Then cut each fillet lengthwise, but not all the way through, and open it like a book. Lay the pieces of meat next to each other, slightly overlapping, and pound them out. It’s better to pound with a rolling pin rather than a meat mallet so you don’t tear the meat sheet. You can cover the chicken with plastic wrap or a bag so that juices don’t splatter while pounding.
Step 4
Brush the resulting sheet of chicken with the sour-cream–mustard sauce and leave it to marinate for 20 minutes.
Step 5
Prepare the filling. How to make the filling? Get the ingredients ready. Any mushrooms will work – wild mushrooms, oyster mushrooms; I used button mushrooms. Rinse the mushrooms beforehand, trying not to soak them under a strong stream of water, otherwise they will absorb too much moisture and become watery. I usually wipe them with a damp sponge. Choose any cheese you like - besides hard cheese you can use soft cheeses such as mozzarella, as I did.
Step 6
Grate the cheese on a medium grater.
Step 7
Finely chop the garlic or press it through a garlic press.
Step 8
Wash the parsley well, pat it dry and chop it finely.
Step 9
Cut the mushrooms into small cubes. Heat vegetable oil in a pan, add the chopped mushrooms. Fry them over low heat, stirring, until golden. Add the cheese, garlic and parsley to the mushrooms. Mix everything thoroughly until the cheese melts.
Step 10
Remove the pan from the heat. The filling is ready!
Step 11
Now form the roll. Lay the filling along the center of the sheet of meat for the entire length.
Step 12
Roll the chicken fillet up into a roll. To keep it from falling apart in the oven and from drying out, wrap it tightly in a roasting sleeve (oven bag). Twist the ends of the sleeve tightly and tie them with kitchen twine.
Step 13
Place the roll seam-side down into a baking dish.
Step 14
Put the roll into an oven preheated to 180°C (about 356°F) for 25-30 minutes. Then remove the roll, let it cool slightly and take it out of the roasting sleeve.
Step 15
Let the finished chicken roll with mushrooms cool a little and slice it into portions. Enjoy your meal!
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