To prepare this dish, first an egg omelet is baked, on which chicken fillet is laid out, wrapped in a roll and baked in the oven.

The result is a juicy, soft and tasty egg roll with chicken fillet.

Components

For the omelette:

  • eggs - 4 pcs.;

  • mayonnaise - 100 g;

  • semolina - 1 tbsp.

    L.;

  • hard cheese - 150 g;

  • salt.

For the filling:

  • chicken fillet - 500 g;

  • ground paprika;

  • ground black pepper;

  • salt.

Preparation

Beat the eggs in a bowl, add mayonnaise, semolina, finely grated cheese, and salt.

Beat everything well with a whisk.

Leave for ten minutes for semolina to swell.

Spread the egg-cheese mixture on a parchment-lined baking sheet.

Spread it evenly, slightly not reaching the edges of the pan.

Bake in a preheated oven at 180 degrees for ten minutes so that the omelet does not stick to your hands when you touch it.

Turn the omelet onto a new sheet of parchment and remove the one on which the omelet was baked.

Allow to cool slightly.

Cut the chicken fillet into plates of medium thickness, slightly beat so that the pieces become thin and flat.

Salt, pepper, sprinkle with paprika.

Place the chicken fillet on the prepared omelette and roll it into a roll.

Wrap the roll in parchment, twist the ends (like a candy wrapper).

Place the roll on a baking sheet and bake in the oven at 180 degrees for 40-50 minutes.

Advice

  • The main thing is not to dry out the omelet in the oven.

  • Serve the appetizer cut into portions with fresh vegetables, herbs or sauces.

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