Chicken roll

Classic chicken roll with roasted red pepper, ham, pickles, and mushrooms, prepared by frying and served with mushroom sauce.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

larger chicken thighs

roasted red peppers

ham

pickles

mushrooms

black pepper

salt

oil

Method

Debone the 4 chicken thighs, carefully separating the meat from the bones. You can use a small knife or poultry shears. Do not tear the meat so it does not fall apart later.
Place the deboned meat between two sheets of plastic wrap or in a freezer bag. Pound it with a meat mallet until it is a thin steak about 0.5 cm thick. Be careful not to tear it.
Cut the 2 roasted red peppers lengthwise, leaving a small part of the stem so they do not fall apart. Carefully open them and season the inside with 1 tsp salt and 1 tsp black pepper.
Place one of the seasoned roasted peppers on top of the pounded chicken meat. Spread it evenly so it covers almost the entire surface.
Cut 100 g of ham into thin strips about 5-6 cm long. Arrange the ham strips on top of the roasted pepper.
Cut 3 pickles into thin strips the same length as the ham. Arrange them on top of the ham.
Cut 100 g of mushrooms into small pieces about 1 cm in size. Scatter them evenly on top of the pickles.
Roll the chicken meat into a tight roulade, using the roasted pepper as a helper. Tie the roulade tightly with kitchen string in several places so it does not fall apart during frying.
Heat 2 tbsp oil in a large skillet over medium-high heat. When the oil is well heated, carefully place the chicken roulade in the skillet.
Fry the roulade on all sides until golden brown, about 10-12 minutes. Reduce the heat if the roulade starts to burn. Turn it carefully so it does not fall apart.
When the roulade is done, remove it from the skillet and place it on a plate. Let it rest for 5 minutes before slicing.
Remove the kitchen string from the roulade. Slice it into rounds about 2-3 cm thick.
Serve the chicken roulade, topped with mushroom sauce of your choice.