Stuffed Cheese Chicken Roll

This Stuffed Cheese Chicken Roll is a delicious and easy chicken roll with mushrooms and cheese.

The mouthwatering chicken fillet roll is baked to perfection in the oven.

This homemade roll is sure to please all chicken lovers with its juicy and flavorful taste.

And if you want to add a pop of color to your dish, just sprinkle some paprika on top!

Stuffed Cheese Chicken Roll

The secret to this recipe lies in marinating the chicken in a blend of spices and lemon juice.

By wrapping it in foil, the chicken bakes evenly. Not only that, but all its natural juices also remain.

This results in a chicken roll that is incredibly juicy and tender.

And especially so, with the addition of spinach, mushrooms, and cheese as a delightful filling.

Stuffed Cheese Chicken Roll

Pair this tasty Stuffed Cheese Chicken Roll with rice, pasta, or mashed potatoes for a satisfying meal.

It can also take center stage as the main dish.

Or add a touch of elegance to any holiday table.

Treat your loved ones and family to this wonderful recipe! And watch their faces light up with delight!

Stuffed Cheese Chicken Roll

Using frozen spinach is a convenient option, especially when you’re in a hurry.

Not only It is already washed and finely chopped.

But the portioned spinach cubes allow you to use just the right amount.

This spinach is a lifesaver for those who enjoy adding greens to their dishes throughout the year.

Not only is it healthy, but it also adds a burst of delicious flavor!

So why wait? Try this Stuffed Cheese Chicken Roll today! And savor the delightful combination of flavors. Your taste buds will thank you!

Stuffed Cheese Chicken Roll – VIDEO RECIPE

Stuffed Cheese Chicken Roll

how to cook Stuffed Cheese Chicken Roll?


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To start, preheat your oven to 180°C (350°F). Take the chicken fillet and cut it lengthwise, but not all the way through. Then, unfold it like a book and give it a light pounding with a kitchen hammer, using cling film to protect it.

TIPS: Looking to tenderize your meat but don’t have a kitchen hammer? No worries! There are plenty of alternatives that can get the job done just as effectively. You can grab a heavy and thick knife, a glass bottle, a rolling pin, or even a masher. However, if you want something easier and more convenient, a special meat softener, also known as a tenderizer, is your best bet.

TIPS: Why bother with cling film when beating meat, you ask? Well, cling film actually serves a purpose beyond just keeping your leftovers fresh. It helps prevent any unwanted kitchen contamination. But if you don’t have cling film on hand, don’t fret! A regular plastic bag can do the trick just as well.


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Next, place the prepared fillet in a large bowl and season it with salt, black pepper, dried garlic, and a sprinkle of lemon juice. Mix everything together thoroughly and let it marinate for about 10-15 minutes.

TIPS: Instead of using dried garlic, you can opt for a small clove of fresh garlic as a substitute. To prepare it, finely chop or use a garlic press to extract its flavor.

TIPS: When it comes to lemon juice, you have the choice between using fresh lemons or bottled lemon juice. Both options work just fine, so go with whatever you have on hand or prefer. The tangy flavor of lemon will add a refreshing twist to your dish.


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While the chicken is marinating, peel the onions and cut them into quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.


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Wash the mushrooms and slice them thinly.


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Heat up a frying pan over high heat and add a little vegetable oil. Toss in the chopped onions and mushrooms, and fry them for about 5 minutes.


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Now, add the slightly thawed spinach to the pan with the onions and mushrooms. Season everything with salt and black pepper, and give it a good mix. Reduce the heat and let it simmer until any excess moisture evaporates. Once done, let it cool down a bit.

TIPS: Not a fan of frozen spinach? No problem! Fresh spinach can be a great alternative. Just make sure to give it a good wash, dry it off, and finely chop it before using it in your recipe.


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Transfer the filling into a medium-sized bowl and add some grated cheese. Mix everything together thoroughly.

TIPS: Pre-grated cheese is incredibly convenient for preparing a wide range of dishes.


Stuffed Cheese Chicken Roll

Take the marinated fillet and place it on the edge of a sheet of foil. Spread the filling evenly over the entire surface of the meat.


Stuffed Cheese Chicken Roll

Using the foil, carefully roll the chicken fillet into a roll, making sure to pinch the ends tightly.


Stuffed Cheese Chicken Roll

Place the rolled fillet in a baking dish and then put the dish in the preheated oven at 180°C (350°F). Let it bake for about 30 minutes. After that, carefully open the foil and continue baking the roll for another 10 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Stuffed Cheese Chicken Roll

Once the roll is done, remove it from the oven and let it cool.


Stuffed Cheese Chicken Roll

Sprinkle some ground paprika over the finished roll for an extra kick of flavor.


Stuffed Cheese Chicken Roll

Finally, cut Stuffed Cheese Chicken Roll into equal pieces and serve. Enjoy your meal!

Stuffed Cheese Chicken Roll


  • Chicken breast fillet – 1 pc. (350 g)
  • Dried garlic – 2/3 tsp. (2 g)
  • Salt – 1/6 tsp. (1 g)
  • Ground black pepper – 1/3 tsp. (1 g)
  • Lemon juice – 1/2 tsp. (3 g)

for the filling

  • Frozen spinach, portioned – 2 pcs. (50 g)
  • Champignons – 2 pcs. (50 g)
  • Onions – 1/2 pcs. (75 g)
  • Grated cheese – 1/3 cup (33 g)
  • Salt – 1/6 tsp. (1 g)
  • Ground black pepper – 1/3 tsp. (1 g)


  • Ground paprika

Cooking steps:

  1. Cut the chicken breast fillet lengthwise, not all the way through, and unfold it like a book. Lightly pound through cling film with a kitchen hammer.
  2. Place the prepared fillet in a large bowl, season with salt, black pepper and dried garlic, and sprinkle with lemon juice. Mix everything thoroughly and leave to marinate for 10-15 minutes.


  1. Cut the onion into quarter rings. Cut the mushrooms into thin slices.
  2. Pour a little vegetable oil into a frying pan heated over high heat. Place chopped onions and mushrooms in it and fry for 5 minutes. Add slightly thawed spinach, season with salt and black pepper, mix everything well. Reduce heat and simmer until excess moisture evaporates. Let cool slightly.
  3. Place the resulting filling in a medium bowl, add grated cheese, mix thoroughly.


  1. Place the marinated fillet on the edge of the foil and distribute the filling evenly over the entire area of the meat. Using foil, carefully roll the chicken fillet into a roll, pinching the ends tightly.
  2. Place the resulting roll in a baking dish. Bake in an oven preheated to 180°C (350°F) for 30 minutes. Then carefully open the foil and continue baking for another 10 minutes. Remove the foil and cool.
  3. Sprinkle the finished roll with ground paprika.

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