Mushroom Stuffed Chicken Rollups

Juicy chicken thigh rollups filled with mushrooms and vegetables filling then roasted in a delicate sour cream sauce.

At first glance it may seem that this dish is difficult to prepare but with my step by step photo instructions anyone can do it.

With everything my family has gone through in a last 3 months I didn’t spend much time in the kitchen and we ate precooked dishes from the store (which I’m not proud off) or our favorites from the local restaurants. Now our new baby is almost three months old, we learned how to cope with our oldest son’s diabetes and it’s time to return to the kitchen and please my family with healthy homemade dishes.

For my big return I decided to make this mushroom stuffed chicken rollups. One pan dish, which is filled with protein, vegetables and delicious sauce. The only thing left to do is prepare a side dish that everyone likes.

Ingredients:

2.5 lb. chicken thigh (about 6 pieces)

8 oz. baby Bella mushrooms

1 carrot

½ onion

2 garlic cloves

¼ cup Italian parsley

2 tablespoons + ½ cup sour cream

¾ cup Mexican Style 4 cheese blend

2 cups chicken broth

1 tablespoon Dijon mustard

Weber Beer Can Chicken seasoning

Salt to taste

Olive oil

Tooth picks

Step 1

Clean the chicken thigh, take off the skin and excess fat. Put the chicken between two pieces of plastic wrap and pound it until it’s thin. (Don’t make it too thin or the meat will break when it’s rolled). Transfer the chicken to the baking dish and season with salt and Weber Beer Can Chicken seasoning on both sides.

Step 2

Clean all the vegetables, chop the mushrooms, the onion and the garlic cloves, and grade the carrot. In a frying pan heat 2 tablespoons of olive oil, add onion and carrot and cook for two minutes then add the mushrooms and the garlic and cook for five more minutes or until all the vegetables have softened.

Step 3

Transfer the vegetable mixture to a bowl and add 2 tablespoons of sour cream, ¾ cup Mexican Style 4 cheese blend and ¼ cup Italian parsley. Mix everything very well.

Step 4

On each piece of chicken lay out 1-2 tablespoons of filling mixture (depends on the size of the chicken), very carefully roll each piece and secure it with tooth picks.

Step 5

In a frying pan heat 1 tablespoons of olive oil, transfer all the chicken rollups to the pan and fry them for two minutes on each side.

Step 6

In the meanwhile, in a small sauce pan heat the chicken broth, add 1/2 cup of sour cream, 1 tablespoon Dijon mustard and season with salt and Weber Beer Can Chicken seasoning to your liking.

Step 7

Transfer all the chicken rollups to the baking dish, cover with the sour cream sauce and bake at 350 degrees for 20 minutes.

Enjoy!

Notes:

If you are a cheese lover, sprinkle the chicken rollups with more cheese when they are ready and return them to the oven until all the cheese has melted.

Mushroom Stuffed Chicken Rollups

2018-02-24 05:58:09

Juicy chicken thigh rollups filled with mushrooms and vegetables filling then roasted in a delicate sour cream sauce.

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Prep Time

40 min

Cook Time

20 min

Total Time

1 hr

Prep Time

40 min

Cook Time

20 min

Total Time

1 hr

Ingredients

1. 2.5 lb. chicken thigh (about 6 pieces)
2. 8 oz. baby Bella mushrooms
3. 1 carrot
4. ½ onion
5. 2 garlic cloves
6. ¼ cup Italian parsley
7. 2 tablespoons + ½ cup sour cream
8. ¾ cup Mexican Style 4 cheese blend
9. 2 cups chicken broth
10. 1 tablespoon Dijon mustard
11. Weber Beer Can Chicken seasoning
12. Salt to taste
13. Olive oil
14. Tooth picks

Instructions

1. Clean the chicken thigh, take off the skin and excess fat. Put the chicken between two pieces of plastic wrap and pound it until it’s thin. (Don’t make it too thin or the meat will break when it’s rolled). Transfer the chicken to the baking dish and season with salt and Weber Beer Can Chicken seasoning on both sides.
2. Clean all the vegetables, chop the mushrooms, the onion and the garlic cloves, and grade the carrot. In a frying pan heat 2 tablespoons of olive oil, add onion and carrot and cook for two minutes then add the mushrooms and the garlic and cook for five more minutes or until all the vegetables have softened.
3. Transfer the vegetable mixture to a bowl and add 2 tablespoons of sour cream, ¾ cup Mexican Style 4 cheese blend and ¼ cup Italian parsley. Mix everything very well.
4. On each piece of chicken lay out 1-2 tablespoons of filling mixture (depends on the size of the chicken), very carefully roll each piece and secure it with tooth picks.
5. In a frying pan heat 1 tablespoons of olive oil, transfer all the chicken rollups to the pan and fry them for two minutes on each side.
6. In the meanwhile, in a small sauce pan heat the chicken broth, add 1/2 cup of sour cream, 1 tablespoon Dijon mustard and season with salt and Weber Beer Can Chicken seasoning to your liking.
7. Transfer all the chicken rollups to the baking dish, cover with the sour cream sauce and bake at 350 degrees for 20 minutes.

Notes

1. If you are a cheese lover, sprinkle the chicken rollups with more cheese when they are ready and return them to the oven until all the cheese has melted.

By Valeriya Aizner

https://howtofeedapickyeater.com/