Dinner
Chicken Rolls with Mushrooms
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Prep
15 minutes plus 30 to 40 minutes marinating
Cook
50 minutes
Total
1 hr 5 min
Chicken Rolls with Mushrooms steam up light, juicy, and quietly satisfying, tender pounded fillets wrapped around a savory mushroom filling.
Ingredients
- 2 chicken fillets
- 6 button mushrooms, finely chopped
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- 1Season the chicken fillets with salt and pepper and refrigerate for 30 to 40 minutes.
- 2Cook the mushrooms with the olive oil in a skillet or on the Bake setting in the multicooker for about 20 minutes, until all moisture has evaporated. Set aside to cool.
- 3Pound the chicken fillets into thin, even layers about 1 cm thick.
- 4Divide the mushroom filling between the fillets and roll them up tightly.
- 5Place the rolls in the multicooker steamer insert.
- 6Steam for 30 minutes, until the chicken is cooked through.
Cook's Note
Cook the mushrooms until all their moisture has cooked off before using as the filling, wet mushrooms make the rolls soggy from the inside.
Best Served With
Mashed potatoes
Why This Recipe Works
A quick mushroom filling keeps the rolls moist without weighing them down, and steaming lets the chicken stay tender instead of drying out.
Make It Yours
- Add onion and herbs to the mushroom filling.
- Season the chicken with garlic.
- Add black pepper or paprika before rolling.
Leftover Strategy
Refrigerate leftovers for up to 3 days. Slice and reheat gently, or serve cold in thin slices for sandwiches, toast, or salad plates.
Want to impress guests with this dish? Ask Jeff →
Pairing
Dry white wine or sparkling water with lemon works well with the mushrooms; buttery crackers ↗ make an easy pantry-side bite.
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