Mushroom and Cheese Stuffed Chicken Rolls

Ingredients

• 2 chicken fillets, each cut in half
• 1 cup chopped onion
• 1 cup sliced mushrooms
• Green onion, quantity not stated
• Dill, quantity not stated
• 100 g grated cheese
• Salt and other seasoning, to taste
• [Salad] 2 tomatoes, chopped
• [Salad] 1 cup sliced cucumber
• [Salad] 1 cup lettuce
• [Serving] Sour cream, source conflicts between 1 cup and 2 tablespoons

Method

1. Cover the chicken pieces with plastic wrap and pound them to an even thickness.
2. Season the chicken and set aside.
3. Sauté the chopped onion for about 2 minutes.
4. Add the sliced mushrooms and sauté for another 2 minutes.
5. Add the green onion and cook for a further 2 minutes.
6. Mix the sautéed vegetables with chopped dill and grated cheese.
7. Divide the filling between the chicken pieces.
8. Roll each chicken piece around the filling and secure if necessary.
9. Place the rolls in a baking dish.
10. Bake at 180°C for about 30 minutes.
11. Check that the chicken reaches 74°C internally.
12. Combine the chopped tomatoes, cucumber and lettuce for the salad.
13. Season the salad and serve with sour cream.
14. No bacon is listed or used in the preserved source, despite the original title and tags.