Stuffed Chicken Fillet with Mushrooms and Prunes

Name: Stuffed Chicken Rolls with Mushrooms, Prunes and Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: Chicken fillet 2; Salt, black pepper, sweet paprika to taste; Button mushrooms 12-15; Prunes 50 g; Walnuts (shelled) 50 g; Mayonnaise 1 tbsp (homemade, or replace with vegetable oil) (14 g); Egg 1; Breadcrumbs for coating; Vegetable oil 3-4 tbsp (1 tbsp of it for the mushrooms); Fresh herbs, vegetables to taste

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60 mins

If you think about it, you can stuff just about anything. Or nearly anything. Chicken fillet cut open and stuffed with pieces of prunes, fried mushrooms and walnuts makes an exceptionally tasty hot portioned appetizer. Cooking it is a pleasure, and eating it is an even bigger one.

Since ancient times people have stuffed everything that could be stuffed. Stuffing, called “chinenie” in old Kyivan Rus’ cooking, is used very widely. In Bulgarian cuisine stuffed peppers are very popular, and the dish comes in dozens of variations. Cabbage rolls, stuffed cabbage, are one of the best-loved home dishes.

Stuffed peppers, fish, poultry, vegetables: you can stuff anything that can hold the filling. World cuisines offer plenty of their own versions: zrazy, roulades, gefilte fish. It’s rather surprising that it’s almost impossible to ruin a stuffed dish.
Stuffing is a cooking technique in which one food acts as a casing and is filled with another food, or more often a mixture of foods, the filling.

All kinds of chicken rolls with various fillings count as stuffed dishes. Chicken fillet stuffed with a mix of mushrooms, nuts and prunes and fried in breadcrumbs is a portioned dish and very tasty. It can also be made ahead and will dress up any holiday table: just fry the prepared rolls and serve right away.

More with chicken breast and button mushrooms

Chicken Breast with Mushrooms in Tomato Sauce

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Red Curry with Chicken and Mushrooms

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Mushroom Glade Salad with Chicken Fillet

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Chicken and Mushroom Salad with Grilled Chicken

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Sunflower Salad with Chicken, Mushrooms and Chips

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Ingredients

2 servings

For the rolls
Chicken fillet 2
Salt, black pepper, sweet paprika to taste
For the filling
Button mushrooms 12-15
Prunes 50 g
Walnuts (shelled) 50 g
Mayonnaise 1 tbsp (homemade, or replace with vegetable oil) (14 g)
For breading and frying
Egg 1
Breadcrumbs for coating
Vegetable oil 3-4 tbsp (1 tbsp of it for the mushrooms)
For serving
Fresh herbs, vegetables to taste

Step-by-step recipe

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How to prepare the fillet

Chilled chicken fillet is sold in almost any store, and you can always pick pieces by size. One fillet makes two rolls of chicken with prunes, nuts and mushrooms.
Pound each fillet well so it’s as even in thickness as possible, then cut it lengthwise into two pieces. You should get two fairly thin strips of about the same width. Season the fillet with salt and pepper and sprinkle with a pinch of sweet red paprika.

How to make the filling

Prepare the prunes and nuts. Rinse the pitted prunes and cut them into pieces about the size you’d cut vegetables for a vinaigrette salad. Toast the shelled walnuts in a dry pan until they smell nutty, then chop them, leaving the pieces fairly coarse.
You can replace the prunes with dried apricots or orange segments.
Wash the mushrooms and cut them into strips, then fry over medium heat in 1 tbsp of vegetable oil until browned. Button mushrooms fry quickly, 5-7 mins is enough.
In a separate bowl, mix the chopped nuts, mushrooms and prunes. Add a little salt and pepper. Add 1 tbsp of homemade mayonnaise (14 g) or plain vegetable oil and stir.

How to shape and fry the rolls

Put 1 tbsp of the filling on each piece of fillet, then roll the fillet up.
You can make the rolls ahead and simply fry them before serving.
Bread the rolls. Heat a pan over medium heat and add the remaining vegetable oil. Break the egg into a deep bowl, add salt and beat with a fork. Dip the chicken in the beaten egg, coat it well in breadcrumbs and place it seam side down in the well-heated oil.
Fry the chicken with prunes on all sides until golden brown.
Cover the pan with a lid, reduce the heat to low and fry the rolls for 10-12 mins until completely cooked. Chicken cooks quickly, but do check for doneness: when you pierce the thickest part, the juices should run clear.