Directions

• I took pictures of the ingredients, exactly as they were bought (minus the chicken breast) so you can see exactly what I use. I salted the chicken breast and left it in the fridge overnight. It is an optional step that you can skip if you wish. Do not forget to remove the chicken breast from the refrigerator at least 1 hour before cooking it!
• I opened the can of mushrooms and drained the juice. I chose a large pan, in which I added 2-3 tablespoons of oil and added the mushrooms. I let them cook for 2-3 minutes (being canned, they don’t need much cooking time). I seasoned it with salt, pepper, and garlic. I added the spinach on top of the mushrooms and stirred continuously until it softened. I turned off the fire and left to cool.
• The next step was to take care of the chicken breast, peppers, and cheese. Nothing simpler: I grated the cheese, not very finely. I cut the pepper into thin strips. I unfolded the chicken breast in a “butterfly” style, being careful not to cut it in half completely. I covered it with foil and beat it well (be careful not to mash it) to obtain a flat surface. I seasoned (pay attention to the salt) with salt, pepper, paprika, and spices for chicken.
• I placed on the chicken breast the composition of mushrooms and spinach, cheese, and finally slices of pepper. I rolled everything as tight as I could. If the portions are too thin and it come out of the filling, confidently use another piece of chicken to “patch” the holes. That’s what I did, and in the end, I got 2 rolls, one fatter (because of the patches) and one thinner.
• I stretched the bacon strips on the wooden chopper, placed the roll in the middle and wrapped, or rolled/”dressed” the chicken roll in bacon. I then fried the rolls, on all sides, using the same pan. In this way, we seal the roll very well, and when we bake it, nothing will leak from the inside. Of course, this method also gives the chicken roll a pleasant appearance.
• In the pan in which I fried the chicken rolls, the fat remained delicious and full of flavor. I took out the rolls and put them in a small tray. In the pan, I added the wine, 1 glass of water (200 ml) and seasoned with salt, pepper, paprika and a little sugar (1 teaspoon). I let it boil for 2-3 minutes, then I added the sauce over the chicken rolls. I covered the tray with foil and baked the rolls for 25 minutes at 200 degrees, and another 20-25 minutes without foil.
• We chose to serve the chicken rolls, along with simple mashed potatoes, mixed vegetables, and of course, the delicious wine sauce! If you have leftovers for the next day, heat them covered with foil to prevent the chicken breast from drying out. I thought it was even more delicious the next day. See you soon for a new recipe!