Name: Tuna Stuffed Chicken Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 1 piece Chicken breast; 4 piece Hard boiled eggs; 1 can Tuna in oil; 1 piece Eggs; 50 g Parmigiano Reggiano; 1 pinch Salt

Description

These tuna stuffed chicken rolls are a tasty and easy alternative to prepare for a lunch or dinner different from the usual. The combination of tender chicken with the creamy tuna and hard-boiled egg filling is simply delicious. I often prepare them when I have dinner guests because they can be prepared in advance and then baked at the last moment. Parmigiano Reggiano adds an extra touch of flavor that makes them irresistible. Try them, I'm sure they will win you over!

Ingredients (6 ingredients)

1 piece Chicken breast

4 piece Hard boiled eggs

1 can Tuna in oil

1 piece Eggs

50 g Parmigiano Reggiano

1 pinch Salt

Preparation (6 steps)

Preparation of the chicken breast

Take the chicken breast and cut it into thin slices. Arrange the slices on a sheet of aluminum foil in a single layer, making sure there are no gaps between the slices.

Preparation of the filling

Thermomix® Setting

5 sec/Speed 5

Put the hard-boiled eggs in the bowl and chop for 5 Sec./Stufe 5. Transfer the chopped eggs to a medium bowl.

Mixing the filling ingredients

Add the well-drained tuna in oil and the grated Parmigiano Reggiano to the bowl. Also add the raw egg and mix all the ingredients well until you get a homogeneous mixture.

Filling the chicken

Spread an even layer of filling on the chicken breast placed on the aluminum foil.

Rolling the rolls

Using the aluminum foil, roll the chicken breast to form a compact roll, making sure that the filling remains well closed inside.

Baking in the oven

Transfer the rolls to a baking sheet and bake in a preheated oven at 180°C for 40 minutes, or until the chicken is cooked through.

Finished cooking? Great! 🎉

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About this recipe

Tuna stuffed chicken rolls are a dish that takes me back in time, to Sundays spent at my grandmother's house. She, with her skilled hands, always prepared something special for lunch, and these rolls were one of my favorites. She didn't use the Thermomix®, of course, but the flavor was the same, an indelible memory of affection and good cooking. The chicken breast, cut into thin slices, is the canvas on which we paint our picture of flavors. Its delicacy contrasts pleasantly with the richness of the filling. It is essential that the slices are thin, so that they cook evenly and perfectly wrap the filling. Tuna in oil, strictly drained, brings a savory note and an oiliness that goes perfectly with the dryness of the hard-boiled eggs. The hard-boiled eggs, finely chopped by the Thermomix®, add texture and a touch of sweetness. Parmigiano Reggiano, freshly grated, is the final touch, the umami note that enhances all the other flavors. The raw egg acts as a binder, ensuring that the filling remains compact during cooking. A pinch of salt is essential to balance the flavors, but be careful not to overdo it, the tuna is already salty enough. For preparation with the Thermomix®, it is important not to chop the hard-boiled eggs too much, otherwise you will get a puree. 5 seconds at speed 5 is sufficient. When spreading the filling on the chicken breast, make sure to distribute it evenly, leaving a small edge free to facilitate rolling. The use of aluminum foil is essential to form a compact and uniform roll. During baking in the oven, check that the chicken does not dry out too much; if necessary, cover the pan with a sheet of aluminum foil in the last few minutes. For a vegetarian variant, you can replace the tuna with ricotta and spinach, or with a filling of sautéed mushrooms. For a vegan version, you can use crumbled tofu instead of tuna and an egg substitute to bind the filling. You can also add other spices, such as paprika, curry or aromatic herbs, to personalize the flavor. Tuna stuffed chicken rolls are perfect served with a side of fresh vegetables, such as a mixed salad or cherry tomatoes. They can also be accompanied with mashed potatoes or basmati rice. A glass of fresh and light white wine will enhance the flavor of the dish. The rolls can be stored in the refrigerator for up to two days. They can be prepared in advance and baked just before serving. They are also excellent cold, cut into slices, as an appetizer or for a picnic.