Description
This Easy Chicken and Potato Rolls recipe features a delightful combination of grated potato sheet cake rolled with a savory chicken and vegetable filling, topped with melted cheeses and baked to golden perfection. Perfect for a comforting dinner, this dish blends crispy potato layers with flavorful sautéed chicken, peppers, and mushrooms, creating an irresistible meal that’s both hearty and satisfying.
Ingredients
Scale
Potato Sheet Cake
- 5 potatoes, grated
- 1 onion, chopped
- 1 red pepper, chopped
- Parsley, chopped
- 3 eggs
- 3 tbsp flour
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Chicken Filling
- 1 chicken fillet, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5.3 oz mushrooms, chopped
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- Salt, to taste
- Black pepper, to taste
- Oil, for cooking and greasing
- Minced garlic (quantity not specified, approx. 1 tsp)
Instructions
- Prepare the Potato Sheet: Grate the potatoes and place them in a strainer. Rinse with water and squeeze out all excess moisture. Transfer to a bowl, then add the chopped onion, red pepper, parsley, eggs, salt, paprika, black pepper, and flour. Mix everything thoroughly until well combined. Grease a baking sheet with oil and line it with parchment paper. Spread the potato mixture evenly on the baking sheet. Bake in a preheated oven at 180°C (356°F) for about 25 minutes until set and slightly golden.
- Cook the Chicken Filling: Heat a pan over medium-high heat and add oil. Sauté the chopped onion until translucent. Add the chopped chicken fillet and cook until nicely browned. Then add the chopped mushrooms, red and green bell peppers, and minced garlic. Continue cooking until vegetables are softened. Season with salt and black pepper. Stir in the cheddar cheese until melted and mixed thoroughly, then turn off the heat.
- Assemble and Bake the Rolls: Once the potato sheet is baked and slightly cooled, cut it into squares. Place a spoonful of the chicken filling on one side of each square, then carefully roll the potato sheet over the filling. Arrange the rolls on a greased and parchment-lined baking sheet, ensuring enough space between them. Sprinkle shredded mozzarella cheese on top of each roll, followed by chopped parsley. Bake again at 180°C (356°F) for about 20 minutes until cheese is melted and the rolls are heated through. Serve warm and enjoy your delicious chicken and potato rolls!
Notes
- Be sure to squeeze out all the moisture from the grated potatoes to ensure the sheet bakes crisp and holds together well.
- You can adjust the herbs and spices such as paprika and parsley based on your preference.
- Minced garlic is optional but adds great flavor to the filling.
- If you prefer, substitute chicken fillet with turkey or a plant-based alternative for variation.
- Use parchment paper for easy cleanup and to prevent sticking during baking.
- Let the potato sheet cool slightly before cutting and rolling to avoid breaking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: chicken rolls, potato rolls, baked chicken recipe, easy dinner recipe, potato sheet cake, cheesy chicken rolls
