Chicken Meat Roll with Bell Peppers, Cheese and Pomegranate Sauce

🍖 Chicken Meat Roll with Bell Peppers, Cheese and Pomegranate Sauce 📝 Ingredients: For the roll: * Chicken fillet – 1 kg * Onion – 1 piece * Yellow bell pepper – 1/2 piece * Red bell pepper – 1/2 piece * Cheese – 200 g, optional * Salt – to taste * Ground black pepper – to taste * Smoked paprika – to taste For shaping and finishing: * Smoked paprika – for sprinkling before shaping * Pomegranate sauce or pomegranate molasses – 1-2 tbsp, for brushing * Parchment paper or foil – for baking * Plastic wrap – for shaping, optional * Fresh herbs – optional, for serving 🔥 Preparation: Prepare the chicken fillet. Cut it into pieces and grind it in a meat grinder or food processor until it becomes minced chicken. Peel the onion and finely chop it, or grind it together with the chicken. Finely dice the yellow and red bell peppers. Place the ground chicken in a large bowl. Add the onion, diced bell peppers, salt, black pepper, and smoked paprika. Mix everything very well until the chicken mixture becomes sticky and evenly combined. This helps the roll hold its shape. Lay a sheet of plastic wrap, parchment paper, or foil on the work surface. Sprinkle the surface with smoked paprika and a little black pepper. Spread the chicken mixture over the seasoned surface into an even rectangle. If using cheese, grate it or cut it into thin pieces and spread it over the chicken layer, leaving a small border around the edges. Using the plastic wrap, parchment, or foil to help, roll the chicken mixture into a tight roll. Seal the edges and shape the roll neatly so the filling stays inside. Transfer the roll seam-side down to a baking tray or baking dish lined with parchment paper or foil. Bake in a preheated oven at 180°C for about 40-50 minutes, or until the chicken is fully cooked through. Near the end of baking, brush the roll with pomegranate sauce or pomegranate molasses. Return the roll to the oven for another 5-10 minutes, until the top becomes glossy and lightly caramelized. Let the roll rest for 10 minutes before slicing. Slice and serve warm with potatoes, rice, vegetables, salad, or your favorite side dish. 📌 Notes: * This recipe is made from chicken fillet that is turned into ground chicken, then shaped into a roll. * If you already have ground chicken, you can use it instead of grinding the fillet yourself. * Mix the chicken mixture well until it becomes slightly sticky. This helps the roll hold together after baking. * Dice the bell peppers finely so they distribute evenly and do not make the roll fall apart. * Cheese is optional, but it makes the roll juicier and more flavorful. * Use a cheese that melts well, such as mozzarella, gouda, cheddar, or Monterey Jack. * Do not add too much cheese or place it too close to the edges, or it may leak out during baking. * The smoked paprika sprinkled before shaping gives the outside of the roll extra color and flavor. * The dark sauce brushed on top appears to be pomegranate sauce or pomegranate molasses. It adds a glossy finish and a sweet-tart flavor that pairs well with chicken, peppers, and smoked paprika. * If you do not have pomegranate sauce, you can use barbecue sauce, teriyaki sauce, or a honey-soy glaze instead. * Parchment paper, foil, or plastic wrap makes it easier to shape the roll tightly. If using plastic wrap, remove it before baking. * Letting the roll rest before slicing helps keep the juices inside and makes cleaner slices. * The chicken is fully cooked when the internal temperature reaches 165°F / 74°C. * This roll can be served hot as a main dish or chilled and sliced for sandwiches or a snack platter. 💡 Summary: * Chicken fillet means boneless, skinless chicken breast. * This dish is similar to a baked ground chicken roulade or chicken meatloaf roll. * Smoked paprika adds color and a mild smoky flavor. Regular paprika can be used if needed. * Pomegranate molasses is a thick, tangy-sweet pomegranate syrup often used as a glaze for meat. * Bell peppers add sweetness, color, and moisture to the chicken roll. OP/Prep Vid: http://www.jlaforums.com/viewtopic.php?t=675513671 submitted by /u/JLAFORUMSDOTCOM [link] [comments]