Chicken Kruchenyky (Rolls with Mushrooms)

By filling tender chicken breasts with mushrooms and curd cheese then baking them in a light sour cream sauce, this Ukrainian classic delivers rich home-cooked flavor with high protein and low fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (28.2 oz) boneless skinless chicken breast, pounded thin · 896 kcal in the whole recipe
• 300 g (10.6 oz) mushrooms, finely chopped · 66 kcal in the whole recipe
• 150 g (1 medium) onion, finely diced · 60 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 100 g (3.5 oz) lor cheese (low-fat curd cheese) · 100 kcal in the whole recipe
• 120 g (1/2 cup) light sour cream (used instead of heavy smetana) · 163 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 200 g (approx. 3/4 cup) chicken broth · 12 kcal in the whole recipe
• 15 g (3 tbsp) fresh dill, chopped · 7 kcal in the whole recipe
• 1/2 tsp salt and 1/4 tsp black pepper

Method

1. Heat olive oil in a skillet over medium heat, sauté onion, garlic, and mushrooms for 7-8 minutes until tender, then remove from heat and stir in lor cheese, salt, and black pepper.

   

2. Divide the mushroom mixture evenly over the pounded chicken breast slices, roll them up tightly, and secure with wooden toothpicks.

   

3. Place the chicken rolls in a baking dish, whisk light sour cream with chicken broth and half of the chopped dill, then pour over the rolls.

   

4. Bake uncovered in a preheated oven at 190°C (375°F) for 25-30 minutes until fully cooked through, then garnish with the remaining fresh dill before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.