Healthy Beef and Chicken Fillet Roll

Looking for a healthy and delicious alternative to store-bought cold cuts? This Healthy Beef and Chicken Fillet Roll is your answer! It's a lean, protein-packed dish that's surprisingly easy to make and incredibly versatile. By combining tender beef and chicken, we create a wonderfully moist and flavorful roll, enhanced with the subtle sweetness of bell peppers and a hint of horseradish. The secret lies in the slow-cooking method, which ensures the meat is perfectly tender. It's an ideal choice for meal prep, a sophisticated appetizer, or a light main course.

Healthy Beef and Chicken Fillet Roll

Cooking: 2 hours, 30 minutes

Quantity: 10 Servings

Per serving

Calories: 218 kcal

Proteins: 44 g

Fats: 4 g

Carbohydrates: 2 g

Ingredients for the Beef and Chicken Fillet Roll

• 700 g chicken breast
• 700 g lean beef
• 20 g gelatin
• 1 red bell pepper
• 1 tablespoon horseradish
• 1 teaspoon garlic powder
• 1/2 teaspoon ground fenugreek
• pepper, salt to taste

How to Make a Healthy Beef and Chicken Fillet Roll

Take a chicken breast, remove the skin, and cut the fillet off the bones. With a sharp knife, make 4-6 thin slices for the outer layer of the rolls. Dice the remaining meat; it will be used for the mince. You can save the breastbone and skin to make chicken broth.

Making thin slices from the chicken fillet for the roll's outer layer, and dicing the rest for the filling.

Place the thin fillet slices on a cutting board, cover with plastic wrap, and pound with a meat mallet on one side, then the other. The fillet should be pounded as thinly as veal for a Wiener schnitzel.

Pounding the fillet.

Trim any membranes and sinews from the beef, and cut the meat into cubes, just like the chicken fillet.

Dicing the beef.

Place the fillet and beef into a blender and process until you have a smooth and uniform meat mince.

Remove the seeds from the sweet bell pepper and dice it. Sauté the pepper in a lightly oiled pan for a few minutes until it softens and the excess moisture evaporates.

Add the cooled pepper and a tablespoon of grated horseradish to the meat mince.

Next, add the seasonings and spices — ground dried garlic and fenugreek, salt to taste, and black pepper.

Soak the gelatin in water according to the manufacturer’s instructions. Pour in 50 ml of water, stir, cool to 30°C (86°F), and strain.

Add the dissolved gelatin to the other ingredients.

Mincing the meat in a blender.

Adding sautéed sweet pepper and grated horseradish.

Seasoning the mince and adding the dissolved gelatin.

For one roll, take two slices of pounded fillet and overlap them on plastic wrap.

Thoroughly mix the mince, form it into oval logs, and place them on the chicken fillet.

Wrap the mince with the chicken meat, then wrap everything tightly in the plastic wrap, securing the ends. Roll the logs on the board with your hands to give them a proper shape.

Wrap the rolls in several more layers of plastic wrap and tie the ends tightly with string or thread.

Mixing the mince thoroughly, shaping it into logs, and placing it on the chicken fillet.

Wrapping the mince with the chicken meat, then rolling it all in plastic wrap and tying the ends.

Wrapping the rolls in several more layers of plastic wrap and tying the ends with string.

Alternatively, you can place the rolls in oven bags and cook them in a steamer.

Cook the rolls over low heat for 2 hours, not letting the water boil.

Cool the meat, then refrigerate the beef and chicken fillet roll for 24 hours.

Refrigerate the beef and chicken fillet roll for 24 hours. Done!