These chicken rolls with a gooey cheese filling are an irresistible dish perfect for family dinners, special occasions, or even meal prep. Tender chicken fillet is seasoned and stuffed with creamy gouda or cheddar cheese, then cooked to perfection. Pair them with spiced potatoes and creamy sauce for a meal that’s sure to impress.
Preparation Time
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Chicken Rolls:
Chicken fillets (2 large, butterflied or pounded thin)
Salt (to taste)
4 peppers mix (to taste)
1 egg (beaten)
1 tablespoon mustard
1 tablespoon lemon juice
2 tablespoons olive oil
2 garlic cloves (minced)
1 tablespoon parsley (chopped)
Gouda or cheddar cheese (100 g, sliced into sticks)
For the Potatoes:
4 medium potatoes (peeled and cut into wedges)
Spices (paprika, garlic powder, salt, pepper to taste)
1 tablespoon olive oil
For the Creamy Sauce:
200 ml cream (heavy or cooking cream)
1 teaspoon mustard
1 garlic clove (minced)
Parsley (chopped, for garnish)
Directions
Directions
Prepare the Marinade for Chicken:
In a bowl, mix lemon juice, olive oil, mustard, minced garlic, salt, and 4 peppers mix.
Coat the chicken fillets with the marinade and let them rest for 15 minutes.
Prepare the Filling:
Cut gouda or cheddar cheese into sticks.
Place a cheese stick at the center of each chicken fillet, roll tightly, and secure with toothpicks.
Coat the Rolls:
Dip each chicken roll into beaten egg and season with salt and pepper.
Cook the Rolls:
Heat a non-stick skillet over medium heat with olive oil.
Cook the rolls until golden brown on all sides (about 10 minutes).
Transfer the rolls to a baking dish.
Prepare the Potatoes:
Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Arrange them around the chicken rolls in the baking dish.
Bake:
Preheat the oven to 180°C (350°F).
Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender.
Make the Creamy Sauce:
In a small saucepan, heat the cream over medium heat.
Stir in mustard, minced garlic, salt, and pepper. Cook for 3-5 minutes until slightly thickened.
Serve:
Drizzle the creamy sauce over the chicken rolls and potatoes. Garnish with chopped parsley.
Serve with a side of steamed vegetables or a fresh green salad.
Pair with crusty bread to mop up the creamy sauce.
Cooking Tips
Pound the chicken fillets evenly for easier rolling.
Use kitchen twine if toothpicks are unavailable.
Don’t overfill the rolls to prevent them from bursting during cooking.
Nutritional Benefits
Chicken: A lean source of protein essential for muscle growth and repair.
Cheese: Provides calcium and a rich, creamy texture.
Potatoes: A good source of potassium and energy.
Dietary Information
Contains dairy, eggs, and gluten (if cream or mustard includes gluten; check labels).
Gluten-free if gluten-free mustard and cream are used.
Nutritional Facts (per serving, approximate)
Calories: 450
Protein: 35 g
Fat: 25 g
Carbohydrates: 20 g
Fiber: 3 g
