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Garlic Butter & Cheese Stuffed Chicken Roll-Ups
Ingredients
- 1 kg boneless whole chicken breasts you need the whole pieces, not cut up
- 1 medium sized onion finely chopped
- 10 fat cloves of garlic peeled and minced
- 3 tablespoons unsalted butter plus extra to grease and brush
- Italian seasoning dried mixed herbs
- grated cheddar or parmesan cheese as required
- mozzarella cheese as required
- 2-3 tablespoons chopped fresh coriander
- garlic salt optional
- salt & pepper to taste
Instructions
- Wash the chicken breasts and pat dry. Carefully slice them into half, horizontally so you get thinner ‘sheets’ of each breast piece.
- Marinate all the pieces lightly with salt and place them on a large baking sheet that has been lightly greased with olive oil or butter.
- Heat some oil in a wok/kadai and fry the chopped onions till translucent, add the minced garlic and fry on a reduced heat for a few seconds. Don’t let the garlic burn or it will taste bitter. Remove the mixture onto a plate and let it cool.
- Spread the butter on each piece of the sliced chicken breast and add the prepared filling across the length of the chicken. Then add the Italian seasoning and/or garlic salt (if you are using garlic salt make sure you don’t add too much as the chicken is already marinated with salt in step#2)
- Sprinkle the grated cheeses and chopped coriander.
- Roll up the chicken from the broadest side first and secure the ends using toothpicks. Drizzle with olive oil or brush with extra butter.
- Preheat oven to 220 C and cook the chicken on ‘bake’ mode for 12 minutes. Then change the oven setting to ‘grill’ mode for another 8-9 minutes or till it looks golden on the surface.
- Remove from oven and carefully remove the toothpicks. Serve hot with mashed potatoes or any side of your choice.
Disclaimer
The nutritional values are only indicative.
Hi Shireen,
Just last week I was about to ask you if you have any recipes using boneless chicken breasts, since I didn't see any on your blog. But then I decided to try my own and came up with something similar, except instead of rolling the chicken I baked it steak style with pockets stuffed with mushroom & cheese filling and garlic butter sauce drizzled over. My kids absolutely loved it. Will definitely give your recipe a go the next time. Regarding your recipe, you have mentioned to cut the chicken horizontally, but I think you need to mention the cut has to be through the whole breast in order to get thinner slices.
@ Shafe: Thanks for the suggestion! I'll update my recipe with those instructions! Your idea for stuffed chicken sounds divine! I hope to try that out soon!
This looks so restaurant style with mashed potatoes! Yes, at times we do need a break from our normal cooking just to break the monotony and this is an amazing idea…