Chicken rolls with cheese and tomato
WHAT YOU WILL NEED
From ingredients
6 products
Filling
Seasoning
Glaze
SIMPLE PROCESS
Step by step recipe
The key to these roll-ups is proper chicken prep. Slice the breast not all the way through to create a pocket, and pound to even thickness — this ensures even cooking and juiciness. The cheese and tomato filling adds moisture and freshness, while the mayonnaise topping creates a golden, crispy finish. Bake at 180°C (350°F) for 20–30 minutes until the cheese melts and the meat stays tender. Serve hot, garnished with fresh herbs.
Prep the chicken
Slice 500 g (1.1 lb) of chicken breast lengthwise without cutting all the way through to form a pocket, or cut into thin cutlets. Cover with plastic and pound to about ½ inch (1 cm) thickness.
Season with salt and pepper
Sprinkle both sides with salt (5 g / 1 tsp) and black pepper (5 g / 1 tsp), rubbing evenly.
Add the filling
Cut hard cheese (50 g / 1.8 oz) and tomato (50 g / 1.8 oz) into thin slices or sticks. Place a piece of each on each piece of chicken.
Roll and secure
Roll the chicken tightly around the filling, being careful not to squeeze it out. Secure with toothpicks or kitchen twine.
Brush with mayonnaise and arrange
Line a baking dish with foil. Place the roll-ups seam-side down, and brush each with mayonnaise (20 g / 1.5 tbsp).
Bake until golden
Bake in a preheated oven at 180°C (350°F) for 20–30 minutes until the tops are golden. Transfer to a plate, remove toothpicks, and serve hot.
CHEF'S TIP
Choose evenly sized breasts
Use fillets of similar thickness so they cook evenly. If they're too thick, slice them horizontally into two thin pieces.
Pound gently
Cover the fillet with plastic wrap and use the smooth side of a meat mallet to avoid tearing. Aim for about ½ inch (1–1.5 cm) thickness.
Don't overstuff
Too much cheese and tomato may leak out during baking. Use small pieces so the roll-up holds together.
Secure with toothpicks or twine
To prevent unrolling, secure with toothpicks or kitchen twine. Remove before serving.
SUBSTITUTIONS
Add your taste
- Hard cheese → mozzarella or Gouda For a milder, stretchy filling, use mozzarella. Gouda adds a nutty, slightly sweet flavour.
- Tomato → sun-dried tomatoes Sun-dried tomatoes give a more intense, tangy taste. Chop them finely before adding.
- Mayonnaise → sour cream or yogurt For a lighter version, brush with 15% sour cream or Greek yogurt — lower in calories, still moist.
- Add herbs or garlic Place a basil leaf inside or mix minced garlic into the filling for extra aroma.
HOW TO STORE
How to Store Chicken Roll-ups
Cool the cooked roll-ups, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 7–10 minutes or in the microwave. Freeze raw or cooked roll-ups — freeze on a tray, then bag. Thaw in the fridge and finish cooking in the oven.
GOOD TO KNOW