Juicy chicken fillet
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to this dish is proper preparation of the filling and careful rolling. Simmer the tomatoes and peppers until soft so they release their juices and flavor. Cut the chicken fillet lengthwise but not all the way through to create a 'book' shape — this helps the roll hold together. Pound the meat gently to avoid tearing. Bake at 200°C (400°F) for 40 minutes — just enough for perfect doneness while keeping the filling moist. Follow our steps for a flawless result.
Prepare the vegetables
Scald 250 g (8.8 oz) tomatoes in boiling water, peel, and dice. Remove seeds from 100 g (3.5 oz) bell pepper and dice as well.
Simmer the filling
In a skillet, add 2 tablespoons of water, then the tomatoes and peppers. Season with salt (5 g / 1 tsp), nutmeg, and basil (from the 5 g / 1 tsp spice mix). Simmer over medium heat for 15 minutes until soft and thickened. Remove from heat.
Prepare the chicken fillets
Slice 500 g (1.1 lb) chicken fillet lengthwise but not all the way through to make a 'book'. Cover with plastic wrap and gently pound to about ½ inch thick. Season with salt and pepper.
Roll up the fillets
Place about 2 tablespoons of the vegetable filling on each fillet piece. Roll tightly from the wide end. Secure with toothpicks if needed.
Bake in the oven
Arrange the rolls in a baking dish. Bake in a preheated oven at 200°C (400°F) for 40 minutes until golden and cooked through.
Serve
Remove from the oven, let rest 5 minutes. Slice into portions, drizzle with pan juices, and serve hot with a side dish.
CHEF'S TIP
Choose ripe tomatoes
Meaty, ripe tomatoes work best — they give more juice and flavor. If they're too watery, remove the seeds.
Don't overcook the chicken
Bake for exactly 40 minutes at 200°C (400°F) — enough to cook through. Use a meat thermometer to check internal temperature reaches 165°F (74°C).
Add cheese for richness
Feel free to add grated mozzarella or Parmesan to the filling — it melts and makes the rolls even more delicious.
Serve with a side
Pairs perfectly with mashed potatoes, rice, or fresh vegetables. Drizzle with the pan juices.
SUBSTITUTIONS
Add your taste
- Replace tomatoes with zucchini If you don't have tomatoes, use zucchini — they add moisture and a mild flavor.
- Instead of bell pepper — eggplant Eggplant gives a denser texture and a slight bitterness that pairs well with chicken.
- Add garlic for extra kick Crush 1–2 garlic cloves and add them to the vegetables while simmering — it enhances the aroma.
- Swap nutmeg for herbes de Provence If you don't have nutmeg, use a mix of Provençal herbs — they also complement the vegetables.
HOW TO STORE
How to store chicken rolls
Cool the cooked rolls to room temperature, store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (325°F) for 10–15 minutes or in the microwave. Freeze raw rolls for up to 2 months — thaw in the fridge and bake as usual.
GOOD TO KNOW