Chicken and pepperoni roulade

    45 min

    A tasty way to liven up chicken or turkey steaks! Prosciutto or parma ham also taste wonderful, if you don't have pepperoni.


    Oxfordshire, England, UK
    4 people made this

    Serves: 2 

    • 2 chicken breasts (or turkey steaks)
    • 100g cream cheese (e.g. Philly)
    • 6-8 pieces pepperoni (to taste)
    • melted butter or oil

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the chicken or turkey between two pieces of cling film, and roll/bash until about 0.5cm thick.
    2. Spread on the cream cheese (I've done this with plain, cream cheese and chive, black pepper and they all work well!).
    3. Place the pepperoni on top of the cream cheese.
    4. Roll the turkey up, pulling in the sides to keep the filling in. Secure with skewers or kitchen string.
    5. Brush with melted butter or oil, and place uncovered in a hot oven (180 C / Gas 4) for 30-40 minutes, until they are no longer pink inside. (If you fry off the rolls first, you can reduce the cooking time to 20 minutes.)
    6. Serve with pan juices over the top, with your favourite sides.

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    Reviews in English (1)


    Used turkey steaks for this and prosciutto. It was delicious and perfect for a quick, tasty weekday meal  -  22 Feb 2016