Chicken Roll Ups

    Chicken Roll Ups


    26 people made this

    About this recipe: Chicken breasts are pounded thin and rolled up with Jarlsberg, before being crumbed, pan-fried and baked Serve with mashed potatoes and a side of vegetables.

    Serves: 4 

    • 4 skinless, boneless chicken breasts
    • 4 thick slices Jarlsberg cheese
    • 1 egg, beaten
    • 110g breadcrumbs
    • 3 tablespoons chopped fresh parsley
    • 1 clove garlic, chopped
    • 2 tablespoons olive oil
    • 415ml chicken stock

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Pound the chicken breasts to about 3mm thickness. In a shallow plate or bowl, mix together the breadcrumbs and parsley. Place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the breadcrumb mixture. (Note: Hold roll closed; after dipping, you will see that it begins to stay together).
    3. In a large frying pan, saute garlic in olive oil. Add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. Remove roll ups from frying pan and drain on kitchen towels.
    4. Pour 1/2 of the chicken stock into a 23x33cm or similar sized baking dish. Add all four roll ups. Bake uncovered in the preheated oven for 45 minutes, basting once with the remaining stock.

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