Filled Chicken Rolls


  • 150g chicken breast per person.

  • Place the chicken between two layers of baking paper and using a meat mallet or similar beat out chicken until schnitzel thickness, then use one of the fillings below.

Filling #1 (serves 1)

  • Mix 1tbs Extra Light Philadelphia cream cheese with 2 well drained, chopped, sun dried tomatoes and spread on one half of the chicken.  Roll up firmly, tucking the sides in too.

Filling #2  (serves 2)

  • Mix 1 tbs Extra Light Philadelphia cream cheese with 2 diced dried apricots then spread on chicken as above and roll up.

Filling # 3 (serves 1)

  • Spread chicken with ½ teaspoon of pesto, then sprinkle with 1 level dessertspoon of grated parmesan.  Roll up as above.


Line a baking dish with baking paper then place rolled breasts, seam side down in the dish.  Bake at 180 degrees for about 30-40 minutes or until cooked through.  You don’t want to overcook them or they will be dry.