Mozzarella Jalapeno Chicken Roulade Recipe
The first time I made this mozzarella jalapeno chicken roulade, I was amazed at how something so simple could taste so incredible. The tender chicken wrapped around the gooey mozzarella and spicy jalapenos was everything I wanted in a meal.
Ingredients
- Boneless skinless chicken breasts
- Mozzarella cheese
- Fresh jalapenos
- Cream cheese
- Garlic powder
- Onion powder
- Salt
- Pepper
- Olive oil
- Fresh herbs optional garnish
Instructions
- Place each chicken breast between sheets of plastic wrap and gently pound to an even thickness. Flattening ensures even cooking and makes rolling easier.
- Season the chicken with garlic powder, onion powder, salt, and pepper. Spread softened cream cheese evenly over each piece. This layer is the key to creating a creamy filling. 🧄
- Sprinkle shredded mozzarella generously over the cream cheese layer. Add slices of fresh jalapeno for a spicy kick. Adjust the amount based on your heat preference. 🌶️
- Carefully roll each chicken breast tightly, like a burrito. Secure it using toothpicks to keep it firmly rolled during cooking.
- Heat olive oil in a skillet over medium heat. Sear each roulade for 2-3 minutes per side until golden brown. This locks in the flavors and creates a beautiful crust. 🍳
- Transfer the roulades to a baking dish and bake at 375°F (190°C) for 25 minutes. Allow them to rest for 5 minutes before slicing to keep the juices intact. 🍴
Notes
- Don’t Skip the Plastic Wrap: Flattening the chicken is much easier and less messy when you use plastic wrap. It also prevents the meat from tearing.
- Keep the Fillings Balanced: Avoid overstuffing with cheese and jalapenos, as this could make rolling difficult and cause the filling to spill out during cooking.
- Timing is Key: Resting the roulade after cooking ensures the juices settle, delivering a moist and tender result. Skipping this step may lead to dryness.