Stuffed Chicken Rolls
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Serves: 4
Ingredients/ Συστατικά
  • 700 gr. / 1.5 lb chicken breasts, opened flat like butterflies
  • 1 large or two small red bell peppers, for Greeks I used Florina peppers, sliced
  • 1 onion, sliced
  • 100 gr. / 3.5 oz. feta cheese, for Greeks, I used the soft one with the buttery texture, for those who do not have access to such feta, just use what you ordinarily buy, crumble it and add 1 triangle of la vache qui rit cheese for every chicken roll. Mix it with the feta to become a spread.
  • Salt and pepper
  • 2 tbsp fresh basil, chopped
  • 1 tsp oregano
  • Olive oil
  • Parchment paper
  • Toothpicks to secure the rolls
Instructions/ Εκτέλεση
  1. Preheat oven to 200°C / 400°F.
  2. In a skillet sauté the peppers and onion until they become soft.
  3. In the end add the fresh basil.
  4. Remove and set aside.
  5. Cut parchment paper in as many pieces as your chicken breasts.
  6. Take one breast, salt and pepper it.
  7. If you are lucky and can find the soft buttery feta cheese, add about a spoon and spread it like cream cheese.
  8. If you have prepared the spread I mention in the ingredients add a spoon from that and spread it.
  9. Add some peppers and onions some oregano and roll it.
  10. Seal it with toothpicks in that way, so the cheese doesn’t come out of it.
  11. For those who cannot find buttery feta, you follow the same procedure only you spread the la vache qui rit, then add a piece of feta cheese and then the peppers and seal.
  12. Take a parchment paper, add some olive oil, place the chicken roll in it and close it like a parcel.
  13. Do the same for the rest of the chickens.
  14. Place them in a pan and bake them in the oven for about 20 minutes.
  15. Open the parchment paper and broil them for a few minutes to get a nice golden color on top, about 3 to 4 minutes.
  16. Let them rest for five minutes and then cut them in slices and serve them.
  17. French fries go perfectly with it!
Recipe by Culinary Flavors at