Stuffed Chicken Rolls
Savor the mouthwatering goodness of our stuffed chicken rolls, where tender chicken envelops a luscious cream cheese and spinach filling! These delightful rolls are not only quick to whip up but also bring a burst of flavor to your dinner table. Perfect for a busy weeknight or a cozy weekend feast, they’re sure to impress your family and friends!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Ząbek czosnku
- Pół małej cebulki
- Natka pietruszkioptional
- 1 czerwona papryka
- Sól, pieprz, czosnek granulowany do smaku
- Przyprawy do mięsa: papryka wędzona, oregano, sól i pieprz
🥩Meat & Seafood(1)
- 300g piersi z kurczaka (0.66 lbs)
🥛Dairy & Eggs(3)
- 2 łyżki serka śmietankowego kanapkowego (30 ml)
- Dodatkowo tarta mozzarella lub 5 łyżek laserów sera cheddaroptional
- 70g jogurtu greckiego lub skyru (2.47 oz)optional
🫙Pantry Staples(3)
- 1/2 łyżeczki proszku do pieczenia (2.5 ml)
- Łyżka oliwy (15 ml)
- 120g mąki pszennej (0.96 cup)
🍯Sauces & Condiments(1)
- 2 łyżki sosu barbecue (30 ml)
📦Other(2)
- 4 pieczarki
- 150g twarogu (u mnie śmietankowy) (5.29 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a bowl and knead the dough until a firm ball forms.
- 2
Divide the dough into 4 or 5 pieces and roll them out.
- 3
Sauté onion and garlic in olive oil.
- 4
Add diced chicken and spices, then add diced vegetables and sauté briefly.
- 5
Stir in barbecue sauce and cream cheese until a thick sauce forms.
- 6
Place the filling on the dough and seal well.
- 7
Cook on low heat in a dry pan for about 4-5 minutes on each side, covered.
💡 Pro Tips
- ✓Pound chicken breasts to an even 1/4-inch thickness before dicing and cooking so pieces cook uniformly and don't leave undercooked centers or overcooked edges in the filling.technique1/4-inch thickness
- ✓Let the dough rest for 10-15 minutes after kneading, covered with a damp towel, so gluten strands relax and the dough becomes pliable enough to roll thin without tearing or springing back.timing10-15 minutes
- ✓Cook the filling mixture until it reduces to a thick, paste-like consistency with no visible liquid pooling, since excess moisture will steam through the dough seams and cause blowouts during the dry-pan sear.techniqueno visible liquid
- ✓Use full-fat cream cheese (not reduced-fat) because its higher fat content (33% vs 20%) creates a stable emulsion with the barbecue sauce that won't break or weep when reheated inside the sealed dough.ingredient33% fat content
- ✓Cook covered over low heat at roughly 275-300°F pan surface temperature for 4-5 minutes per side so the dough cooks through via trapped steam before the exterior scorches, since sugar in the barbecue sauce filling burns quickly above medium heat.equipment275-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Chicken Rolls
Savor the mouthwatering goodness of our stuffed chicken rolls, where tender chicken envelops a luscious cream cheese and spinach filling! These delightful rolls are not only quick to whip up but also bring a burst of flavor to your dinner table. Perfect for a busy weeknight or a cozy weekend feast, they’re sure to impress your family and friends!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Ząbek czosnku
- Pół małej cebulki
- Natka pietruszkioptional
- 1 czerwona papryka
- Sól, pieprz, czosnek granulowany do smaku
- Przyprawy do mięsa: papryka wędzona, oregano, sól i pieprz
🥩Meat & Seafood(1)
- 300g piersi z kurczaka (0.66 lbs)
🥛Dairy & Eggs(3)
- 2 łyżki serka śmietankowego kanapkowego (30 ml)
- Dodatkowo tarta mozzarella lub 5 łyżek laserów sera cheddaroptional
- 70g jogurtu greckiego lub skyru (2.47 oz)optional
🫙Pantry Staples(3)
- 1/2 łyżeczki proszku do pieczenia (2.5 ml)
- Łyżka oliwy (15 ml)
- 120g mąki pszennej (0.96 cup)
🍯Sauces & Condiments(1)
- 2 łyżki sosu barbecue (30 ml)
📦Other(2)
- 4 pieczarki
- 150g twarogu (u mnie śmietankowy) (5.29 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a bowl and knead the dough until a firm ball forms.
- 2
Divide the dough into 4 or 5 pieces and roll them out.
- 3
Sauté onion and garlic in olive oil.
- 4
Add diced chicken and spices, then add diced vegetables and sauté briefly.
- 5
Stir in barbecue sauce and cream cheese until a thick sauce forms.
- 6
Place the filling on the dough and seal well.
- 7
Cook on low heat in a dry pan for about 4-5 minutes on each side, covered.
💡 Pro Tips
- ✓Pound chicken breasts to an even 1/4-inch thickness before dicing and cooking so pieces cook uniformly and don't leave undercooked centers or overcooked edges in the filling.technique1/4-inch thickness
- ✓Let the dough rest for 10-15 minutes after kneading, covered with a damp towel, so gluten strands relax and the dough becomes pliable enough to roll thin without tearing or springing back.timing10-15 minutes
- ✓Cook the filling mixture until it reduces to a thick, paste-like consistency with no visible liquid pooling, since excess moisture will steam through the dough seams and cause blowouts during the dry-pan sear.techniqueno visible liquid
- ✓Use full-fat cream cheese (not reduced-fat) because its higher fat content (33% vs 20%) creates a stable emulsion with the barbecue sauce that won't break or weep when reheated inside the sealed dough.ingredient33% fat content
- ✓Cook covered over low heat at roughly 275-300°F pan surface temperature for 4-5 minutes per side so the dough cooks through via trapped steam before the exterior scorches, since sugar in the barbecue sauce filling burns quickly above medium heat.equipment275-300°F