Stuffed Chicken Rolls
Indulge in these mouthwatering stuffed chicken rolls that are bursting with flavor! Tender chicken breasts are lovingly wrapped around a rich filling of creamy cheese and fresh herbs, then baked to golden perfection. Perfect for a cozy dinner or impressing guests, these rolls are sure to be a hit on your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Ząbek czosnku
- Pół małej cebulki
- Natka pietruszkioptional
- 1 czerwona papryka
🥩Meat & Seafood(1)
- 300g piersi z kurczaka (0.66 lbs)
🥛Dairy & Eggs(4)
- 2 łyżki serka śmietankowego kanapkowego (30 ml)
- Dodatkowo tarta mozzarella lub 5 łyżek laserów sera cheddaroptional
- 70g jogurtu greckiego lub skyru (2.47 oz)
- 150g twarogu (u mnie śmietankowy) (5.29 oz)
🫙Pantry Staples(3)
- 1/2 łyżeczki proszku do pieczenia (2.5 ml)
- Łyżka oliwy (15 ml)
- 120g mąki pszennej (0.96 cup)
🧂Spices & Seasonings(1)
- Sól, pieprz, czosnek granulowany do smaku
🍯Sauces & Condiments(1)
- 2 łyżki sosu barbecue (30 ml)
📦Other(2)
- 4 pieczarki
- Przyprawy do mięsa: papryka wędzona, oregano, sól i pieprz
👨🍳 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 parts and roll them out.
- 3
For the filling, sauté onion and garlic in olive oil.
- 4
Add diced chicken and spices, then add diced vegetables and cook 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 under a lid.
💡 Pro Tips
- ✓Pound chicken pieces to an even 1/2-inch thickness before dicing and cooking so pieces cook uniformly in the brief sauté step, preventing raw centers or overcooked exteriors.technique1/2-inch thickness
- ✓Let cream cheese soften to room temperature (about 68-70°F) before stirring into the hot filling, since cold cream cheese seizes and creates lumps instead of a smooth emulsified sauce.ingredient68-70°F
- ✓Knead the dough for a full 8-10 minutes until it passes the windowpane test, as this develops gluten networks strong enough to hold the wet filling without tearing during sealing and cooking.technique8-10 minutes
- ✓Keep the pan lid on during the 4-5 minute per-side cooking to trap steam, which raises the internal cooking environment to roughly 200-212°F and ensures the filling reaches a safe 165°F without scorching the dry exterior.timing165°F internal temp
- ✓Seal the dough edges with a fork-crimp or twist rather than just pinching, since barbecue sauce contains sugars that liquefy under heat and will leak through weak seams, causing sticking and burning in the dry pan.techniqueN/A
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Chicken Rolls
Indulge in these mouthwatering stuffed chicken rolls that are bursting with flavor! Tender chicken breasts are lovingly wrapped around a rich filling of creamy cheese and fresh herbs, then baked to golden perfection. Perfect for a cozy dinner or impressing guests, these rolls are sure to be a hit on your table!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Ząbek czosnku
- Pół małej cebulki
- Natka pietruszkioptional
- 1 czerwona papryka
🥩Meat & Seafood(1)
- 300g piersi z kurczaka (0.66 lbs)
🥛Dairy & Eggs(4)
- 2 łyżki serka śmietankowego kanapkowego (30 ml)
- Dodatkowo tarta mozzarella lub 5 łyżek laserów sera cheddaroptional
- 70g jogurtu greckiego lub skyru (2.47 oz)
- 150g twarogu (u mnie śmietankowy) (5.29 oz)
🫙Pantry Staples(3)
- 1/2 łyżeczki proszku do pieczenia (2.5 ml)
- Łyżka oliwy (15 ml)
- 120g mąki pszennej (0.96 cup)
🧂Spices & Seasonings(1)
- Sól, pieprz, czosnek granulowany do smaku
🍯Sauces & Condiments(1)
- 2 łyżki sosu barbecue (30 ml)
📦Other(2)
- 4 pieczarki
- Przyprawy do mięsa: papryka wędzona, oregano, sól i pieprz
👨🍳 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 parts and roll them out.
- 3
For the filling, sauté onion and garlic in olive oil.
- 4
Add diced chicken and spices, then add diced vegetables and cook 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 under a lid.
💡 Pro Tips
- ✓Pound chicken pieces to an even 1/2-inch thickness before dicing and cooking so pieces cook uniformly in the brief sauté step, preventing raw centers or overcooked exteriors.technique1/2-inch thickness
- ✓Let cream cheese soften to room temperature (about 68-70°F) before stirring into the hot filling, since cold cream cheese seizes and creates lumps instead of a smooth emulsified sauce.ingredient68-70°F
- ✓Knead the dough for a full 8-10 minutes until it passes the windowpane test, as this develops gluten networks strong enough to hold the wet filling without tearing during sealing and cooking.technique8-10 minutes
- ✓Keep the pan lid on during the 4-5 minute per-side cooking to trap steam, which raises the internal cooking environment to roughly 200-212°F and ensures the filling reaches a safe 165°F without scorching the dry exterior.timing165°F internal temp
- ✓Seal the dough edges with a fork-crimp or twist rather than just pinching, since barbecue sauce contains sugars that liquefy under heat and will leak through weak seams, causing sticking and burning in the dry pan.techniqueN/A