Chicken Roll

Chicken Roll

From   Mummy Ka Magic

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Fusion

Chicken breasts stuffed with flavourful rice mixture and baked


  • Boneless chicken breasts, halved horizontally and beaten flat between two plastic sheets 3
  • Tomatoes, seeded and chopped 3 tbsps
  • Cooked rice ½ cup
  • Mozzarella cheese, grated 3 tbsps
  • Dried mixed herbs 1 tsp
  • Salt to taste
  • Freshly crushed black peppercorns to taste
  • Olive oil 2 tsps


  • Preheat the oven to 180º C.
  • To make the filling, take tomatoes in a bowl, add rice, mozzarella cheese, mixed herbs, salt and freshly crushed black peppercorns and mix well.
  • Spread all the chicken breast pieces on the work top, put some of the filling in the centre of each piece and roll the chicken carefully ensuring that the filling mixture does not spill out.
  • Keep all the rolls side by side on the chopping board and carefully trim the two ends so that all the rolls are of the same size.
  • Heat oil in a wide non-stick pan, keep the rolls in it with their open edge facing down. When the underside is lightly browned, flip it and let the other side cook similarly.
  • Switch off the heat and transfer the rolls into a glass baking dish. Keep the dish in the preheated oven and bake for 15-20 minutes.
  • Arrange them in a serving platter and insert a toothpick into each roll. Serve hot with some salad.