What to do with leftover roulé cheese? Try this cream cheese–stuffed chicken breasts recipe. It’s simple, flavourful and perfect for an easy midweek dinner.
After the holidays I ended up with a drawer full of cheese and a box of savoury biscuits. The cheese has been disappearing quickly, but I wanted a way to use the remaining roulé. This cream cheese–stuffed chicken is a great solution: comforting, easy to prepare and a delicious way to transform that garlic-and-herb roulé into a proper main course.
I used to enjoy roulé on toast for breakfast, but this year the garlic flavour felt stronger than I expected. That didn’t stop me from cooking with it later in the day — in fact, it made for a fantastic filling. If you enjoy garlic and herbs, the roulé adds a lovely punch to the chicken without needing any extra seasoning.
Do you need a recipe for roulé-stuffed chicken?
The full ingredient list and method are below, but honestly you don’t need an elaborate recipe for this dish. There are only two main components: chicken breasts and the roulé (or another cream cheese). Flatten the chicken, add the cheese, roll and bake. It’s a straightforward way to get a tasty, cheesy dinner on the table.
What if you don’t have roulé?
If roulé isn’t available, you can easily improvise. Mix softened cream cheese with crushed garlic and chopped parsley to mimic the roulé flavour. Any plain or herbed cream cheese works as a substitute, so use what you have — the result will still be a delicious, garlicky stuffed chicken.
What if the cheese leaks out during cooking?
Don’t worry if some cheese escapes while baking — it often forms a tasty sauce in the dish. The photo shows a bit of cheese sauce on the plate because the chicken was generously filled and secured with cocktail sticks, but there was still plenty of filling inside. The sauce pairs beautifully with a jacket potato or steamed vegetables, so any leaked cheese becomes a bonus.
What to serve with cream cheese–stuffed chicken?
Because the filling is rich and creamy, lighter vegetable sides work well to balance the meal. Steamed broccoli, green beans or carrots are excellent choices. Potatoes, either baked or boiled, also complement the cheesy sauce and make the meal more substantial.
Recipe
Cream Cheese Stuffed Chicken Breasts with Roulé
Corina Blum
Ingredients
- 4 chicken breasts
- 100 g roulé or an alternative cream cheese
Instructions
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Slice part-way through each chicken breast and open it to make a pocket, then place between two layers of cling film and gently flatten with a rolling pin until even.
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Place a portion of roulé in the centre of each breast, roll up tightly and secure with cocktail sticks.
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Place the rolled chicken in an ovenproof dish and bake at 180°C (160°C fan) for about 25 minutes, until cooked through.
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Remove the cocktail sticks, slice if desired and serve with potatoes and steamed vegetables. Any cheese that has melted into the dish makes a delicious sauce.
Notes
Nutrition
Carbohydrates: 1 g
Protein: 49 g
Fat: 14 g
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