Chicken Roulade with Cream Cheese Filling


I made Chicken Roulade with Garlic Pesto before and this time I tried making it with cream cheese mixed with Canadian bacon, garlic, and chives. Also, instead of baking it in the oven, I put the airfryer to use. The outer part is crunchy while the meat is moist and the filling is very creamy.

What you need:
– 1 chicken breast fillet
– salt and pepper
– 1/2 cup all purpose flour
– 1 cup bread crumbs
– 1 egg

For the filling:
– 4 oz cream cheese
– 1 tbsp chopped chives
– 1 tbsp minced garlic
– 1/2 cup chopped Canadian bacon
– 1/2 tsp white sugar
– 1/4 tsp salt

For the chicken breast fillet, when you buy them from the wet market, you can ask them to slice the fillets thinly for you. They will slice each chicken breast fillet very thinly without breaking them apart. At home, I further cut them to get 4 pieces of thinly sliced chicken fillets. I seasoned them with salt and pepper and set them aside.

Using a skillet or pan, sauté the bacon for a minute then add the garlic and chives and cook for another minute. Beat the cream cheese until creamy and then add the bacon, garlic, and chives. Mix them together thoroughly with the salt and sugar.

Spread the cream cheese mixture on the chicken fillets and roll them up. Prepare the flour, beaten egg, and bread crumbs. Cover the rolls all over with flour, then dip in the egg, and finally cover with the bread crumbs.

Place the rolled chicken breasts inside the basket of the airfryer. Set the temperature to 180 degrees and airfry for 18 minutes or until golden brown. Using thongs to hold the roulade, carefully slice them into 1 1/2 inches thick. Transfer them to a plate and enjoy!


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