Chicken rolls stuffed with herb cream cheese

There is already one recipe for chicken rolls in my food blog, and here I wrote that instead of mold cheeses any kind of flavoured cream cheese will work as a substitute. Well, these rolls are now stuffed with herb cream cheese and the result is delicious.

One difference between these and  the previous ones is the way to prepare them: this time I baked the rolls in a frying pan with cream while the previous rolls were baked in the oven.

Served with risotto and salad. A fresh melon salad would be a good choice.

The recipe of false morel risotto can be found here.
The recipe for two different melon salads can be found here.

PORTION: 2 servings
TIME TO MAKE: seasoning about two hours, making it 30 minutes

  •  2-4 chicken cutlets
  • 4-8 teaspoons of Creme Bonjour herb cream cheese (or anything you prefer)

Marinade for chickens:

  • ½ dl olive oil
  • ½ teaspoon of salt
  • just a pinch of black pepper
  • 4 tablespoons of lemon juice

Cream sauce:

  • 2 dl cream
  • 2 teaspoon of small capers
  • 1 spring onion, ends removed and roughly chopped
  • some lemon juice
  • some black pepper
  • salt (if needed, capers also bring some saltiness, taste first)

Season the chicken in marinade about two hours.


Spread two teaspoons of cheese evenly over the chicken cutlet – or in the middle of it. Roll them up and secure with a toothpick.


Roast the rolls in a frying pan just to get them slightly brown. Add cream and spice them with chopped spring onion, capers, black pepper, salt and some lemon juice.


Let the rolls simmer on a low heat for about 20 minutes until the cream gets thicker. Drizzle and turn around a few times while cooking.

Tags: broiler chicken cutlet chicken roll filled chicken breast herb cream cheese

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