Stuffed Chicken Roulade (Ham & Cheese)

Stuffed Chicken Roulade (Ham & Cheese)

Served with Creamy Potato Salad

 Ingredients (Roulade)

• 2 large chicken breasts (butterflied)
• Salt & black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 4–6 slices turkey ham or smoked beef
• 4–6 slices mozzarella or cheddar cheese
• 2 tbsp olive oil or melted butter
• 2 tbsp honey or sweet chili sauce (for glaze)
• 1 tbsp mustard (optional)

 Ingredients (Potato Salad)

• 3–4 medium potatoes, boiled & cubed
• 1 small red onion, thinly sliced
• 2–3 tbsp mayonnaise
• 1 tbsp mustard
• Salt & pepper
• Fresh dill or parsley, chopped
• Splash of lemon juice or pickle juice

 Instructions

 Prepare the Chicken

1. Butterfly the chicken breasts and place between plastic wrap.
2. Pound gently until even thickness.
3. Season with salt, pepper, paprika, and garlic powder.

 Fill & Roll

1. Layer ham slices over the chicken.
2. Add cheese on top.
3. Roll tightly into a log and secure with kitchen twine or toothpicks.

 Cook

Oven method (recommended):

1. Brush roulade with olive oil or butter.
2. Place on baking tray, seam-side down.
3. Bake at 180°C (350°F) for 30–35 minutes.
4. Mix honey + mustard and brush on top.
5. Broil 3–5 minutes until golden and glossy.

Pan + oven option:

Sear in a pan until golden, then finish in the oven.

 Rest & Slice

• Let rest 5 minutes, remove twine, slice into rounds.

 Potato Salad

1. Mix mayo, mustard, salt, pepper, and lemon juice.
2. Add potatoes, onion, and herbs.
3. Toss gently and chill 15 minutes.

 Tips

• Add spinach or sun-dried tomatoes inside for extra flavor.
• Swap chicken for turkey breast if you like.
• Serve with green salad or steamed veggies too.