Chicken Roulades

Chicken Roulades
15 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 16 thin slices pancetta (about 150g)
  • 8 chicken breast schnitzels
  • 8 large fresh basil leaves
  • 125g PHILADELPHIA Block Cream Cheese, cut into 8 slices
  • 1 tablespoon olive oil

How to make it

  1. PREHEAT oven to 200°C.
  2. PUT 2 slices of pancetta on a flat surface, overlapping slightly. Top with 1 chicken schnitzel. Put a basil leaf on the chicken and top with a slice of PHILLY. Roll pancetta, enclosing chicken and filling. Secure with kitchen twine, if necessary. Transfer to a large plate. Continue making the roulades with the remaining pancetta, chicken, basil leaves and PHILLY.
  3. HEAT 2 teaspoons of the oil in a large non-stick ovenproof frying pan over a medium heat. Add 4 roulades and cook for 5 minutes or until browned on all sides. Transfer to a plate. Cook the remaining roulades.
  4. PUT all roulades in the frying pan and put in oven. Cook for 10-15 minutes or until cooked through. Serve.