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Mozzarella Jalapeno Chicken Roulade Recipe
Ash Tyrrell

Mozzarella Jalapeno Chicken Roulade Recipe

The first time I made this mozzarella jalapeno chicken roulade, I couldn’t believe how easy it was to get such a fancy-looking dish on the table. The tender chicken, creamy mozzarella, and spicy jalapenos made every bite unforgettable.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts – pound them evenly for easy rolling and even cooking.
  • ½ cup shredded mozzarella cheese – freshly grated melts better and gives a creamier texture.
  • 1 fresh jalapeno thinly sliced – fresh jalapenos give the best kick; avoid pickled ones for this recipe.
  • 2 tablespoons cream cheese – soft at room temperature for smooth spreading.
  • ½ teaspoon garlic powder – for a subtle savory depth.
  • ½ teaspoon onion powder – balances the heat with sweetness.
  • Salt to taste – enhances the overall flavor.
  • Black pepper to taste – for mild spice and aroma.
  • 1 tablespoon olive oil – helps sear the roulade to a golden crust.
  • Fresh herbs parsley or cilantro – optional garnish for freshness and color.

Method
 

  1. Place each chicken breast between two sheets of plastic wrap. Gently pound them with a meat mallet until they are an even thickness. This helps the chicken cook evenly and makes it easier to roll.
  2. Season both sides of the chicken with garlic powder, onion powder, salt, and pepper. Spread softened cream cheese evenly over each breast. This layer keeps the filling creamy and flavorful.
  3. Sprinkle shredded mozzarella generously over the cream cheese. Arrange the jalapeno slices evenly on top, adjusting the amount depending on how spicy you like it.
  4. Starting from one end, roll the chicken tightly like a burrito. Use toothpicks to hold the shape so it doesn’t open while cooking.
  5. Heat olive oil in a skillet over medium heat. Sear each roulade for about 2–3 minutes per side until golden brown. This step locks in the juices and adds a nice crust.
  6. Transfer the seared roulades to a baking dish and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Let them rest for 5 minutes before slicing so the juices stay inside.

Notes

  • Pound the chicken evenly so it cooks at the same rate.
  • Don’t overfill—too much cheese or jalapeno will make rolling tricky.
  • Let the roulade rest after baking for juicier slices.
  • Use fresh mozzarella for a creamier melt and better flavor.