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Ingredients
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Chicken Roulade
Method
Preparation of Chicken Roulade
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the boneless, skinless chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they are about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Make the Filling
In a mixing bowl, combine the softened cream cheese, minced garlic, diced nopales, sliced Fresno chiles, chopped cilantro, and lime juice. Mix until well combined.
- 3
Assemble the Roulade
Spread a generous amount of the cream cheese filling over each chicken breast, leaving about half an inch of space at the edges. Roll the chicken tightly from one end to the other to form a roulade. Secure the roulades with kitchen twine or toothpicks.
- 4
Sear the Roulade
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken roulades and sear for about 3-4 minutes on each side until golden brown.
- 5
Bake the Roulade
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 6
Rest and Serve
Remove the chicken from the oven and let it rest for 5-10 minutes before slicing. Serve warm, garnished with additional cilantro if desired.