Chicken Roll Recipe

Cook and shred chicken

Trim any fat from the chicken breasts and pat dry. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden, then reduce heat, cover and cook until internal temperature reaches 165°F (about 6–10 more minutes depending on thickness). Remove from pan and let rest 5 minutes, then shred finely with two forks or chop into small pieces.

Prepare filling mixture

Return the shredded chicken to the warm skillet (off heat) or a bowl. Add 4 oz softened cream cheese, 1/2 cup shredded cheddar, 1 cup chopped spinach, 2 sliced green onions, and 1/2 teaspoon lemon zest. Mix thoroughly until cream cheese is fully incorporated and filling is spreadable. Taste and adjust seasoning, adding a pinch more salt or pepper if needed. Let cool to room temperature before assembling (about 10 minutes).

Make quick dough

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1/2 tsp salt. Make a well and add 3/4 cup warm water (about 105–110°F), 2 tablespoons plain yogurt and 1 tablespoon olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 additional tablespoons flour while kneading.

First rise and shape

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes. After rising, punch down the dough and roll it into a rough rectangle about 10 x 8 inches on a lightly floured surface. If you prefer thinner wrap, roll slightly larger.

Assemble the roll

Spread the cooled chicken filling evenly over the dough rectangle, leaving a 1-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log, sealing the edge by pinching the dough together. Tuck the ends under to create a neat roll seam-side down. Transfer seam-side down to a parchment-lined baking sheet.

Egg wash and optional seeds

Whisk together 1 egg and 1 tablespoon milk to make an egg wash. Brush the top of the roll evenly and sprinkle 1 teaspoon sesame seeds if using. This gives a glossy, golden finish.

Bake

Preheat the oven to 375°F (190°C). Let the assembled roll rest 10 minutes while the oven heats. Bake on the middle rack for 25–30 minutes, or until the crust is deep golden brown and internal temperature of the center reaches about 165°F. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and serve

Remove the roll from oven and let rest on the baking sheet 10 minutes to allow juices to settle. Transfer to a cutting board and slice into 1-inch thick rounds. Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; reheat slices in a 350°F oven for 8–10 minutes.