Mediterranean Chicken Roll-Up

READY IN: 50mins
Recipe by lamarb

A relatively light and simple main course.

Top Review by Ursula11

We just moved and with no cookbooks unpacked and no grill, I thought this would be a good recipe to start using our oven. My husband - a notoriously picky eater - loved this. Klamata olives are so flavorful that they make everything tasty. The only thing I would change would be the puff pastry sheet. Instead of using a full sheet for a single breast, I would use half of one.

Ingredients Nutrition


  1. Preheat the oven to 400 deg.
  2. Lay the puff pastry out to thaw.
  3. Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a ½ inch overlap.
  4. Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
  5. Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
  6. Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
  7. Preheat a cookie sheet in the oven.
  8. Roll out the pastry to insure that the seams don’t separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
  9. Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
  10. Brush the top with the remaining oil to get a nice browning.
  11. Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.

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