Cheesy Vegetable Roll Stuffed with Chicken
Known across Europe as a roulade, this Cheesy Vegetable Roll Stuffed with Chicken by Chef Giorgos Tsoulis features a golden potato, zucchini, and carrot base wrapped around a creamy chicken filling with bell peppers, corn, and cream cheese.
Ingredients
- 2 medium potatoes grated
- 2 carrots grated
- 2 zucchinis grated
- 2 eggs
- 50 g mozzarella grated
- salt
- freshly ground black pepper
- 2 chicken breasts
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 2 carrots grated
- 80 g canned corn
- 150 g plain natural yogurt (or Greek yogurt)
- 1 tsp paprika
- salt
- pepper
Method
- Preheat the oven to 180°C (356°F), fan mode.
- Place the zucchini in a clean kitchen towel, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture. Squeeze, dry and set aside.
- In a mixing bowl, combine the grated potatoes, carrots, zucchini, eggs, mozzarella, salt, and pepper. Mix well until fully incorporated.
- Spread the mixture evenly on a 30 x 38 cm (12 x 15 in) baking tray lined with parchment paper. Bake for 30–35 minutes until the edges are lightly golden and the center is firm to the touch.Let the vegetable base cool until just warm or completely at room temperature before assembling.
The result is a light yet hearty dish that’s packed with flavor, easy to slice, and impressive enough for guests while remaining simple enough for a weeknight dinner. Serve it warm with a crisp green salad or your favorite dipping sauce for a complete and satisfying meal.
Cheesy Vegetable Roll Stuffed with Chicken
Cheesy Vegetable Roll Stuffed with Chicken by Chef Giorgos Tsoulis features a golden baked potato, zucchini, and carrot base wrapped around a creamy chicken filling with bell peppers, corn, and cream cheese.
For the chicken:
- Bring lightly salted water to a gentle simmer. Add the chicken breasts and cook for 12–15 minutes, or until the internal temperature reaches 74°C (165°F).
- Let the chicken cool slightly, then slice into thin strips.
- In a bowl, combine the sliced chicken, red and yellow bell peppers, grated carrot, corn, yogurt, paprika, salt, and pepper. Mix well to create the filling.
To assemble:
- Once the roll base has cooled, flip it upside down back onto the parchment paper. Spread the cream cheese evenly over the entire surface.
- Place the base so that the short side faces you. Spread the filling evenly over the base, leaving a 3–4 cm (1½ in) border at the far end to help seal the roll. Using the parchment paper to help, carefully roll the base into a roll.
- Slice the roll into portions and serve immediately (for cleaner slices, refrigerate for 20–30 minutes before cutting.)
- When boiling the chicken, add your favorite herbs to enhance the flavor.
- Drain the zucchini to remove excess moisture.
- Flip the roll base upside down, as this will make rolling it easier.
