The chicken roll with cooked ham, scamorza and cream cheese is an easy, quick and super tasty main course — a kind of very tender and juicy meatloaf, but without eggs. I had bought ground chicken and thought of preparing this chicken roll with a simple mixture and without many of the typical ingredients of a classic meatloaf. I added just a little salt, pepper, garlic and parsley to flavor the meat, and filled it with a lovely indulgent filling. This chicken roll gets a nice crispy crust, it’s very soft, melty and not dry at all. Try it and you’ll see — you can also cook it in an air fryer!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz chicken breast (ground)
- 3 oz scamorza cheese
- 3 oz cream cheese (spreadable)
- 3 slices cooked ham
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste black pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
Steps
The chicken roll is very simple and super quick to prepare. First, season the ground chicken with salt, black pepper, chopped parsley and garlic. If you have whole or sliced chicken breast, you can cut it into smaller pieces and grind it yourself using a food processor or meat grinder.
Place the meat on a sheet of parchment paper and spread it out to form a rectangle about 1/4 inch thick. Fill the base with cream cheese, cooked ham and grated scamorza using a coarse grater (the one you use to grate cheese into shavings).
Using the underlying parchment paper to help you, form a roll, close the ends well and coat the chicken roll with a bit of breadcrumbs.
Transfer the chicken roll to a baking tray lined with parchment paper, drizzle a little oil on top and bake in a preheated oven at 392°F (200°C) for about 30 minutes, or cook in an air fryer at 356°F (180°C) for about 25 minutes.
Tips:
The chicken roll keeps in the fridge for a couple of days. You can stuff it with the filling you prefer. You can also prepare it in advance the day before and keep it refrigerated, but only if you use fresh, not previously frozen, meat — in that case it should be made and cooked immediately.
More chicken recipes HERE
More meatloaf recipes HERE
