Spicy chicken roll
This spicy chicken roll is a blend of spices, tender chicken and a crisp-tender puff pastry shell make a fast dinner you can whip up in 30 minutes or less.
I have made this dish a couple of times for my family and we all really like it. A puff pastry outside (don’t worry if you’ve never used it, it’s easy!) and spicy filling are rolled together and baked for an easy main dish.
I’ve jazzed mine up with a little tomato paste and jalapeño peppers, but you can go hotter if you want to. Like ghost pepper hot. It’s always fun to watch people have a coronary at the dinner table. I also added cheddar cheese to mine, but you could do pepper or Monterey jack.
If you want to have dinner on the table even quicker, use the meat of a rotisserie chicken. That will shave at least 15 minutes off the prep. Just add the southwest seasoning to your filling mix and move on.
Spicy chicken roll
Ingredients
- 1 in package frozen puff pastry thawed the fridge and kept cold
- 3 cups boneless skinless chicken breasts or 2 of shredded pre-cooked chicken
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon salt-free southwest seasoning
- salt and pepper to taste
- 1 ounces small can diced green chiles (about 4-6 and they aren't hot)
- 1/2 jalapeño pepper finely diced, ribs and seeds removed for less heat
- 1 tablespoons tomato paste
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 400.
- Season the chicken breasts (if you are cooking them yourself or see note below) with a sprinkle of salt and pepper and coat each one generously in the southwest seasoning.
- In a large skillet, melt the butter and oil together over medium-high heat about 4 or 5 minutes.
- Add the chicken and cook, turning once, until the meat is cooked through and no longer pink. About 10 minutes or so depending on the size of the breasts.
- Remove chicken from skillet and set aside. When cool enough to handle, shred or dice into bite size pieces.
- Pour out the skillet drippings, leaving about 1 tablespoon in the pan.
- Off the heat, add the green chiles, jalapeño and tomato paste and stir to combine.
- Add the chicken back to the skillet and stir to combine all ingredients.
- Next, bring your puff pastry out of the fridge. Open the package and dust your counter with a little flour.
- Open the pastry (it's folded into thirds) and using a rolling pin, roll it about an inch larger all the way around.
- Sprinkle the pastry with the cheese, leaving a 1" border.
- Add the filling, spreading it evenly.
- Starting on the longer side, roll up the filling and pastry to form a log.
- Pinch the ends and long seam shut with your fingers.
- Transfer to a greased or parchment paper-lined cookie sheet and slice three 2-inch slits in the top of the log to let out steam.
- Bake until golden--about 15-17 minutes.
Notes
Nutrition
Love the spice!
Aha! This is the recipe I wanted to get! 🙂 LOVE how short the ingredients list is!
PS fab photo 🙂 Little trick to keep up your sleeve for “brown on brown” if you feel a photo is too brown – parchment paper. Usually 2 sheets is better because it’s kinda see through. I like to scrunch it up first, then I place it on the cutting board then plonk the brown food on top. Signature styling! 🙂
Not that I think this is too brown. I don’t think it is because the lighting is so beautiful. 🙂
You know–it’s so funny that you like this picture because it was making me SO mad. I took it out to my “studio” (AKA the garage) and it just looked like a flat mess. I couldn’t do anything with it! And then it was dinner time and the kids were ready to eat and I wanted that picture–NOW. I plopped it down on the counter in my kitchen (where I NEVER shoot) and said–“Hey–look how the light’s hitting that…” And I just grabbed my camera and took about 5 pictures. That was all, and then we were on to dinner. And is your parchment in Australia brown? Ours is here. You can get both. I assume you mean the white kind? Otherwise it’s just brown, on brown, on brown!!