Home » Main Dishes » Spicy chicken roll

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. 

A spicy chicken roll makes a great main dish. Use store-bought chicken to have dinner on the table even faster.

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.

[Checklist] 11 Common Foods that Could Be Making You Sick
(And what to eat instead!)

Swap these common ingredients and make a big impact in your health!

    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.

    A spicy chicken roll makes a great main dish. Use store-bought chicken to have dinner on the table even faster.

    Spicy chicken roll

    A spicy chicken roll blends your favorite hot peppers, cheese, and green chiles into a crispy puff pastry shell for an easy main dish.
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 5
    Author Rachel Ballard

    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

    If you are using a store bought chicken, mix the chiles, jalapeño, southwest seasoning and tomato paste in a bowl. Add the chicken and toss to coat and spread that mixture over the prepared pastry.

    Nutrition

    Calories: 409kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Main Course
    Cuisine American

     

    Similar Posts

    3 Comments

    1. 5 stars
      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. 🙂

      1. 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!!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating