Stuffed Chicken Roll Mexican Style

Lynn Socko


Just another way to prepare chicken.

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30 Min
30 Min
Stove Top


boneless skinless chicken breasts
2 pkg
budding thin chicken slices
1 1/2 c
asadero, sliced or shredded
1 can(s)
rotel, drained
mrs. dash southwest chipolte, fiesta lime, and table blend seasoning
granulated garlic, granulated onion
olive oil


1 c
roasted tomatillo salsa (juliann esquivel's recipe, see link below)or salsa verde


Step 1 Direction Photo

1Pound chicken out to thin it and make it larger. Season with spices. NOTE: Using a ziploc bag to put ckn in to pound makes for a much easier clean up.

Step 2 Direction Photo

2Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.

Step 3 Direction Photo

3Place small amount of cheese and rotel on each pc. of ckn. Fold in sides of thin chicken slices, now roll chicken breast up, secure ends and center with toothpicks.

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4Fry chicken breasts i a skillet in aboutrr 1/4 c. of olive oil on all sides till good and brown. Add about 1 1/2 c of water or ckn. broth, simmer for 20-30 min. turning once halfway through.

Step 5 Direction Photo

5Drizzle roasted tomatillo salsa over ckn. Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican