Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 4 oz (113 g) cream cheese, softened
  • 1/2 cup (120 ml) finely chopped jalapeño peppers (seeds removed for less heat)
  • 1/4 cup (60 ml) chopped fresh cilantro
  • 1 teaspoon garlic powder (5 g)
  • Zest of 1 lime
  • 1 tablespoon lime juice (15 ml)
  • Additional cilantro leaves for garnishing
  • Lime wedges

Instructions:

  1. Pound chicken breasts to 1/2-inch thickness using a meat mallet. Season with salt and pepper on both sides.
  2. In a mixing bowl, combine cream cheese, jalapeños, cilantro, garlic powder, lime zest, and lime juice. Mix until fully blended.
  3. Spread an even layer of filling over each chicken breast. Roll the chicken tightly from one end to the other, securing it with plastic wrap. Chill in the refrigerator for 30 minutes to firm up.
  4. Heat olive oil in a skillet over medium heat. Remove roulades from the plastic wrap and place in the skillet. Cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).
  5. Remove from skillet and let rest for 5 minutes. Slice into rounds for serving.