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Easy Kid-Friendly Baked Chicken and Cheese Roulade

This Chicken Roulade recipe is tasty, perfectly textured, and downright impressive. It’ll make a chicken connoisseur even out of the most novice chefs. Get ready to wow your friends and family!

Two slices of chicken and cheese roulade on a plate with a fork, tomato and greens on the side.

A chicken roulade is ground chicken rolled in a pastry. For this recipe, however, I’ve used ground chicken as the filling and baked shredded cheese as the “wrap.” You spread the chicken mixture onto the “sheet” of cheese and carefully roll it into a log. Bake, slice, and serve.

The ingredients in this roll are super easy to find at home or at the grocery store. There’s only a handful! It’s one of the best kid-friendly recipes to make, doubling as a great appetizer or side. 

Key Ingredients: 

Chicken and cheese roulade ingredients cheese, ground chicken, mayonnaise, salt, pepper, and eggs.

For the chicken layer, you’ll need chicken thighs, eggs, salt, and pepper. You could add more spices if you’d like. Rosemary, oregano, or garlic powder are very flavorful additions.

The layer of cheese consists of mixed shredded cheese, mayonnaise, and eggs. That gets combined and baked for an extra special texture.

Find the full printable recipe with specific measurements below.

How to make a Baked Chicken and Cheese Roulade:

Step 1: Preheat oven to 350F.

Step 2: In a large bowl, mix shredded cheese, mayonnaise, and eggs.

Step 3: In a separate bowl, combine the ground chicken, mayonnaise, eggs, salt, and black pepper. Set aside.

Ground chicken, oil, eggs, mayo and salt in a bowl.

Step 4: Lay out aluminum foil onto a baking sheet. Spray well with cooking oil so the cheese doesn’t stick. Spread the cheese mix onto the foil. Bake the cheese for 15 minutes until lightly browned.

Shredded cheese laid out on a baking sheet.

Step 5: After the cheese has been baked, turn the oven sheet upside-down onto parchment paper. Peel off the foil paper.

A rectangle of baked cheese on a wooden cutting board lined with parchment paper.

Step 6: Spread the chicken mix on top of the baked cheese.

Chicken filling spread out on the baked cheese on the wooden cutting board.

Step 7: Roll the layers the long way into a roll. Cover with foil. Bake for 30-35 minutes.

Chicken and cheese roulade wrapped in foil on a baking sheet.

Step 8: Remove from oven. Let cool for 10-15 minutes before slicing.

Sliced chicken and cheese roulade on a marble cutting board topped with a sprinkle of micro greens.

Expert Tips:

  • This recipe is super versatile! Add red pepper, garlic powder, or other spices for heat. Mix scallions and other veggies into the ground meat to add nutrition!
  • Flatten the meat layer with a meat tenderizer so that it cooks evenly over the cheese layer. 
  • Serve this chicken roll with a side of marinara sauce, garlic aioli, or barbecue sauce to balance the flavors!
  • To make the layers smooth, cover them with plastic wrap, put a cutting board on top, and press down. Remove the cutting board before baking.

FAQs:

Can you make chicken and cheese roulade ahead of time?

Yes, you can prepare the cheese and chicken layers separately ahead of time. Store them in the refrigerator, then assemble them and bake it when you’re ready.

Can you freeze a chicken and cheese roll?

Yes! Put together the cheese roll, slice it up, and store in the freezer. You can take out individual slices and heat them in the oven to enjoy anytime.

Sliced chicken and cheese roulade on a marble cutting board topped with a sprinkle of micro greens.

Enjoy these amazing cheesy recipes:

These Baked Stuffed Mushrooms with Cheese are a great appetizer!

I love classics: The Best Grilled Cheese Sandwich is super easy to make at home!

Try These Other Protein-Packed Chicken Recipes!

If you tried this Baked Chicken and Cheese Roulade or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!

Sliced chicken and cheese roulade on a plate with lettuce and tomatoes on the side.

Easy Kid-Friendly Baked Chicken and Cheese Roulade

Chicken and cheese roll: easy to make and simple ingredients.
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Course: Dinner, Lunch
Cuisine: Meat Dishes, Russian
Allergy: Gluten Free, Nut Free
Total Time: 1 hour 10 minutes
Servings15
Calories: 377kcal
Author: Marina Rizhkov

Equipment

  • bowl
  • parchment paper
  • Meat grinder

Ingredients

For the cheese:

  • 2 lb cheese, shredded, a mix of white & yellow cheese
  • 6 Tbsp mayonnaise
  • 6 large eggs

For the chicken:

  • 1 lb chicken thighs, ground
  • 2 eggs
  • 2 tsp black pepper
  • ½ tsp salt

Instructions

  • Preheat oven to 350F.
  • In a bowl mix 2 pound of shredded cheese, mayonnaise, and 6 large eggs.
    2 lb cheese,, 6 Tbsp mayonnaise, 6 large eggs
  • Mix together 2 pounds of ground chicken, 3 Tablespoons mayonnaise, 2 eggs, a pinch of salt, and 1 teaspoon of black pepper. Set aside.
    6 Tbsp mayonnaise, 1 lb chicken thighs,, 2 tsp black pepper, ½ tsp salt, 2 eggs
    Ground chicken, oil, eggs, mayo and salt in a bowl.
  • On a cookie sheet, lay out foil. Spray well with cooking oil so the cheese doesn’t stick. Spread the cheese mix onto the foil. Bake the cheese for 15 minutes until lightly browned.
    Shredded cheese laid out on a baking sheet.
  • After the cheese has baked, turn the oven sheet upside-down onto parchment paper. Peel off the foil paper.
    A rectangle of baked cheese on a wooden cutting board lined with parchment paper.
  • Spread the chicken mix on top of the baked cheese.
    Chicken filling spread out on the baked cheese on the wooden cutting board.
  • Roll the layers the long way into a roll. Cover with foil. Bake 30-35 minutes.
    Chicken and cheese roulade on a baking tray lined with parchment paper.
  • Remove from oven. Let cool for 10-15 minutes before slicing.
    Sliced chicken and cheese roulade on a marble cutting board topped with a sprinkle of micro greens.

Notes

How to prepare this recipe ahead of time: Prepare the cheese and chicken layers separately ahead of time. Store them in the refrigerator, then assemble them and bake it when you’re ready.
To store in the freezer: Slice up the roulade, and store it in the freezer. You can take out individual slices and heat them in the oven to enjoy anytime.

Nutrition

Calories: 377kcal | Carbohydrates: 2g | Protein: 21g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 557mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Calcium: 442mg | Iron: 1mg
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