Chicken rolls filled with cheese

This is a simple, cheap and delicious main course, perfect for even the youngest children, and for anybody not particularly fond of meat. It’s a very simple and inexpensive recipe, but it will turn your mundane chicken breast into something so special that your guests will be asking for second helpings! They are small rolls of chicken breast filled with cheese. Our chef decided to serve them with a side dish just as simple, healthy and natural: a salad of buckwheat and vegetables. In short, the perfect solution for a simple, light everyday lunch, perfect if you have a dress fitting coming up, or are simply going to too many parties! There only remains for you to get hold of some chicken breast, sweet peppers, courgettes, caciotta cheese, onions and buckwheat. If you don’t fancy the idea of accompanying these chicken rolls with a ‘grainy’ salad, you could serve them with a simple green salad or a side dish of cooked vegetables instead.


  • chicken breast 400 grams
  • caciotta cheese 100 grams
  • bacon 100 grams Sliced thinly
  • buckwheat 100 grams
  • bell peppers 30 grams
  • courgettes 30 grams
  • onions 30 grams Spring onion

Start shopping

20 minutes Total time
25 minutes Active time
Serves 2 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Beat the chicken breasts until they are about 1 cm thick, then cut them in half and put a few pieces of caciotta cheese in the middle. Roll the chicken breasts up on themselves and then wrap them in slices of bacon. Fry the rolls in a frying pan over a moderate heat on all sides. Dice the sweet bell pepper, courgettes and onion; put the buckwheat on to boil for 20 minutes in salted water. Once the buckwheat is cooked, drain it well and then fry in a saucepan along with the diced vegetables. Serve the rolls accompanied by the buckwheat and vegetables.

The choice of cheese in this recipe is important: choose a cheese that melts nicely inside the rolls. Then, when you put your rolls in the pan, brown them well before adding and reducing a little white wine. Otherwise they will remain too pale and the effect will be that of a more or less boiled chicken or turkey.
These chicken rolls are a great way of delighting the whole family, including children: you can use practically anything to do the rolling up: meat such as chicken, turkey or veal, or vegetables such as aubergine, peppers, courgette, cabbage and many others.

Step by step

**Click on the photos to access full step by step!