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Rolled Chicken Breast filled with Red Pepper and Kalettes

Course Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Fiona Maclean


  • 125 g Kalettes
  • 4 Chicken breasts skinless and boneless
  • 160 g Roasted Red Peppers A medium jar
  • 120 g Gruyere Cheese Cut into fingers
  • 100 g Clarified Butter
  • 1 tablespoon Olive Oil
  • 200 ml Dry white wine
  • Salt and pepper


  1. Steam the Kalettes for 2-3 minutes until tender, drain then slice thinly and place to one side
  2. Pre heat the oven to 200c
  3. Place each chicken breast between two pieces of cling film and beat out until about .5cm thick. Remove the cling film
  4. Place an even layer of Kalettes on each chicken breast, then slices of red pepper and then the Gruyere fingers
  5. Season with salt and pepper
  6. Roll each breast up and secure with string or cocktail sticks
  7. Heat the butter and oil in a large frying pan and cook the chicken for 2-3 minutes, turning regularly till golden on the outside
  8. Place the chicken breasts on a deep baking tray and cook for 20 minutes
  9. Half way through add the white wine
  10. Serve sliced with the juices from the pan