Chicken Relleno Rolls

Chicken Relleno Rolls

I’m late, late..late!   The November theme for Kulinarya Cooking Club is Relleno. Relleno means stuffed; I’ve made rellenong bangus ( milkfish), rellenong talong (eggplant) before but I’ve never tried chicken relleno. I’ve been meaning to try this but deboning a whole chicken is very intimidating for me. With relleno being this month’s KCC theme would have been the perfect time to make it but I just couldn’t find the time (and energy) for it now,  but I was planning on making it for Christmas dinner hopefully I can pull it off. *fingers crossed*

My chicken relleno is inspired by recipe that I clipped from the newspaper years ago, it’s from Chef Reggie Aspiras but I couldn’t  find it so I just used the filling recipe from Kulinarya Cookbook as a guide, with substitutions using  the ingredients that I have on hand.

You can prepare this ahead and just put in the freezer for later use.  I baked these chicken rolls, because I didn’t want to wash extra pots and dishes, but I was really planning on steaming it first then pan-fry it in the pan to brown, I’ll do it next time with the others that I  kept  in the freezer.


combine filling ingredients in a bowl


pound chicken breast fillet;  I pre-formed the filling into a log for easier rolling


Brush with melted butter and bake at 350 F


it doesn’t look much now, but..


..wait until you slice it..mmm!  I made red wine gravy using the drippings to go with this chicken relleno rolls, and as Rachel Ray would say it… Yum-O!  😉


5-6 pieces chicken breast fillet, if you have turkey breast, the better because it’s bigger and easier to roll
salt and ground pepper

250 g ground pork
50 g chorizo ( Spanish sausage), minced
3-4 pieces vienna sausage, sliced into small pieces or minced
1/4 cup raisins
3 tablespoons pitted green olives, minced
1/4 cup sweet pickle relish
30 g grated cheese
1 small carrot, peeled and grated
2 eggs, slightly beaten

2 boiled eggs, cut into wedges
2 tablespoons melted butter

1 tablespoon flour
1/4 cup red wine chicken
1/4 cup broth/water
salt and ground black pepper to taste

Preheat oven to 350 F degrees.  Put all the filling ingredients in a bowl and mix well; cover with plastic wrap and put in the freezer while you pound the chicken.

Put each chicken breast in between two plastic wrap sheets, season with a little salt and black ground pepper and gently pound the chicken until it’s about 1/8- 1/4cm thick. Cut boiled egg into wedges.

Form some filling into a small patty; put a wedge or two of boiled eggs in the center. Roll the chicken; secure with a tooth pick and place on a baking pan; brush with melted butter and bake for about 30 minutes or until browned on top. Take out of the oven, let cool for about 10-15 minutes before slicing. Serve with red wine gravy.

Make the red wine gravy by collecting the drippings of the chicken rolls ( pour the excess oil first); add a tablespoon of flour, cook while stirring for about two minutes then gradually pour in red wine; keep stirring to prevent lumps; add water to dilute, season with salt and grond black pepper. Let it simmer until reduced in half; taste it and adjust seasoning if needed then turn off heat; add a pat of butter to round up the flavor ( I got that from watching Wolfgang Puck 😉 ) and stir. Pour over chicken or serve on the side.

note: the gravy recipe is just a guide, I don’t always follow that recipe; I sometimes put more or less of water and wine then reduce it down to the consitency that I like. It should not be too thick or too thin and don’t forget that pat of butter, it makes a big difference if you don’t add it, but that’s just my personal taste.


Happy Cooking! 🙂

Other KCC members have made different kinds of delicious relleno..please check them out if you have time. Thank you! Have a nice day! 🙂

10 Responses to "Chicken Relleno Rolls"

  1. Dina   November 23, 2011 at 3:24 pm

    I made this for my mother’s birthday and everyone absolutely LOVED this! It is all gone!

  2. Joy   November 28, 2010 at 2:47 pm

    Great idea. It is a great recipe.

  3. Trissa   November 27, 2010 at 11:12 pm

    Better late than never! Your version reminds me of the galantina we used to eat during the Christmas season. Wow – they were so delicious. Am sure this is just as good!

  4. cusinera   November 24, 2010 at 5:59 am

    Why do you tease me so=) Just by looking at those chicken relleno slices with that yummy gravy sauce….aaaahhhhh!

  5. Belinda @zomppa   November 24, 2010 at 4:50 am

    Boy, this looks AWESOME! So full of flavor and love that you can freeze it first.

  6. Annie   November 24, 2010 at 2:59 am

    This is truly Yum-O! Thanks for the idea of using pounded chicken breast fillets. I’ll definitely do this version for my next Relleno.

  7. Jeannie   November 24, 2010 at 12:27 am

    These looks really delicious! I imagined with all the ingredients you’d put in, they should be huh!

  8. chef_d   November 23, 2010 at 11:40 pm

    Oh this is excellent! You made chicken relleno much easier without sacrificing the taste–I think I’m going to be making this for Christmas instead of the whole chicken version! Thanks for sharing 🙂

  9. love2cook   November 23, 2010 at 11:08 pm

    Scrumptious Rolls dear!!! Mouthwatering pics…;)

    I have an award for U at my blog…pls find it here…

    • Olive   November 24, 2010 at 7:22 am

      thank you, glad you liked it and thank so much for the award, I really appreciate it!! 🙂

      @ Belinda, Annie, Jeannie and Dahlia – many thanks for the compliments! 🙂


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