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Sweet & Spicy Chicken Rolls


  • 250 g vegetable strips (carrot, celery, green bean, marrow)
  • olive oil
  • 125 g low-fat cream cheese
  • salt and freshly ground black pepper
  • 16 boneless and skinless chicken thighs
  • 16 – 18 leek strips
  • 150 ml sweet chilli sauce


Stir-fry the vegetables in a little olive oil until cooked but still firm to the bite. Place in a mixing bowl and add the cheese. Season to taste and mix lightly.

Lay the chicken thighs on a board – cavity-side uppermost - and spoon a little of the vegetable mixture onto each piece of chicken. Roll up and secure with leek strips, but bacon would be a tasty alternative.

Place rolls in a casserole. Pour the chilli sauce over and bake – uncovered - in the oven preheated to 200ēC for 15 – 20 minutes, or until cooked and sticky.

Serves 4