Hi, friends! A thin chicken fillet rolls around cheese, olives, and thyme, then gets another little layer of cheese on top. This is a small rolled portion rather than a whole chicken breast with a pocket cut into it. Keep the filling modest so the roll stays closed.
- Prep
- 10 minutes
- Cook or chill
- 15–20 minutes, depending on thickness
- Yield
- 1 serving
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
One chicken roll
- 1 thin boneless, skinless chicken fillet, 90–100 g (about 3–3½ oz)
- 2 slices mild melting cheese, such as mozzarella or provolone
- 2 pitted green olives, sliced
- Leaves from 3 small sprigs lemon thyme, or regular thyme
- Salt and black pepper to taste
- 2 cooking toothpicks, both to be removed before serving
How to make it
- Make the thawed fillet thin and flexible, flattening gently if needed. Preheat the air fryer to 350°F (180°C) if recommended by its manual.
- Slice the olives and wash and dry the thyme. Season the fillet lightly; the cheese and olives already add salt.
- Arrange thyme and olives on the chicken, leaving one end clear. Fold one cheese slice into a narrow strip and put it inside, without letting it stick beyond the edges.
- Roll from the thin end and secure both ends with the two toothpicks. Place seam side up in the basket. Fold the second cheese slice in half and put it on top.
- Cook for about 15 minutes without flipping away the topping. Check the chicken and center of the filling for 165°F and extend the time in short intervals if needed.
- Transfer to a clean plate and rest for 2 minutes. Remove and account for both toothpicks before serving.
Small details that help
The source uses Brazilian queijo prato. Mild mozzarella or provolone is a practical U.S. adaptation, with a slightly different flavor and melt. A little cheese leakage is normal; large fillings or thick fillets make it harder to cook the center evenly. Follow the appliance manual rather than adding liquids to its drawer.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I scale the recipe?
Yes. Make separate thin rolls, leave space, and check each one’s center for 165°F. Work in batches if needed.
Can I skip toothpicks?
The roll may open. If you secure it another way, use an oven-safe cooking method and remove any ties before serving.
Why did the cheese leak?
Some melting is normal. Keep the inside slice within the chicken’s edges and avoid overfilling.
What goes well with it?
Rice, a green salad, or cooked vegetables make simple sides.
Which variation will you try next?
You’ll stay on Grandma Naoca.
The original preparation also references this recipe video in Portuguese. Equipment and cooking times may differ.