Don’t walk, but run to your kitchen to prepare these incredible Pepper Jack Chicken Rolls! This recipe combines juicy chicken breast with stunning pepper jack cheese and vegetables for a meal you’ll want to make again and again!

Pepper Jack Chicken Rolls Recipe

Ingredients that you will need:

  • 2 chicken breasts, butterflied
  • 1/2 lb asparagus, stems chopped
  • 8 oz pepper jack cheese, sliced
  • 12 oz sliced smoked ham
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut in thin strips
  • 1 orange bell pepper, cut into thin strips
  • 1 sweet onion, cut into thin strips
  • 1 cup white wine or chicken stock
  • 1 cup sugar
  • 1/2 lb butter
  • Seasonings of your choice

In a pan, melt 1/2 lb butter with 1/2 lb asparagus.

Chef Ted preparing asparagus

Chop 1 sweet onion into thin strips. Place in a bowl to the side.

Chef Ted chopping an onion.

Cut 1 each of green, orange, and red bell pepper, cutting into thin strips. Place in bowl with onion.

Chopping green peppers for meal

Place the remaining vegetables in the pan. Saute, stirring.

Sauteing vegetables.

Add seasoning of your choice and 1 cup sugar.

Adding season salt to vegetables

Butterfly 2 chicken breasts.

Chef Ted butterflying chicken breast

Place 12 ounces of sliced ham on cutting board. Place sauteed vegetables on ham.

Placing vegetables on ham

Cut an 8 ounce block of pepper jack cheese into slices. Place slices with ham and vegetables.

Slicing pepper jack cheese with Rada Cheese Knife

Carefully roll the ham over the vegetables and cheese. Place across the chicken breasts. Carefully roll the chicken breasts, creating a roll. Place seasoning of choice on top of chicken rolls.

Rolling up ham and chicken

Place chicken rolls in baking pan. Pour sauteed butter over the chicken rolls.

Pouring sauce on chicken rolls

Add sauteed vegetables to baking pan. Add 1 cup white wine or chicken stock. Add more seasoning. Put in pre-heated 350 degree oven until internal temperature reaches 165 degrees. This should take approximately 45 minutes. If desired, remove from oven after 30 minutes, checking temperature and adding additional slices of pepper jack cheese to the top.

Adding white wine to chicken rolls

Let rest a moment after baking. Serve and enjoy!

Chef Ted with completed Pepper Jack Chicken Rolls

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Pepper Jack Chicken Rolls Video Recipe



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Pepper Jack Chicken Rolls Collage
Pepperjack Chicken Rolls Video Transcript

Hi, I’m Chef Ted, I’m in the Rada Cutlery kitchen, and today I’m going to show you how to make a Pepperjack Chicken Roll. We’re going to sauté some asparagus in a pan. We’ll add a stick of butter. I’m going to take my Rada Chef Knife and cut a sweet onion. I like to cut them in half and adjust the angle of my knife with the angle of the onion.

Add some colorful peppers. We’ve got yellow, red, and green. I like using the Peeling Paring Knife to go through and get the white membrane out. It adds a little bit of color to it. I’m going to cut these as well. Right now the asparagus and onion are cooking in the butter and olive oil, which will make a bit of a sauce for the chicken. I also use the Rada Cook’s Knife, which is really handy and comfortable to use. These are things you can get from fundraisers as well. If you have a group that needs fundraising done, Rada has a great program that pays out as well as any I’ve ever seen, paying at 40 percent.

I’m going to stir the peppers around with the Rada Spatula. Add some sugar. Now I’m going to open up some chicken breast. A chicken breast like this will serve 2 or 3 people, depending on how you fillet it. I’m going to use the Rada Fillet Knife. This knife just walks right through the chicken. I like to take it on the thin side and cut it towards the thick side and lay it open like a book. Don’t cut all the way through, just enough to open it.

I’m going to take some thin slices of ham and basically make a cartridge to load into the chicken breast. You’re going to try and make it around whatever size the chicken breast is.

I’m going to bring over the sautéed veggies, and try to shake off at least a little bit of the butter and oil. Now we’re going to use the Rada Cheese Knife. I’m going to cut some Pepperjack Cheese. I like stuff a little spicier. If you don’t like it that spicy you can get a milder cheese.

We’re going to roll these back up here. Then I’m going to continue rolling the chicken breast up. Try to keep everything inside as much as possible. Put a little season salt, garlic, or pepper, whatever you want to use, and put some on top. We’re going to pick these up carefully and place them into the Rada Rectangular Baker stoneware. Now I’m going to pour the juice from the sautéed vegetables we reserved over the chicken rolls. This is going to be part of the base of the sauce.

Now we put in the leftovers from the vegetables and add just a little bit of white wine. A little more season salt. Now we’re going to put them in the oven at 350 degrees until they reach an internal temperature of 165 degrees.

We’re using large chicken breasts, so it took a solid 45 minutes in the oven. About 30 minutes in I opened the oven up and topped the chicken with more slices of pepper jack on it. For plating I’m going to put some veggies on the platter first. Then I wait and let the chicken rolls rest for a bit before slicing them. The chicken comes directly out of the Rada stoneware with nothing stuck on the bottom whatsoever. We’ve got it sliced, now I’m going to garnish it with a bit of asparagus. And there you have the Pepperjack Chicken Roll!

End of Video Transcript