Description
These Christmas Cranberry Roll Ups feature tender chicken breasts pounded thin, filled with a sweet-tart cranberry and cream cheese mixture, then rolled and baked to golden perfection. Perfect for holiday entertaining, these elegant spirals slice beautifully and can be made ahead for stress-free hosting!
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
2 tablespoons olive oil
1 cup whole berry cranberry sauce
4 oz cream cheese, softened to room temperature
½ cup shredded mozzarella cheese
¼ cup dried cranberries, chopped
2 tablespoons fresh parsley, minced
1 teaspoon orange zest
¼ teaspoon ground cinnamon
Pinch of nutmeg
8–10 toothpicks or kitchen twine
1 tablespoon melted butter (for brushing)
Fresh rosemary sprigs (for garnish)
Additional cranberry sauce (for serving)
Instructions
1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease.
2. Place one chicken breast between two sheets of plastic wrap. Using a meat mallet, pound from center outward until uniformly ¼-inch thick. Repeat with remaining breasts.
3. Pat each pounded chicken breast completely dry with paper towels.
4. In a small bowl, combine salt, pepper, garlic powder, and thyme. Season both sides of each chicken breast with this mixture.
5. In a medium bowl, combine cranberry sauce, softened cream cheese, mozzarella, chopped dried cranberries, parsley, orange zest, cinnamon, and nutmeg. Mix thoroughly until well combined.
6. Lay one pounded chicken breast smooth-side down on a cutting board. Spread 3-4 tablespoons of filling evenly over chicken, leaving a ½-inch border on all sides.
7. Starting from the short end, roll chicken tightly into a spiral. Secure with 2-3 toothpicks or tie with kitchen twine at 1-inch intervals. Repeat with remaining breasts.
8. Optional: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear roll-ups seam-side down for 2-3 minutes per side until golden brown.
9. Transfer roll-ups to prepared baking sheet. Brush tops lightly with melted butter.
10. Bake for 25-30 minutes until internal temperature reaches 165°F and exterior is golden brown.
11. Let rest for 5 minutes on cutting board before slicing.
12. Remove toothpicks or twine carefully. Using a sharp serrated knife, slice each roll-up into ¾-inch thick rounds.
13. Arrange slices on serving platter. Garnish with fresh rosemary and serve with additional cranberry sauce.
Notes
Pound chicken to uniform ¼-inch thickness for even cooking. Don’t over-pound or chicken will tear.
Room temperature cream cheese is essential for smooth filling. Remove from fridge 30-45 minutes before starting.
Don’t overfill the chicken or filling will leak during cooking.
Use an instant-read thermometer to verify chicken reaches 165°F internal temperature.
These can be assembled up to 24 hours ahead. Cover tightly and refrigerate until ready to bake.
Let assembled roll-ups sit at room temperature for 15 minutes before baking if made ahead.
For make-ahead freezing: Freeze uncooked roll-ups for up to 2 months. Thaw in refrigerator overnight before baking.
Brining chicken for 30 minutes before pounding adds extra moisture and flavor.
If tops brown too quickly, tent loosely with foil for remaining cooking time.
Store leftover unsliced roll-ups wrapped tightly for up to 3 days in refrigerator.
- Prep Time: 25
- Cook Time: 30
- Category: Appetizer, Main Course
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: ½ roll-up (or 2-3 slices)
- Calories: 285
- Sugar: 12g
- Sodium: 485mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Christmas cranberry roll ups, cranberry chicken roll ups, holiday appetizers, stuffed chicken rolls, festive chicken recipe, make-ahead appetizer