Chicken Nacho Roulade

Chicken breasts stuffed with refired beans, salsa sauce and cheese is one easy and filling dish. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Nacho Roulade
Main Ingredients Boneless chicken breast, Refried beans
Cuisine Mexican
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Nacho Roulade

  • 4 Boneless chicken breast
  • 1 cup Refried beans mashed
  • to taste Salt
  • to taste Crushed black peppercorns
  • ½ cup Salsa
  • 6-8 Jalapenos sliced
  • ½ cup Cheddar cheese grated
  • 2 Eggs
  • 2 cups Nacho Chips coarsely crushed
  • to serve Sour cream


  1. Preheat the oven at 180° C.
  2. Butterfly the chicken breasts and flatten with the hammer. Add salt and crushed peppercorns, mix and set aside to marinate.
  3. Apply a portion of refried beans on one side of the chicken. Put a portion on salsa on top.
  4. Top with jalapeno slices and a portion of cheese. Roll tightly in a cling film and refrigerate for fifteen to twenty minutes.
  5. Break the eggs in a bowl and beat. Spread crushed nacho chips on a plate.
  6. Remove the chicken from the cling film, dip in the beaten eggs and coat with the crushed nachos.
  7. Place them on a baking tray, put the tray in the preheated oven and bake for fifteen to twenty minutes.
  8. Serve hot with sour cream.

Nutrition Info

Calories 1155
Carbohydrates 199.8
Protein 166.3
Fat 39.5
Other Fiber Vitamin B12- 3.1mcg