Juicy boneless chicken thighs are rolled with smoked provola and cooked ham, coated in a light breadcrumb crust, and air-fried until golden and crisp. The result is a weeknight-friendly main that delivers contrast in every bite: tender meat, molten cheese, and a delicately crunchy exterior.
Air frying keeps the fat in check without sacrificing color or texture. The method is straightforward and highly adaptable—swap the filling, change the herbs, or add a dusting of Parmesan to the crumbs for extra savoriness. Serve hot with a simple salad, grilled vegetables, or roasted potatoes.
Try it: Rosemary Chicken Bites with Potatoes (Air Fryer Recipe)
Air-Fryer Stuffed Chicken Roll-Ups
Ingredients
Equipment
Method
- Place each chicken thigh between two sheets of parchment and gently pound to an even 1/4 in (6–7 mm) thickness. Season lightly with salt and pepper.
- Lay one slice of ham and one slice of smoked provola on each piece of chicken. Roll up tightly from the short side, tucking edges in. Secure with a stainless-steel skewer or tie with kitchen twine.
- Brush the outside with olive oil and roll in breadcrumbs to coat evenly, pressing so the crumbs adhere.
- Preheat the air fryer to 360°F (180°C). Arrange roll-ups in a single layer with space between them and cook for 20 minutes, turning halfway, until golden and the center reaches 165°F (74°C). If needed, add 2–3 minutes.
- Remove skewers or twine. Rest 2 minutes, then serve hot with salad, grilled vegetables, or potatoes.
- Refrigerate leftovers in an airtight container for 1–2 days. Re-crisp in the air fryer at 350°F (175°C) for 4–6 minutes. Freeze assembled (uncooked) roll-ups up to 2 months; thaw in the fridge, then bread and cook. Avoid microwaving to keep the crust crisp.
Extra Tips
- Even Size = Even Cooking: Pound to a uniform thickness so the centers melt as the exterior browns.
- Cheese Control: Don’t overfill; excess cheese may leak.
- Crust Upgrade: Mix 2 tbsp (10 g) finely grated Parmesan into the breadcrumbs for a deeper savory note.
- Variations: Try speck + mozzarella, turkey slices + Emmental, or add a basil or sage leaf inside each roll.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
