Ingredients
Equipment
Method
- Prepare the chicken: In a large bowl, combine the ground chicken, salt, and black pepper until just mixed.14 ounces ground chicken, ½ teaspoon salt, ¼ teaspoon black pepper
- Shape the base: Place the chicken mixture between two sheets of parchment paper and press it into an 11 x 8½-inch rectangle, keeping the thickness as even as possible.
- Add the filling: Remove the top sheet of parchment. Spread the softened cream cheese over the chicken, leaving a small border around the edges. Sprinkle with mozzarella and parsley, then arrange the ham slices in an even layer.3 tablespoons cream cheese, ¼ cup mozzarella cheese, 1 tablespoon fresh parsley, 9 thin slices of deli ham
- Roll the chicken: Starting from the shorter side, use the parchment paper to help roll the chicken into a tight log. Pinch the seam and ends closed to seal.
- Preheat the air fryer: Preheat the air fryer to 380°F (195°C).
- Add the topping: Transfer the chicken roll to the air fryer basket. Combine the Parmesan cheese and breadcrumbs, then gently press the mixture over the top and sides of the roll. Lightly spray with cooking oil.1-2 tablespoons Parmesan cheese, 1 tablespoon plain breadcrumbs, Olive Oil cooking spray
- Air fry: Cook for 15–20 minutes, or until the internal temperature reaches 165°F (74°C). Depending on your air fryer and the thickness of the roll, it may take closer to 20 minutes.
- Rest the roll: Let the chicken rest for 5 minutes before slicing. This helps the filling stay inside and makes cleaner slices.
- Slice and serve: Cut into thick slices and serve warm.
Nutrition
Notes
- Don't stress about the rolling part: It doesn't have to look perfect before cooking. Once sliced, those cheesy swirls steal the show anyway.
- Seal the edges well: I learned this after losing some of the filling into the air fryer basket. A quick pinch around the seam makes a big difference.
- Let it rest before slicing: I know it's hard to wait when it smells this good, but those 5 minutes help everything stay together instead of sliding onto the cutting board.
- Every air fryer is a little different: Mine usually takes the full 20 minutes, so I always check with an instant-read thermometer before serving.
- The leftovers are surprisingly good: I actually love slicing this cold for quick lunches the next day. It reminds me of a fancy deli sandwich filling without the bread.
To Store
- Store leftover slices in an airtight container in the refrigerator for up to 3 days. I actually think the flavors get even better the next day once everything has had time to settle together.
- To Freeze. Wrap individual slices tightly in plastic wrap or place them in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Make Ahead. Assemble the chicken roll up to 8 hours in advance, cover, and refrigerate until you're ready to air fry. This is one of my favorite tricks when I know the evening is going to be busy.
- To Reheat. For the best texture, reheat slices in the air fryer at 350°F for 3–5 minutes or until warmed through. The breadcrumb topping crisps back up beautifully. The microwave works in a pinch, especially for quick lunches, but the outside will be softer and won't have that same golden finish.