Ingredients (serves 4)

• 4 boneless, skinless chicken breasts
• 2 Tbsp fresh lime juice
• 2 Tbsp finely chopped fresh cilantro
• 1 tsp ground cumin
• ½ tsp kosher salt (plus extra to taste)
• ¼ tsp freshly ground black pepper
• 1 cup chunky salsa (plus more for serving)
• ½ cup sour cream for serving

Equipment

• Meat mallet or rolling pin (for flattening)
• Mixing bowl
• Toothpicks (soaked in water if grilling)
• Baking dish or grill

Method

1. Flatten the chicken. Place each chicken breast between two sheets of plastic wrap or parchment. Gently pound with a meat mallet or rolling pin until the meat is about ¼‑inch thick. This helps it cook evenly and makes rolling easier.
2. Make the lime‑cilantro coating. In a small bowl combine the lime juice, chopped cilantro, cumin, salt and pepper. Stir well.
3. Coat and fill. Dip each flattened chicken breast into the lime mixture to coat both sides. Lay the breasts smooth‑side down. Spoon 2–3 Tbsp of salsa onto the center of each chicken breast.
4. Roll up. Starting from a short side, roll each breast tightly over the salsa filling. Secure each roll with toothpicks. Brush or spoon any remaining lime‑cilantro mixture over the outside.
5. Cook. Preheat your oven or grill to 350 °F (175 °C).
   • Oven: Place the chicken rolls seam‑side down in a lightly oiled baking dish. Cover with foil and bake for about 25–30 minutes. Check doneness with a meat thermometer—stuffed chicken is ready when the thickest part reaches 165 °F (73.9 °C)
   • Grill: Place the rolls over medium heat (around 350 °F). Grill for 20–25 minutes, turning occasionally and moving to indirect heat if browning too quickly, until a thermometer inserted into the thickest part reads 165 °F
6. Rest and serve. Let the chicken rest for 5 minutes, then remove the toothpicks. Slice each roll crosswise to reveal the filling. Serve warm with with chilled salsa and a dollop of sour cream between the two pieces. Garnish with extra cilantro or lime wedges if desired.

Tip: Use a chunky salsa to keep the filling from oozing out, and avoid overfilling—about 2 Tbsp per roll is plenty.