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Kishka Chicken Roll Up


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Kishka Chicken Roll Up


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Kishka Chicken Roll Up

My Chicken Pastrami are super famous – Hubby and I both get stopped on a regular basis by people telling us they loooove and always make the recipe. So much so that I was inspired to write and develop chicken, turkey, steak and fish rolls for my Roll It Up feature in the . Now I present you with my latest version, Kishka Chicken Rolls, which I first ate years ago at my friend Tzippy’s house. Store bought kishka generally has added sugar, couple that with the duck sauce and I like to serve this dish with something spicy to balance the plate. My Baked Spicy Sweet Potato Fries add a nice kick.


  • Prep Time : 15 min
  • Cook Time : 25-35 min
  • Ready Time : 40 min


10 Chicken Rolls


  • 1 1/2 cups Gold’s Duck Sauce
  • 2 cups seasoned bread crumbs
  • 10 thinly sliced chicken breast cutlets, about 2 1/2 pounds
  • 1 pound kishka, thawed if frozen, sliced into 10 equal pieces
  • Cooking Spray


1. Preheat your oven to 375˚.

2. In a shallow bowl, pour Gold’s Duck Sauce.

3. Fill a second shallow bowl with seasoned breadcrumbs.

4. Working with one cutlet at a time, coat both sides in Gold’s Duck Sauce and then lay in breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.

5. Take one slice of kishka and form into a torpedo shape.  Place the kishka on one end of the cutlet and roll up the cutlet around the kishka like you would a jellyroll.

6. Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. Repeat with remaining cutlets.

7. Spray the rolls with cooking spray.

8. Bake at 375˚ for about 25 to 35 minutes.



Servings Per Recipe: 10 Chicken Rolls

Amount Per Serving

  • Calories: 410
  • Total Fat: 11g
  • Cholesterol: 77mg
  • Sodium: 716mg
  • Total Carbs: 45g
  •     Dietary Fiber: 2g
  • Protein: 30g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Kishka Chicken Roll Up

  1. avatar says: Chanah

    Looks good. Does this freeze well?

    • I would freeze it raw before baking but not after — will be too dry….

  2. avatar says: Avigail

    I freeze these raw all the time, just make sure to fully defrost before baking as the internal temperature of the stuffing has to get high enough to kill any bacteria from the chicken.


  4. avatar says: faygie


  5. avatar says: esther

    love to try these recipes

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