Wash, clean and pat dry chicken breast.
Slice open chicken breast and lay in a zip lock bag. Pound the chicken breast to make it thinner
Remove the chicken breast from the bag, season with the spices, making sure both sides are properly seasoned
Arrange the spiced chicken breast over parchment paper as a layer
Lat the cheese all over the laid chicken breast, then the jalapeos and then the parsley.
Now roll the chicken breast, starting from one end and moving to the other end of the chicken breast sheet.
TIP: use the parchment paper to carefully roll the chicken breast.
In a preheated oven, oven bake the chicken roll for 40-45 minutes at 180 degrees Celsius.
Remove from the oven, allow to cool. Slice the chicken breast roll and serve warm.
TIP: bake the chicken roulade in a parchment paper pocket to make sure it retains moisture.
