Place each chicken breast on a cutting board and carefully butterfly it by slicing horizontally through the thickest part, opening it like a book. Take your time so the chicken stays in one piece, then season both sides lightly with salt and your preferred spices for even flavor throughout.

In a mixing bowl, add all the filling ingredients and stir well until the mixture is smooth, creamy, and evenly combined, making sure there are no dry spots or large lumps.

Lay the butterflied chicken breasts flat and spread the filling evenly over each one, using a spoon or spatula. Leave a small border around the edges so the filling stays inside when the chicken is rolled.

Starting from one side, roll the chicken up tightly into a neat roll, keeping the filling enclosed. Secure the roll with toothpicks or kitchen twine if needed to help it hold its shape during cooking.

Cook the chicken rolls gently in a skillet over medium-low heat or bake them in the oven until the chicken is fully cooked through and the filling is hot and creamy, avoiding high heat to prevent dryness.

Remove the chicken rolls from the heat and let them rest for a few minutes before slicing, allowing the juices to redistribute so each slice stays moist and tender when served.