Tender chicken stuffing roulades (Printable)
Chicken breasts rolled with creamy sun-dried tomato filling and herbed stuffing, baked till golden.
# What You'll Need:
→ Chicken & Marinade
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Stuffing
06 - 2 cups herbed stuffing mix (dried cubes)
07 - 120 ml chicken broth
08 - 28 g unsalted butter, melted
09 - 1 small shallot, finely diced
10 - 1 celery stalk, finely chopped
11 - 15 g fresh parsley, chopped
→ Marry Me Sauce
12 - 120 ml heavy cream
13 - 33 g grated Parmesan cheese
14 - 60 g sun-dried tomatoes, chopped
15 - 2 garlic cloves, minced
16 - 1/2 teaspoon crushed red pepper flakes
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon dried thyme
→ For Baking
19 - 1 tablespoon olive oil
20 - Toothpicks or kitchen twine
# How-to Steps:
01 - Set oven to 190°C. Lightly grease a baking dish.
02 - Place each chicken breast between two sheets of plastic wrap and pound to 1.3 cm thickness using a meat mallet.
03 - Rub chicken breasts evenly on both sides with olive oil, salt, black pepper, and paprika.
04 - Combine herbed stuffing mix, chicken broth, melted butter, shallot, celery, and parsley in a medium bowl; mix until just moistened.
05 - Spread approximately one quarter of the stuffing mixture evenly over each flattened chicken breast.
06 - Roll each breast tightly around the stuffing and secure with toothpicks or kitchen twine.
07 - Heat olive oil in a small saucepan over medium heat; sauté garlic and sun-dried tomatoes for 1 minute. Add heavy cream, Parmesan, red pepper flakes, oregano, and thyme; simmer 2–3 minutes until slightly thickened. Remove from heat.
08 - Place stuffed roulades seam-side down in the prepared baking dish. Pour sauce evenly over the top. Bake for 30–35 minutes until internal temperature reaches 74°C and surface is golden brown.
09 - Allow to rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned over.
# Expert Pointers:
01 -
- This recipe feels like sharing a cozy secret with a friend where every bite surprises you with layered flavors.
- The creamy sauce paired with herbed stuffing makes it a dish you’ll find yourself making again and again.
02 -
- Pounding the chicken to even thickness is essential to get that tender inside without overcooking the outside.
- Letting the roulades rest after baking changed everything for me; it keeps the juices locked in so every slice is juicy.
03 -
- Use a meat mallet gently when pounding to avoid tearing the chicken; a smooth motion works best.
- The secret to silky sauce is simmering it just until it thickens lightly and coats the back of a spoon.