Save Tender chicken breasts rolled with a savory, creamy sun-dried tomato filling and herbed stuffing, baked to golden perfection. A romantic and comforting dish perfect for special occasions.
This dish quickly became a favorite in our family during holiday dinners and always impresses guests.
Ingredients
- Chicken & Marinade: 4 large boneless skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika
- Stuffing: 2 cups herbed stuffing mix (dried cubes), 1/2 cup chicken broth, 2 tablespoons unsalted butter melted, 1 small shallot finely diced, 1 celery stalk finely chopped, 1/4 cup chopped fresh parsley
- Marry Me Sauce: 1/2 cup heavy cream, 1/3 cup grated Parmesan cheese, 1/4 cup sun-dried tomatoes chopped, 2 garlic cloves minced, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme
- For Baking: 1 tablespoon olive oil, Toothpicks or kitchen twine
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare Chicken:
- Place each chicken breast between two sheets of plastic wrap. Pound to 1/2-inch thickness using a meat mallet.
- Season Chicken:
- Rub chicken breasts on both sides with olive oil salt pepper and paprika.
- Make Stuffing Mixture:
- In a medium bowl combine herbed stuffing mix chicken broth melted butter shallot celery and parsley. Mix until just moistened.
- Stuff Chicken:
- Lay each chicken breast flat. Spoon about 1/4 of the stuffing mixture onto each breast spreading evenly.
- Roll Chicken:
- Roll up each breast tightly securing with toothpicks or kitchen twine.
- Prepare Sauce:
- In a small saucepan over medium heat melt 1 tablespoon olive oil. Add garlic and sun-dried tomatoes sauté 1 minute. Stir in heavy cream Parmesan red pepper flakes oregano and thyme. Simmer 2–3 minutes until slightly thickened. Remove from heat.
- Assemble:
- Place stuffed chicken roulades seam-side down in the prepared dish. Pour Marry Me sauce evenly over the top.
- Bake:
- Bake 30–35 minutes until chicken is cooked through (internal temp 165°F/74°C) and golden brown.
- Serve:
- Let rest 5 minutes. Remove toothpicks or twine slice into rounds and serve with sauce spooned over the top.
Save Making this recipe together has become a treasured tradition that brings my family closer over every meal.
Serving Suggestions
Serve with garlic mashed potatoes or a fresh green salad for a balanced comforting meal.
Wine Pairings
Pair this dish with a crisp Chardonnay or Pinot Grigio to complement the creamy and savory flavors.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer keeping.
Save This recipe is sure to impress and become a new favorite with any crowd.
Recipe FAQs
- → How do you keep the chicken moist while cooking?
Flattening the chicken breasts to an even thickness and rolling them with moist herbed stuffing helps retain moisture during baking, ensuring tender results.
- → Can I prepare the roulades ahead of time?
Yes, you can assemble the roulades and refrigerate them for a few hours before baking to save time on cooking day.
- → What side dishes pair well with this dish?
Garlic mashed potatoes, steamed vegetables, or a crisp green salad complement the richness of the roulades beautifully.
- → How is the sun-dried tomato sauce made?
The sauce is prepared by sautéing sun-dried tomatoes and garlic in olive oil, then simmering with cream, Parmesan, and herbs until slightly thickened.
- → Can I substitute the stuffing mix with homemade versions?
Absolutely, homemade herbed bread cubes with similar seasonings work well as a stuffing alternative.