# What You Need:
→ Chicken & Marinade
01 - 4 large boneless, skinless chicken breasts
02 - 15 ml olive oil
03 - 5 ml salt
04 - 2.5 ml black pepper
05 - 2.5 ml paprika
→ Stuffing
06 - 120 g herbed stuffing mix (dried cubes)
07 - 120 ml chicken broth
08 - 30 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 - 2.5 ml crushed red pepper flakes
17 - 2.5 ml dried oregano
18 - 2.5 ml dried thyme
→ For Baking
19 - 15 ml olive oil
20 - Toothpicks or kitchen twine
# Step-by-Step Directions:
01 - Preheat the oven to 375°F (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 on both sides with olive oil, salt, black pepper, and paprika.
04 - In a medium bowl, combine herbed stuffing mix, chicken broth, melted butter, shallot, celery, and parsley. Mix until just moistened.
05 - Lay each chicken breast flat and evenly spread about a quarter of the stuffing mixture on top.
06 - Roll each breast tightly and secure with toothpicks or kitchen twine.
07 - Heat olive oil in a saucepan over medium heat. Sauté garlic and sun-dried tomatoes for 1 minute. Stir in heavy cream, Parmesan, red pepper flakes, oregano, and thyme. Simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
08 - Place stuffed chicken roulades seam-side down in the baking dish. Pour the sauce evenly over the top. Bake for 30 to 35 minutes until internal temperature reaches 74°C and chicken is golden brown.
09 - Allow chicken to rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned over.
