Juicy Stuffed Chicken Rolls: The Best Recipe for Chicken Breast
This Juicy Stuffed Chicken Rolls recipe takes ordinary chicken breast to the next level! Butterflied chicken fillets are marinated in a flavorful mix of mustard, garlic, and lemon juice, then stuffed with melty cheese before being baked to golden perfection. The result? A tender, juicy, and irresistibly cheesy dish that’s perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: International
Ingredients
Scale
For the Chicken Rolls
- 2 large chicken fillets (butterflied or pounded thin)
- Salt (to taste)
- 4-pepper mix (to taste)
- 1 egg (beaten)
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 tablespoon parsley (chopped)
- 100 g gouda or cheddar cheese (sliced into sticks)
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Season the chicken fillets with salt and 4-pepper mix on both sides.
- Prepare the marinade by whisking together the egg, mustard, lemon juice, olive oil, garlic, and parsley.
- Brush the chicken fillets with the marinade and let them sit for at least 15 minutes.
- Place a cheese stick in the center of each fillet and roll it tightly. Secure with toothpicks if needed.
- Transfer the chicken rolls to the baking dish and brush with the remaining marinade.
- Bake for 25-30 minutes or until the chicken is golden brown and cooked through.
- Let rest for 5 minutes before slicing. Serve warm and enjoy!
Notes
- For extra crispiness, coat the chicken in breadcrumbs before baking.
- Try different cheeses like mozzarella or feta for unique flavors.
- Storage: Keep leftovers in an airtight container for up to 3 days and reheat in the oven for the best texture.
- Freezing: Freeze uncooked rolls for up to 2 months. Thaw overnight before baking.
- Great pairings: Serve with mashed potatoes, roasted vegetables, or a fresh salad.