# What You'll Need:
→ Chicken & Marinade
01 - 4 large boneless, skinless chicken breasts
02 - 15 ml olive oil
03 - 5 g salt
04 - 1 g black pepper
05 - 1 g 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 - 30 g sun-dried tomatoes, chopped
15 - 2 garlic cloves, minced
16 - 1 g crushed red pepper flakes
17 - 1 g dried oregano
18 - 1 g dried thyme
→ For Baking
19 - 15 ml olive oil
20 - Toothpicks or kitchen twine
# Directions:
01 - Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
02 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch 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 spoon about a quarter of the stuffing mixture evenly over each. Roll up tightly and secure with toothpicks or kitchen twine.
06 - In a small saucepan over medium heat, melt olive oil. Add garlic and sun-dried tomatoes; sauté 1 minute. Stir in heavy cream, Parmesan, crushed red pepper flakes, oregano, and thyme. Simmer 2–3 minutes until slightly thickened, then remove from heat.
07 - Place stuffed chicken roulades seam-side down in the prepared dish and pour sauce evenly over them.
08 - Bake for 30–35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and turns golden brown.
09 - Allow roulades to rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned on top.
