# 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 - 1/2 cup chicken broth
08 - 2 tablespoons unsalted butter, melted
09 - 1 small shallot, finely diced
10 - 1 celery stalk, finely chopped
11 - 1/4 cup chopped fresh parsley
→ Sauce
12 - 1/2 cup heavy cream
13 - 1/3 cup grated Parmesan cheese
14 - 1/4 cup chopped sun-dried tomatoes
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
# Method:
01 - Preheat oven to 375°F (190°C) and lightly grease a baking dish.
02 - Place each chicken breast between plastic wrap sheets and pound to 1/2-inch thickness with a meat mallet.
03 - Rub both sides of the chicken breasts with olive oil, salt, black pepper, and paprika.
04 - Combine the herbed stuffing mix, chicken broth, melted butter, shallot, celery, and parsley in a bowl; mix until just moistened.
05 - Lay each chicken breast flat and evenly spread one quarter of the stuffing mixture onto each.
06 - Roll each breast tightly and secure with toothpicks or kitchen twine.
07 - In a small saucepan, heat olive oil over medium heat. Sauté garlic and sun-dried tomatoes for 1 minute, then stir in heavy cream, Parmesan cheese, red pepper flakes, oregano, and thyme. Simmer for 2 to 3 minutes until slightly thickened, then remove from heat.
08 - Place roulades seam-side down in the baking dish and pour the sauce evenly over the top.
09 - Bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and turns golden brown.
10 - Let rest for 5 minutes, remove toothpicks or twine, slice into rounds, and serve with sauce spooned over.
