# What you 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 - 120 ml chicken broth
08 - 28 grams unsalted butter, melted
09 - 1 small shallot, finely diced
10 - 1 celery stalk, finely chopped
11 - 1/4 cup chopped fresh parsley
→ Marry Me Sauce
12 - 120 ml heavy cream
13 - 33 grams grated Parmesan cheese
14 - 60 ml sun-dried tomatoes, chopped
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
# Steps to follow:
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 1/2-inch thickness using a meat mallet.
03 - Rub chicken breasts on both sides with olive oil, salt, black pepper, and paprika.
04 - Combine herbed stuffing mix, chicken broth, melted butter, shallot, celery, and parsley in a medium bowl. Mix until just moistened.
05 - Spread about 1/4 of the stuffing mixture evenly onto each chicken breast, then roll up tightly and secure with toothpicks or kitchen twine.
06 - Heat olive oil in a small saucepan over medium heat. Sauté garlic and sun-dried tomatoes for 1 minute. Stir in heavy cream, Parmesan cheese, red pepper flakes, oregano, and thyme. Simmer for 2–3 minutes until slightly thickened, then remove from heat.
07 - Place stuffed chicken roulades seam-side down in the prepared dish. Pour sauce evenly over the top and bake for 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
08 - Let the roulades rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned over the top.
