# Ingredient List:
→ Chicken & Marinade
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon paprika
→ Stuffing
06 - 2 cups herbed stuffing mix (dried cubes)
07 - ½ cup chicken broth
08 - 2 tablespoons unsalted butter, melted
09 - 1 small shallot, finely diced
10 - 1 celery stalk, finely chopped
11 - ¼ cup fresh parsley, chopped
→ Marry Me Sauce
12 - ½ cup heavy cream
13 - ⅓ cup grated Parmesan cheese
14 - ¼ cup sun-dried tomatoes, chopped
15 - 2 garlic cloves, minced
16 - ½ teaspoon crushed red pepper flakes
17 - ½ teaspoon dried oregano
18 - ½ teaspoon dried thyme
→ For Baking
19 - 1 tablespoon olive oil
20 - Toothpicks or kitchen twine
# How-To Steps:
01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish.
02 - Place each chicken breast between plastic wrap sheets and pound to ½-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. Stir until just moistened.
05 - Spread about ¼ of the stuffing mixture evenly onto each flattened chicken breast.
06 - Roll up each chicken breast tightly and secure with toothpicks or kitchen twine.
07 - Over medium heat in a small saucepan, warm olive oil. Sauté garlic and sun-dried tomatoes for 1 minute. Stir in heavy cream, Parmesan, red pepper flakes, oregano, and thyme; simmer 2–3 minutes until slightly thickened. Remove from heat.
08 - Place roulades seam-side down in the baking dish. Pour sauce evenly over them. Bake 30–35 minutes until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
09 - Let the roulades rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned over.
