# Components:
→ Chicken & Marinade
01 - 4 large boneless, skinless chicken breasts
02 - 15 milliliters olive oil
03 - 5 milliliters salt
04 - 2.5 milliliters black pepper
05 - 2.5 milliliters paprika
→ Stuffing
06 - 240 milliliters herbed stuffing mix (dried cubes)
07 - 120 milliliters chicken broth
08 - 28 grams unsalted butter, melted
09 - 1 small shallot, finely diced
10 - 1 celery stalk, finely chopped
11 - 15 milliliters chopped fresh parsley
→ Marry Me Sauce
12 - 120 milliliters heavy cream
13 - 27 grams grated Parmesan cheese
14 - 60 milliliters sun-dried tomatoes, chopped
15 - 2 garlic cloves, minced
16 - 2.5 milliliters crushed red pepper flakes
17 - 2.5 milliliters dried oregano
18 - 2.5 milliliters dried thyme
→ For Baking
19 - 15 milliliters olive oil
20 - Toothpicks or kitchen twine
# Directions:
01 - Preheat the oven to 190°C. Lightly grease a baking dish.
02 - Place each chicken breast between two sheets of plastic wrap and pound to 1.27 cm thickness using a meat mallet.
03 - Rub chicken breasts on both sides with olive oil, salt, pepper, and paprika.
04 - In a medium bowl, combine herbed stuffing mix, chicken broth, melted butter, diced shallot, chopped celery, and parsley. Mix until just moistened.
05 - Lay each chicken breast flat, spoon one quarter of the stuffing mixture evenly onto each, then roll tightly and secure with toothpicks or kitchen twine.
06 - Melt olive oil in a small saucepan over medium heat. Add garlic and sun-dried tomatoes and sauté for 1 minute. Stir in heavy cream, Parmesan, red pepper flakes, oregano, and thyme. Simmer for 2 to 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 to 35 minutes until cooked through and golden brown (internal temperature 74°C).
08 - Let the roulades rest for 5 minutes. Remove toothpicks or twine, slice into rounds, and serve with sauce spooned on top.
