Creamy Stuffed Chicken Rolls with Fresh Tomatoes
Tender and generous chicken rolls, filled with a creamy cheese spread, gooey mozzarella, and fresh herbs-scented tomatoes. An elegant family dish that is simple to prepare and a guaranteed crowd-pleaser.
🛒 Ingredients
4 servings
- 4 chicken breasts (about 21 oz total)
- 5.3 oz cream cheese (such as Philadelphia)
- 4.2 oz shredded mozzarella (or an Emmental/mozzarella blend)
- 2 medium firm tomatoes, cut into thin slices
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1.4 oz additional shredded cheese for topping (optional)
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 355°F (convection setting). Lightly grease a medium-sized baking dish.
- 2
Place each chicken breast flat on a cutting board and slice horizontally through the thickness to create two thin cutlets. You will end up with 8 chicken strips.
- 3
Cover each cutlet with plastic wrap and gently flatten with a rolling pin or the bottom of a skillet to an even thickness of about 0.2 inches. Season generously with salt and pepper on both sides.
- 4
In a bowl, mix the cream cheese with the chopped parsley and chives. Season the mixture lightly with pepper.
- 5
Spread a generous layer of the herb cream cheese mixture over each cutlet, leaving a 0.4-inch margin on the outer edge to prevent the filling from leaking during cooking.
- 6
Distribute the shredded mozzarella over the cream cheese. Then, place 2 to 3 tomato slices in a staggered pattern over the surface of each cutlet.
- 7
Roll each cutlet firmly but gently starting from the edge closest to you, pinching the sides slightly to secure the filling. Seal with a toothpick if necessary.
- 8
Arrange the rolls side by side in the oiled dish, seam side down. Brush the tops with a drizzle of olive oil. If desired, sprinkle with the additional shredded cheese for a golden crust.
- 9
Bake for 25 to 30 minutes. The rolls are done when the chicken is golden and the juices run clear. If the top is not golden enough, broil for 2 to 3 minutes, watching carefully.
- 10
Let rest for 5 minutes out of the oven before serving so the juices redistribute. Serve hot, accompanied by a green salad, rice pilaf, or roasted vegetables.
💡 Chef's Tip
The secret to a roll that doesn't fall apart during cooking: after rolling your cutlets, place them in the refrigerator for 15 minutes before baking. The cold firms up the cream cheese and seals the filling, ensuring perfectly formed rolls and a clean cut at the table.
