Hey there, fellow food enthusiasts! Today, we're diving into the world of culinary delights with a simple yet incredibly satisfying dish that I like to call Stuffed Chicken Roll-Ups.
So, roll up your sleeves, and let's get cooking together!
Here is what you'll need:
Three chicken breasts.
3 grams of salt
3 grams of oregano
3 grams of garlic powder
100 ML of vegetable oil
15 Grams of mustard
3 cloves of diced garlic
10 ML of vinegar
150 grams of mozzarella cheese
20 grams of fresh parsley
About 20 grams of cheddar cheese
READY? LET'S ROLL!
Prep & Seasoning:
Place one chicken breast at a time on a cutting board and cut it in half. Repeat with the other two breasts. Please each breast between parchment paper or a zip-log bag, ensuring they're folded at the top and bottom.
Grab your meat mallet ( or a large spoon if you don't have one) and let's create some culinary music by gently pounding the chicken breasts until they're flat as seen here.
Now, in a small bowl, mix together 3-grams each of coarse sea salt, oregano, and garlic powder. Sprinkle this flavorful seasoning over each flattened chicken half and rub it in thoroughly.
Filling & Toppings:
Now, let's prepare the sauce. In a blender, combine 100 ML of Oil, 1-egg, 15 grams of mustard, 3-4 cloves of diced garlic, a pinch of salt and 10 ML of vinegar.
Blend it all until it turns into a creamy mixture. then spoon it over each piece of chicken. Save a little for later.
Now in a separate bowl, mix 150 grams of mozzarella cheese and 20 grams of fresh parsley finely diced.
Mix well then also spread this evenly over each chicken piece on top of the sauce you already spread over them.
Preheat your oven to 375-degrees and prep your baking pan while the oven heats up. I like to rub a bit of butter on the bottom of the pan, sprinkle some pepper, and add a touch of chicken broth to prevent sticking.
Now Roll up your chicken pieces into beautiful rolls, once rolled secure them with a toothpick to keep them from unraveling.
Spoon some additional sauce from the blender over each roll-up and place them in the oven for 35-45 minutes.
Now let's start working on your Broccoli.
While the chicken is baking, clean and cut up some fresh broccoli into whatever size you like. For this recipe I like to leave a stem on each piece, but I separate the pieces.
Then place the pieces in a bowl.
Don't put the Broccoli in the hot water until the chicken is nearly done. So, let's go back to the oven.
After 35-45 minutes of baking remove the Baking Pan and Chicken Rolls from the oven. Top the chicken rolls with more of the Cheese mixture you used as the filling, but this time add a touch of cheddar as well. Return it to the oven for about 4 more minutes.
By now you should have your water heating up for your Broccoli. I use this handy water heater, remember this from past recipes?
Pour the water over the broccoli, letting it Soak for about 4 minutes. Never boil your Broccoli in hot water, always add hot water to your Broccoli. This keeps the broccoli crispy and packed with flavor instead of wilty, soggy and tasting like mush.
Ok time now to plate it all up and enjoy. Again, I prep my plates, by putting a bit of butter, pepper and salt on the plate before I plate the food.
This recipe was just enough for three people.
The Stuffed Chicken Roll-Ups alongside the broccoli was out of this world. It's a simple dish that's oh-so satisfying!
We enjoyed this for lunch today, but it's perfect for dinner too.
You can even cook the chicken over a bed of potatoes or rice for a twist.
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Happy Cooking, Everyone!