These juicy chicken rolls are stuffed with tomato, cheese, and fresh parsley, then baked in a tangy yogurt-mustard sauce until tender and golden. Paired with crispy herb-roasted potatoes and a refreshing sour cream salad, this full dinner is the kind of satisfying, balanced meal that keeps everyone coming back for seconds. It’s simple enough for a weeknight and impressive enough for guests.
Preparation Time: 30 minutes
Marination Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 4
Cuisine: Mediterranean-inspired comfort food
Ingredients
For the Chicken Rolls
4 chicken fillets, halved lengthwise
Salt and pepper, to taste
1 tsp dried garlic
1 fresh tomato, finely diced
100 g cheese (cheddar, mozzarella, or your favorite), shredded
A small bunch of parsley, finely chopped
Toothpicks, for securing the rolls
2 tbsp vegetable oil (for greasing the baking dish)
For the Yogurt-Mustard Sauce
2 tbsp plain yogurt
2 tsp mustard (Dijon or whole grain work well)
For the Herb-Roasted Potatoes
6 medium potatoes, peeled and chopped into wedges
Salt and pepper, to taste
1 tsp dried parsley
1 tsp dried garlic
1 tsp Italian herb blend
2–3 tbsp olive oil
Optional: other favorite spices like paprika or chili flakes
For the Tomato-Cucumber Salad
1 tomato, diced
2 cucumbers, sliced
1 shallot, thinly sliced
Green onion, chopped
2 tbsp sour cream
Salt and pepper, to taste
Instructions
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