Description
Delicious and easy-to-make Chicken Roll Ups featuring tender chicken breasts seasoned with a flavorful spice blend, stuffed with creamy garlic & fine herbs Boursin cheese and melted mozzarella, then baked to perfection. Perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Main Ingredients
- 1 pound thinly sliced chicken breasts
- 5.3 ounces garlic & fine herbs Boursin cheese (1 package)
- ½ cup freshly shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper to prevent sticking and for easy cleanup.
- Season Chicken: In a small bowl, mix together the garlic powder, smoked paprika, Italian seasoning, kosher salt, and ground black pepper. Evenly sprinkle this seasoning blend over both sides of each thinly sliced chicken breast for a balanced flavor.
- Fill and Roll: Spread a generous amount of garlic & fine herbs Boursin cheese over each chicken breast, then sprinkle evenly with freshly shredded mozzarella. Starting at one end, tightly roll up each chicken breast and place them seam-side down on the prepared baking sheet to keep the rolls intact while baking.
- Bake: Place the baking sheet in the oven and bake the chicken roll ups for 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is fully cooked and the cheese filling is melted and creamy.
Notes
- Ensure chicken breasts are thinly sliced for easy rolling and even cooking.
- Use a meat thermometer to check internal temperature for safety and best results.
- Boursin cheese adds great flavor, but you can substitute with any creamy herb cheese if needed.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently in the oven.
