Cheese Stuffed Chicken Breasts

Pounding chicken breast thin does double duty here: it tenderizes the meat and gives you a flat canvas to spread filling across before rolling it into a tidy spiral.

The stuffing tastes like an Italian deli in one bite, diced tomatoes, roasted red pepper, fresh basil, and melty mozzarella, bound together with stuffing mix so it stays put inside the roll.

Roll each breast tightly from the narrow end and set it seam-side down in the dish; that keeps the filling tucked in as the chicken bakes. A sprinkle of parmesan goes on before baking, then a final shower of mozzarella melts over the top in the last few minutes.

Pound the breasts to an even quarter inch so they cook through at the same rate. Lean chicken dries out fast, so pull it as soon as it reaches 165°F (74°C).

Pro Tips

• Pound the chicken to an even quarter-inch thickness so the rolls cook evenly without drying at the edges.
• Roll tightly and place seam-side down to stop the filling from spilling out during baking.
• Let the rolls rest a few minutes before slicing so the juices settle and the cheese sets.

Variations

• Swap the mozzarella for provolone or fontina for a different melt.
• Tuck a thin slice of prosciutto or ham inside each roll before the filling.
• Stir baby spinach or chopped sun-dried tomatoes into the stuffing mixture.