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Cheddar-Stuffed Chicken Rolls: Easy Baked Recipe
Cheddar-stuffed chicken rolls baked to perfection with garlic and paprika, a quick, family-friendly main dish.
Why this recipe works
This Baked Cheddar-Stuffed Chicken Rolls recipe is a simple, satisfying main dish suited for busy weeknights or family meals. It’s great for cooks who want a flavorful, protein-forward option with minimal fuss.
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Key takeaways
Cheese-stuffed chicken rolls bake evenly at high heat
Season inside and outside for reliable flavor
Resting time helps juices redistribute after baking
Recipe guide
This Baked Cheddar-Stuffed Chicken Rolls recipe is a simple, satisfying main dish suited for busy weeknights or family meals. It’s great for cooks who want a flavorful, protein-forward option with minimal fuss.
Juicy, cheesy chicken rolls with minimal fuss.
- Cheese-stuffed chicken rolls bake evenly at high heat
- Season inside and outside for reliable flavor
- Resting time helps juices redistribute after baking
Ingredients overview
Key items: chicken breasts, shredded cheddar, olive oil, smoked paprika, garlic, salt, pepper. The measurements below yield two stuffed rolls per serving, adjust as needed.
Step-by-step prep
Slice and pound breasts, season, fill with cheddar, roll, and secure. Brush with oil and seasonings before baking.
Cooking and serving
Bake at 400°F (200°C) for 20–25 minutes until 165°F. Rest 5 minutes, slice, and serve with your favorite sides.
Ingredients
- 2 whole chicken breasts
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp smoked paprika
- salt to taste
- pepper to taste
- 2 cloves garlic (minced)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it
- Slice each chicken breast horizontally to create a thin pocket or butterfly and gently pound to even thickness if needed
- Season the inside and outside of the chicken with salt, pepper, smoked paprika, and minced garlic
- Divide shredded cheddar evenly and place it inside each chicken breast pocket
- Roll or fold each breast to enclose the cheese and secure with toothpicks if necessary
- Brush the outside of the rolls with olive oil and sprinkle a little extra paprika, salt, and pepper
- Place the rolls seam-side down on the prepared baking sheet
- Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and juices run clear
- Remove from oven and let rest 5 minutes before removing toothpicks and slicing to serve
FAQs
Can I use other cheeses?
Yes. Try mozzarella or pepper jack for different melting and heat levels.
How can I tell when they're done?
Chicken should reach 165°F (74°C) internal temp and run clear juices.
Can I prepare these ahead?
Yes. Assemble, refrigerate up to 24 hours, then bake as directed.