This recipe offers a delightful twist on stuffed chicken breasts, combining savory flavors and a creamy herb gravy for a satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the mashed potatoes and herbed stuffing mix until well blended.
Ensure the filling is well mixed for consistent flavor.
Pound each chicken breast to about 1/4 inch thickness using a rolling pin.
Place the chicken between two sheets of plastic wrap to avoid mess.
Season the chicken breasts with granulated chicken bouillon evenly.
Use bouillon sparingly to avoid over-salting.
Place a portion of the filling onto each chicken breast and roll tightly, securing with toothpicks.
Ensure the rolls are tightly secured to prevent filling from spilling out.
Arrange the chicken rolls on a baking sheet and bake for 30-40 minutes, until cooked through.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the chicken broth, cooking until the gravy thickens. Stir in the parsley.
Add the broth slowly to avoid lumps.
Serve the chicken rolls topped with the herb gravy.
Garnish with extra parsley for a fresh touch.
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