Cheesy Chicken Rolls with Herb-Roasted Potatoes and Creamy Tomato-Cucumber Salad

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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