Chicken Rolls With Pork Stuffing
Juicy chicken breasts stuffed with savory pork mixture, rolled and baked to perfection, then topped with rich gravy—an elegant dish perfect for family dinners or special occasions.
Ingredients
- 3 large whole chicken breasts ⓘ
- 1/2 lb ground pork sausage ⓘ
- 1 clove garlic ⓘ
- 1/2 cup soft breadcrumbs
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground savory ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 egg ⓘ
- 2 tablespoons butter ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup cold water ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/2 teaspoon instant chicken bouillon ⓘ
Instructions
- Place chicken between 2 pieces of waxed paper or plastic wrap; pound until 1/4 inch thick, being careful not to tear the chicken.
- Cook and stir sausage and garlic over medium heat until sausage is brown; drain fat.
- Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper, and beaten egg into the meat mixture.
- Place about 1/3 cup of meat mixture on each chicken breast half.
- Roll up each chicken breast and secure with wooden picks.
- Place the rolls in a greased 13 x 9-inch baking dish.
- Brush the rolls with melted butter.
- Pour the remaining butter over the rolls.
- Sprinkle with 1/2 teaspoon salt.
- Bake uncovered in a 400°F oven for 35 to 40 minutes until done.
- Remove chicken to a warm platter and remove wooden picks.
- Keep chicken warm while preparing gravy.
- Pour the liquid from the baking dish into a 1-quart saucepan.
- Stir water into cornstarch; pour into the liquid in the saucepan.
- Stir in the dry chicken bouillon.
- Heat to boiling over medium heat, stirring constantly.
- Boil and stir for 1 minute.
- Pour gravy over the chicken and sprinkle with parsley.
- Serve with hot noodles.
Tips & Substitutions
To ensure even cooking, pound the chicken breasts uniformly to 1/4 inch thickness. If you don't have ground pork sausage, you can substitute it with ground turkey or chicken for a leaner option. For added flavor, consider mixing in some grated Parmesan cheese with the breadcrumbs. If you prefer a bit of heat, adding crushed red pepper flakes to the stuffing can elevate the dish.
Serving Suggestions
These chicken rolls pair beautifully with hot noodles, making for a hearty meal. You can also serve them alongside a fresh salad or steamed vegetables for a balanced plate. For a comforting side, consider mashed potatoes or a Zucchini And Yellow Squash Mixture. Drizzle the gravy generously over the chicken and noodles for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken rolls in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. This helps maintain moisture and prevents drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Rolls With Pork Stuffing contains roughly 561 calories, with 27g protein, 86g carbohydrates, and 14g fat. It is an excellent source of iron (102% of the Daily Value), protein (55% of the Daily Value), and vitamin C (55% of the Daily Value). Note that it is relatively high in sodium, at 622mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the chicken rolls ahead of time?
Yes, you can assemble the chicken rolls a day in advance. Simply cover them tightly with plastic wrap and refrigerate. When ready to cook, remove from the fridge and bake as directed. This allows the flavors to meld and makes for a quick dinner option.
What can I substitute for breadcrumbs?
If you don’t have soft breadcrumbs, you can use crushed crackers, panko, or even ground oats as a substitute. Each will give a slightly different texture, but all can work well in this recipe. For a gluten-free option, consider using gluten-free breadcrumbs.
How do I know when the chicken is fully cooked?
The chicken rolls are done when they reach an internal temperature of 165°F. You can use a meat thermometer to check the thickest part of the roll. If you slice into them, the juices should run clear, and there should be no pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).