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Rolled Chicken

One of our favorites, I got this Rolled Chicken recipe from my dear friend Cathy McGovern.  It's easy, makes an elegant presentation and the distinctive flavors and crispy outside is a delicious combination.

Turned out great, as always. (7/12/2020)


2 c. sour cream
1 T. lemon juice
4 t. Worcestershire sauce
2 t. celery salt
1 t. paprika
2 cloves garlic, minced
pepper to taste
6 chicken breasts
1 3/4 c. Pepperidge Farm Stuffing Mix
1/2 c. butter, melted


Preheat oven to 350°F. Combine first seven ingredients in a large zipper bag or bowl, mix well.  Add chicken and marinate in refrigerator overnight.

Empty stuffing into a large, shallow dish, breaking up the larger pieces.   Coat chicken in stuffing, on both sides, and roll up, securing with a toothpick or two.  Spoon 1/2 butter over chicken breasts.

Bake 45 minutes.  Spoon remaining butter over chicken and bake an additional 10 minutes.

Serve with roasted potatoes, rice and/or a fresh salad.  Enjoy!