Thread: Tomato-basil chicken roll-ups

This recipe uses chicken breasts, but I prefer chicken thighs as I find the breasts dry sometimes. So I giving you measurements for both.

Prep time 25mins
Total time 1 hour

Serves - 8

4oz Philadelphia cream cheese, softened

2 spring onions/green onions, finely chopped

6 tablespoons chopped fresh basil, OR 1 1/2-2 tablespoons of dried if you can't get fresh

1 pkg (8oz) Shredded Italian Cheeses

8 small boneless skinless chicken breasts halves (2lb) pounded to 1/4" thickness OR approx 5-6 skinless boneless chicken thighs.

1 jar (14oz) spaghetti sauce


Heat oven to 400f

Mix cream cheese, onions, third of your basil, and 1/2 cup shredded cheese until blended, shape into logs .. the same amount as you have of the chicken breasts or thighs.

Press lightly into the chicken. Roll up tightly tucking in both ends of the chicken around the filling to completely enclose it.

Place seam side down, in 13x9 baking dish sprayed with cooking spray, and top with spaghetti sauce.

Bake for 30mins or until done (165f)

Top with remaining shredded cheese. Bake for 3-5 mins or until melted. Sprinkle with remaining basil.


Serve with hot cooked pasta, rice or cous-cous and a mixed green salad.


MAKE AHEAD ...... this recipe can be assembled ahead of time. Refrigerate up to 2 hours before baking as directed, increasing the initial bake time if necessary until the chicken is fully cooked.

That sounds yummy!! Bet it freezes well too!