Tender chicken breasts stuffed with a creamy, cheesy filling and baked until golden. This recipe is ideal for meal prep and a satisfying low-carb dinner.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Chicken Rolls
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
Cheesy Filling
- 1 cup (225 g) blended low-fat cottage cheese
- 4 oz (113 g) reduced-fat cream cheese, softened
- 1 cup (100 g) shredded part-skim mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 scoop (30 g) unflavored whey protein isolate
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
Topping
- ½ cup (50 g) shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
- Chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Slice each chicken breast horizontally to create a pocket or butterfly it and pound to an even ¼-inch (6 mm) thickness.
- Season both sides with the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- In a bowl, mix together the blended cottage cheese, cream cheese, mozzarella, Parmesan, whey protein isolate, garlic, and parsley until smooth.
- Divide the filling evenly among the chicken breasts. Roll each breast tightly and secure with toothpicks or kitchen twine.
- Arrange the rolls seam-side down in the baking dish.
- Brush with melted butter and sprinkle the mozzarella and Parmesan over the top.
- Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- For a golden, bubbly cheese topping, broil for 2–3 minutes at the end.
- Let the rolls rest for 5 minutes before serving. Remove toothpicks or twine and garnish with parsley.
Approximate Nutrition (Per Serving)
- Calories: 455
- Protein: 60 g
- Total Carbs: 5 g
- Fiber: 1 g
- Net Carbs: 4 g
- Fat: 20 g
