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Step 1: Prepare the Chicken Fillets
Cut each chicken fillet in half lengthwise to make thinner, more pliable pieces for rolling. Place them between two sheets of plastic wrap and gently pound to an even thickness if needed. Season both sides with salt, pepper, and dried garlic. Set aside to marinate for 30 minutes to absorb the flavors.
Step 2: Prepare the Filling
Finely dice the tomato, shred the cheese, and chop the fresh parsley. In a small bowl, mix them together. This fresh, cheesy filling adds juiciness and a light herbal flavor to the center of each roll.
Step 3: Fill and Roll the Chicken
Place a spoonful of the filling on one end of each marinated fillet. Gently roll the fillet, enclosing the filling. Secure each roll with toothpicks to keep them intact during baking.
Step 4: Arrange and Sauce the Rolls
Preheat your oven to 180°C (356°F). Lightly oil a baking dish and arrange the chicken rolls seam-side down. In a small bowl, combine yogurt and mustard, then brush the mixture evenly over the top of each roll. This tangy sauce keeps the chicken moist while adding a golden finish.
Step 5: Bake the Chicken
Bake uncovered in the preheated oven for 35 minutes, or until the chicken is cooked through and golden brown on top. Remove toothpicks before serving.
Step 6: Prepare the Herb-Roasted Potatoes
While the chicken bakes, preheat a second oven tray at 200°C (392°F). In a bowl, toss the potato wedges with salt, pepper, dried parsley, dried garlic, Italian herbs, and olive oil. Mix until evenly coated.
Line a baking sheet with parchment paper and spread the potatoes in a single layer. Bake for 30 minutes, flipping halfway through, until crispy and golden.
Step 7: Make the Creamy Salad
While everything bakes, prepare the salad. In a large bowl, combine diced tomato, sliced cucumber, shallot, and green onion. Add sour cream, salt, and pepper. Mix gently until coated. Chill in the refrigerator until ready to serve.
Step 8: Assemble the Meal
Once the chicken rolls are golden and the potatoes are crisp, plate each portion with a few potato wedges, a generous spoonful of the salad, and a piece or two of chicken roll. Garnish with fresh herbs or extra cheese if desired.
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