Stuffed Chicken Fillet Bake with Garlic-Dill Potatoes and Tomato–Cheese Salad

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This complete meal features tender, spice-rubbed chicken fillets rolled around cheese, tomato, and boiled egg, baked to golden perfection and finished with a dollop of parsley-mayo sauce. Accompanied by garlicky, dill-infused roasted potatoes and a bright tomato–cheese salad dressed in creamy mayo and sour cream, it’s a symphony of flavors and textures. Ideal for family dinners or casual entertaining, each component can be prepped ahead, making it a stress-free yet impressive centerpiece.

Cooking Time

Active Preparation: 30 minutes

Baking & Roasting: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Stuffed Chicken:

400 g chicken fillets, butterflied
½ tsp turmeric

1 tsp paprika
Salt and black pepper, to taste
1 large tomato, thinly sliced

1 small onion, thinly sliced
200 g cheese (mozzarella or mild cheddar), sliced
2 boiled eggs, sliced

A handful fresh parsley, chopped
2 Tbsp mayonnaise

For the Garlic-Dill Potatoes (Garnish):

500 g potatoes, cut into wedges
3 cloves garlic, minced

2 Tbsp olive oil
Salt and pepper, to taste
2 Tbsp fresh dill, chopped

For the Tomato–Cheese Salad:

2 large tomatoes, diced

150 g cheese (feta or cubed mozzarella)
2–3 green onions, chopped
1 Tbsp mayonnaise

1 Tbsp sour cream
Salt and black pepper, to taste

Step-by-Step Cooking Directions

Preheat & Season:
Preheat oven to 200 °C (390 °F). In a small bowl, whisk turmeric, paprika, salt, and pepper. Rub mixture evenly over chicken fillets.

Assemble the Filling:
Lay each fillet flat. Top with a layer of tomato slices, onion slices, cheese, and boiled-egg slices. Roll or fold to enclose fillings and secure with toothpicks.
Bake Chicken:
Place stuffed fillets in a lightly oiled baking dish. Bake 30 minutes until internal temperature reaches 75 °C (165 °F) and cheese is melted.
Prepare Potatoes:
While chicken bakes, toss potato wedges with olive oil, garlic, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes alongside the chicken until crisp and golden. Sprinkle with chopped dill just before serving.

Make Parsley-Mayo Sauce:
In a small bowl, stir chopped parsley into mayonnaise with a pinch of salt. Set aside.
Assemble Salad:
In a bowl, combine diced tomatoes, cheese, and green onions. Stir in mayonnaise, sour cream, salt, and pepper until evenly coated.
Serve:
Plate chicken fillets, drizzle with parsley-mayo sauce, surround with garlic-dill potatoes, and accompany with a generous scoop of tomato–cheese salad.

Nutritional Information

(Per serving; serves 4)

Calories: ~650 kcal

Protein: 45 g
Carbohydrates: 40 g
Fat: 35 g

Fiber: 5 g
Sodium: 820 mg

The Origins and Popularity

Stuffed chicken dishes trace to European roulades and Middle Eastern musakhan, where spicing and layering yield flavorful, portable entrées. Roasted garlic potatoes and creamy tomato salads are global staples, celebrated for simple preparation and vibrant taste. This combination reflects contemporary home-cooking trends that fuse classic techniques with accessible ingredients.

Reasons Why You’ll Love the Recipe

Layered Flavors: Spice-rubbed chicken contrasts with creamy cheese and tangy tomato.
Textural Contrast: Tender chicken, melty cheese, crisp potatoes, and cool salad.

Make-Ahead Friendly: Fill and roll chicken and prep salad in advance.
Balanced Plate: Protein, vegetables, and starch all in one harmonious meal.
Visual Appeal: Bright colors and elegant presentation.

Health Benefits

High Protein: Chicken and cheese support muscle maintenance and satiety.
Vitamin-Rich: Tomatoes, onions, and dill deliver vitamins C and K.
Healthy Fats: Olive oil and mayonnaise in moderation provide heart-healthy monounsaturated fats.

Complex Carbs: Potatoes offer sustained energy and potassium.
Calcium Source: Cheese and eggs supply bone-strengthening calcium.

Serving Suggestions

Wine Pairing: A crisp Chardonnay or light Pinot Noir complements the spices and creaminess.

Bread: Serve with warm pita or crusty baguette for sopping up sauces.
Side Greens: A simple arugula or mixed-leaf salad with lemon vinaigrette adds freshness.
Sauce Variety: Offer hot sauce or tzatziki for guests to customize.

Common Mistakes to Avoid

Overstuffing Chicken: Excess filling may leak; use moderate layers.
Skipping Seasoning: Season potatoes and salad well for balanced flavor.
Crowding the Pan: Space chicken and potatoes so air circulates for even roasting.

Undercooking Potatoes: Cut wedges evenly and roast until fork-tender for best texture.
Dry Chicken: Baste fillets occasionally and avoid overbaking.

Pairing Recommendations

Beer: A light lager or pilsner refreshes the palate between rich bites.

Cocktails: A citrusy gin-and-tonic echoes the lemon notes in parsley-mayo.
Non-Alcoholic: Sparkling water with a twist of lime cleanses the palate.

Cooking Tips

Uniform Slicing: Cut potatoes and vegetables into equal sizes for even cooking.

Herb Variations: Swap dill for parsley or basil for different flavor profiles.
Cheese Options: Try pepper jack for heat or Gruyère for nuttiness.
Make It Lighter: Use Greek yogurt instead of mayonnaise in sauces and salad.

Similar Recipes to Try

Spinach-Feta Stuffed Chicken: Replace tomato and egg with spinach and feta.
Herb-Crusted Chicken Roulade: Coat stuffed fillets in breadcrumbs and fresh herbs.
Loaded Potato Wedges: Top roast potatoes with bacon, cheese, and scallions.

Caprese Salad: Tomatoes, mozzarella, and basil drizzled with balsamic glaze.

Variations to Try

Mediterranean Twist: Add olives, sun-dried tomatoes, and oregano to chicken filling.
Spicy Kick: Stir chili flakes into mayonnaise sauce and sprinkle on potatoes.

Vegetarian Version: Replace chicken with thick Portobello slices and omit eggs.
Cheesy Duo: Layer two types of cheese (mozzarella and cheddar) in chicken roulade.

Ingredient Spotlight

Parsley
Parsley lends bright, grassy notes and a flush of vitamin C. Finely chopped and mixed into mayo, it elevates simple sauces with freshness and color.

Conclusion

This Stuffed Chicken Fillet Bake with Garlic-Dill Potatoes and Tomato–Cheese Salad delivers a complete, flavorful feast that’s as satisfying to make as it is to eat. With its balanced nutrition, make-ahead ease, and appealing presentation, it’s destined to become a weeknight favorite and a go-to for entertaining.

10 Comprehensive FAQ

Can I use chicken thighs instead of fillets?
Yes—debone and butterfly thighs, adjusting baking time to ensure doneness.
How do I prevent potatoes from sticking?
Drain wedges, toss in hot oil, and space them out on the sheet pan.
Is the parsley-mayo sauce necessary?
It adds brightness, but you can substitute plain yogurt or a light vinaigrette.
Can I grill the chicken instead?
Grill filled fillets over medium heat, covered, turning once until cooked through.
How long can I store leftovers?
Refrigerate components separately for up to 3 days; reheat gently before serving.
Can I freeze the stuffed chicken?
Wrap baked or unbaked fillets tightly and freeze up to 2 months; thaw overnight before cooking or reheating.
What if I don’t have sour cream for the salad?
Use additional mayonnaise or plain yogurt.
How do I keep the salad from getting soggy?
Dress just before serving and drain any excess liquid from tomatoes.
Can I bake potatoes with the chicken?
Yes—roast potatoes on a separate pan below or alongside chicken, ensuring space for airflow.
How do I know when chicken is done?
Use an instant-read thermometer: 75 °C (165 °F) in the thickest part confirms safe doneness.