- Transfer the chicken rolls to the greased baking
dish. Bake until the cheese is melted and the chicken is
cooked through, about 5 minutes. Remove the
toothpicks and allow to rest for 5 minutes. Slice
crosswise and serve hot, with warm cheese sauce
drizzled over each piece. Sprinkle with chopped
parsley, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat the chicken rolls
on a rimmed baking sheet in a preheated 350°F oven
for 5 minutes or until warmed through. Rewarm the
sauce on the stovetop over medium-low heat.
tip: The cheese sauce can be made up to 3 days ahead
and stored in the refrigerator, then rewarmed on the
stovetop over medium-low heat.
note: If you prefer to skip the frying, you can skip Step
6, place the chicken rolls in the greased baking dish,
and bake them for 20 minutes or until the chicken is no
longer pink inside.