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Creamy Tuscan Chicken Rollups


"Thin chicken breasts filled with sun-dried tomatoes and whipped cream cheese are topped with a creamy basil sauce and served with Idahoan Signature™ Russets Mashed Potatoes."
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50 m servings 368 cals
Original recipe yields 6 servings

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
  2. Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
  3. Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
  4. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
  5. Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
  6. Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

Nutrition Facts

Per Serving: 368 calories; 26 g fat; 5.4 g carbohydrates; 28.3 g protein; 130 mg cholesterol; 399 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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The family really enjoyed this meal. 4 chicken breasts, butterflied and pounded thin will yield 8 rolls. My breasts were about a 1 pound each, I used 2 breasts, making 4 rolls about 1/2 lb each...

Ok... so this recipe rocks!!! It tastes so good and looks so elegant. I made it after a training class. It was quick and easy. Substitutions: 1) used thinly sliced chicken breast 2) used ricotta...

We loved these! The filling dripped out a bit, but the taste of the sauce and filling was suburb and the chicken was very moist. The Idahoan Signature™ Russets Mashed Potatoes tasted very simila...

This was very good! Very rich! The sauce is also amazing on the potatoes! I didn't have fresh basil, so I used dried. Still delicious. Recommended!