Chicken Rollatini (Print Version)
Ingredients:
01 -
2 large chicken breasts.
02 -
8 slices large deli-style pepperoni.
03 -
4 slices mozzarella cheese (such as Sargento, not fresh mozzarella).
04 -
2 eggs, beaten.
05 -
1/2 cup gluten-free breadcrumbs or pork rind panko (if keto).
06 -
1/2 cup grated Parmesan.
07 -
1 tablespoon Italian seasoning.
08 -
1 teaspoon garlic powder.
09 -
Salt and pepper to taste.
Instructions:
01 -
Cut the chicken lengthwise, as if butterflying, but cut all the way through to create four thinner chicken breasts. Place plastic wrap over the chicken and pound with a meat mallet until the chicken is 1/4” thick.
02 -
Top each thin chicken breast with two slices of pepperoni and one slice of mozzarella cheese. Secure with toothpicks as needed.
03 -
Cut 4 12”x12” squares of plastic wrap. Place one chicken breast on a square of plastic wrap and roll the chicken breast tightly. Secure in plastic wrap and refrigerate for 1 hour.
04 -
Set up two breading stations: one with beaten eggs and the other with a mixture of breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
05 -
Unwrap the chicken, roll it in the eggs, and then in the breading to coat thoroughly.
06 -
Freeze the breaded chicken for 15 minutes while preheating the oven to 400°F.
07 -
Place the chicken roll-ups in a greased oven-safe dish and spray with olive oil. Bake for 25-30 minutes until the internal temperature reaches 165°F.
Notes:
01 -
This Chicken Rollatini is crispy on the outside and cheesy on the inside, making it a delicious dinner option.
02 -
For a keto-friendly version, use pork rind panko in place of breadcrumbs.