Chicken Rollatini
Chicken Rollatini is a deliciously stuffed chicken dish that is crispy on the outside and cheesy on the inside. It’s made by rolling thin chicken breasts with pepperoni and mozzarella, breading them, and baking them to perfection.
INGREDIENTS
- 2 large chicken breasts: Cut into four thinner pieces, these will be the base of your rollatini.
- 8 slices large deli-style pepperoni: Adds a savory, slightly spicy layer to the chicken.
- 4 slices mozzarella cheese: The mozzarella melts inside, giving the chicken a cheesy filling.
- 2 eggs (beaten): The egg wash helps the breadcrumb mixture stick to the chicken.
- 1/2 cup gluten-free breadcrumbs or pork rind panko: For a gluten-free or keto-friendly version, pork rind panko works perfectly.
- 1/2 cup grated Parmesan: Adds a salty, cheesy flavor to the breading.
- 1 tablespoon Italian seasoning: Brings out classic Italian flavors in the breading.
- 1 teaspoon garlic powder: Adds a savory depth of flavor to the chicken.
- Salt and pepper to taste: Season the chicken as needed before rolling.
INSTRUCTIONS
- Step 1:
- Cut the chicken breasts lengthwise, as if butterflying, but cut all the way through to create four thinner pieces. Place plastic wrap over the chicken and pound them to 1/4-inch thickness using a meat mallet.
- Step 2:
- Top each thin chicken breast with two slices of pepperoni and one slice of mozzarella cheese. Roll the chicken tightly and secure with toothpicks if necessary to keep the filling inside.
- Step 3:
- Cut four 12"x12" squares of plastic wrap and place a rolled chicken breast on each. Roll the chicken in the plastic wrap as tightly as possible. Place the wrapped chicken in the fridge to chill for 1 hour to help the rolls hold their shape.
- Step 4:
- Set up two breading stations. In one bowl, whisk the eggs until beaten. In the second bowl, combine the breadcrumbs (or pork rind panko), Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Step 5:
- Unwrap the chilled chicken rolls and dip each one into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
- Step 6:
- Place the breaded chicken in the freezer for 15 minutes while preheating the oven to 400°F (200°C). Freezing helps the coating stay intact while baking.
- Step 7:
- Transfer the chicken to a greased oven-safe dish. Spray the tops of the chicken rolls with olive oil and bake for 25-30 minutes until golden and crispy, ensuring the internal temperature reaches 165°F (75°C).
Serving and Storage Tips
- Serve Chicken Rollatini hot and crispy with a side of marinara sauce for dipping or drizzle the sauce on top for a classic Italian touch.
- This dish pairs well with a simple side salad or roasted vegetables for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crispy coating.
Helpful Notes
- If you want an extra crispy coating, broil the chicken for the last 2-3 minutes of baking.
- For a gluten-free or keto-friendly version, use pork rind panko instead of breadcrumbs.
- You can substitute prosciutto for pepperoni for a more authentic Italian twist.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis recommends seasoning each layer of the rollatini to ensure a balanced flavor in every bite.
- Chef Bobby Flay suggests letting the chicken rest for a few minutes after baking to allow the juices to redistribute, keeping the meat tender and moist.