Crispy and Cheesy Chicken Rollatini (Print version)

Thin chicken cutlets rolled with pepperoni and mozzarella, coated in parmesan breadcrumbs, and baked until crisp and cheesy.

# Ingredients:

For the chicken rolls

01 - 2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 8 large deli-style pepperoni slices
05 - 4 slices low-moisture mozzarella cheese, folded if large

For the crispy coating

06 - 2 large eggs, beaten
07 - 1/2 cup (55 g) gluten-free breadcrumbs or regular Italian breadcrumbs
08 - 1/2 cup (45 g) finely grated Parmesan cheese
09 - 1 tablespoon Italian seasoning
10 - 1 teaspoon garlic powder
11 - Olive oil spray or 1 tablespoon olive oil for drizzling

For serving

12 - 1 cup (240 ml) warm marinara sauce, optional
13 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Heat the oven to 400°F (200°C). Slice each chicken breast horizontally into 2 thin cutlets. Cover with plastic wrap and pound to about 1/4 inch thick.
02 - Season both sides of the chicken with salt and pepper. Place 2 pepperoni slices and 1 mozzarella slice on each cutlet, leaving a small border around the edges.
03 - Roll each cutlet tightly around the filling. Secure with toothpicks if needed, wrap snugly in plastic wrap, and chill for 30 minutes.
04 - Place the beaten eggs in one shallow bowl. In a second bowl, mix the breadcrumbs, Parmesan, Italian seasoning, and garlic powder.
05 - Unwrap the chilled chicken rolls. Dip each roll in egg, then press into the breadcrumb mixture until evenly coated on all sides.
06 - Set the rolls seam-side down in a greased baking dish or on a rack set over a sheet pan. Spray or drizzle with olive oil and bake for 25-30 minutes, until golden and the center reaches 165°F (74°C).
07 - Rest for 5 minutes, remove toothpicks, and slice if desired. Serve with warm marinara and parsley.

# Good to know:

01 - Chilling the rolls helps them hold their shape during breading and baking.
02 - Best served hot while the crust is crisp and the mozzarella is melted.
03 - Use a thermometer because stuffed chicken must reach 165°F in the center.

Back