Description
Crispy Chicken Parmesan Rolls are a delicious twist on classic chicken parmesan. Tender chicken breasts are sliced to create pockets, filled with mozzarella cheese and fresh basil, then coated in seasoned breadcrumbs and baked to golden perfection. This recipe yields juicy, cheesy rolls with a crispy exterior, perfect for a satisfying dinner.
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped (optional, for garnish and filling)
- 1 cup marinara sauce (store-bought or homemade)
Breading and Seasoning
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- Olive oil spray or 2 tablespoons olive oil (for baking)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken rolls.
- Create chicken pockets: Lay each chicken breast flat on a cutting board. Using a sharp knife, make a horizontal cut through the middle of each breast, forming a pocket without cutting all the way through.
- Season the chicken: Season both sides of each chicken breast with salt, black pepper, garlic powder, onion powder, and dried oregano to add flavor.
- Prepare the filling: Mix shredded mozzarella cheese with chopped fresh basil if using. Set aside for stuffing.
- Stuff the chicken: Stuff each chicken breast pocket with 2-3 tablespoons of the cheese mixture and fresh basil. Close the pocket carefully and secure with toothpicks if necessary to keep the filling inside.
- Set up dredging stations: In one bowl, place all-purpose flour. In a second bowl, whisk the eggs thoroughly. In a third bowl, combine panko breadcrumbs, grated Parmesan cheese, and a pinch of salt and pepper.
- Coat the chicken: Dredge each stuffed chicken breast first in flour, shaking off excess. Next, dip into the beaten eggs. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Prepare for baking: Lightly spray a baking dish or baking sheet with olive oil. Place the breaded chicken breasts onto the prepared dish. Lightly spray the tops with olive oil spray or drizzle with 1-2 tablespoons of olive oil to help achieve a crispy crust.
- Bake the chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) for safety and optimal juiciness.
- Melt the cheese topping: Spread marinara sauce over each chicken roll and add extra mozzarella or Parmesan if desired. Return the rolls to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove toothpicks, garnish with freshly chopped basil and extra grated Parmesan cheese to enhance flavor and presentation. Serve warm for best enjoyment.
Notes
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- For a lower-fat option, olive oil spray is preferred over drizzling oil.
- You can prepare this dish ahead of time by assembling the rolls and refrigerating before baking.
- Remove toothpicks before serving to avoid any accidents.
- Serve with a side of pasta, salad, or garlic bread for a full meal.
