Chicken Parmesan Roll Recipe

Chicken Parmesan Roll Recipe

Ingredients:

• Chicken breasts: 2 large (butterflied and pounded thin)
• Mozzarella cheese: 1 ½ cups, shredded
• Parmesan cheese: ½ cup, grated
• Marinara sauce: 2 cups
• Bread crumbs (Panko or Italian): 1 cup
• Eggs: 2, beaten
• All-purpose flour: ½ cup
• Olive oil: 2 tbsp
• Garlic powder: 1 tsp
• Dried oregano: 1 tsp
• Fresh basil or parsley: For garnish
• Salt and pepper: To taste

Instructions:

1. Prepare the chicken:
   • Butterfly the chicken breasts and pound them to an even thickness (about ¼ inch).
   • Season both sides with salt, pepper, garlic powder, and oregano.
2. Layer the fillings:
   • Lay the chicken flat on a cutting board.
   • Spread 1 cup of shredded mozzarella evenly over the chicken.
   • Spoon a small amount of marinara sauce on top, leaving the edges clear.
3. Roll the chicken:
   • Carefully roll the chicken up tightly, starting from one end. Secure with toothpicks if needed.
4. Coat the chicken:
   • Preheat the oven to 375°F (190°C).
   • Dredge the rolled chicken in flour, then dip into the beaten eggs, and finally coat with breadcrumbs mixed with ¼ cup Parmesan cheese.
5. Sear the chicken:
   • Heat olive oil in an oven-safe skillet over medium heat.
   • Sear the chicken rolls until golden brown on all sides (about 2–3 minutes per side).
6. Bake with sauce:
   • Pour half of the marinara sauce into the skillet around the chicken rolls.
   • Cover the skillet with foil and bake in the preheated oven for 25 minutes.
7. Add cheese and finish baking:
   • Remove the foil and top the chicken rolls with the remaining marinara sauce, the rest of the mozzarella, and Parmesan cheese.
   • Bake uncovered for another 10–15 minutes until the cheese is bubbly and melted.
8. Serve:
   • Let the chicken rest for 5 minutes before slicing.
   • Garnish with fresh basil or parsley and serve with extra marinara sauce or pasta on the side.