Chicken Rollatini
Ingredients:
For the Chicken:
2 large chicken breasts
8 slices large deli-style pepperoni
4 slices mozzarella cheese (such as Sargento, not fresh mozzarella)
For the Breading:
2 eggs, beaten
1/2 cup gluten-free breadcrumbs or pork rind panko if keto
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
Directions:
Cut the chicken lengthwise, as if you are butterflying, but cut all the way through. This will give you four thinner chicken breasts. Place plastic wrap over the chicken and beat with a meat mallet until the chicken is 1/4” thick.
To assemble the chicken, top each thin breast with two slices of pepperoni and one slice of cheese. Use toothpicks as needed.
Cut 4 12”x12” squares of plastic wrap. Place one chicken breast on one square of plastic wrap and roll the chicken breast very tightly. Secure in plastic wrap. Repeat until all chicken has been rolled.
Place the chicken bundles in the fridge and allow them to chill for 1 hour.
Set up two breading stations. One bowl will contain the beaten eggs. The second bowl will contain breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Unwrap the chicken, roll it in the eggs, and then in the breading. Make sure the chicken is coated well.
Place the chicken in the freezer for 15 minutes while you preheat the oven to 400 degrees F. This will help ensure the coating stays on the chicken.
Place the breaded chicken in a greased oven-safe dish and spray the chicken roll-ups with olive oil. Bake the chicken for 25-30 minutes until it has reached an internal temperature of 165 degrees F.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 350 kcal per serving | Servings: 4
