Ingredients
- 2 large chicken breasts
- 8 slices deli-style pepperoni
- 4 slices mozzarella cheese
- 2 eggs, beaten
- ½ cup gluten-free breadcrumbs or beef rind panko
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cut chicken lengthwise into four thinner pieces and pound to about ¼” thick.
- Layer each piece with two slices of pepperoni and one slice of mozzarella; secure with toothpicks.
- Wrap each chicken piece tightly in plastic wrap and refrigerate for one hour.
- Set up breading stations with beaten eggs and a mixture of breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Unwrap the chicken rolls, dip in eggs, then coat with breadcrumb mixture.
- Freeze the rolls for 15 minutes while preheating the oven to 400°F.
- Bake in a greased dish for 25-30 minutes until the internal temperature reaches 165°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Experiment with different fillings like spinach or other cheeses for variation. Chill the rolled chicken well before breading to ensure it holds its shape during cooking.