Chicken Mozzarella Rolls

Helga Glaesel de BlandingSeptember 26, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

During the week, we’re all in a hurry, at home we prefer to eat healthier no fuss meals like a chicken salad. But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious. This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much. It’s all baked, no fried stuff.

The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds! I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic, onions, and basil (seasoned with salt and pepper).

Helga

Chicken Mozzarella Rolls

Serves 4
Adapted from Recipe.com

Ingredients:
2 tablespoons onion (about 1/4 onion)
4-6 fresh basil leaves
1 clove garlic, minced
½ lb mozzarella cheese (about 1 cup)
2 beaten eggs
1 tablespoon water
1/2 cup all-purpose flour
½ cup bread crumbs
4 skinless, boneless chicken breasts
Salt and black pepper
Italian-style tomato sauce, for serving

Procedure:

In a small bowl combine onion, basil, and garlic; set aside. Cut cheese into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
Cut chicken breasts butterfly style, to open them up, then set them between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly until it is about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the onion mixture. Place cheese in the center of the chicken piece. Fold in sides; roll-up. Repeat with the remaining chicken.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Place coated chicken in a 2-quart rectangular baking dish.
Bake, uncovered, in a 400ºF oven for 22 to 24 minutes or until chicken is no longer pink (165ºF). Serve with Italian-style tomato sauce.

Have you made this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.