Chicken Rollatini with Pepperoni

Chicken Rollatini is that weeknight dinner you break out when you want something impressive but not complicated. Thin, juicy chicken is hugged around melty mozzarella and pepperoni, blanketed in herby breadcrumbs, and baked until crisp on the outside with gooey surprise inside. This is the kind of main dish everyone asks for seconds and leftovers rarely survive the night.

I was hesitant about stuffing chicken the first time but this rollatini recipe changed my mind forever. There is nothing better than seeing smiles when someone cuts into a roll and the cheese pulls.

Ingredients

• Chicken breasts sliced thin: These are the canvas for your rollatini and pounding them thin ensures even cooking and juicy results so shop for plump and fresh ones
• Deli pepperoni: Pick a quality brand with a punchy kick for best flavor
• Mozzarella cheese: For maximum melt choose whole milk mozzarella and slice thick
• Eggs: Beating the eggs until smooth helps the breading attach evenly
• Gluten free breadcrumbs or pork rind panko: Either works I use pork rind panko for a crispier keto version
• Grated Parmesan: Always buy a wedge to grate fresh at home for big nutty flavor
• Italian seasoning: Dried blends work fine but check for freshness in your spice drawer
• Garlic powder: Adds a whisper of savory warmth
• Salt and pepper: Freshly ground black pepper brings the most aroma and taste

Step-by-Step Instructions

Prepare the Chicken:

Slice each chicken breast all the way through the side so you have four even cutlets. Lay plastic wrap over each one and pound carefully to a quarter inch thickness using a mallet. This keeps the chicken tender and big enough for rolling.

Stuff and Roll:

Lay two slices of pepperoni then a slice of mozzarella on each piece of chicken. Starting at the short end roll up tightly. Toothpicks can help seal the rolls but tuck ends to hold in the cheese.

Shape and Chill:

Place each roll on a sheet of plastic wrap. Roll them up tightly in the wrap and twist the ends. Chill these wrapped rolls in the fridge for one hour. This step helps them hold a neater shape and makes breading cleaner.

Bread and Coat:

Set up bowls one with beaten eggs and the other with the breadcrumb mixture mixed with Parmesan Italian seasoning garlic powder salt and pepper. Unwrap rolls dip in egg then roll thoroughly in breadcrumbs pressing on all sides.

Chill Again:

Place breaded rolls on a plate in the freezer for fifteen minutes while you preheat the oven to four hundred degrees. This helps the breading stay put and crisp up nicely.

Bake to Perfection:

Arrange the rolls in a greased baking dish. A quick spray of olive oil on top encourages browning. Bake uncovered for twenty five to thirty minutes until the outside is golden and a thermometer reads one hundred sixty five degrees when inserted in the center.

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One of my favorite parts of rollatini is sneaking a bit of cheese inside each roll. Every birthday my daughter requests this rolled chicken with an extra side of parmesan and no one complains.

Storage Tips

Refrigerate Chicken Rollatini in a tightly sealed container for up to two days. To re-crisp the coating reheat in a hot oven instead of microwaving. You can freeze unbaked breaded rolls tightly wrapped for meal prep and bake straight from frozen adding a few extra minutes.

Ingredient Substitutions

Instead of pepperoni try thin prosciutto salami or even roasted red peppers for a milder option. Swap mozzarella for provolone for a sharper cheese pull. Almond flour is a handy substitute for breadcrumbs if keeping things gluten free. If you only have chicken tenders press two together for each roll and secure well with toothpicks.

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Serving Suggestions

Serve Chicken Rollatini with warm marinara sauce either for dipping or spooned across the rolls. A crisp green salad or balsamic roasted vegetables makes a perfect side. For a heartier plate try garlic pasta or creamy polenta underneath the rolls.

Cultural and Historical Context

Rollatini as a stuffed style chicken has Italian American roots and often finds a home on Sunday tables or celebratory menus. It takes cues from classic involtini and elevates them with American pantry staples like pepperoni and easy melting mozzarella. Every family adapts their own version and it truly feels special every time it comes out of the oven.

Recipe FAQs

→ How do I keep the rolls from falling apart when baking?

Chill the rolled chicken tightly wrapped in plastic wrap for at least an hour before breading; this helps the rolls maintain their shape during baking.

→ Can I use alternatives to pepperoni in the filling?

Yes, prosciutto is a great substitute for a more authentic Italian taste, and it adds a delicate saltiness.

→ What breadcrumbs work best for the coating?

Gluten-free breadcrumbs or pork rind panko create a crispy coating; pork rind panko also suits keto-friendly variations.

→ How can I ensure a crispy exterior after baking?

After baking, broil the chicken rolls for 2-3 minutes to achieve an extra crispy finish without drying out the filling.

→ What’s a recommended way to serve this dish?

Serve hot with a side of marinara sauce for dipping or drizzle, complemented by a fresh salad or roasted vegetables to complete the meal.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven to preserve the crisp coating.