Chicken Rollatini with Pepperoni (Printable Version)
Tender chicken wrapped around pepperoni and melted mozzarella, baked crispy and golden.
# Ingredients:
→ Protein
01 -
2 large chicken breasts, butterflied and pounded to 6 mm thickness
→ Filling
02 -
8 slices large deli-style pepperoni
03 -
4 slices mozzarella cheese
→ Breading
04 -
2 eggs, beaten
05 -
120 ml gluten-free breadcrumbs or pork rind panko
06 -
50 g grated Parmesan cheese
07 -
1 tablespoon Italian seasoning
08 -
1 teaspoon garlic powder
09 -
Salt and black pepper, to taste
# Steps:
01 -
Butterfly chicken breasts to create four thin pieces and cover with plastic wrap. Pound chicken to 6 mm thickness using a meat mallet.
02 -
Layer each thin chicken piece with two pepperoni slices and one slice of mozzarella cheese. Roll tightly and secure with toothpicks if needed.
03 -
Wrap each chicken roll tightly in 30 cm squares of plastic wrap and refrigerate for 1 hour to maintain shape.
04 -
Whisk eggs in one bowl. In another bowl, mix breadcrumbs (or pork rind panko), Parmesan, Italian seasoning, garlic powder, salt, and pepper.
05 -
Unwrap chilled rolls, dip in beaten eggs, then coat thoroughly with breadcrumb mixture.
06 -
Place breaded rolls in the freezer for 15 minutes while preheating oven to 200°C.
07 -
Transfer rolls to a greased oven-safe dish, lightly spray with olive oil, and bake for 25-30 minutes until golden and internal temperature reaches 75°C.
# Notes:
01 -
For extra crispiness, broil the rollatini for the last 2-3 minutes of baking.
02 -
Substitute pork rind panko for breadcrumbs for a keto-friendly version.
03 -
Allow rolls to rest a few minutes after baking to keep meat tender.