Chicken Entrée

Pepperoni & Mozzarella Chicken Rollatini

First off, I originally planned on naming this post “Chicken Stuffed with Pepperoni & Mozzarella”.  However, I realized that this chicken wasn’t really “stuffed” per say, but rather “rolled”.  Hence, the rollatini title.  (In hindsight, I really should have called my “Chicken Stuffed with Zucchini & Mozzarella”  a rollatini as well.)

Anyway, I digress.  The bottom line is that this chicken dish was scrumptious!  Who doesn’t love pepperoni & cheese nestled inside juicy chicken breasts??  My only change for the future would be to serve some marinara sauce on the side to dip the chicken in.  That would put this meal over the top!

My inspiration surprisingly came from this recipe on Pinterest.  I changed it up quite a bit though.  It was very simple to make.  The only drawback was that I blasted my oven to 450º in July in New Jersey when it was already 96º outside.  (Note to self: From now on, make this in the fall/winter. *not* the summer!)

Preheat your oven to 450º…

  • Trim any fat (or other gross parts) from 1 package of thin cut chicken breasts.
  • Sprinkle each piece with some shredded mozzarella cheese.
  • Place 2-4 pieces of pepperoni on each chicken breast (depending on how large the breast is).

Now, set up your dredging station…

  • Pour some flour onto a dish.
  • Add some s&p to it.
  • Crack an egg into a bowl and whisk it up.
  • Pour some Italian style breadcrumbs into another dish.
  • Add some grated parmesan cheese and mix it up.
  • Coat a baking dish with cooking spray.

Now you’re ready to roll & dredge!

  • Roll up each chicken breast.
  • Roll it in the flour.
  • Dip it in the egg, coating completely.
  • Roll it in the breadcrumbs.
  • Place seam-side down in the baking dish.
  • Repeat, repeat, repeat!

When you’re finished rolling and dredging, place the baking dish in the oven and cook for about 30 minutes.  (If you use thicker cut breasts, it will take longer.)

(Ignore the broccoli…you’ll hear about it soon!  )

When you pull the chicken out of the oven, definitely cut through a breast (the biggest one) to make sure it’s no longer pink to guarantee it’s done.

Serve with a side salad or some broccoli like me.  (Don’t forget the marinara sauce!)  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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