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).
Chicken Mozzarella Rolls
Adapted from Recipe.com
2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
½ lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
¼ cup all-purpose flour
½ cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper
Italian style tomato sauce, for serving.
- In a small bowl combine green 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.
- Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
- Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
- Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18 to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce.
© 2012 – 2016, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.