Italian Chicken Rolls

Here we have another recipe written for Amish Otaku. This one is pretty popular with my roommate and with the exception of pounding out the chicken breasts (which gets much easier with practice) is extremely easy to make.


For this dish, you’ll need the following things:

• Chicken breasts
• Sliced pepperoni
• Grated mozzarella cheese
• Minced garlic (this can be bought in jars already minced for you and will last a long time)
• Dried basil, oregano and parsley
• Salt and pepper
• Butter

The first thing you’re going to need to do is to pound out your chicken breasts, smooth side down. You’ll want to get the breasts as thin as possible without tearing them, and somewhat rectangular.

For those of you who don’t have meat mallets at home, you can use a heavy cup or glass. (I used a heavy plastic drinking glass.)

Once this is done, season the breasts with salt and pepper and sprinkle on the herbs and garlic. Next, lay a line of pepperoni across one side of the breast, followed by a line of the mozzarella. Then, starting on the edge with the pepperoni, roll the chicken breast up so that the pepperoni and cheese are inside.

If at this point you find the breasts won’t stay rolled on their own - they sometimes will - simply use toothpicks to hold them in place.

Season the outside with salt, pepper and the same herbs - minus the garlic. Then, in a skillet on medium to medium-high heat, brown the outside of the roll in a little butter on all sides.

Once they’re browned, place them on a cookie sheet covered in tinfoil and put them in the oven at 400°F for 10 minutes. (I used a toaster oven.)

Just a note here for you all to remember that different ovens cook differently depending on whether they’re gas, electric, how old they are, etc. So before eating these, it would be a good idea to temp them and make sure that they are at 160°F.

Once you’re sure about the temp, plate and consume.