Prep 20 mins
Cook 20 mins
Filled with mozzarella cheese, these chicken rolls are delicious! You could replace the chicken broth by dried cherry. I serve this with fettucine or white rice.
- 4 teaspoons olive oil
- 1⁄4 cup coarsely chopped onion
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 cup chicken broth
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon onion salt
- 4 teaspoons butter
- Grease a 2-quart baking dish. Heat 1 tsp of the oil in a small saucepan over medium heat. Add onion; cook for 3 to 5 minutes or until tender.
- Place each chicken breast between 2 pieces of plastic wrap. Pound lightly until about 1/8 inch thick. Remove plastic wrap.
- Brush tops of chicken breasts with remaining oil. On each chicken breast, place 1 slice of the mozzarella cheese and one-quarter of the cooked onion.
- Combine garlic powder, oregano and pepper in a small bowl. Sprinkle evenly over chicken breasts. Fold in the sides and bottoms of chicken breasts; roll up each piece into a spiral, pressing edges to seal. Place bread crumbs in a shallow bowl; roll chicken roll-ups in crumbs to coat. Place in prepared baking dish. Drizzle broth over chicken. Sprinkle with Parmesan cheese and onion salt. Place 1 tsp of the butter on top of each roll-up.
- Bake in 375F oven for 20 to 25 minutes or until chicken is no longer pink.
- Serve with pasta.
Oh these are out of limits with goodness, taste, and easy to boot! This recipe is such a winner because it's a breeze to put together, and you get so much "bang" for your buck. I lightly pounded my chicken breasts out to the right length, and put in the mozzarella cheese and onions, adding a bit of freshly parsley too. Rolled it easily together doused in bread crumbs, and cooked away. I served mine with some very thin angel hair pasta, and all the chicken and yummy bits were scooped up all together. Thanks so much Redsie, we will be enjoying this for a long time to come.
these were a great addition to our table tonight. I usually use bonless skinless chicken tender strips, so it really was hard to "roll" them they were more like open spirals lol. I found the seasonings to be spot on for this recipe - i founds no need to add more or less like i do with most recipes but i did use onion powder instead of onion salt. I served them plain but with tomatoe sauce on the side. DF and I just chopped up the "spirals" and mixed everything together but DBF doesnt like mixing food and ate them plain and said they were really good. next time i will remember to get slices of mozz cheese,because useing shredded made them even more difficult to roll without the cheese plopping out. They wernt pretty but they were tastey, which is all that counts right? thanks for a great recipe Redsie