Chicken Pepperoni Rolls

January 23, 2020

Prep: 25 minutes Bake: 30 minutes • Serves: 4


Nonstick cooking spray

½ cup all-purpose flour

1 tablespoon dried Italian seasoning

2  large eggs

¾  cup panko breadcrumbs ¼  cup grated Parmesan Cheese

4  boneless, skinless chicken breasts (about 1½  pounds)

½  teaspoon salt

¼  teaspoon ground black pepper

28  slices pepperoni

1  cup shredded Italian cheese blend

1 tablespoon chopped fresh Italian fl at-leaf parsley plus additional for garnish 1  jar (23 to 24 ounces) favorite pasta sauce


1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.


2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.


3. Place chicken breasts between plastic wrap on cutting board. With fl at end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.


4. Dip chicken rolls in fl our mixture, then in eggs to coat, allowing excess to drip off , then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes. 5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.


Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein


Chef Tip: Serve over cooked angel hair pasta.

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