Try this Pizza Chicken Roll Ups recipe
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- olive oil spray
- 3 boneless, skinless chicken breasts
- kosher salt and ground pepper to taste
- 1/2 cup shredded mozzarella more if needed
- 12 slices pepperoni
- 1/4 cup seasoned breadcrumbs
- 1/2 cup marina sauce
- fresh chopped basil optional
- Carbohydrate 0.971632056297295 g
- Cholesterol 10.8728000000629 mg
- Fat 0.879209000106853 g
- Fiber 0.0630111123806244 g
- Protein 4.47536700017238 g
- Saturated Fat 0.372296188918268 g
- Serving Size 1 1 minute (20g)
- Sodium 53.2925944638625 mg
- Sugar 0.908620943916671 g
- Trans Fat 0.087597633341786 g
- Calories 31 calories
Step-by-step
- Preheat oven to 450ºF.
- Line a baking sheet with foil or parchment paper and lightly spray with oil.
- In a bowl, combine the bread crumbs and Parmesan.
- In a second bowl, combine the olive oil and lemon juice.
- Set aside.
- Cut each chicken breast in half, horizontally to create 6 pieces.
- Cover with a piece of wax paper and lightly pound to 1/4" thickness.
- Season lightly with salt and pepper.
- Lay each piece out and top with 1-2 Tablespoons mozzarella cheese and 2 slices pepperoni.
- Roll each piece up, starting with the smaller edge and then dip into the olive oil mixture and then into the bread crumbs mixture.
- Place onto the baking sheet, with the seam facing down.
- Lightly spray the tops with oil.
- Bake for 20 minutes.
- Remove chicken and then add about 1 Tablespoon of marinara and mozzarella cheese.
- Bake for an additonal 4 to 5 minutes, or until the cheese is melted and the chicken is no longer pink.
Most cooks attempt to pound chicken breasts through plastic wrap using heavy rolling pins that tear easily and leak juices across the countertop. Pounding poultry requires a smooth metal meat mallet and sturdy wax paper that withstands repetitive impact without shredding. Controlling moisture remains the primary operational hurdle when combining lean meat with liquid marinara and melting cheese. Without proper technique, excess liquid prevents the breadcrumb coating from crisping in the oven.
Equipment Essentials for Small Kitchens
Working with limited counter space demands versatile tools that perform multiple functions efficiently. A rimmed baking sheet lined with heavy-duty aluminum foil captures rendered fats and prevents burnt cheese from sticking to metal surfaces. Standard half-sheet pans measuring 18 by 13 inches accommodate all six chicken portions with adequate spacing for proper heat circulation. Positioning the baking sheet in the upper third of a 450-degree Fahrenheit oven exposes the breadcrumbs to radiant heat necessary for browning. Securing a reliable digital meat thermometer ensures the interior reaches safety standards without overcooking the lean poultry into a dry texture.Securing and Coating the Protein
Horizontal slicing transforms thick chicken breasts into manageable cutlets that roll securely around fillings without structural failure. Spreading the filling ingredients evenly while leaving a quarter-inch bare border along the edges stops mozzarella and pepperoni from leaking out during the 20-minute bake time. Dipping the rolled cutlets into an oil and lemon juice mixture before applying the breadcrumb and parmesan blend creates an adhesive layer that stays intact. Placing each assembled roll with the seam side facing downward utilizes gravity to keep the package closed while thermal energy cooks the meat through.
