Rolled and stuffed chicken breasts are common in European cuisines, notably those of France and Italy. Chicken is easy to shape and readily absorbs flavors. In the United States, rolled chicken has been made in home kitchens for generations. The availability of frozen rolled chicken in the 1990s led to its resurgence as a dinner staple. This recipe uses cream cheese, invented in upstate New York in the late 19th century, along with traditional Italian fontina cheese, to give the dish added smoothness and richness. Japanese-style Panko breadcrumbs are recommended for their flavor, another modern touch to this classic dish.
Recipe Servings: 2
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ package (4 oz) cream cheese, softened
- 1 cup fontina cheese, shredded
- 5 bacon strips, cooked and crumbled
- 4 green onions, chopped
- ¼ cup fresh Italian parsley, chopped
- ¼ cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
- ½ tsp salt, divided
- ¾ tsp ground black pepper, divided
- 1 large egg
- 1½ cups Panko breadcrumbs
- 1 tsp paprika
- 4 boneless skinless chicken breast halves (about 6 oz each)
- 1 Tbsp olive oil
Directions
- Preheat the oven to 375°F. Line a 15 x 10-inch baking pan with foil.
- Combine the cream cheese, fontina cheese, bacon, green onions, parsley, and sun-dried tomatoes in a large mixing bowl. Stir in ¼ teaspoon each of salt and pepper. Set aside.
- Whisk together the egg and remaining salt and pepper in a shallow bowl.
- Stir together the breadcrumbs and paprika in another shallow bowl.
- Pound the chicken to ¼-inch thickness.
- Spread the cheese mixture evenly over the chicken and roll up each piece from the short side, securing each roll using toothpicks.
- Dip a piece of rolled chicken in the egg mixture, coat it in the breadcrumbs, and place it in the prepared baking pan, seam side down. Repeat this process until all the rolled chicken is in the pan and then drizzle them with oil.
- Bake for 30–35 minutes, until golden brown on the outside and no longer pink inside.
- Let the rolled chicken rest for 5 minutes before discarding the toothpicks and serving.
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