Italian Chicken Rolls

Thin-pounded chicken breasts get stuffed with melty mozzarella and savory pastrami, then rolled tight, dipped in milk, and coated in seasoned Italian bread crumbs mixed with grated Parmesan. The result? Golden, crispy rolls with a gooey cheese center that pulls apart when you slice in.

Pounding the chicken to an even ¼-inch thickness is key here. It keeps the rolls uniform so they cook evenly, and thinner pieces roll without cracking. Use a meat mallet or the bottom of a heavy skillet. Tuck the long sides in first before rolling from the short end, and secure each roll with a toothpick so they hold their shape in the oven.

These also freeze beautifully. Assemble the rolls, coat them, and freeze before baking. When you’re ready, they go straight from freezer to oven with just extra time added. A solid make-ahead Italian dinner that works any night of the week.

Chef Tips

• Butterfly thicker chicken breasts before pounding so you get an even sheet that rolls easily.
• Don’t skip the milk dip. It acts as the glue that holds the bread crumb coating in place.
• Place rolls seam-side down in the baking dish to keep them from unraveling.
• Let them rest 5 minutes after baking so the cheese firms up slightly and slicing is cleaner.

Variations

• Swap pastrami for prosciutto or thinly sliced ham for a milder flavor.
• Use provolone or fontina instead of mozzarella for a sharper, nuttier cheese pull.
• Add a thin layer of pesto or sun-dried tomato spread inside each roll before the cheese.