Tag: mallet

Breaded Chicken Rolls

written 07/08/2023, updated 07/08/2023

Variation without excess sauce or cheese

What

Chicken breast rolls stuffed with sauce, bacon, and spinach, breaded with Kellogg’s Corn Flakes Crumbs. Can easily be dairy-free without addition of cheese. No eggs. No soy. Unless in sauce.

Fun for a family because each roll can be customized for each person in terms of sauce, seasonings, and filling

Ingredients

Main: Chicken breasts (whole or sliced), Kellogs’s Corn Flakes Crumbs (or whatever breading, like panko), filling, seasoning, sauce, physical fastener

Your choices of whatever you like:

Filling: spinach, cheese slices, bacon, dried cranberries, onions, etc

Seasonings: soy sauce, salt, pepper, sugar, lemon juice, garlic powder, onion powder, etc

Sauce: A-1, mustard, hot sauce, mango, tomato, etc

Fasteners: toothpicks, cooking twine, etc

Time

45 minutes prep + 30-45 minutes bake = 1.5 hours total

Steps

I used 4 whole breasts, pictures below

  • Cook bacon
  • Sauté spinach and flavor lightly with lemon, garlic, soy sauce, pepper, and crumbled bacon, if desired
  • Prepare and set out any seasonings or sauces (your hands will be dirty)
  • Prepare breading in dish and set aside
  • Line a baking pan with baking rack (you want airflow under the chicken)
  • Prepare a sheet of plastic wrap and set nearby
  • Butterfly the whole breasts (if using pre-cut breasts, skip ahead)
  • Lay plastic wrap on top of butterflied chicken
  • Using a meat tenderizer mallet, pound until flat
    • Repeat for all chicken
    • One by one, season the chicken on both sides
    • Pour sauce and rub it in
    • Layer cheese, bacon, and spinach
    • Top with more sauce, bacon, and cheese
    • Carefully fold in the sides, and then roll (Sauce and cheese will escape any holes or seams!)
    • Bind with physical fasteners (I use toothpicks)
    • Drizzle oil (optional)
    • Cover in Kellogg’s Crumbs/breading
    • Bake in oven between 350-400 degrees F for about 30-40 minutes (depends on how much chicken)
    • Remove fasteners
    • Slice, enjoy

Pictures

Saute spinach
Careful, don’t make it too salty
Breading
Used pre-cooked bacon this time. Meh.
Baking rack on lined pan
Meat tenderizer
4 whole breasts
Flattening
Flattened
Soy sauce
Spices
Sauce, bacon, spinach
Wrapped, about to bread
Baking

Notes

  • Sauce is imperative if you don’t want it to turn out dry
  • Fun to make for the family because everyone gets to choose their own sauce/flavor
  • Pre-cooked bacon is easy, but imparts little flavor
  • Bakes quickly since chicken is thin and filling is pre-cooked
  • Thermometers are not recommended given how thin the meat is, can be used as a gauge
  • Cutting open a test piece is the best option to test for doneness
  • Cheese is not necessary, but makes it oh so good
  • Colored toothpicks not recommended, lol. Color comes off in chicken.
  • Bite sized is fun to eat, but annoying to prepare
  • Try not to create holes when butterflying
  • Try not to lose any sauce or cheese to holes during baking. Makes it very dry