Equipment Needed
- Sharp chef’s knife
- Cutting board
- Small skillet
- Meat mallet or rolling pin (for pounding)
- Paper towels
- Toothpicks or kitchen twine
- Two shallow bowls or plates
- Baking sheet or dish (like a 9×13)
- Parchment paper (my non-stick savior)
- Instant-read meat thermometer (highly recommended!)
Step-by-Step Instructions
First, we tackle the chicken. Place each breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or even a heavy rolling pin, gently pound them to an even 1/4-inch thickness. I learned the hard way that if you don’t get them evenly thin, they won’t cook uniformly, and you’ll struggle to roll them. Be firm but gentle—you don’t want to tear the meat. Pat the pounded breasts completely dry with a paper towel; this is a non-negotiable step for getting a good sear later.
While the chicken rests, let’s make the filling. In your small skillet, heat that tablespoon of olive oil over medium heat. Add the minced garlic and stir for just 30 seconds until fragrant—don’t let it burn! Then, toss in all the fresh spinach. It will look like a mountain, but it wilts down in literally a minute. Once it’s wilted, transfer it to a bowl and let it cool for a few minutes. Then, combine it with the sliced roasted red peppers, the shredded mozzarella, 1/4 cup of Parmesan, Italian seasoning, paprika, salt, and pepper. Mix it gently with your hands or a fork.
Now for the fun part: assembly. Lay a pounded chicken breast flat on your board. Place a generous 1/4 of the filling mixture in the center. Carefully fold in the sides, then roll it up tightly from one end to the other, like a burrito. Secure the seam with 2-3 toothpicks. Repeat with all breasts. In your first shallow bowl, pour the 2 tablespoons of olive oil. In the second, mix the breadcrumbs, 1/4 cup of Parmesan, and garlic powder. Roll each stuffed chicken roll first in the oil (this helps the coating stick), then in the breadcrumb mixture, pressing gently to adhere.
Preheat your oven to 400°F (200°C) and line your baking dish with parchment paper—this saves so much on cleanup. Place your crumb-coated chicken rolls seam-side down in the dish. I like to give them a very light spray with cooking oil at this point for extra crispiness, but it’s optional. Bake for 25-30 minutes. Here’s my biggest timing tip: do NOT just go by the clock. Use an instant-read thermometer and pull them out when the internal temperature reaches 165°F (74°C) in the thickest part of the chicken. The aroma in your kitchen will be absolutely intoxicating. Let them rest for 5-10 minutes before removing the toothpicks and slicing.(See the next page below to continue…)