Ingredients
Method
- Flatten Chicken: Place chicken breasts between parchment sheets and pound gently to ½-inch thickness.
- Season: Rub with olive oil, salt, pepper, garlic powder, and paprika.
- Prepare Filling: In a small bowl, mix mozzarella with spinach, tomatoes, and Italian seasoning.
- Stuff & Roll: Place the filling in the center, roll tightly, and secure with toothpicks.
- Sear: Heat olive oil in a skillet and sear each roll 2-3 minutes per side until golden.
- Bake: Transfer to a tray and bake at 200°C / 400°F for 20-25 minutes or until internal temperature reaches 74°C (165°F).
- Rest: Let rest for 5 minutes to retain juices.
- Serve: Slice diagonally, drizzle olive oil or glaze, and enjoy hot!
Notes
- If you love experimenting, try swapping mozzarella with smoked provolone for a deeper, slightly smoky flavor it’s a Sunday dinner favorite in my family!
- For extra creaminess, add a spoonful of cream cheese or ricotta inside each chicken roll before baking.
- Want a spicy kick? Mix crushed chili flakes or diced jalapeños with your mozzarella filling for that fiery touch.
- Add spinach or sun-dried tomatoes for a Mediterranean twist they balance the richness of cheese beautifully.
- If meal-prepping, freeze the unbaked rolls and bake them fresh when needed. The result is just as juicy!
- Always rest the chicken for 5 minutes after baking this simple step locks in the juices and ensures a tender bite every time.