Italian Herb and Cheese Crusted Chicken Rolls


  • 1 (14 oz) can of whole tomatoes, diced
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup asiago cheese, shredded
  • 1/2 cup fresh parsley, chopped
  • 1 head of roasted garlic.
  • 2 tsp Italian seasoning
  • 2 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 2 tbs olive oil
  • 2 cups Italian bread crumbs
  • kosher salt a black pepper to taste
  • Wrap a whole head of garlic in foil and bake for about 40 minutes at 350 degrees.
  • To prepare the chicken breasts, place them between 2 sheets of plastic wrap and pound them to 1/2 inch thick with a meat mallet or heavy pan.
  • Season the chicken on all sides with salt and pepper.
  • In a large bowl add the chopped tomatoes, cheeses, roasted garlic and parsley. Season with a little salt and pepper, then mix well to combine.
  • In the center of each chicken breast place 2-3 tbs of the tomato cheese mixture, then roll the chicken breast the encase the filling.
  • Secure the chicken rolls with toothpicks.
  • Trim the ends of the chicken rolls in order to give them a uniform appearance.
  • Brush the outside of the chicken rolls with olive oil, then dip them into the seasoned bread crumbs to cover completely.
  • Shake off excess then place the rolls on a foil covered baking sheet and bake for about 40 minutes or until cooked through. in a 350 degree oven.

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