Italian Chicken Rolls
Stuffed with savory ham and melty provolone, then coated in crispy keto breadcrumbs, these Italian Chicken Rolls are packed with flavor in every bite.
Equipment
- 1 measuring cup
- 1 meat mallet
- Toothpics
- 1 baking sheet
- 2 shallow bowls or plate
Ingredients
- 8 boneless chicken breasts
- 8 thin slices of deli ham
- 4 sliced Provolone cheese halved
- 2/3 cup seasoned breadcrumbs I use my own Keto breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 cup milk
Instructions
- Flatten the chicken to about a 1/4 inch thickness.
- Place a slice of ham and a half slice of cheese on the flattened chicken breast. If the chicken is large, you can use more cheese to cover the chicken. More cheese is always OK.
- Tuck in the sides a little towards the center of the chicken, then roll up like you would an egg roll or burrito.
- Secure the chicken in place with some toothpicks.
- Place on a baking sheet until all the chicken is rolled.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese and parsley.
- Pour the milk into a separate bowl.
- Dip the chicken rolls in the milk, then roll in the breadcrumbs.
- At this point, you can wrap the rolls individually in plastic wrap and freeze for up to two months. If not, place the chicken on a greased baking sheet seam-side down.
- Spritz with cooking spray.
- Bake uncovered at 425 degrees for 25 minutes.