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Rolled Chicken Parm


Submitted by Tim and Nicki Farmer


  • 4 thin slices of chicken breast
  • 1 Tbsp basil pesto
  • Salt and pepper to taste
  • ½-1 C mozzarella cheese, divided
  • ¾ C flour
  • 1-2 eggs for dredging
  • Panko breadcrumbs seasoned with oregano, basil, salt, pepper, garlic powder
  • 3 Tbsp olive oil
  • 1 C marinara sauce
  • Parsley


Use mallet to flatten chicken breasts. Spread pesto on chicken and season with salt and pepper. Top with mozzarella cheese and roll up tight.

Dredge the chicken rolls in flour until covered. Dip in egg until covered on all sides and roll in panko. Add olive oil to skillet and sear chicken on all sides until golden brown.

Remove chicken rolls from heat and pour on marinara sauce to surround the chicken. Top with mozzarella cheese and parsley and place uncovered into oven at 400° for 15 minutes, or until chicken is done. You can use a baking dish for this last step or the skillet, if oven-safe.

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