artichoke parmesan chicken rolls

By Nancy Wekselbaum
artichoke parmesan chicken rolls

ingredients

  • ¼ cup THE GRACIOUS GOURMET ARTICHOKE PARMESAN TAPENADE
  • 2 boneless, skinless chicken breast halves, about ½ pound each, pounded to ½-inch thickness
  • ¼ cup shredded whole milk mozzarella cheese
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 1/3 cup Panko (Japanese-style) bread crumbs
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon butter

instructions

  1. Spread 2 tablespoons THE GRACIOUS GOURMET ARTICHOKE PARMESAN TAPENADE on each chicken breast. Sprinkle cheese down the middle of each. Roll up tightly; secure with toothpicks. Season flour with salt and pepper. Roll chicken first in flour, then into egg, and finally into Panko breadcrumbs.
  2. Heat olive oil and butter in small heat-proof skillet over medium heat. Add chicken rolls; brown on all sides.
  3. Transfer skillet to preheated 350°F. oven; bake about 20 minutes, or until cooked through.
  4. Remove toothpicks before serving.
Posted in main course