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Preheat oven to 350
Start out by taking thawed out chicken breast and slicing in half, lengthwise. This can be done easily by placing the breast flat on the cutting board and using a large sharpened knife, place your hand on top of the chicken and push firmly down while slicing through the middle. Think butterflying.
Pound out the chicken breast to about 1/4 of an inch as evenly as possible to ensure even cooking.
Salt and pepper both sides of each breast. Spread a few diced tomatoes on, or a good amount of marinara over one side of the chicken breast. Sprinkle with Italian seasoning or fresh julienned Italian herbs and also the minced garlic. Slice the fresh mozzarella thinly and place on top of the sauce/tomatoes and herbs, followed by thin slices of salami.
Starting from the tip of the breast, roll the chicken breast over on eachother, either halfway or into a sort of spiral which I prefer, because it looks beautiful when it's cut open.
Secure the chicken breasts if necessary with a toothpick or string, I find if you roll it like a spiral you dont need to secure it. Mix the 2 eggs and milk in a bowl. Have breadcrumbs/flour out on seperate plates.
Dip each breast into the flour, then egg mixture, and finally the breadcrumbs. (I like to season the breadcrumbs well with Italian seasoning, salt, and pepper beforehand.)
Place chicken on a oiled baking sheet and bake at 350 for 35-40 minutes.
Another extra kick I add for crunch is basting it with melted butter once in the middle of cooking time, if I have time.
This goes well with asparagus or pasta!
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