Pepperoni & Cheese Stuffed Chicken Milanesa Rolls


Pepperoni & Cheese Stuffed Chicken Milanesa Rolls:

4 garlic cloves, minced
3/4 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 tablespoon Italian seasoning
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
16 slices Small Pepperoni
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs
1 cup Italian-style panko breadcrumbs

For Serving:

Pan spray
2 cups marinara sauce
1/4 cup chopped fresh basil and/or oregano


Pepperoni & Cheese Stuffed Chicken Milanesa Rolls: Stir garlic, cheeses and seasoning in a bowl. Cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4-inch uncut; open and lay flat between plastic wrap. Pound chicken to about 1/4-inch thick with meat mallet; remove plastic wrap. Leaving 1/2-inch border, spoon cheese mixture onto half of each chicken breast; top each with 4 pepperoni slices, then roll chicken around filling to enclose.

Whisk flour, salt and pepper in a shallow bowl. Whisk eggs in a second shallow bowl; place breadcrumbs in a third shallow bowl. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere; place chicken on parchment-lined half sheet tray and cover with plastic wrap. Refrigerate chicken up to 3 days.

For serving, spray 1 Pepperoni & Cheese Stuffed Chicken Milanesa Roll with pan spray; bake on parchment-lined quarter sheet tray at 450°F until internal temperature reaches 165˚F, about 18 minutes. Heat 1/2 cup marinara in a sauté pan over medium heat until heated through, about 2 minutes, stirring frequently. Serve chicken over sauce sprinkled with 1 tablespoon basil and/or oregano.