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Side view of breaded halved chicken roll-ups on white plate.
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Breaded Chicken Roll-Ups

These chicken roll-ups with a garlic-butter-parsley filling are coated in breadcrumbs and shallow-fried until perfectly crispy on the outside and juicy on the inside. They are simple to make using a handful of ingredients.
Course Dinner
Cuisine International
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings 4 roll-ups
Calories 197kcal
Author Monika Dabrowski

Ingredients

  • 2 chicken breasts skinless, boneless
  • 2½ tablespoons butter softened
  • 1 small/med. garlic clove crushed
  • 3 tablespoons parsley finely chopped
  • 2-3 tablespoons vegetable/olive oil
  • 1 egg
  • ⅔ cup breadcrumbs
  • 3 tablespoons flour
  • Fine salt and pepper
US Customary - Metric

Instructions

  • Cut chicken breast: Place a chicken breast on a cutting board and using a sharp knife cut the chicken horizontally into 2 parts (starting from the thick end). Do the same for the other chicken breast.
  • Flatten chicken: Place each half between 2 sheets of parchment paper and using a rolling pin or meat mallet (the flat part) lightly pound to about ¼ inch/6-7 mm thickness.
    TIP: Do this gently so you don’t tear the meat. Concentrate on the thicker parts of the meat.
  • Season: Season both sides of each fillet with salt and pepper.
  • Make butter spread: In a small bowl combine the butter with parsley and garlic. Season lightly with salt and pepper and stir thoroughly.
    TIP: You can prepare this mixture ahead, cover and refrigerate for up to 2 days. Bring up to room temperature before using (alternatively microwave for a few seconds until it becomes spreadable).
  • Roll up chicken: Spread about 1½ teaspoon of the butter mixture over the middle of each chicken piece (away from the edges). Roll up with the butter inside starting from the smaller end.
    TIP: Spread the butter mixture over the cut side of the chicken (easier to roll).
  • Crumb chicken: Pour the flour and breadcrumbs into 2 separate large shallow bowls (or use plates). In a small bowl lightly beat the egg. Coat each rolled chicken breast in the flour then dip in the egg mixture and, lastly, coat in the breadcrumbs tucking in the ends.
    TIP: Ensure your chicken rolls are thoroughly coated in each mixture.
  • Cook: Using a large non-stick pan heat about 2 tablespoons of oil. Lower the heat to low/medium and cook the chicken roll-ups for about 5 minutes then turn over, add a little more oil if needed and cook for another 5 minutes. Turn the chicken pieces also on their sides and cook for 2 more minutes on each one. This will ensure the chicken is evenly browned all over.
    TIP: It is important to cook these chicken breast roll-ups slowly so they cook inside while gradually becoming crispy on the outside. If they start browning too quickly lower the heat.
  • Serve: Remove from the heat and serve immediately.

Notes

    • Pat the chicken dry before making the recipe.
    • Breaded chicken rollups can be prepared a day ahead. Cover with cling film, refrigerate and cook the next day.
    • Cook over a low/medium heat so the chicken cooks inside without browning too quickly.
    • You can use fine or coarse breadcrumbs (or a mixture, like I have done).
    • The amounts of flour and breadcrumbs in the list of ingredients are estimates only.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days.

Nutrition

Serving: 1roll-up | Calories: 197kcal | Carbohydrates: 17g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 259mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg