ChefScribe
Inspired by videochickencheese

Chicken and Cheese Rolls with Roasted Potatoes

Juicy chicken rolls stuffed with melted cheese and a hint of garlic, baked until golden and served alongside crispy roasted potatoes. A comforting, satisfying meal that's easy to prepare.

Get the Chrome extension Print recipe
Juicy Pan-Fried Chicken Breast by Essen Recipes — recipe photo

Juicy chicken rolls stuffed with melted cheese and a hint of garlic, baked until golden and served alongside crispy roasted potatoes. A comforting, satisfying meal that's easy to prepare.

20 min
Prep time
30 min
Cook time
50 min
Total time
4 servings
Yield

Ingredients

14 ingredients
Per serving650 kcal
Fat
30g
Carbs
45g
Protein
50g

Whole recipe (4 servings): 2600 kcal

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 slices provolone cheese (or mozzarella)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1.5 pounds baby potatoes, halved
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • Cooking spray or extra olive oil for greasing

Method

7 steps
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. In a small bowl, mix 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and pepper. Rub this mixture over the chicken breasts.
  3. Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness. Place a slice of provolone on each breast, roll up tightly, and secure with toothpicks.
  4. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko mixed with Parmesan. Dredge each chicken roll in flour, then dip in egg, then coat with panko mixture.
  5. In a large bowl, toss halved potatoes with remaining 1 tablespoon olive oil, rosemary, and a pinch of salt and pepper. Spread potatoes in a single layer on the prepared baking sheet.
  6. Place the chicken rolls on the same baking sheet or a separate one, leaving space between them. Bake for 25-30 minutes, until chicken is cooked through (internal temperature 165°F) and potatoes are tender and golden.
  7. If desired, broil for 2-3 minutes to crisp the coating. Remove toothpicks before serving.

Recipe notes

Helpful tips

  • For extra flavor, add a slice of ham or spinach inside the roll before the cheese.
  • If potatoes are browning too quickly, cover loosely with foil.
  • Serve with a side of marinara sauce for dipping.

Equipment

  • Baking sheet
  • Parchment paper
  • Meat mallet
  • Plastic wrap
  • Shallow dishes
  • Toothpicks
  • Meat thermometer

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Additional tips

  • Chicken must be cooked to an internal temperature of 165°F. Use caution when handling raw chicken and wash hands and surfaces thoroughly.

Recipe inspiration

Inspired by Essen Recipes

Watch video

Estimated nutrition

Per serving: 650 calories

Fat: 30 g · Carbs: 45 g · Protein: 50 g

Cook with ChefScribe

Save recipes. Plan meals. Cook with confidence.

Turn cooking videos into clear recipes you can keep and use in your kitchen.

Try ChefScribe