Herbed Chicken Roll-Ups with Dijon and Mozzarella
Scramble member Gretchen Douglas of Marietta, Georgia, shared this recipe with The Scramble. Not only is it delicious, but the presentation is also really fun and quite pretty, although still simple enough for a weeknight meal.
- 1 Tbsp. butter or margarine
- 1 Tbsp. extra virgin olive oil
- 1/2 cup Italian-style bread crumbs (use wheat/gluten-free, if needed) or mix plain bread crumbs with 1/2 tsp. Italian seasoning blend and a little salt and pepper
- 1 - 1 1/2 lb. pork, turkey, or chicken cutlets, see the Tip if you bought traditional boneless breasts
- 2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 1 tsp. dried Italian seasoning or use a combination of dried basil and oregano
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 1/2 cup part-skim shredded mozzarella cheese (or use any variety) or use Swiss, Jarlsburg, or your favorite cheese
- 4 - 8 toothpicks
- Preheat the oven to 350 degrees. In a wide microwave-safe bowl, combine the butter and the oil and heat it in the microwave until the butter is melted. Put the bread crumbs on a small shallow plate.
- Lay the cutlets on a flat plate or cutting board (or lay them on a baking sheet and return them to the sheet as you roll and coat each one).
- Put the mustard in a small bowl, and using a pastry brush or the back of a spoon, spread the mustard evenly on the top side of each piece of meat.
- Sprinkle the herbs, salt, and pepper evenly over the mustard, and sprinkle about 1 Tbsp. cheese on top of each cutlet. Roll up each cutlet and secure it with 1 or 2 toothpicks.
- Dip each roll into the butter-oil mixture, then into the bread crumbs to coat it. Set the rolls on a baking sheet, drizzle them with any remaining butter and oil, and spray the tops with nonstick cooking spray, if desired (use butter flavor, if you have it). Bake them for about 30 minutes until they are cooked through and lightly browned on the outsides. Serve it immediately.
Slow Cooker Directions:
- After preparing and rolling each cutlet as directed, set them in the slow cooker, placing one on top of another as required. Cook for 6 - 8 hours on low or 4 - 5 hours on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Thinly slice (horizontally) the meat if you didn’t buy cutlets and refrigerate it, combine the spices, shred the cheese if necessary and refrigerate, assemble and refrigerate the roll-ups. Scramble Flavor Booster: Use spicy Dijon or mustard aioli, and top the cheese with a layer of basil leaves or baby spinach. Tip: If you can't find cutlets you can slice boneless chicken breasts with a sharp knife, moving the blade parallel to the cutting board, thus dividing the piece into two equal slices half its original thickness. Pound to an even thickness, if necessary. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be! Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 75mg, 25%; Sodium: 710mg, 30%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 33g
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