Crispy Chicken Mozzarella Rolls

These rolls are pure comfort: golden, crunchy chicken wrapped around a molten mozzarella center, with a garlicky breadcrumb crust that stays crisp even after baking. Cut one open and the cheese pulls in long, stretchy strands — the kind of moment that makes everyone at the table reach for seconds. I make these when I want something that feels like a restaurant favorite but cooks in one pan. The chicken stays juicy inside its crunchy coat, and the whole thing comes together with basic pantry ingredients. Serve with marinara for dunking and a simple salad, and dinner is done. Why You’ll Love This Recipe: A crunchy golden crust with a stretchy melted mozzarella center; Baked, not fried, but still shatteringly crisp; Simple pantry breading — flour, egg, seasoned breadcrumbs; Great with marinara, ranch, or garlic butter for dipping. Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 8 sticks mozzarella string cheese (or 1 cup shredded mozzarella); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Italian-seasoned breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt & pepper to taste; 3 tbsp olive oil or cooking spray; Marinara sauce, for serving; Fresh basil, for garnish. Instructions: 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it. 2. Season the pounded chicken with salt and pepper. Place a mozzarella stick (or a small pile of shredded mozzarella) near one end of each breast and roll it up tightly, tucking in the sides. Secure with toothpicks if needed. 3. Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in the third. 4. Roll each chicken roll in flour, dip in egg, then coat thoroughly in the breadcrumb mixture, pressing gently so the coating sticks. 5. Place seam-side down on the prepared baking sheet, drizzle or spray with olive oil, and bake for 25 to 30 minutes, until the crust is golden and crisp and the chicken reaches 165°F inside. 6. Rest for 5 minutes, remove any toothpicks, and serve with warm marinara and fresh basil. Tips & Variations: Pounding the chicken evenly is the secret — thin, even cutlets roll neatly and cook through. Add a slice of prosciutto or a spoonful of pesto inside each roll for an extra layer of flavor. For an air-fryer version, cook at 380°F for 18 to 20 minutes, turning once. Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 12 to 15 minutes to re-crisp the coating.