Cheesy Chicken Rolls

Pounding chicken breasts thin is the key to making these rolls work.

You want them at about ⅛-inch thickness so they wrap around the filling without cracking or tearing. Place them between plastic wrap and use a meat mallet, working from the center outward. Even thickness means even cooking, which means no dry edges while the center catches up.

The filling is a mix of fat-free mozzarella, sliced mushrooms, yogurt, chives, parsley, and a bit of pimento for color. It stays creamy as it bakes, and the yogurt keeps things moist without adding a lot of fat.

A quick brush of yogurt on the outside gives the paprika breadcrumbs something to grip. The rolls bake seam-side down so they hold their shape without toothpicks or kitchen twine.

Pro Tips

• Don’t skip the plastic wrap when pounding. Bare chicken sticks to the mallet and tears. The wrap lets you pound evenly without the meat shredding.
• Fold the sides in before rolling. This seals the filling inside so the cheese doesn’t leak out during baking.
• Let the rolls rest for 3 to 5 minutes after baking so the filling sets slightly and doesn’t gush out when you slice.

Variations

• Use fresh mushrooms sauteed in a little garlic instead of canned for a richer mushroom flavor.
• Swap mozzarella for goat cheese and sun-dried tomatoes for a Mediterranean-style filling.