These Chicken Parmesan Wheels are a good way to ‘spruce up’ plain chicken breasts. They’re simple to make but result in a very tasty dinner that the whole family enjoys. Well, okay, my kids usually pick out the spinach in theirs…But I think the spinach and mozzarella cheese combo on the inside is the best part! I hope you enjoy it!
Making Chicken Parmesan Wheels
- 4 boneless chicken breasts
- Dash of salt (I use Kosher)
- 1 cup organic baby spinach leaves
- 1 cup mozzarella cheese, freshly shredded
- 1/4 cup Parmesan cheese, freshly grated
- 1-2 large eggs (local, free-range is ideal)
- 1/4 cup whole wheat breadcrumbs (directions below)
- 1/4 cup white whole wheat flour
- 1 T olive oil (or butter)
Preheat the oven to 350 degrees. Pound the chicken to 1/4 inch thick and season with the salt. Top each piece of chicken with the spinach, mozzarella and parmesan and then roll them up as tightly as possible.
Whisk the eggs in a medium bowl. In a separate bowl, combine the breadcrumbs and flour. Roll each breast in the egg and then coat with the breadcrumb mixture.
Heat the oil in a skillet over medium-high heat and sear the chicken rolls on all sides for a total of 2 minutes. Transfer the chicken to a lightly greased baking dish and bake until cooked through (about 20-25 minutes for me). When done, let rest for a few minutes and then cut each breast into 1 1/2 inch thick “wheels” and serve. So, so good!
There are many ways to do this, but I used the suggestion from 100 days of real food. Spread out homemade bread slices on a baking sheet and let sit out for a few hours or overnight until they get ‘stale.’ Place in the oven at 200 degrees for an hour or so until they are dried out.
Once they’ve cooled a bit, just run them through a food processor or blender. Store crumbs in the freezer and then you can measure out what you need as you need it. Very simple and much cheaper than buying store-bought.
Plus, you know exactly what’s in your breadcrumbs…especially if you make your own bread!