Carolyn’s Rolled Chicken Breasts
This recipe came from Carolyn, my mother in love. I have made these countless times, changing a bit here are there. Carolyn gave me several recipes when Todd and I first married – recipes he enjoyed. I was grateful for these as we started out. It’s been almost 25 years now and we are still enjoying this one!
ingredients 
panko, parmesan cheese, garlic salt and oregano 
lay chicken breasts out, sprinkle with garlic salt and oregano, then lay on the prosciutto 
layer on the pepperoni 
cut the gruyere into pieces and lay on the pepperoni 
roll the chicken and secure with toothpicks 
like so 
roll in the melted butter 
then into the breadcrumbs 
put them in a greased dish 
drizzle butter over each one, then bake 
midway through, pour Rao’s marinara around the chicken and finish cooking
- 4-6 chicken breasts
- 1 package prosciutto
- 1 block of Gruyere cheese, cut into long pieces, 1 per chicken breast
- 1 package Turkey pepperoni
- Garlic salt
- dried oregano
- 1-2 cups Panko bread crumbs
- 1/4 cup parmesan cheese
- 6 Tbs butter, melted
- 1 Jar Rao’s marinara
- 2 toothpicks per chicken breast
Preheat the oven to 375f.
Trim the chicken and lay them all out on a cutting board. Sprinkle each one with garlic salt and oregano. Top each breast with prosciutto, then 3 pepperonis, then cut the cheese into enough long pieces to provide 1 per chicken breast. Roll or fold the chicken breasts in half and secure with 2 toothpicks. Repeat with each one.
Meanwhile melt the butter in a bowl. In a separate bowl mix the panko crumbs, parmesan cheese, 1/2 tsp garlic salt and 1 tsp oregano. Stir the crumbs around.
Roll the chicken breasts in the melted butter and then in the breadcrumbs, making sure that they are completely covered in the crumbs. Place them in a sprayed baking dish. Bake for 20 minutes and then pull it out, pour the Rao’s sauce around each breast. Pop the dish back in the oven and bake for 15-20 minutes more. Using a thermometer, check each breast making sure they are at a temperature of 165 degrees. When they reach that temperature, pull them out of the oven. Serve with cheesy orzo and Brussels sprouts!