Crispy Pickle Brined Chicken Rolls (Printable Version)
Crunchy pickle-brined chicken rolls stuffed with cheese and herbs, breaded and baked or fried until golden.
# Ingredient List:
→ Brine
01 - 1 cup dill pickle juice
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon whole black peppercorns
→ Chicken Rolls
04 - 4 boneless, skinless chicken breasts
05 - 4 slices Swiss or provolone cheese
06 - 4 slices deli ham (optional)
07 - 2 tablespoons fresh dill or parsley, chopped
08 - Salt and freshly ground black pepper, to taste
→ Coating
09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 ½ cups panko breadcrumbs
12 - 1 teaspoon garlic powder
13 - ½ teaspoon smoked paprika
14 - ¼ cup vegetable oil or melted butter (for frying or drizzling for baking)
# How to Make:
01 - In a large bowl or resealable plastic bag, combine the dill pickle juice, sugar, and whole peppercorns. Add the chicken breasts, seal tightly, and refrigerate for at least 1 hour or up to 4 hours.
02 - Preheat the oven to 400°F if baking the chicken rolls.
03 - Remove the chicken from the brine and pat dry with paper towels. Butterfly each breast by slicing horizontally almost all the way through, then opening it like a book. Place each piece between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet.
04 - Layer one slice of cheese, one slice of ham (if using), and a generous sprinkle of fresh herbs onto each pounded breast. Season lightly with salt and pepper. Roll each breast tightly, tucking in the sides, and secure with toothpicks.
05 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and smoked paprika.
06 - Dredge each rolled chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly in the seasoned panko mixture, pressing gently to adhere.
07 - For frying: Heat oil in a large skillet over medium heat. Fry the chicken rolls, turning every 3–4 minutes, until all sides are golden brown. Transfer to a baking sheet and finish in the oven for 15 minutes, or until cooked through to an internal temperature of 165°F. For baking only: Arrange the rolls on a parchment-lined baking sheet, drizzle with melted butter or oil, and bake for 25–30 minutes until golden and cooked through.
08 - Let the chicken rolls rest for 5 minutes. Remove toothpicks, slice into pinwheels, and serve hot.
# Expert Tips:
01 -
- The pickle brine trick sounds weird but it produces the juiciest, most flavorful chicken you will ever pull out of your oven.
- Stuffing and rolling the breasts makes them look impressive enough for guests while being surprisingly straightforward to pull off.
02 -
- Do not skip patting the chicken dry after brining or the flour coating will slide right off and leave you with bald patches.
- Overbrining beyond four hours will make the meat texture unpleasantly soft and overly salty, so set a timer.
03 -
- Use spicy pickle juice from jalapeno or habanero pickles to add a slow building heat that takes these rolls from great to unforgettable.
- Chill the assembled rolls in the refrigerator for fifteen minutes before breading so they hold their shape and are easier to handle.