Crispy Pickle Brined Chicken Rolls (Printable Version)
Chicken breasts brined in pickle juice, filled with cheese and herbs, breaded and crisp-baked or fried.
# What You'll Need:
→ 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 - 1½ 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)
# Step-by-Step:
01 - In a large bowl or resealable bag, combine the pickle juice, sugar, and peppercorns. Add the chicken breasts and brine for at least 1 hour, up to 4 hours, in the refrigerator.
02 - Preheat the oven to 400°F if baking.
03 - Remove the chicken from the brine and pat dry. Butterfly each breast by slicing horizontally almost through and opening like a book. Place each between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin.
04 - Layer a slice of cheese, ham if using, and a sprinkle of fresh herbs on each pounded breast. Season lightly with salt and pepper. Roll up 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 chicken roll in flour, shaking off excess, then dip in beaten egg, and coat thoroughly in the seasoned panko mixture, pressing gently to adhere.
07 - For frying: heat oil in a skillet over medium heat. Fry the chicken rolls, turning occasionally, until all sides are golden brown, about 3 to 4 minutes per side. Transfer to a baking sheet and bake at 400°F for 15 minutes, or until cooked through. For baking only: place rolls on a parchment-lined baking sheet, drizzle with melted butter or oil, and bake at 400°F for 25 to 30 minutes until golden and the internal temperature reaches 165°F.
08 - Let the chicken rolls rest for 5 minutes. Remove toothpicks, slice, and serve hot.
# Expert Advice:
01 -
- The brine does all the heavy lifting for flavor, so even beginner cooks end up with chicken that tastes like it came from a restaurant.
- That crunch on the outside paired with melted cheese pulling from the center is the kind of texture contrast that makes people close their eyes when they eat.
02 -
- If the oil is too hot the breadcrumbs will burn before the chicken cooks through, so medium heat is your friend and patience pays off.
- Toothpicks are not optional unless you enjoy watching your beautiful rolls unravel in the pan, so use plenty of them and remember to count how many go in so none stay hidden.
03 -
- Dry the brined chicken thoroughly before breading because wet meat means the coating slides right off and you lose all that crunch.
- Press the panko onto the rolls firmly with your hands rather than just rolling them through, which packs the crumbs on tight and creates a more even crust.