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Jan 11
15

Pizza Chicken Roulades

It’s great when two foods I love can join together to form an entirely new delicious creation. It’s worked for Buffalo Chicken and Enchiladas, Tacos and Pasta, Cheeseburgers and Pizza, Cheesecake and Popsicles, Chicken Parmesan and Meatloaf, Pumpkin and Macaroni & Cheese, Spaghetti with Meatballs and Soup, and now, Pizza and Breaded Chicken. 

This is a great entrée because it’s easy to make and sure to be popular with adults and children alike. Cheese, pepperoni and sauce all wrapped up in a hearty chicken breast and coated with crunchy bread crumbs? Sign me up! It’s even easy to customize. If you’re not a pepperoni fan then feel free to replace it with your own favorite pizza topping. Like things extra saucy? Serve it with some extra pizza sauce for dipping. It’s also simple to double or triple this recipe if you’re serving more than two. 


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Pizza Chicken Roulades

Yield: 2 servings

Ingredients:

  • 2 (6 oz each) boneless skinless chicken breasts (mine were each a tad less than 6 oz, but close enough)
  • 4 teaspoons pizza sauce
  • ¼ teaspoon Italian seasoning
  • 6 slices of turkey pepperoni
  • 2 tablespoons 2% shredded Mozzarella
  • 1 tablespoon flour
  • 1 egg white, beaten
  • 3 tablespoons seasoned breadcrumbs
  • 1 teaspoon grated Parmesan cheese

Directions:

  1. Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.
  2. Place the chicken breasts on a cutting board. Using a meat mallet, pound the breasts to a ¼ inch thickness. Spread 2 teaspoons of pizza sauce across the surface of each breast. Top the sauce on each breast with half the Italian seasoning, three pepperoni slices and a tablespoon of the shredded cheese. Starting with a short side, roll each breast up and seal the edges shut using a few toothpicks.
  3. Place the rolled and sealed breasts in a Ziploc bag and add the flour. Lightly flip the bag around until chicken is coated. Place the beaten egg white in a shallow dish. In a second shallow dish, mix the bread crumbs and Parmesan cheese. Remove each rolled breast from the flour bag and dip it in the egg white, turning to coat. Then move the coated breast to the breadcrumb dish and coat it with crumbs on all sides. Place the completed rolls seam side down on the prepared baking sheet.
  4. Bake for 30-35 minutes. Don’t forget to remove the toothpicks before serving!

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
283 calories, 12 g carbs, 5 g fat, 47 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

15 Responses to “Pizza Chicken Roulades”

  1. #
    1
    Miranda Perkins — January 11, 2014 @ 6:38 pm

    Can’t wait to try this! Emily you are the reason I’m successful with weight watchers – thank you!!

  2. #
    2
    Erin — January 12, 2014 @ 12:32 am

    These look so yummy, and I can’t wait to try them!! I have your chicken parm “cupcakes” in the oven right now. Your sloppy joe casserole and pizza logs are on my menu this week. When I sit down to make my weekly menu, I ALWAYS stop by here first. Thank you for your super delicious, healthy, and easy-to-make recipes!! Keep ‘em coming

  3. #
    3
    Anonymous — January 13, 2014 @ 2:50 pm

    Emily…you ROCK!!! I cannot wait to try these for dinner tonight. All of your recipes I have tried have been winners. Bacon cheeseburger wraps are on the menu this week as well! You continue to be my “go to gal” for meal planning!

  4. #
    4
    Anonymous — January 14, 2014 @ 1:50 pm

    OMG!!! These were amazing! My father-in-law came for dinner last night and he couldn’t believe the taste. Thanks again for the great recipe!

  5. #
    5
    Anonymous — January 15, 2014 @ 7:58 pm

    Thank you for all the yummy recipes you have created!! Quick thing though, I put this in the recipe builder for weight watchers and it came out at 9 points per serving, not 7, and I put it in with the fat free shredded mozzarella cheese not the 2%. Dont know why the discrepancy. Do you have any idea??

    • Emily Koenigsberg replied: — January 15th, 2014 @ 8:09 pm

      Hm, I;m not really sure what you’re doing wrong since I can’t see what you’re entering but I’m positive it’s 7 PP and not 9 PP. Could you be entering the chicken breast weight cooked instead of raw?

  6. #
    6
    Redheadmb — January 20, 2014 @ 7:42 am

    Ahhmazing! Made these for dinner tonight with mashed potatoes and fresh artichokes. Family loved it!

  7. #
    7
    Catherine Kien — January 25, 2014 @ 4:10 am

    These are awesome! I made them tonight for dinner and event my husband (not a ww guy) loved them! And an added bonus – super easy with a lot of ingredients that are around the kitchen! Thanks Emily!

  8. #
    8
    Cindy Krenke — January 28, 2014 @ 12:48 am

    This was very good! Made it for dinner tonight with a side of asparagus YUM! :)

  9. #
    9
    Tiffany Parlier — March 20, 2014 @ 8:39 pm

    This is the second time we made this and SO good……I used FF mozz this time and substituted whole wheat panko/whole wheat seasoned breadcrumbs/parmesean cheese for the breading…I prepped the meat the night before…..so all I had to do was to bread and bake when we got home from work…..my 6 year old requested it this time

    • Emily replied: — March 23rd, 2014 @ 2:22 pm

      Yay, I’m happy it was a hit with the kiddos as well, Thanks for letting me know! :)

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    10
    Jessica — March 30, 2014 @ 5:17 pm

    I have these in the oven now :) I’m sure they’ll be great, but I’m a pretty lazy cook and these were A LOT of work for me. Love your recipes though and will continue to try them!! Thanks for all you do!!

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    11
    Katelyn Charon — October 13, 2014 @ 4:00 pm

    Hi Emily, I had a question about this recipe. You say to use 6oz of chicken, is this raw or cooked?

    Thanks!!

    • Emily Bites replied: — October 13th, 2014 @ 4:04 pm

      Raw

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