Crispy Pickle Brined Chicken Rolls (Print View)

Pickle-brined chicken breasts rolled with cheese and herbs, breaded and cooked until golden and crisp.

# What You 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)

# How-To Steps:

01 - In a large bowl or resealable plastic bag, combine the dill pickle juice, sugar, and whole peppercorns. Add the chicken breasts, seal or cover, and refrigerate for at least 1 hour and 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 and opening it like a book. Place each butterflied breast between two sheets of plastic wrap and pound to ¼-inch uniform thickness using a meat mallet.
04 - Lay one slice of cheese, one slice of ham (if using), and a generous sprinkle of fresh herbs on each pounded breast. Season lightly with salt and pepper. Roll each breast up tightly, tucking in the sides, and secure with toothpicks to hold the shape.
05 - Arrange three shallow bowls: the first with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder and smoked paprika.
06 - Dredge each chicken roll in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly in the seasoned panko mixture, pressing gently to adhere.
07 - For the pan-fry method: heat oil in a large skillet over medium heat. Fry the chicken rolls, turning every 3 to 4 minutes, until all sides are golden brown. Transfer to a parchment-lined baking sheet and finish in the oven for 15 minutes, or until the internal temperature reaches 165°F. For the oven-only method: arrange the rolls on a parchment-lined baking sheet, drizzle with melted butter or oil, and bake for 25 to 30 minutes until golden and cooked through.
08 - Allow the chicken rolls to rest for 5 minutes before slicing. Remove toothpicks and serve hot.

# Expert Hints:

01 -
  • The pickle brine does double duty by keeping the chicken incredibly moist while adding a tangy depth that no marinade can replicate.
  • Stuffing and rolling the breasts makes ordinary weeknight chicken feel like something you ordered at a fancy restaurant.
02 -
  • Do not skip the patting dry step after brining because excess moisture will make your breading slide right off during cooking.
  • Over brining beyond four hours can make the chicken texture mushy and unpleasantly salty.
03 -
  • Use one hand for flour and the other for egg and panko to avoid getting batter fingers that turn into a breading mess.
  • Let the breaded rolls sit in the fridge for ten minutes before cooking so the coating sets and stays firmly attached.

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