A delightful twist on stuffed chicken breasts, featuring a crispy herb crust and a juicy, cheesy filling.
Place each chicken breast between two sheets of wax paper and gently pound them to an even thickness.
Pounding the chicken ensures even cooking and makes it easier to roll.
Season the chicken with salt, pepper, oregano, and parsley on both sides.
Use your hands to evenly distribute the seasoning for better flavor.
Place a slice of cheese on each chicken breast and roll it tightly. Secure with toothpicks.
Ensure the cheese is fully enclosed to prevent it from oozing out during baking.
Dredge each chicken roll in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Press the breadcrumbs onto the chicken to ensure a thick, even coating.
Place the chicken rolls in a baking dish and bake in a preheated oven at 375°F (190°C) for 15 minutes.
Preheating the oven ensures consistent cooking.
Pour the white wine over the chicken and continue baking for an additional 20-25 minutes until fully cooked.
Basting the chicken with the wine sauce halfway through enhances the flavor.
Remove the toothpicks before serving and enjoy your crispy, cheesy chicken rolls.
Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
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