Rolled Chicken Stuffed with Parmesan and Chives

Michelle Medina


This recipe is simple but so incredibly flavorful and mouth watering. Growing up in an Italian household my Mother always made huge family Sunday dinners so we would have a protein, a huge bowl of pasta, veggie, salad, and dessert of course. We always had a large crowd because me and my 2 sisters invited a friend or boyfriend or both. Not sure how my Mom did it every Sunday but our dinners we're always soooo YUMM. This was one of the first dishes I learned how to make when I was a teenager. It's ALWAYS a HUGE hit so enjoy. Mangia!!


★★★★★ 3 votes

30 Min
45 Min
Pan Fry


  • 4
    chicken breasts, boneless, skinless, pounded thin
  • 2/3 c
    Italian bread crumbs
  • 1
  • 1/2 c
    grated Parmesan cheese
  • 4 tsp
    chives, dried but you may use fresh as well
  • 6 Tbsp
  • ·
    flour, seasoned with salt and pepper

How to Make Rolled Chicken Stuffed with Parmesan and Chives


  1. Melt 2 tablespoons of the butter and spoon 1/2 tablespoon in the middle of each flattened chicken breast. Place 2 tablespoons of parmesan cheese and 1 teaspoon of dried chives on top of the butter.
  2. Roll up the stuffed chicken and carefully coat with flour that is seasoned with salt and pepper, then dip into egg and then bread crumbs. Set aside.
  3. Melt remaining 4 tablespoons of butter into large saucepan and add the 4 stuffed chicken breasts, crease side down.
  4. Saute on medium low, turning occasionally, for approximately 45 minutes or until juices from chicken run clear.
  5. Once you remove chicken from pan, cover and let chicken rest for about 5 minutes so that juices do not run out and chicken stays moist. Spoon warm butter and juices from frying pan over chicken and serve.

Printable Recipe Card

About Rolled Chicken Stuffed with Parmesan and Chives

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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