Crispy Pickle Brined Chicken Rolls (Printable)
Pickle-brined chicken breasts rolled with cheese and herbs, breaded and crisped to golden perfection.
# 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 - 1 ½ 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)
# Directions:
01 - In a large bowl or resealable plastic bag, combine the dill pickle juice, sugar, and black peppercorns. Add the chicken breasts, seal or cover, and refrigerate for at least 1 hour and up to 4 hours.
02 - If baking, preheat the oven to 400°F. Line a baking sheet with parchment paper.
03 - Remove the chicken from the brine and pat dry with paper towels. Butterfly each breast by slicing horizontally almost all the way through, then opening it like a book. Place each butterflied breast between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet or rolling pin.
04 - Lay one slice of cheese and one slice of ham (if using) on each pounded breast. Sprinkle with chopped herbs and season lightly with salt and pepper. Roll each breast up tightly, tucking in the sides, and secure with toothpicks.
05 - Arrange three shallow bowls: one with the flour, one with the 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 frying: Heat oil in a large skillet over medium heat. Fry the chicken rolls, turning occasionally, until all sides are golden brown, about 3–4 minutes per side. Transfer to the prepared baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F. For baking only: Arrange the rolls on the parchment-lined baking sheet, drizzle with melted butter or oil, and bake for 25–30 minutes until golden brown and cooked through to 165°F.
08 - Let the chicken rolls rest for 5 minutes. Remove toothpicks, slice into pinwheels, and serve hot.
# Expert Tips:
01 -
- The brine does all the heavy lifting for flavor, so even if you overcook slightly, the chicken stays juicy and tangy in a way that surprises people every single time.
- That crunch from the panko coating paired with the melted cheese inside is the kind of contrast that makes you close your eyes after the first bite.
02 -
- Do not skip patting the chicken dry after brining because excess moisture makes the flour slide right off and you will end up with bare patches in your crust.
- Over brining beyond four hours makes the meat texture slightly mushy, so set a timer if you tend to forget things in the fridge.
03 -
- Chill the assembled rolls for fifteen minutes in the fridge before breading because cold rolls hold their shape better and the cheese is less likely to leak out during cooking.
- If the toothpicks keep sliding out, try securing each roll with a single loop of kitchen twine instead, which you can snip and remove after resting.