Crispy Pickle-Brined Chicken Rolls (Printable)

Tangy pickle-brined chicken breasts rolled with cheese, panko-coated and baked to a golden, crunchy finish.

# What You'll Need:

→ Brine

01 - 1 cup dill pickle juice
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder

→ Chicken Rolls

04 - 4 boneless, skinless chicken breasts
05 - 4 slices Swiss or provolone cheese
06 - 4 slices smoked ham (optional)
07 - Salt and freshly ground black pepper, to taste

→ Breading & Baking

08 - 1 cup all-purpose flour
09 - 2 large eggs
10 - 2 tablespoons milk or water
11 - 1½ cups panko breadcrumbs
12 - ½ teaspoon paprika
13 - ½ teaspoon dried dill (optional)
14 - Cooking spray or vegetable oil

# Steps:

01 - Place chicken breasts between sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet. Combine dill pickle juice, garlic powder, and onion powder in a large sealable bag or shallow dish. Add the pounded chicken breasts, seal tightly, and refrigerate for at least 1 hour or up to overnight for deeper flavor penetration.
02 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly coat the surface with cooking spray to prevent sticking.
03 - Remove chicken from the brine and pat thoroughly dry with paper towels. Season each breast lightly with salt and freshly ground black pepper. Lay one slice of cheese and one slice of smoked ham (if using) on each chicken breast. Roll each breast up tightly from one end to the other and secure with toothpicks to hold the shape during baking.
04 - Set up a standard breading station with three shallow dishes: the first with all-purpose flour, the second with beaten eggs whisked together with milk or water, and the third with panko breadcrumbs mixed with paprika and dried dill. Dredge each chicken roll in flour, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press firmly into the panko mixture, coating evenly on all sides.
05 - Arrange the breaded chicken rolls on the prepared baking sheet, seam side down. Spray the tops generously with cooking spray or drizzle lightly with vegetable oil. Bake for 25 to 30 minutes until the exterior is deeply golden brown and the internal temperature registers 165°F on an instant-read thermometer.
06 - Allow the chicken rolls to rest for 5 minutes after removing from the oven. Carefully remove all toothpicks, slice each roll into pinwheel portions, and serve immediately while hot.

# Expert Advice:

01 -
  • The brine does all the heavy lifting, so you get deep tangy flavor without marinating for a whole day.
  • That crunch from the panko crust is honestly better than anything you will get from a deep fryer.
02 -
  • Do not skip the pat dry step after brining or your breading will slide right off and you will be heartbroken.
  • A quick run under the broiler for two minutes at the end transforms good crunch into legendary crunch.
03 -
  • If you can brine the chicken overnight in the fridge, the flavor penetrates all the way to the center and the texture becomes almost absurdly tender.
  • Toothpicks are your best friend here, use two per roll because one always manages to disappear into the cheese somehow.

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