Crispy Pickle Brined Chicken Rolls (Printable)

Pickle-brined chicken breasts rolled with cheese and herbs, breaded and baked or fried for a golden, crispy finish.

# What You'll Need:

→ Brine

01 - 1 cup dill pickle juice
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon 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 (about 4.2 oz)
10 - 2 large eggs, beaten
11 - 1 ½ cups panko breadcrumbs (about 3.2 oz)
12 - 1 teaspoon garlic powder
13 - ½ teaspoon smoked paprika
14 - ¼ cup vegetable oil or melted butter (for frying or drizzling for baking)

# Steps:

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 - Preheat the oven to 400°F if you plan to bake 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 an even ¼-inch thickness using a meat mallet or rolling pin.
04 - Lay one slice of cheese, one slice of ham (if using), and a generous sprinkle of chopped herbs on each pounded breast. Season lightly with salt and freshly ground black pepper.
05 - Roll each chicken breast up tightly, tucking in the sides as you go. Secure the seam with toothpicks to hold the rolls together during cooking.
06 - 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.
07 - 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.
08 - For frying: Heat oil in a large skillet over medium heat. Fry the chicken rolls, turning every 3–4 minutes, until all sides are golden brown. Transfer to a baking sheet and finish in the oven for 15 minutes, or until the internal temperature reaches 165°F. For baking only: Arrange the rolls on a 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.
09 - Let the chicken rolls rest for 5 minutes. Remove toothpicks, slice into pinwheels, and serve hot.

# Expert Advice:

01 -
  • The brine does all the heavy lifting, so even lean chicken breasts stay incredibly juicy without any extra effort on your part.
  • That crunch from the panko coating paired with melted cheese oozing out is the kind of combination that makes people close their eyes when they take a bite.
  • You can bake or fry depending on your mood, and either way the results are embarrassingly good for something this straightforward.
02 -
  • Do not skip patting the chicken completely dry after brining or the breading will slide right off during cooking and leave you with a soggy mess.
  • Pounding the chicken to a uniform thickness is the single most important step because thick spots stay raw while thin spots overcook and dry out.
  • Secure the rolls firmly with toothpicks and remember to count how many you put in so none remain hidden when you serve them.
03 -
  • Use one hand for the flour step and the other hand for the egg step to prevent your fingers from turning into breaded clumps themselves.
  • Letting the breaded rolls rest for five minutes on a wire rack before cooking helps the coating adhere firmly and produces a much crisper result.

Go back