Crunchy Chicken Parmigiana Roll with Provolone Cheese and Antipasto

About this recipe

Enjoy a delightful fusion of textures and flavors with this Crunchy Chicken Parmigiana Roll. Crispy breaded chicken breasts are topped with provolone cheese and a rich marinara sauce, then baked to perfection with a medley of antipasto toppings. This dish brings a tasty twist to traditional chicken parmigiana, making it a perfect meal for both weeknight dinners and special occasions.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices provolone cheese
• 1 cup marinara sauce
• 1/4 cup sliced black olives
• 1/4 cup sliced roasted red peppers
• 1/4 cup sliced pepperoncini
• 1/4 cup sliced artichoke hearts
• 1/4 cup sliced cherry tomatoes
• 1/4 cup chopped fresh basil
• Olive oil spray

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Combine panko breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in a shallow dish.

3. 3

   Coat each chicken breast in the breadcrumb mixture, pressing firmly for an even layer.

4. 4

   Spray a baking sheet with olive oil and place the chicken on it.

5. 5

   Bake in the oven for 15 minutes until golden brown.

6. 6

   Top each chicken breast with provolone cheese and marinara sauce.

7. 7

   Scatter olives, roasted red peppers, pepperoncini, artichoke hearts, and cherry tomatoes over the chicken.

8. 8

   Bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.