You just marinate the chicken, roll it in the breadcrumbs and grill to crispy perfection. Voilà, simple as that. To spruce it up a bit add the olive oil for flavor and the bourbon in the sauce to intensify the flavors. If you are fresh out of bourbon, but want to still do this it's okay. I just used whiskey and 1/4 cup of plain water. The trick to getting a crispy hard roll-up is dry chicken. Even if you add some oil to the chicken marinade, it will still weep so make sure to pat the chicken dry before rolling it up. The key is to keep the chicken on the grill for as little as possible - about 3 or 4 minutes at the most on each side.
This Italian dish is meant for having an All-in-One meal. It’s not just a side dish and not just a meal. It’s a complete entree. It’s made with chicken, spinach, breadcrumbs and tomatoes, all sauced up and ready to go.
The chicken, prepared this way is a two-part meal. First, it is smoked in a sweet cocktail and then grilled. The key to creating a crispy chicken roll is dry chicken. You should never spray cooking oil on chicken breast as it will soak in and cause the meat to shrink and lose structure. Use a dry towel to pat the chicken dry or use a paper towel.
You can double the recipe below to feed 2 or 3 hungry people. You can also add 3 slices of provolone (shredded cheese) and 1/4 cup of Parmesan Reggiano cheese over top before putting it in the pan. You can even get creative and make a pizza on a skillet. d2c66b5586