About the dinner rolls: I used Rhodes frozen dinner rolls and thawed them overnight in my fridge. You can use refrigerated or frozen dinner rolls, just make sure you don't let them rise before baking. The goal is to have the bread rise up and around the sticks as they bake.
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
Salt and ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 refrigerated or frozen dinner rolls (if frozen, thaw them but keep them cold, so they don't rise)
1/2 cup marinara sauce, plus more for serving if desired
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
8 metal or wooden skewers
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides (it doesn't have to be cooked through yet). Season with salt and pepper. Add the basil and oregano and stir to coat. Cook for 1 minute, until the herbs are fragrant. Remove the pan from the heat.
When the chicken is cool enough to handle, skewer the pieces on metal or wooden skewers, about 2 inches apart.
Roll the dinner rolls out into 12-inch ropes. Stick one end of the rope on the tip of the skewer and wrap the rope around the chicken, filling in the open areas.
Arrange the skewers on the baking sheet.
Spoon the marinara sauce on the chicken pieces. Top the marinara with the mozzarella. Sprinkle the parmesan cheese over everything (the bread and chicken).
Bake for 15 minutes, until the bread is puffed up and golden brown and the chicken is cooked through. Serve with extra marinara sauce on the side if desired.
Comments
Post a Comment