Low Fodmap Breaded Chicken Rolls

Classic Breaded Chicken Made Low Fodmap 

Here is a low fodmap breaded chicken rolls recipe that even people without IBS issues can love. I adapted it to my own IBS needs, but I remember that my mother made these whenever she was hosting a large party. On her buffet table she would have an enormous platter of  breaded chicken rolls along with a big ham as her main course. Everyone loved them so much that when she went to their houses, she often saw her recipe for breaded chicken rolls on their buffet table. She certainly would see them on mine.

I took this recipe with me when I moved to Atlanta and then Charlottesville, VA. I think I made chicken rolls for every dinner party, graduation party, friend’s shower, and grown-up birthday during the 30 years I lived down south. No matter what else I planned to serve, this recipe fed the most people and could be done in advance and frozen until the day of the event. Two qualities that are prized by anyone hosting a large gathering.

I adore this recipe because it is such a gorgeous looking dish, it tastes fabulous and is safely low fodmap, if need be. Just swapping out scallion stems for shallot doesn’t alter the taste very much and the same goes for swapping out GF bread crumbs for regular breadcrumbs. While we are home sheltering, this dish can feel very festive yet it can be made ahead in the morning and refrigerated or frozen and baked on the day you plan to serve it. Not many dishes can do that!!

Ingredients:

• 1 lb. boned, skinless chicken breast cutlets (double or triple to suit event)

• 1 stick of butter or vegan butter (more to dot the tops of rolls before baking)

• 1 bunch light green scallion or green onion stems, diced or sliced thin (use diced shallot for the guests )

• 2 large eggs

• Dry bread crumbs (plain or seasoned) (GF for those with gluten or fructan issues)

• salt and freshly ground pepper

• Regular toothpicks

Directions:

Wash the chicken cutlets and pat dry with paper towels. Trim any fat from each cutlet and cut the cutlets in two at the white vein. Remove the white vein. Then, cover a cutting board with wax paper or plastic wrap. Lay the cutlets out on the paper or wrap. Place on top of the cutlets a large piece of plastic wrap or wax paper. Using a wooden meat mallet, pound the cutlets until they are thinner and evenly sized all over, but not so thin that they form holes or can be seen thru. Take off the paper or wrap. Salt and pepper the cutlets.

Cut the stick of butter in half lengthwise and then in 1/4 inch crosswise cuts, forming cubes of butter. Dice up the scallion or green onion light green stems. (Ignore picture which shows diced shallots.)

Place a cube of butter and a spoonful of diced green onion stems on the top half of the cutlet. Roll up from the top into a roll and secure with a toothpick. Set the roll on a plate. Continue until all cutlets contain diced onion stems and butter, and are rolled up and secured with a toothpick. Leave on plate while preparing the egg bath and breading dishes.

In a large soup bowl or medium bowl, break the two eggs into the bowl and add 2 tbsp. of water, salt and pepper. Beat the eggs with a fork until just combined well. In another bowl or on a dinner plate, pour out 2 cups of dry bread crumbs. Butter the sides and bottom of a baking dish large enough to hold 6 – 8 breaded chicken rolls or however many you are making.

Dip each chicken roll into the egg bath and then into the breading making sure the filling doesn’t fall out and the chicken roll is nicely covered with bread crumb. As you finish breading each one, place it in the buttered baking dish.

When all are breaded, dot the tops with butter and cover the top of the baking dish tightly with foil.

   Bake in a 350º oven for 1 hour. After the first 30 minutes, remove the foil and turn the rolls if bottoms are brown. If not, continue to bake for 30 more minutes and turn when bottoms are brown while baking during those second  30 minutes.

If you do not plan to serve the chicken rolls that day, then place the unbaked chicken rolls on a foil lined cookie sheet and freeze them in your freezer. When frozen you can either wrap them tightly in plastic and then foil or place them in a freezer bag. They keep well in the freezer and taste as good as the day you made them, when you finally decide to bake them.

To bake from the freezer, follow the above baking instructions. Dot the tops of each with 1 or 2 dots of butter, bake for 30 minutes with the foil on, turn the rolls, and then bake 30 minutes with foil off. Rolls should be golden brown on bottom before turning and golden brown and crusty like the picture. Don’t over bake.I use a digital thermometer to test if the rolls are done.

Low Fodmap Chicken Rolls

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Italian

Calories 165 kcal

Ingredients

  

• 1 lb boned skinless chicken breast cutlets (double or triple to suit event)
• 1 stick of butter or alternative butter
• 1 bunch scallions or green onions , stems only, diced if not sensitive to onion, dice up a shallot
• 2 large eggs or just egg whites if yolks bother you
• 2 cups Dry bread crumbs plain or seasoned
• salt and freshly ground pepper
• Regular toothpicks

Instructions

 

• Wash the chicken cutlets and pat dry with paper towels. Trim any fat from each cutlet and cut the cutlets in two at the white vein. Remove the white vein. Then, cover a cutting board with wax paper or plastic wrap. Lay the cutlets out on the paper or wrap. Place on top of the cutlets a large piece of plastic wrap or wax paper. Using a wooden meat mallet, pound the cutlets until they are thin, but not so thin that they form holes or can be seen thru. Take off the paper or wrap. Salt and pepper the cutlets.
• Cut the stick of butter in half lengthwise and then in 1/4 inch crosswise cuts, forming cubes of butter. Slice and dice the light green scallion or onion stems. (No white bulb part)
• Place a cube of butter and a spoonful of diced scallion stems on the top half of the cutlet. Roll up from the top into a roll and secure with a toothpick. Set the roll on a plate. Continue until all cutlets contain scallion stems and butter, and are rolled up and secured with a toothpick. Leave on plate while preparing the egg bath and breading dishes.
• In a large soup bowl or medium bowl, break the two eggs into the bowl and add 2 tbsp of water, salt and pepper. Beat the eggs (or just whites) with a fork until just combined well. In another bowl or on a dinner plate, pour out 2 cups of dry bread crumbs. Butter the sides and bottom of a baking dish large enough to hold 6 - 8 breaded chicken rolls or however many you are making.
• Dip each chicken roll into the egg bath and then into the breading making sure the onion doesn't fall out and the chicken roll is nicely covered with bread crumb. As you finish breading each one, place it in the buttered baking dish.
• When all are breaded, dot the tops with butter and cover the top of the baking dish tightly with foil.
• Bake in a 350º oven for 1 hour. After the first 30 minutes, remove the foil and turn them if bottoms are brown. If not, keep checking and turn when bottoms are brown. Bake without foil for the next 30 minutes. They should look nicely browned and crusty. remove from oven and serve,
• If you do not plan to serve the chicken rolls that day, then place the uncooked breaded rolls on a foil lined cookie sheet and freeze them in your freezer. When frozen you can either wrap them tightly in plastic and then foil or place them in a freezer bag. They keep well in the freezer and taste as good as the day you made them when you finally decide to bake them.

Keyword low fodmap chicken rolls