Panko & Pepper Mayo-Baked Chicken with Cheesy Stuffed Rolls & Roasted Broccoli

Panko & Pepper Mayo-Baked Chicken

with Cheesy Stuffed Rolls & Roasted Broccoli

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 870 Cals/serving
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The star of this crowd-pleasing dish is our cheesy stuffed rolls, which you’ll make yourself by tucking bites of fresh mozzarella inside pizza dough, then baking until deliciously melty and golden brown. They’re a comforting pairing for chicken coated in savory pepper mayo and panko breadcrumbs for a light, crisp crust.

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Panko & Pepper Mayo-Baked Chicken with Cheesy Stuffed Rolls & Roasted Broccoli
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Prepare the ingredients & make the pepper mayo:
1 Prepare the ingredients & make the pepper mayo:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mozzarella into 8 equal-sized pieces. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. Zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped peppers, lemon zest, and half the spice blend; season with salt and pepper. 

Form & bake the dinner rolls:
2 Form & bake the dinner rolls:

Coat the bottom of a small baking dish with a drizzle of olive oil. In a bowl, combine 1 tablespoon of olive oil and the remaining spice blend. Cut the dough into 8 equal-sized pieces. Working one piece at a time, shape a piece of dough around a piece of mozzarella until covered completely; pinch the edges to seal. Holding the roll at its seal, dip the top into the spiced olive oil to coat. Transfer to the baking dish, sealed side down. Repeat with the remaining dough and mozzarella. Evenly top the formed rolls with a pinch of the pecorino (reserving the rest). Bake 23 to 25 minutes, or until golden brown and cooked through. Remove from the oven and let rest at least 5 minutes.

Prepare the broccoli & chicken:
3 Prepare the broccoli & chicken:

While the rolls bake, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the other side of the sheet pan of seasoned broccoli. Evenly top with the pepper mayo and breadcrumbs (pressing lightly to adhere). Season with salt and pepper.

Bake the broccoli & chicken:
4 Bake the broccoli & chicken:

Bake the prepared broccoli and chicken 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Dress the broccoli & serve your dish:
5 Dress the broccoli & serve your dish:

While the rolls rest, evenly top the roasted broccoli with the juice of 2 lemon wedges. Serve the baked chicken with the baked rolls and dressed broccoli. Garnish the broccoli with the remaining pecorino. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

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Prepare the ingredients & make the pepper mayo:
1 Prepare the ingredients & make the pepper mayo:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mozzarella into 8 equal-sized pieces. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. Zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped peppers, lemon zest, and half the spice blend; season with salt and pepper. 

2 Form & bake the dinner rolls:

Coat the bottom of a small baking dish with a drizzle of olive oil. In a bowl, combine 1 tablespoon of olive oil and the remaining spice blend. Cut the dough into 8 equal-sized pieces. Working one piece at a time, shape a piece of dough around a piece of mozzarella until covered completely; pinch the edges to seal. Holding the roll at its seal, dip the top into the spiced olive oil to coat. Transfer to the baking dish, sealed side down. Repeat with the remaining dough and mozzarella. Evenly top the formed rolls with a pinch of the pecorino (reserving the rest). Bake 23 to 25 minutes, or until golden brown and cooked through. Remove from the oven and let rest at least 5 minutes.

Form & bake the dinner rolls:
Prepare the broccoli & chicken:
3 Prepare the broccoli & chicken:

While the rolls bake, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the other side of the sheet pan of seasoned broccoli. Evenly top with the pepper mayo and breadcrumbs (pressing lightly to adhere). Season with salt and pepper.

4 Bake the broccoli & chicken:

Bake the prepared broccoli and chicken 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Bake the broccoli & chicken:
Dress the broccoli & serve your dish:
5 Dress the broccoli & serve your dish:

While the rolls rest, evenly top the roasted broccoli with the juice of 2 lemon wedges. Serve the baked chicken with the baked rolls and dressed broccoli. Garnish the broccoli with the remaining pecorino. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!