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

Panko & Pepper Mayo-Baked Chicken

with Cheesy Stuffed Rolls & Roasted Broccoli

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Panko & Pepper Mayo-Baked Chicken with Cheesy Stuffed Rolls & Roasted Broccoli
Title
time-saving
tips & techniques
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! 

Tips from Home Chefs

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! 

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