Try my ultimate best chicken recipe that has people stopping me on the street to thank me for. So easy and delicious.
Chicken Pastrami Rolls
Servings
8 Servings
Ingredients
- 8 thin sliced chicken breasts
- 1 cup bottle Italian dressing such as Wishbone
- 2 cups seasoned breadcrumbs
- 8 slices pastrami
- cooking spray
Instructions
- First, preheat your oven to 375˚.
- In a shallow bowl, pour bottled Italian dressing over thin-sliced chicken cutlets.
- Fill a second shallow bowl with seasoned breadcrumbs.
- Take one cutlet, coated in dressing and lay it in the breadcrumbs, gently pressing it into the crumbs so they adhere to the cutlet on one side. Lay one slice of pastrami lengthwise onto the other side of the cutlet (you may have to fold or double it over if it’s too long. You want the slice of pastrami to be slightly shorter than the length of the cutlet.)
- Roll up the cutlet and pastrami like you would a jellyroll.
- Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. If you overcrowd your pan, the rolls won’t develop a crispy crumb coating when they bake.
- Once all the rolls are good to go drizzle a little of the remaining Italian dressing over top. Finish off by spraying the rolls with cooking spray.
- Bake at 375˚ for about 20 minutes.
I am making this recipe from frozen chicken and need to freeze it before serving. I was thinking about adding a spoon of duck sauce to each on top before heating? How wld u suggest decorating and reheating them. It will be for yontif. Also do you usually make a dipping sauce for these?
They should freeze pretty well and the duck sauce idea is a good one, we don’t usually make a dipping sauce, but you could serve the duck sauce or mix it with mustard if you like. I would defrost and reheat on low until hot, but not sure you need anything else.
Hi there “thekosherdad” you are so cool. I love prepping in advance too. So… these can be enJOYed room temp OR I would gently warm them on a tier not directly on the “blech” and loosely covered enough to retain some heat but not too covered so as not to produce and moisture/condensation that would drip back and make these too soggy/wet – they won’t be crunchy if not right out of the oven but we don’t want them wet either. All that being said I do serve these Shabbos day for lunch with the chulent and they are a BIG (HUGE!) hit. EnJOY and let me know how it goes.
Thank you! they came out great.
YAYEEEEEEEEEEE
Hi Jamie. If I were to make this on a Thursday for Shabbos (I always prepare one day in advance), what’s the best way to reheat on the platter (or bleh) so it won’t dry out. Thank you, Jon (aka, thekosherdad).
If you whisk together 2 heaping teaspoons Dijon mustard, 1/4 cup balsamic vinegar, splash of fresh lemon juice, and 2/3 cup of extra virgin olive oil. add a pinch of kosher salt and freshly cracked pepper. you can add herbs if you want.
this will be delicious~
Hi Jamie,
My family is especially loving the new chicken recipes I’ve been serving since finding your site! I’d love to try this but can’t get Wishbone in the UK. Do you think it would work if I make up my own mix of oil, vinegar, lemon juice, and Italian herbs, etc?
Hi Michal! yes, yes and yes, fill with whatever you like (cheaper deli, veggies, kishka – it’s all good), bread, and freeze raw – Mazel Tov!!!!
Hi Jamie!
Want to make this in advance for a sheva brochos of 50 people. Am getting sent fresh shnitzels today so wondering if I could stuff and freeze raw, then bake on the day. If so , should I bread now or fresh on the day! Also could I use cheaper deli meat to stuff or is that going to make a big difference?
Thanks
michal
YAY YAY!!!!!!!!!!!! Thanks for letting us know!
Everyone loved it! Thanks
LOL and OY I am SO sorry – I did my kitchen 7 years ago and don’t remember. I ordered them through Drimmers a kitchen appliance store in Brooklyn.
Ok, I know this is not food related, but who makes your kitchen faucet. I need to replace mine and yours is actually the only one that I have seen that would be big/long enough for my sink configuration. Thanks!!
yes it is pyrex 🙂 no advantage — you are fine with any oven safe 9 x 13 just make sure to coat it well (or use baking paper) to prevent sticking
Amazing and clear tutorial. Was wondering if there are any advantages of using a glass bowl (is it Pyrex) than the typical 9 by 13 pan? Thank you!
We are so into Thousand Island now – love the idea and with the xtra on the side!
these are amazing! i made them with thousand island dressing and served with some dressing on the side.
Ok so I don’t like freezing cooked white meat — it just dries out too quickly. If you want to freeze it then freeze it raw. Or you can use pargiot (boneless, skinless chicken thigh cutlets) and then you can even pre bake it and freeze it and rewarm….
Can this recipe be frozen? And if yes, is it better to freeze raw and bake when ready? Or is it good frozen after baked?
YAY Nicki! thanks for the feedback we really appreciate it!
these were soooo amazing!!! so easy to make and so full of flavor. Nothing left!!!
Hey Stay At Home Dad! first off I just want to say I love your screen name and story – what a KY”H large and growing family you have – you should see only nachas from them and their children always! Ok- love your freezing suggestion we can try to work that into new recipes that we post, it’s a lot of extra work, but slowly slowly we can see what we can do. As for this one — I never recommend freezing chicken breast cutlets — they dry out so easily and don’t stand up well to being over cooked, or frozen and the re-warmed etc… you could make this with pargiot — boneless skinless dark meat cutlets and then it would be able to handle being frozen. Just remember the dark meat will take longer than the white meat to cook, about double (40 to 45 minutes)… so make sure to allow for that additional time. Please keep coming back, enjoying our site and commenting!
Hi J,
just wondering if it makes sense for you to include a rating on each recipe for freezing with a blurb on best way to make it happen and re-heat when ready. I have a large family B”H 9 children – some married with children of their own – so I like to make large batches to have some meals pre-made for un-expected but happy visits. I( would love to know how to make this one freezer ready and how the taste and texture will hold up to the thaw. Thanks for moving the Jewish population beyond Chinese food – it has been a great ride but time to get some additional flavors and textures. 🙂
Hi Elainne – so it will never get crunchy like something deep fried but spraying it with cooking spray should give you a little crunch. Did you eat them fresh or refrigerate them and then reheat b/c that will surely kill the crunch? Especially if reheated covered.
can i cook these in advance and freeze
in theory yes but I really recommend against freezing cooked white meat cutlets bc they so easily dry out – instead I would roll them and freeze them raw and/or use pargiot(deboned thigh meat cutlets) as they can better withstand the bake-freeze-rewarm cycle.
I made the recepie and followed it exactly – came out great, but question remains: How to make the top layer crunchy? I did spray it with cooking spray as mentioned in the recepie. what else can I use or do to makeit crispy/crunchy outside? Elainne
It was B”H – thank you so much! and I am so happy to be Home!
both work – it really depends on how many I am making – my baking sheet just fits more rolls. But if you use a baking sheet make sure its heavily greased or lined with parchment paper.
BS”D I hope your journey from Home to the States and back home is successful and pleasant
Looks great! In the video Jamie used a pyrex container to bake the rolls. In the recipe picture they are set on a regular dark coated baking sheet. Which is the best method to use?
Tamar is correct I use Pereg I love the brand and they come in so many flavors and they also offer Pnako breadcrumbs — I especially love Pereg bc they have sesame seeds mixed in and even the classic has a nice flavor profile — they are more golden in color than Jason’s (which I also use from time to time)- for this recipe I use the Classic flavor but pick whatever you like something that will compliment the Italian dressing or flavor of dressing you are using — Hubby just brought me home Pereg Mexican Flavored Bread Crumbs by mistake and it was still nice — although definitely tasted Mexican 🙂
yay glad you agree!
i made this recipe i saw it on you tube and it was yum
I believe this one is Pereg and they make some good crumbs.
I’m a college student who has started to cook a lot in the past year, and all of your stuff is easy and awesome! I’m going to try this recipe for shabbos and I’m sure it’s going to turn out great.
Just wondering what specific brand of seasoned bread crumbs you use or recommend for this recipe and in general? Our family usually goes with Jason’s but the one in this video looks really good.
I tried this recipe and it was delicious! People loved it and it was so easy to make!
michella – YOU are so awesome! Thank you. After the videos my back is burning, I can’t feel my toes and I want to cry – but glad that’s not coming across 🙂 you can absolutely sub in your favorite dressing – my step mom in law loves to use French. Enjoy it!
Can i substitute with a different dressing, such as garlic and honey?
By the way- you’re gr8. I dont know any other woman with energy like yours during pregnancy! (from the videos)
Sounds great! Thanks I’ll try this
anything could pair with this – think potatoes (mashed, baked, roasted or kugel) or lighter like your favorite salad or steamed brocooli or green beans. Also fantastic with this a traditional coleslaw!
what side-dish would this go with?