Baked Miso and Parmesan Chicken Rolls
This is a delicious and healthy way to serve chicken! Very tasty and moist baked parmesan chicken rolls with miso paste – only 5 minutes to prep!
Ingredients
Scale
- 4 thin chicken cutlets (about 3/4 pound)
- 6 leaves basil
- Parmesan cheese
- extra virgin olive oil
- salt and pepper
- 1 1/2 tablespoon white or awase miso paste
- 1 teaspoon sake
- 1 teaspoon mirin
Instructions
- Preheat oven to 350ºF.
- Put all the ingredients for the miso sauce in a bowl and mix until smooth.
- Cover a cookie tray with parchment paper and lay chicken cutlets flat on top.
- Brush a layer of miso sauce on top of each cutlet and reserve the leftover sauce.
- Add basil on top of the miso sauce and stock two slices of parmesan cheese (the same width as the cutlet) on top of the basil on top of each other, at one end of each cutlet.
- Roll each chicken cutlet by starting with the end that has the cheese.
- Brush with a little oil on top, season with salt and pepper and bake in the oven for 15 minutes.
- Take the chicken rolls out, brush the top with what is left of the miso sauce and broil for 4 to 5 minutes. Serve warm.
Notes
Keep the chicken refrigerated in an airtight storage container. It should keep for 3-4 days.
Find it online: https://pickledplum.com/baked-parmesan-chicken-rolls-recipe/