Chicken Pastrami Rolls
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Chicken Pastrami Rolls
Times
- Prep Time : 15 min
- Cook Time : 20 min
- Ready Time : 35 min
Servings
Ingredients
- 8 thin sliced chicken breasts
- 1 cup bottle Italian dressing (such as Wishbone)
- 2 cups seasoned breadcrumbs
- 8 slices pastrami
- cooking spray
Directions
1. First, preheat your oven to 375˚.
2. In a shallow bowl, pour bottled Italian dressing over thin-sliced chicken cutlets.
3. Fill a second shallow bowl with seasoned breadcrumbs.
4. 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.)
5. Roll up the cutlet and pastrami like you would a jellyroll.
6. 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.
7. 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.
8. Bake at 375˚ for about 20 minutes.
Video
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Meat , Main , Purim, Shabbat, Sukkot , American , Cooking for a Crowd, Dinner Tonight, Freezer Friendly, Make Ahead, Quick (under 30 minutes) , Kid Friendly, Picnic , Beef & Veal, Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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what side-dish would this go with?
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!
Sounds great! Thanks I’ll try this
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)
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!
I tried this recipe and it was delicious! People loved it and it was so easy to make!
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 believe this one is Pereg and they make some good crumbs.
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
i made this recipe i saw it on you tube and it was yum
yay glad you agree!
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?
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
It was B”H – thank you so much! and I am so happy to be Home!
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
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.
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.
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!