Spicy Chicken 333 Recipe

Butterfly and pound

Pat the 3 chicken breasts dry. Place one breast between two sheets of plastic wrap and using a meat mallet or heavy skillet, gently pound to an even thickness about 1/4 to 1/2 inch. Repeat with remaining breasts. If breasts are very thick, cut horizontally to butterfly before pounding.

Assemble filling

Slice the fresh mozzarella into 6 even strips (about 1 oz each). Crumble or shred the pepper jack. Optionally chop the cilantro finely. On each flattened breast, place two mozzarella strips and a sprinkle of pepper jack and cilantro toward one side, leaving a 1/2-inch border to prevent spillage when rolling.

Roll and secure

Starting at the filled edge, tightly roll each breast into a neat log, tucking ends under. Secure with 2-3 toothpicks or kitchen twine so rolls hold their shape during cooking.

In a bowl, whisk together 3 tbsp olive oil, 2 tbsp hot sauce, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 3 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, 1.5 tsp salt, 3/4 tsp black pepper, and 1 tbsp lemon juice until combined.

Brush or spoon about half of the marinade over the rolled chicken, coating evenly. Reserve the remaining marinade for later basting. Let the coated rolls sit 10–15 minutes at room temperature to allow flavors to meld, or refrigerate up to 2 hours (bring back to room temp before cooking).

Set up a breading station: place flour in one shallow dish; whisk eggs with 2 tbsp milk in a second dish; mix panko and grated Parmesan in a third dish. Lightly dredge each rolled chicken first in flour (shake off excess), then dip into egg wash, then press into panko mixture to coat evenly. If you prefer no breading, skip this section and proceed to pan-searing or baking.

Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil and 1 tbsp butter in a large ovenproof skillet over medium-high heat until shimmering.

Add the prepared chicken rolls seam-side down and sear 2–3 minutes until golden brown, then rotate to brown other sides (total searing about 6–8 minutes). If breaded, be gentle to keep coating intact.

Brush the reserved marinade over the rolls, then transfer the skillet to the preheated oven. Bake 18–22 minutes, or until internal temperature reaches 165°F (74°C) and cheese is melted inside. If rolls are thick, allow up to 25 minutes. (If not using an ovenproof skillet, transfer rolls to a baking dish and bake.)

Remove from oven and let rest 5 minutes. Remove toothpicks or twine. Slice each roll into 2–3 medallions or serve whole. Spoon any pan juices over the chicken and garnish with chopped parsley or cilantro.