Chicken Parmigiana Stromboli Recipe

Prepare dough

If using refrigerated or room-temperature store-bought pizza dough, remove from package and let rest 20 minutes so it relaxes (prevents spring-back). On a lightly floured surface, use 2 tablespoons flour and stretch or roll dough into a roughly 12 x 10-inch rectangle about 1/4-inch thick. Keep dusting lightly to prevent sticking.

Slice and pound chicken

Slice each chicken breast horizontally to make thin cutlets (you should have 2–3 cutlets depending on thickness) or butterfly and pound to about 1/4-inch thickness using a meat mallet between plastic wrap. Pat dry with paper towels.

Season

Season both sides of the cutlets with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place 1 tablespoon flour in a shallow dish. In a second shallow dish, beat 2 eggs with 2 tablespoons milk. In a third shallow dish, combine 3 tablespoons breadcrumbs, 2 tablespoons grated Parmesan, and 1 teaspoon dried Italian seasoning.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly on both sides.

Fry the cutlets

Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add breaded cutlets (work in batches if needed) and fry 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper-towel-lined plate to drain. If cutlets are thicker, you can finish in a 375°F (190°C) oven for 5–7 minutes to ensure doneness.

Slice

Once slightly cooled, slice each cutlet into strips about 1/2–3/4 inch wide so they will fit inside the stromboli evenly.

Preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil or spray the paper.

Build the stromboli

On the rolled dough rectangle, spread about 3/4 cup of marinara sauce in a 1-inch strip down the center lengthwise, leaving a 1-inch border on the long sides and about 1.5 inches at each short end. Sprinkle about 1 cup of shredded mozzarella evenly over the sauce. Arrange the sliced breaded chicken strips in a single layer on top of the cheese. Add the remaining 1/4 cup marinara in spots if desired, then top with the remaining 1 cup mozzarella and scatter a few basil leaves if using.

Roll and seal

Starting at one long side, carefully lift the dough edge and roll over the filling to form a tight log. Pinch seams and ends to seal well; if needed fold ends under. Transfer seam-side down to the prepared baking sheet so edges are sealed.

Egg wash and vents

Whisk 1 egg with 1 teaspoon water and brush the top of the stromboli with the egg wash. Brush a little olive oil over the top as well. Using a sharp knife, make 3 shallow diagonal slits in the top to allow steam to escape. Sprinkle grated Parmesan and optional red pepper flakes over the top.

Bake

Bake in the preheated 425°F (220°C) oven for 18–22 minutes until the crust is golden brown and cheese inside is bubbly. If the top browns too quickly, tent loosely with foil for the last 5–7 minutes.

Rest and slice

Remove from oven and let rest 8–10 minutes to allow juices to set. Using a sharp serrated knife, slice into 6–8 pieces. Serve warm with extra marinara for dipping.