Step 1: Flatten the chicken : Slice each chicken breast in half lengthwise. Place between plastic wrap and pound gently until thin and even.

• Stuffani’s Tip:
  I use my rolling pin because my meat mallet disappeared sometime in 2020. You don’t need fancy kitchen gadgets for easy cooking you just need to keep going.

Step 2: Stuff and roll : Lay a mozzarella stick near the edge of the flattened chicken. Roll tightly like a jelly roll.

• Stuffani’s Whisper:
  The tighter you roll, the less cheese you lose. But hey even the mess-ups taste amazing.

Step 3: Marinate with garlic : In a bowl, toss your chicken rolls with garlic, olive oil, seasoning, salt, and pepper. Let it sit for 20 minutes (or longer if you’ve got time).

• Stuffani’s Note:
  If my mom was rushing home from work, she’d just rub garlic right into the meat no measuring. You can do that too.

Step 4: Chill, then skewer : Place the rolls in the fridge for 10–15 minutes. Then skewer them one or two per stick depending on size.

• Stuffani’s Advice:
  Chilling helps them stay together. So does saying a small prayer if it’s one of those days.

Step 5: Cook your way : Bake at 400°F for 20–25 minutes. Or pop them in the air fryer. Or hit the grill if you’re feeling bold. Internal temp should hit 165°F.

• Stuffani’s Heart:
  I reach for this when I want dinner to feel like effort without actually taking the effort. It’s a budget-friendly high protein dinner I can count on, even when my brain’s on low battery.