Chicken Parmesan Rollatini

2017-01-30
  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    355
  • Fat

    14 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    105 milligrams
  • Sodium

    848 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    2 grams
  • Protein

    44 grams

Ingredients

  • 1 cup fat-free low-sodium chicken broth
  • 1 clove garlic, thinly sliced
  • 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
  • Kosher salt and freshly ground pepper
  • 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
  • 1/4 cup chopped fresh parsley
  • 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg white
  • Nonstick cooking spray
  • Instant polenta, for serving (optional)

Method

Step 1

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Step 2

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Step 3

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Step 4

Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

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