Christina’s Chicken Parmesan Eggplant Asparagus Roll-Ups

  • Yield : 4 servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    1010 calorie
  • Fat

    52 grams
  • Saturated Fat

    18 grams
  • Fiber

    4 grams


  • 1/4 cup olive oil
  • 1/2 cup diced eggplant
  • 3 eggs
  • 1/2 cup ricotta
  • 6 spears canned asparagus, finely chopped
  • 1/2 cup grated mozzarella
  • 1/4 cup, plus 2 tablespoons grated Parmesan
  • 1 tablespoon dried oregano
  • 1 teaspoon salt, plus more for seasoning chicken
  • 1 teaspoon freshly ground pepper, plus more for seasoning chicken
  • 4 boneless, skinless chicken breast halves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups Italian-style seasoned bread crumbs
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable shortening
  • 2/3 cup prepared tomato sauce
  • 1/2 cup diced tomatoes


Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.

Step 3

In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.

Step 4

Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.

Step 5

Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.

Step 6

Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.

Step 7

Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

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