↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Cooking spray
Instant polenta, for serving (optional)
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.
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.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
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.
4 servings
view more member recipes
Chicken Parmesan Rollatini
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Cooking spray
Instant polenta, for serving (optional)
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.
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.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
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.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stovetop Chicken Parmesan Rollatini
by sgre52160
1 cup low-sodium chicken broth 1 clove garlic, thinly sliced 1 (14.5) ounce can crushed fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces Salt and pepper 4 thin chic
by sgre52160
1 cup low-sodium chicken broth 1 clove garlic, thinly sliced 1 (14.5) ounce can crushed fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces Salt and pepper 4 thin chic
Eggplant Rollatini
by ICOOK2
2 medium-size eggplant (about 2-1/4 pounds total) 1/2 teaspoon salt 1-1/2 cups shredded part-skim mozzarella cheese 1 cup part-skim ricotta cheese 1 egg yolk 1/8 teaspoon dried Italian
by ICOOK2
2 medium-size eggplant (about 2-1/4 pounds total) 1/2 teaspoon salt 1-1/2 cups shredded part-skim mozzarella cheese 1 cup part-skim ricotta cheese 1 egg yolk 1/8 teaspoon dried Italian
view more member recipes