Chicken Parmesan Rollatini
By kml9876 | Published on Thursday February 03, 2011 | Categories: Food | Appetizers | Main Entree

I found this recipe on page 75 of the January/February 2011 issue of Food Network Magazine. It can also be found here.

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

  1. Preheat the oven to 450 degrees F.
  2. Next cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat. Stir occasionally, until it is slightly thickened, for about 15 minutes. Season with the salt and pepper. Cover to the keep sauce warm.
  3. Next season the chicken with salt and pepper. Place the chicken smooth-side down on a work surface. Sprinkle the chicken with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
  4. Then mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
  5. Mist a cast-iron skillet( I just used a glass baking dish) with cooking spray.
  6. Dip the chicken rolls in the egg white, then coat the chicken with the breadcrumb mixture. Place the chicken in the skillet/baking dish, seam-side down.
  7. Sprinkle the chicken with any remaining breadcrumbs and mist with cooking spray.
  8. Bake until cooked through, about 20 minutes. Serve with the tomato sauce.

  • chicken parmesan rollatini description

Article: Chicken Parmesan Rollatini
Categories: Food | Appetizers | Main Entree
Description: A new way to make chicken parm
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Author: kml9876