Rollatini gets a chicken parm makeover. We rolled chicken cutlets around mozzarella cheese, coated them in Parmesan breadcrumbs and baked them off in a light tomato sauce for a dish that’s big on comfort. Recipe developed by Food Network Kitchen.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
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
- Prepared instant polenta, for serving (optional)
Instructions
- 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.
Nutrition Facts
| Calories | 350 |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 94 milligrams |
| Sodium | 788 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 2 grams |
| Protein | 39 grams |
| Sugar | 6 grams |
Reviews
The sauce is the secret star of this recipe. I thought the chicken was just ok. But the sauce was super good!!
Just amazing… So easy and so much flavor!
It was an amazing meal,that was easy to cut into grate texture and just divine all around
It went very well and tasted great! Definitely will make again.
Very good!
EXCELLENT! I thought this would be good but it far exceeded my expectation. So easy and the simple sauce was GREAT! I used an Italian blend cheese that I had on hand and used basil instead of parsley. Also, it doesn’t need as much time in the oven as directed.
Wonderful. Easy to make and a nice alternative to plain chicken parmesan. Even our one year old baby loved it. Served with wilted spinach and spaghetti. I did add a pinch of red pepper and a little italian seasoning to the sauce.
Excellent! Served with polenta and spinach. Yummy! No leftovers!
Excellent! Will definitely make again. Great for a guest dinner!