Chicken Parmesan Rollatini Recipe

Name: Chicken Parmesan Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; Cooking spray; Instant polenta, for serving (optional)

Servings: persons

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)

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.
2
Season with salt and pepper.
3
Cover to keep warm.
4
Season the chicken with salt and pepper; place smooth-side down on a work surface.
5
Sprinkle with the parsley and mozzarella.
6
Starting at the short end, roll up to enclose the filling.
7
Secure with a toothpick.
8
Mix the parmesan and breadcrumbs in a shallow dish.
9
Put the egg white in another dish and beat until foamy.
10
Mist a cast-iron skillet with cooking spray.
11
Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture.
12
Place in the skillet, seam-side down.
13
Sprinkle with any remaining breadcrumbs and mist with cooking spray.
14
Bake until cooked through, about 20 minutes.
15
Serve with the tomato sauce, and polenta, if desired.
16
Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g
17
Photograph by Antonis Achilleos

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Parmesan Rollatini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmesan Rollatini

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