Chicken Parmesan Rollatini

Total Time:
35 min
35 min

4 servings


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.

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

Photograph by Antonis Achilleos

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    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!
    Very easy. Turned out great.
    Very good recipe. I put swiss cheese instead and it was amazing. I served it with the cheesy orzo recipe and it went well together.
    Excellent and healthy recipe. This was our stay at home Valentine dinner last year. So much better than going out for dinner!
    Excellent low cal recipe-only 9 points on WW (without the pasta or polenta. Of course regular Chicken Parm has more flavor but also has a ton more calories and fat. So if your on a diet, this is a great substitute. 
    I had my own sauce already made, so making this was a snap. Followed directions to a T except I had no fresh basil on hand. Will def make again. Served with Whole wheat pasta and steamed broccoli. Thumbs up Foodnetwork.
    I love this recipe -- It makes me feel like a fancy chef!
    This is good but though it looks pretty....does not taste to die for better than the plain flat variety for all the added work neither.
    Made this last night for my husband and 3 boys. They all loved it! It really was super yummy! I made it exatcly as the recipe calls for and it was delicious. I can't wait to try a few variations for the future.
    I just made it tonight and my husband and I loved it. It was a light meal, the sauce was good but I added extra black pepper to give it a little kick, so you'll have chicken and chessy filing and a hot sauce to complete it, I will make it again
    We loved it. We did cook it longer and instead of tomatoes we use our favorite pasta sauce. It was very good and will make again.
    Tasty, easy and delicious!
    This was SO good! My husband and I both loved it. I thought the sauce might end up tasting bland, but it had a wonderful flavor you wanted to savor. I added some Italian Parsley to the sauce plus basil and added two extra cloves of garlic.
    This recipe was amazing! I made it according to the recipe exactly with just some thin chicken breasts. I cannot stress how much I loved this dish and how easy it was. Tried the polenta as a side and wouldn't reccommend it. This dish was so good and I'm not even a fan of chicken parmesan.
    Super tasty, especially considering it's low-cal. I used chicken breasts instead (because that's what I had, and it was just as good. The sauce on the top of the chicken really adds to the flavor.
    Used thin cut chicken breast because I couldn't find cutlets, but over all this was a fine dish. I made some lentils for a side and it was delightful. definately easy and tasty though the sauce leaves something to be desired.
    This is Great! Make sure that the chicken is thin enough... mine were a little bit thicker and were kind of hard to roll.. I didn't mist after it was coated with crumbs and it browned beautiful. I think next time I'll add more crumbs for more crunch : The sauce was also easy and yummy.
    WOW! This was fantastic and super easy to make. I didn't make the sauce but the chicken was phenomenal. I used basil instead of parsley, and low-moisture part skim mozzarella. The chicken took a few minutes extra in my oven. Served it over whole wheat capellini. This is my new fave:
    So so delicious!! Just threw it together tonight. I made it with chicken thighs (love dark meat, and it was delicious. Also, I had it with penne noodles instead of polenta. The sauce was more than enough for two of us. I will definitely be making this again!
    This was great! I used 2 egg whites and doubled the sauce.
    Very delicious and simple to make! Increased the amount bread crumb and parm cheese amount. Also used two egg whites instead of one.
    This was a really good recipe! After cooking the chicken for about 17 minutes, I poured marinara (made Muir Glen Organic classic marinara sauce) over the chicken and sprinkled with more mozzerella cheese. I put it back in the oven for about 3 minutes just to melt the cheese. I served over angel hair pasta. Yummy and delicious. DEFINITELY cook in cast iron pan. The only thing I would do differently is the way I used the toothpicks. I would stick the toothpick in the chicken to coat with the egg white and crumb mixture, and then remove it before I put it in the pan. I believe the chicken would stay rolled if put seam side down even without the toothpicks. It was messy and not fun trying to first find the toothpicks and then pull them out after the chicken had cooked. It would have been hard finding them even if I didn't have the sauce and cheese on top.
    I make variations on this dish all the time. Sometimes I substitute a soft cheese in the middle like fontina, or I'll add one Chipoltle pepper in Adobo if I happen to have a jar opened. Delish!
    The best twist on chicken parm EVER!! A little time consuming but well worth it. I just substituted with dried herbs and the flavors were still spot on. I must admit, my babe and I ate this dish within 2 days.
    So good- loved how the 'full flavor' taseted. When cooking tomatoes it's a good idea to use cast iron as it increases the iron in the food! Can even be a tomato vegetarian dish and have lots of iron.
    450 degree oven would melt the plastic handles on many skillets. It would take a lot to affect cast iron.
    I was feeling a bit lazy and decided to trim the calories down a little further by omitting the breadcrumbs and egg wash. Also, instead of putting parsley inside, I used a single basil leaf. Definitely a tasty little dish, but I wish I could've found polenta in the grocery store!
    I made this for my family and they absolutely loved it! I did not have polenta so I served it with mashed potatoes... I also used Panko (japanese bread crumbs instead of regular bread crumbs. The kids loved this recipe and told me I need to make it again.
    Very simple and great tasting. I opted to use risotto.
    Well I cooked my chicken on aluminum foil on a cookie sheet. It was delish!!! Even my picky husband liked it. I did use Emeril's sauce and just doctored it up a bit. The polenta was creamy and went really well with the dish. This is a keeper!!
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