Chicken Parmesan Rollatini

Total Time:
35 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

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)
Directions

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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4.7 41
<p>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.</p> item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent! Served with polenta and spinach. Yummy! No leftovers! item not reviewed by moderator and published
Excellent! Will definitely make again. Great for a guest dinner! item not reviewed by moderator and published
Very easy. Turned out great. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent and healthy recipe. This was our stay at home Valentine dinner last year. So much better than going out for dinner! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I love this recipe -- It makes me feel like a fancy chef! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Tasty, easy and delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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: item not reviewed by moderator and published
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! item not reviewed by moderator and published
This was great! I used 2 egg whites and doubled the sauce. item not reviewed by moderator and published
Very delicious and simple to make! Increased the amount bread crumb and parm cheese amount. Also used two egg whites instead of one. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very simple and great tasting. I opted to use risotto. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
overlooking the recipe sounds great but I have one question WHY the use of a cast iron skillet? item not reviewed by moderator and published
Great recipe, but like others I changed it up a bit. Used 3 cloves of sliced garlic and 1/2 of a chopped shallot sauted in 1 tsp olive oil. Plus I added 1 tsp each dried basil and oregano. Also used chopped fresh spinach and only 1/3 C reduced fat mozzarella...both of us really loved this and it was so easy. Thanks Food Network Kitchen item not reviewed by moderator and published
Made this last night for the hubby and adult daughter. The take away - regardless of what you are using for stuffing, use this technique for a better stuffed chicken. It is very easy to make. Using a cutlet, rolling it around a stuffing and breading it, then cooking in a very hot oven results in moist chicken with warm/melted stuffing. Much better than the traditional technique of cutting a pocket in a chicken breast. Our grocery store does not carry chicken cutlets, so I cut boneless chicken breasts (first level them off - use that meat for soup-and then hold a very sharp knife parallel to the cutting board and VERY CAREFULLY cut the breast in half. Pound lightly until the right thickness). Seasoned the cutlets with salt, pepper and a small amount of garlic granules. The result was tasty. Next time will not bother with the sauce - nothing special. Will use my own which is much better. Served it with spinach - next time I will probably add some to the stuffing. item not reviewed by moderator and published
My family and I like this one. It was relatively easy to make and fairly quick too. Good flavor, although I might skip making my own sauce for finding a "healthy" off-the-shelf for a bit more long cooked flavor. Instead of parsley rolled inside with the cheese, I think I'll try fresh spinach next time. item not reviewed by moderator and published
A great weekday meal that you could also serve to guests. Very easy to prepare and you can change the type of cheese or add a different veggie in the roll up to whatever your taste is. I served it with a salad and side of parmesan grits. Will deifnitely make again. item not reviewed by moderator and published
This was a VERY good recipe! I added asiago cheese to the mozzarella for a couple of cutlets, goat cheese to the mozzarella for a few other cutlets, and some I left just plain mozzarella (for variety...they were all really delicious! I think baking them in the cast iron skillet really made them crispy with only spraying cooking spray on top! I tweeked the tomato recipe by adding oregano, onions, red wine vinegar, and roasted red peppers. I made potatoes au gratin instead of polenta, and even my picky eaters loved it! I will DEFINITELY make this again! item not reviewed by moderator and published
Good, with some modifications: Scratch this whole idea of "light," full flavour is best. I used my own homemade tomato sauce recipe: crushed tomatoes, basil, garlic, olive oil, and a splash of red wine. Used Italian bread crumbs and rolled the chicken up with two basil leaves, Italian three cheese blend of shredded asiago, parmesan, and mozzarella along with smoked mozzarella and provolone blend. Baked at 350 for 15 mins in a greased baking dish and popped under the broiler for 4 minutes. item not reviewed by moderator and published
Easy and quite tasty. Sure to impress your family or guests! item not reviewed by moderator and published
This was deliious. I added a few leaves of baby spinach with the motzarella and just before it finished baking I poured the sauce over and put it back in the oven for a minute. Served it over pasta. Is def a keeper!!! item not reviewed by moderator and published
Very simple and elegant presentation. Could be done with other vairiations very easily. item not reviewed by moderator and published
450 degree oven would melt the plastic handles on many skillets. It would take a lot to affect cast iron. item not reviewed by moderator and published
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