Photo: Chicken Parmesan Rollatini Recipe
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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By kateotto
Chicago
on February 01, 2012
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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.
By btirey
Bedford, IN
on January 16, 2012
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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.
By Sippi39350
on January 07, 2012
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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.
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