Chicken Parmesan Rollatini

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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.

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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.

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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.

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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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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:

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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!

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This was great! I used 2 egg whites and doubled the sauce.

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Very delicious and simple to make! Increased the amount bread crumb and parm cheese amount. Also used two egg whites instead of one.

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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.

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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!