Chicken Parmesan Rollatini

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very simple and great tasting. I opted to use risotto.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

overlooking the recipe sounds great but I have one question WHY the use of a cast iron skillet?