Chicken Parmesan Rollatini

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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

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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.

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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.

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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.

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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!

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Easy and quite tasty. Sure to impress your family or guests!

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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!!!

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Very simple and elegant presentation. Could be done with other vairiations very easily.