Ingredients
- 1/4 cup olive oil
- 1/2 cup diced eggplant
- 3 eggs
- 1/2 cup ricotta
- 6 spears canned asparagus, finely chopped
- 1/2 cup grated mozzarella
- 1/4 cup, plus 2 tablespoons grated Parmesan
- 1 tablespoon dried oregano
- 1 teaspoon salt, plus more for seasoning chicken
- 1 teaspoon freshly ground pepper, plus more for seasoning chicken
- 4 boneless, skinless chicken breast halves
- 1 1/2 cups all-purpose flour
- 1 1/2 cups Italian-style seasoned bread crumbs
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable shortening
- 2/3 cup prepared tomato sauce
- 1/2 cup diced tomatoes
Directions
Preheat the oven to 350 degrees F.
Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
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By cooking retired
on September 12, 2012
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rollups have to be either tied with string or fastened with toothpicks or they will fall apart.
chunky eggplant in a rolled up chicken breast is unappetizing,in my opinion,as is asparagus. too many competing flavors,so you don't know what you are eating.
you can slice thinly the eggplant,brush with oil and broil for a few minutes. then wrap up the cutlets with sliced eggplant inside.
then dredge in beaten egg and roll in flavored crumbs, once. fry the tied up chicken,turning once, until lightly browned,five minutes or so, on low light.
you can eat this now, or add sauce and mozzarella crumbled, cover pan and cook until cheese is melted.
eat asparagus on the side.no need for anything else.
By pkquillen
Eustis, FL
on April 30, 2011
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I made this and I added my special touch. It was very good. I used fresh apsargus out of my garden and fresh "basil" and oregano. I doubled up on the fresh herbs. I also added a little cheese bread and olive oil topping. It came out great.
By luvedutch_12240949
manahawkin, 70
on January 28, 2010
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i found this dish just o.k. not too much flavor. i wont make it again but if i did i would probably not use canned asparagus, but fresh, the canned was way too mushy and when the salt was added to the mixture i found it was a little to salty.. i would use feta cheese and sun tomatoes dried as well. BUT sorry to say i took it out of my recipe box......
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