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Recipe courtesy of Christina Deyo and Janette Barber

Show: Lighten Up!

Episode: Candlelight Cooking

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Total:: 1 hr 15 min
Prep:: 45 min
Cook:: 30 min

Yield:: 4 servings

Level:: Intermediate

Nutrition Info

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.

My Private Notes

Name: Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
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

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Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups

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