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Recipe courtesy of Christina Deyo and Janette Barber

Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups

  • Level: Intermediate
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    1010 calorie
    Total Fat
    52 grams
    Saturated Fat
    18 grams
    Dietary Fiber
    4 grams
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
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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

  1. Preheat the oven to 350 degrees F.
  2. Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

Copyright 2002, Janette Barber and Christina Deyo, all rights reserved

Show: Lighten Up!
Episode: Candlelight Cooking

Categories:

Eggplant Parmesan Eggplant Recipes Tomato Chicken Recipes Poultry Mozzarella Recipes Asparagus Ricotta Main Dish Lunch

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7 Reviews
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cooking retired

rollups have to be either tied with string or fastened with toothpicks or they will fall apart.<br />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.<br />you can slice thinly the eggplant,brush with oil and broil for a few minutes. then wrap up the cutlets with sliced eggplant inside. <br />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. <br />you can eat this now, or add sauce and mozzarella crumbled, cover pan and cook until cheese is melted.<br />eat asparagus on the side.no need for anything else.

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