Chicken Parmesan Rollatini
- Level: Easy
- Total: 35 min
- Cook: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 355
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 105 milligrams
- Sodium
- 848 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2 grams
- Protein
- 44 grams
Ingredients
1 cup fat-free low-sodium chicken broth
1 clove garlic, thinly sliced
1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
Kosher salt and freshly ground pepper
4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Nonstick cooking spray
Instant polenta, for serving (optional)
Directions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
- Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
- Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
- Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
