Recipe courtesy of Christina Deyo and Janette Barber

Janette's Chicken Parmesan Vegetable Roll-Ups

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.
  3. Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta 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.
  4. Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
  5. Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.
  6. Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
Chicken Parm Ravioli
PREMIUM
11m Easy 99%
CLASS
Ruffled Lasagna Roll-Ups
PREMIUM
32m Easy 98%
CLASS
Warm Chicken Parmesan Salad
PREMIUM
Giada De Laurentiis

Warm Chicken Parmesan Salad

10m Easy 100%
CLASS