Recipe courtesy of Christina Deyo and Janette Barber

Janette's Chicken Parmesan Vegetable Roll-Ups

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup fat-free ricotta cheese

1/2 medium zucchini, diced

1/2 cup chopped broccoli, blanched

1 red pepper, seeded and diced

2 tablespoons thinly sliced fresh basil leaves

4 boneless, skinless chicken breast halves

1 1/2 cups whole wheat bread crumbs

2 egg whites, beaten

Salt and freshly ground black pepper

1/2 cup white wine

1 tablespoon olive oil

2/3 cup fat-free tomato sauce

1/4 cup grated part-skim mozzarella

1/2 cup diced tomatoes


  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.