Recipe courtesy of Christina Deyo
and
Janette Barber
Janette's Chicken Parmesan Vegetable Roll-Ups
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Dietary Fiber
- 3 grams
Ingredients
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
Directions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.
- 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.
- 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.
- 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.
- Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
