Chicken Breast Parmesan Rollatini

I have altered this from the original.

Chicken Breast Parmesan Rollatini

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    clove garlic, thinly sliced

  • 1

    jar good quality pasta or marinara sauce

  • 5 or 6

    fresh basil leaves, torn into small pieces

  • Kosher salt and freshly ground pepper

  • 3

    chicken breast halves, sliced horizontally to make 6 cutlets

  • ¼

    cup chopped fresh parsley

  • 6

    ounces shredded part-skim mozzarella cheese (about 1 cup)

  • ¼

    cup grated parmesan cheese

  • ¼

    cup breadcrumbs

  • 1

    large egg white

  • Cooking spray

  • Instant polenta, for serving (optional)

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Heat sauce, garlic and basil leaves in a saucepan over medium-high heat until hot,stirring occasionally. 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 toothpicks. 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.


Nutrition

Facebook Conversations