Chicken Breast Parmesan Rollatini

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Chicken Breast Parmesan Rollatini

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  • Prep Time


  • Total Time


  • Servings



  • 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)


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.


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