Rollatini with Chicken Parmesan Filling
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 355, total fat 14 G., saturated fats 7 G., proteins 44 G., carbohydrates 15 G., fiber 2 G., cholesterol 105 mg, sodium 848 mg, sugar 0 G.
Calories 355, total fat 14 G., saturated fats 7 G., proteins 44 G., carbohydrates 15 G., fiber 2 G., cholesterol 105 mg, sodium 848 mg, sugar 0 G.
This Italian-inspired dish is a simplified version of the more popular chicken Parmesan. Thinly sliced chicken breast is sprinkled with fresh parsley and mozzarella, rolled into rolls, coated in a mixture of breadcrumbs and grated Parmesan, and baked in the oven until golden brown. The mozzarella melts deliciously inside, while the breadcrumb-coated Parmesan creates a wonderfully crispy crust on the chicken. Served with polenta and a fragrant tomato, garlic, and basil sauce, fill the table with Italian flavor combinations and enjoy a Sunday dinner with your family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thin slices (0.3 cm thick) of chicken fillet (100 g each)
- 1 cup low-fat, low-salt chicken broth
- 1 clove garlic, thinly sliced
- 1 can (400g) of canned San Marzano tomatoes, or baked tomatoes
- 5-6 fresh basil leaves, torn into small pieces
- 1/4 tbsp. grated parmesan
- 1/4 cup chopped fresh parsley
- 170 g grated semi-skimmed mozzarella (about 1 cup)
- 1/4 cup breadcrumbs
- 1 egg white
- Quick polenta, for serving (optional)
We recommend
Recipes with similar ingredients: chicken, mozzarella cheese, Parmesan cheese, breadcrumbs, San Marzano tomatoes, basil
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C). In a skillet, heat the broth, garlic, tomatoes, and basil over medium heat and simmer, stirring occasionally, until the liquid thickens slightly, about 15 minutes. Season with salt and pepper to taste. Cover to keep the sauce warm.
- Season the chicken with salt and black pepper and place it smooth-side down on a work surface. Sprinkle with parsley and mozzarella. Starting from the short end, roll the chicken up to enclose the filling. Secure with a toothpick.
- Combine Parmesan and salt in a shallow bowl. breadcrumbsPour the egg white into another bowl and beat until foamy.
- Spray a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg whites, then roll them in the breadcrumbs and cheese. Place them in the skillet, seam-side down. Sprinkle with the remaining breadcrumbs and spray with cooking spray. Bake until cooked through, about 20 minutes. Serve with tomato sauce and polenta.
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