Chicken Parmesan Rollatini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 350, total fat 14 G., saturated fats 7 G., proteins 39 G., carbohydrates 17 G., fiber 2 G., cholesterol 94 mg, sodium 788 mg, sugar 6 G.
Calories 350, total fat 14 G., saturated fats 7 G., proteins 39 G., carbohydrates 17 G., fiber 2 G., cholesterol 94 mg, sodium 788 mg, sugar 6 G.
Try Italian chicken Parmesan in mouth-watering rolls. Shredded mozzarella is wrapped around thin chicken cutlets, then the rollatini are coated in Parmesan breadcrumbs and baked in a light tomato sauce. The rollatini are crispy on the outside, the chicken tender and juicy inside, and the gooey mozzarella in the center will captivate everyone. Serve with polenta on the side, drizzled with the tomato sauce from the pan.
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:
- 1 cup low-fat, low-salt chicken broth
- 1 clove garlic, thinly sliced
- 1 can (400 g) of canned San Marzano tomatoes or roasted tomatoes
- 5-6 fresh basil leaves, torn
- 4 thin (0.3 cm) chicken cutlets, 110 g each
- 1/4 cup chopped fresh parsley
- 170 g grated semi-skimmed mozzarella (about 1 cup)
- 1/4 tbsp. grated parmesan
- 1/4 cup breadcrumbs
- Protein of 1 large egg
- Prepared polenta, for serving (optional)
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Recipes with similar ingredients: bouillon, garlic, San Marzano tomatoes, basil, chicken, parsley, mozzarella cheese, Parmesan cheese, breadcrumbs, eggs, polenta
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 450°F (230°C). Combine the broth, garlic, tomatoes, and basil in a skillet and simmer over medium-high heat, stirring occasionally, until the sauce 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. Roll it up along the short end to seal the filling inside. Secure with a toothpick.
- Mix Parmesan and breadcrumbs In a shallow bowl, whisk the egg whites until foamy.
- Spray a cast iron skillet with cooking spray. Dip the chicken rolls in the egg whites, then roll them in the breadcrumb mixture. Place them seam-side down in the skillet. 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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