Chicken Parmesan Rollatini

Another recipe from Food Network Magazine that I cut out long ago and finally made this week!

It was a bit time-intensive on the prep…if I’d pounded the chicken flat earlier in the day and had that step done, it would have saved a lot of time during the dinnertime crunch.

HOWEVER. It was delicious! The kids all ate it (both boys said “pretty good” which is as good as I’m going to get if I’m making something other than pancakes for dinner, I think). I spread out the cheese over 6 cutlets instead of 4 to make it a little healthier, but if you’re using a 4 oz cutlet with 1 1/2 oz of cheese inside, the total calories per serving is 355…not bad for an entree!

It’s not at all hard to make, and looks pretty fancy, so it would be nice to make for company, too.

I’ve only made a couple of slight revisions, and they are as listed below:

1 tsp chicken-flavored bouillon granules (like cubes, but in granular form)
1/2 cup water
1 clove garlic, thinly sliced
1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes (I just used petite diced tomatoes because that’s what I had on hand)
5 fresh basil leaves, torn into small pieces OR 1 tsp dried basil
Salt and pepper
4 chicken breast cutlets (4 ounces each), pounded very flat (1/8″ thickness)
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1 large egg white
Cooking spray – PEOPLE. Use this stuff I found, Winona Pure. No propellants or whatever else weird stuff is in Pam. Winona Pure is not expensive (maybe $2.50/can at Walmart) and is just oil.

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the water, bouillon, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. 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 a toothpick.

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.

I’m sure you could use a casserole dish if you don’t have an iron skillet (this was the perfect chance for me to use my new one again!), but the cheese may ooze out a bit more.


I forgot to take a picture with the sauce, sorry! I served this with garlic quinoa.


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