Chicken Parmesan Rollatini
chicken, broth, mozzarella cheese, egg, cheese, parsley, tomatoes, breadcrumbs, garlic
Ingredients
1 cup fat-free low-sodium chicken broth 1 clove garlic, thinly sliced 1 14 .5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces Kosher salt and freshly ground pepper 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each) 1/4 cup chopped fresh parsley 6 ounces shredded part-skim mozzarella cheese (about 1 cup) 1/4 cup grated parmesan cheese 1/4 cup breadcrumbs 1 large egg white Cooking spray Instant polenta, for serving (optional)
Directions for Chicken Parmesan Rollatini Recipe
Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, 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, and polenta, if desired. Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g Photograph by Antonis Achilleos
Read the full directions on Food Network
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