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Baked Chicken Parmesan Rollatini

Posted Jun 22 2011 7:30am

I have something awesome for you. It’s a super easy Tuesday night meal that takes little prep, only 20 minutes cooking time, and is incredibly tasty. Have I hit the easy weeknight meal jackpot? It’s entirely possible.

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Chicken Parmesan Rollatini. First, let me explain the rollatini part. Rollatini is Italian, but is not actually an Italian word. It’s used to describe a traditional Italian dish made with eggplant that’s slightly breaded and rolled around a cheese filling.

This version uses chicken, Panko, and mozzarella to update the traditional. It was tasty and the perfect comfort meal for a Tuesday night.

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Chicken Parmesan Rollatini
(adapted from Food Network Magazine)
(serves 2)

  • Salt and pepper
  • 2 boneless, skinless chicken breasts, pounded to about 1/8-inch thick
  • 1 tbsp chopped fresh parsley
  • 1/2 cup shredded part-skim mozzarella cheese (or whole, about 3 oz) 
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 large egg

Check out my new friend – the meat tenderizer! He was $5.99 at Target and works like a charm. I’ve tried to tin can method and this was about a million times better. Totally worth the $6!

If you’re working with chicken breasts instead of thin cutlets, you’ll need to pound those babies out.

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Preheat the oven to 450 degrees and prepare a baking sheet. Place the thin chickens on a work surface smooth-side down (you’ll be able to tell which side is smooth, don’t worry). Season both sides with salt and pepper, then put half the mozzarella into the center of each cutlet. Split the parsley and add half to each as well. Roll one side of the chicken until it meets the other side and secure with toothpicks. We also secured the ends.

Beat the egg in one bowl, and combine the breadcrumbs and parmesan in another. Dredge each chicken roll in egg, then crumb mixture. Place seam-side down on the baking sheet.

Bake for 20 minutes and walla! Yummy, cheesy chicken.

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Meanwhile, make pasta sauce (a simple sauce instruction is included in the original recipe) or, if you’re like me and totally not in the mood to chop anything, use an organic jarred sauce you happen to have in the fridge.

Choose whatever sides you like. Pasta would be good (much more Chicken Parm-like). However, I had a box if instant organic mashed potatoes (50 cent clearance find, what what) and some local, organic broccoli, so that’s what I used.

This was about as fancy a plating as I could manage. Good thing it tasted good!

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This is exactly what you want to see when you cut into a chicken breast.
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Have a great day!

Question: What’s your favorite “It’s Tuesday, I’m tired, Deal with it” meal?

This week’s eats: Farmhaus Bacon-Wrapped Meatloaf

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