CHICKEN PARM ROLLATINI
Rollatini gets a chicken parm makeover. We rolled chicken cutlets around mozzarella cheese, coated them in Parmesan breadcrumbs and baked them off in a light tomato sauce for a dish that's big on comfort. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 94 milligrams, Sodium 788 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
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