**Indulge in a Culinary Adventure with Chicken Parmesan Rollatini: A Symphony of Flavors Awaits**
Prepare to embark on a tantalizing culinary journey with chicken parmesan rollatini, a dish that elevates the classic chicken parmesan to new heights. This delectable dish features tender chicken breasts, skillfully pounded and rolled around a flavorful filling of cheese, herbs, and savory prosciutto. Immersed in a rich and tangy tomato sauce, each bite of chicken rollatini is a symphony of flavors that will tantalize your taste buds. Accompanying the main event are two irresistible side dishes: a creamy risotto that provides a velvety canvas for the robust flavors of the chicken, and a refreshing arugula salad with a tangy vinaigrette dressing that adds a touch of brightness to the meal. Get ready to indulge in a feast that will leave you craving more.
CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA
Chicken Rollatini with Spinach alla Parmigiana is Italian comfort food at it's finest! Made with breaded chicken breasts filled and rolled with spinach and cheese topped with sauce and melted mozzarella.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Wash and dry cutlets, season with salt and pepper.
- Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
- Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
- Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
- Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
- Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
- Remove from oven, top with sauce then cheese.
- Bake until cheese is melted and bubbling, about 3 more minutes.
- Serve with additional sauce on the side and grated cheese.
Nutrition Facts : ServingSize 1 piece, Calories 195 kcal, Carbohydrate 7 g, Protein 24 g, Fat 7 g, Fiber 1.5 g, SaturatedFat 3.5 g, Cholesterol 55 mg, Sodium 295 mg
CHICKEN PARM RAVIOLI
Provided by Wanna Make This?
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
- Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
- Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
- Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
- Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.
CHICKEN SPINACH PARMESAN ROLLATINI
My spin on Chicken Parmesan...My family and I love this simple dish...there's nothing hard about it, and so, so tasty and satisfying...nothing better than your own simple sauce...I hope you try this delicious meal, and love it as much as we do... You can make this a low fat W/W dish, by using low fat ricotta, egg beaters, low...
Provided by Cassie *
Categories Pasta
Time 1h
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
- 2. Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes.
- 3. Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
- 4. In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
- 5. Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
- 6. Now, salt and pepper each piece.
- 7. On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
- 8. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
- 9. Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
- 10. Criss - cross cheese atop the sauce. Sprinkle with parsley.
- 11. Bake until cheese is melted and bubbling, about 3 more minutes.
- 12. Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!
CHICKEN PARMESAN WITH ROTINI
Discover your new favorite Healthy Living chicken recipe with this Chicken Parmesan with Rotini. Made with simple ingredients, like whole wheat rotini pasta, chicken breasts and grated Parmesan cheese, this Chicken Parmesan with Rotini requires just 10 minutes of prep time and is full of flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.
- Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Spoon 1 cup of the pasta sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 min. or until sauce is hot and cheese is melted.
- Meanwhile, drain pasta; return to pan. Add remaining 1 cup pasta sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally. Spoon onto serving plates; top with the chicken.
Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 41 g
ABBY'S CHICKEN ROLLATINI
Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
Provided by Kris McFadden
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
- In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 1.9 g, Cholesterol 134.1 mg, Fat 33 g, Fiber 0.1 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 842.7 mg, Sugar 0.7 g
CHICKEN ROLLATINI
Try something new with dinner tonight with this Chicken Rollatini recipe! Top the chicken with salami, provolone and asparagus, roll it up and throw it in the oven with a tasty tomato sauce. Your family will love the combination of flavors in this Chicken Rollatini.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut each chicken breast horizontally in half to make 2 cutlets; place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness; sprinkle with pepper. Top with salami, provolone and asparagus; roll up tightly, starting at one short end of each cutlet. Secure with wooden toothpicks.
- Spread 1/2 cup pasta sauce onto bottom of 11x7-inch baking dish sprayed with cooking spray. Top with chicken; cover with remaining pasta sauce. Sprinkle with Parmesan.
- Bake 30 to 40 min. or until chicken is done. Remove and discard toothpicks before serving.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
CHICKEN ROLLATINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
- Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
- Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
Nutrition Facts : Calories 573 calorie, Fat 30 grams, SaturatedFat 8 grams, Sodium 711 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 53 grams
Tips:
- For the best results, use fresh chicken breasts and thinly slice them. This will help the rollatini cook evenly.
- To make the breading, use a combination of breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning. This will give the rollatini a crispy and flavorful coating.
- Be careful not to overstuff the rollatini. Too much filling will make them difficult to roll and cook evenly.
- Use a toothpick or skewer to secure the rollatini closed. This will help them stay together while they are cooking.
- Bake the rollatini at a high temperature for a short amount of time. This will help them get crispy on the outside and juicy on the inside.
- Serve the rollatini with your favorite marinara sauce and melted cheese. You can also garnish them with fresh parsley or basil.
Conclusion:
Chicken Parm Rollatini is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is a great way to use up leftover chicken, and it is also a fun and creative way to serve chicken parmesan. With a little bit of planning and preparation, you can easily make this dish at home. So next time you are looking for a tasty and satisfying meal, give Chicken Parm Rollatini a try!
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