Wednesday, September 7, 2011

Chicken Rollatini Parmigiana

This recipe is simple, reheats well, and a complete crowd pleaser.  A great one dish supper than can easily be paired with a salad or or a light orzo side.  Even the pickest of family members will love this dish!  I mean who doesn't like Chicken Parm?  This is such a versatile "method" to prepare chicken.  Select your favorite cheese - mozzarella, goat cheese, cheddar - or your favorite green veggies - spinach, broccoli or shredded and sauteed zucchini.

8 chicken cutlets,
1/2 cup Italian seasoned breadcrumbs or Italian Panko

1/4 cup grated parmesan cheese, divided
3 eggs
5 oz frozen spinach, or broccoli squeezed dry of any liquid
6 tbsp ricotta cheese, goat cheese or Greek yogurt (part skim if your cutting calories)
2 tbsp Parmesan, shredded (the real stuff please)
olive oil non-stick spray
salt and pepper to taste
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon Italian Seasoning (oregano, basil, red pepper flakes - be creative)

Pre-heat oven (or toaster oven) on 450.
Dry chicken cutlets, then sprinkle with salt, pepper, paprika and 1 tsp. garlic powder.

Mix together ricotta cheese, 1 egg, spinach or broccoli, garlic powder, Italian spices.  

Scramble the remaining eggs, sprinkle with salt and pepper.  Create a dredging station, by filling a shallow plate, or paper plate with bread crumbs.  Set Aside.

Arrange chicken breasts on a flat surface.  Top and spread each piece of chicken with the spinach and cheese mixture.  Starting from the shorter end, roll up chicken.

Dip in  egg mixture then roll in bread crumbs.  Spray baking dish with non-stick spray or olive oil.  Arrange chicken rollatinis in a pan then lightly spray with non stick spray or olive oil.
Bake for 25 minutes.  Then remove from oven top with sauce (tomato or alfredo) and or your favorite cheese.
Bake until cheese is melted and bubbling, about 5 more minutes. Serve with additional sauce on the side and grated cheese.

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