I had a lot of requests for my recipe for Chicken Rollatini when I posted it on my menu plan last month. As promised, I am trying to get you the recipes you want most! Sorry it is taking me so long this time around. Morning sickness and fatigue have not been on my side!
Chicken Rollatini is a lot like Chicken Parmesan but it is lower in fat (baked – not fried). You get the same great flavor without the extra pounds on your hips! =) Another bonus… since you are pounding the chicken flat, you will get at least two servings out of each chicken breast. So you’ll get a bigger bang for you buck as well!
:: Chicken Rollatini
2 chicken breasts – butterflied (cut in half thickness-wise)
1 cup of shredded mozzarella (I used fresh mozzarella from a ball and just cut slices)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Your favorite spaghetti sauce
Pasta (for serving it with – if desired)
Preheat the oven to 450 degrees.
Pound the chicken flat so that you wind up with four thin cutlets (you can also purchase chicken cutlets and all the work will be done for you – but this is cheaper!). Season the chicken with salt and pepper. Sprinkle the cheese over the top of the chicken. Starting at the short end roll up to enclose the filling. Secure with a toothpick (or two).
Mix the parmesan and breadcrumbs on some wax paper. Beat the egg white in a separate dish until foamy.
Spray a cast iron skillet with cooking spray. Dip the chicken in the egg white and then into the breadcrumb mixture. Place the chicken roll ups in the skillet seam side down.
Bake for about 20 minutes. Serve with spaghetti and red sauce if desired.