Since the weather is getting cooler, I am starting to go back to using my oven more. I flagged this recipe from Joelen to save for one of our cooler evenings. Nate loves chicken parm., so he really enjoyed this dinner. I served the chicken parmigiana rolls with pasta and the left-over marinara sauce and broccoli.
Chicken Parmigiana Rolls
- 2 boneless, skinless chicken breasts, butterflied
- 1 cup pasta sauce
- 4 basil leaves
- 2 slices of mozzarella cheese ( I used low-fat shredded mozzarella)
- 1/4 cup shredded Parmesan cheese
- 1 cup flour
- 1 egg, scrambled
- 2 cups panko breadcrumbs
- 1 tablespoon Italian seasoning
- salt & pepper to taste
Open up the butterflied chicken breasts and cut in 2 equal pieces. With a meat pallet, pound each piece of chicken flat to form a paillard.
On each piece of chicken, spread a tablespoon of pasta sauce. Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of Parmesan cheese and 1 basil leaf. Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact.
Dredge chicken roll in flour. Dip chicken roll in the scrambled egg. Combine the Italian season, salt, pepper and panko breadcrumbs in a shallow bowl. Coat the chicken roll with the seasoned breadcrumbs. Repeat with remaining chicken pieces.
Place on a baking dish and bake at 350 for 30-35 minutes. You can choose to top the chicken rolls with sauce and cheese if you’d like.