Chicken Parmigiana Rolls

by Melissa on August 27, 2008

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.

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{ 2 comments… read them below or add one }

Renea(MrsSchoon) August 27, 2008 at 9:35 am

Mmm, these look so good!


Carrie August 27, 2008 at 1:52 pm

I like the idea of rolls instead of a big old breast.


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