Stovetop Chicken Parmesan Rollatini Quick, Easy And Soooo Good! by 💥Fonte Maze💥 - Musely
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Stovetop Chicken Parmesan Rollatini Quick, Easy And Soooo Good!

posted in Food & Drink > Recipes
  • Serve with spaghetti or polenta.
    Serve with spaghetti or polenta.
  • 1 cup low-sodium chicken broth
    1 clove garlic, thinly sliced
    1 14.5 ounce can crushed San Marzano or fire-roasted tomatoes
    5 or 6 fresh basil leaves, torn into small pieces
    Salt and pepper
    4 thin chicken cutlets (I had 3 cutlets cut in half horizontally and pounded thin - so I had 6 cutlets)

  • 1/4 cup chopped fresh parsley
    6 slices mozzarella cheese
    1/4 cup grated parmesan cheese
    1 cup Italian-Style bread crumbs
    1 large egg, beaten
    2 Tbsp. unsalted butter
    2 Tbsp. olive oil

  • Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Set aside.

    Season the chicken with salt and pepper.* Place chicken on work surface. Sprinkle with the parsley and put one

  • slice of mozzarella on each cutlet. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

    Mix the parmesan and breadcrumbs in a shallow dish. Put the egg in and another dish and beat until foamy.
    Dip the chicken rolls in the egg, then coat with the breadcrumb

  • mixture. Refrigerate until ready to prepare.

    In a cast iron skillet, melt butter and olive oil. Fry chicken quickly to brown on all sides. Remove to a plate.
    Wipe out skillet and add sauce. Bring to a simmer and return chicken back to the skillet. Let simmer on low, covered, until chicken is

  • cooked through, about 20 minutes, depending on the size of the chicken cutlets.

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