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Stovetop Chicken Parmesan Rollatini Quick, Easy And Soooo Good!
Food & Drink
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.