Chicken Parm Rollatini Recipes

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

CHICKEN ROLLATINI

Steps:

• Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
• Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
• Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

CHICKEN SPINACH PARMESAN ROLLATINI

Steps:

• 1. Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
• 2. Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes.
• 3. Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
• 4. In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
• 5. Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
• 6. Now, salt and pepper each piece.
• 7. On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
• 8. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
• 9. Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
• 10. Criss - cross cheese atop the sauce. Sprinkle with parsley.
• 11. Bake until cheese is melted and bubbling, about 3 more minutes.
• 12. Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!