I recently received a lovely gift box from Muir Glen Organic Tomatoes filled with delicious products to try. As an Italian-food lover, I was excited to experiment with their vine-ripened, organic tomato offerings. Their tomatoes are field grown and naturally ripened, making them an easy choice for flavorful, healthier meals.
One of my favorite comfort dishes from childhood was chicken Parmesan, though the version my mom made was richly fried and heavy on cheese. I wanted to create a lighter but still satisfying take on that classic. Inspired by my Broccoli and Cheese Stuffed Chicken, I stuffed thin chicken cutlets with reduced-fat shredded mozzarella and fresh chopped parsley, then rolled them up. Instead of frying, I coated the rolls with whole wheat breadcrumbs and reduced-fat Parmesan, then baked them for a crisp, lighter finish.
To accompany the rolls I made a simple tomato sauce using Muir Glen’s organic fire-roasted diced tomatoes and fat-free chicken broth. The sauce simmers until slightly thickened and pairs perfectly with the baked rollatini. Serve the chicken and sauce over angel hair or your favorite pasta for a comforting, lighter meal the whole family will enjoy.
RECIPE
Chicken Parmesan Rollatini
Recipe adapted from Food Network
Yield: 4 servings
Print Recipe
Ingredients
- 1 cup fat-free, low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
- 5–6 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 4 thin (1/8 inch) chicken cutlets
- 1/4 cup chopped fresh parsley
- 6 oz shredded reduced-fat mozzarella (about 1 cup)
- 1/4 cup grated or shredded reduced-fat Parmesan cheese
- 1/4 cup whole wheat breadcrumbs
- 1 large egg white
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium-high heat, combine the chicken broth, garlic, tomatoes and basil. Cook, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper, then cover and keep warm.
- Season the chicken cutlets with salt and pepper and lay them smooth-side down on a work surface. Sprinkle each with chopped parsley and the shredded mozzarella. Starting at the short end, roll each cutlet to enclose the filling and secure with a toothpick.
- In a shallow dish, mix the Parmesan and breadcrumbs. In another dish, beat the egg white until foamy. Lightly mist a cast-iron or ovenproof skillet with cooking spray. Dip each chicken roll in the egg white, then coat in the breadcrumb mixture. Place seam-side down in the skillet, sprinkle with any remaining breadcrumbs, and mist the tops with cooking spray.
- Bake until the chicken is cooked through and the coating is golden, about 25 minutes. Serve the rollatini with the warm tomato sauce spooned over the top. Enjoy!
Notes
Serving size: 1 chicken breast + 1/2 cup sauce • Approximate nutrition per serving: 355 calories • 14 g fat • 15 g carbs • 2 g fiber • 44 g protein • WW Points+: 9
Also, I was featured in a Blogger Spotlight interview on Taste and Tell where I talk about how I started blogging and my little kitchen. If you’re curious about my process and background, take a look and say hello.