Thursday, January 23, 2014

New Recipe: Chicken Parmesan Roll Ups

Chicken Parmesan is in the top 5 of Michael's favorite meals. So when I found this recipe on Pinterest, I knew that it would be right up his alley and would be something different than the traditional version. These were delicious and will definitely be making an appearance in our menu rotation. The only thing I changed from the original recipe was the extra parmesan cheese on top. It was just extra calories in my mind. I think next time I will try them with panko breadcrumbs as well for some extra crispness.

  • 2 boneless skinless chicken breasts
  • 2 slices Mozzarella cheese, sliced into strips
  • 1 1/2 cups of Marinara sauce
  • 4-5 leaves of fresh basil
  • 2/3 cup of Italian bread crumbs
  • 1/4 cup of dry Parmesan cheese
  • 1 egg
  • salt and fresh ground pepper to taste
  1. Preheat the oven to 350 and lightly grease a small casserole baking dish. 
  2. Slice the chicken breasts in two, width-wise (like you would butterfly it but all the way through). Cover the cutting board with saran wrap, place the chicken halves on it and cover them with another sheet of saran wrap. Pound the chicken halves carefully, do not pound all the way thorough or break the skin. Salt and pepper the chicken.
  3. Mix bread crumbs with dry Parmesan cheese and some salt and set aside. Mix the marinara sauce with some minced basil and set side.
  4. Spread about 1-2 tbs of marinara sauce over the chicken.
  5. Slice the mozzarella cheese into thin strips and divide them between the chicken halves (about 2-3 strips per breast).
  6. Roll up the chicken, tightly. Bread the chicken by rolling it in bread crumbs, then the whisked egg and then again in bread crumbs.
  7. Spread the remaining marinara sauce over the bottom of the baking dish and place the chicken in the dish, seam down.
  8. Bake for 25-30 minutes. 
  9. Enjoy!

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