Chicken Rollatine

Chicken Rollatine
Servings: 8 Prep 40 mins Freeze 20 mins Bake 350°F 20 mins to 25 mins Cook 2 mins to 4 mins per batch


  • 2 1/2 tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 sweet red pepper, diced
  • 4 green onions, finely chopped
  • 4 whole boneless, skinless chicken breasts (2-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 pound mozzarella, shredded
  • 1/4 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup Italian-style bread crumbs
  • 1/3 cup chopped fresh parsley
  • 1/2 cup oil

Make It

1. Heat butter in small saucepan. Add garlic, red pepper and green onion; saute for 5 minutes. Let cool.

2. Split chicken breasts; place between sheets of plastic wrap. Pound paper-thin. Season chicken with salt and pepper.

3. Combine mozzarella and red pepper mixture in small bowl. Place 2 tablespoons mixture in center of each chicken circle. Fold sides over to form hockey-puck-type patty. Turn patties over, flap side down, on metal baking pan. Freeze 20 minutes to hold together for frying.

4. Place flour, eggs and crumbs mixed with parsley in 3 separate pans. Dip patties first in flour, then eggs and crumbs to coat. (Can be prepared to this point several hours ahead and refrigerated.)

5. Heat half the oil in medium-size skillet. Working in batches, fry patties in skillet 1 to 2 minutes per side until golden brown, adding more oil as needed. Place on baking pan.

6. Bake in 350 degrees F oven for 20 to 25 minutes or until cooked through.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 403, Fat, total (g): 27, chol. (mg): 146, carb. (g): 16, pro. (g): 24, sodium (mg): 556, Percent Daily Values are based on a 2,000 calorie diet.