Chicken Rollatini

Chicken Rollatini
Servings: 6 Prep 25 mins Bake 350°F 15 mins to 20 mins Cook 13 mins


  • 18 sun-dried tomatoes, not oil-packed
  • 1 1/2 cups boiling water
  • 6 thin chicken cutlets (about 1-3/4 pounds total)
  • 1/2 teaspoon dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bunch arugula, trimmed, washed
  • 6 tablespoons shredded part-skim mozzarella cheese
  • 3 cups extra-wide egg noodles
  • 1 medium-size zucchini, shredded
  • 1 medium-size summer squash, shredded
  • 6 tablespoons grated Parmesan

Make It

1. Heat oven to 350 degrees F. Soak tomatoes in boiling water in a small heat-proof bowl 5 minutes. Drain.

2. Spread one cutlet between 2 sheets of parchment or waxed paper. Pound slightly to even 1/8-inch thickness. Repeat with remaining cutlets, Season cutlets with Italian seasoning and a total of 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. Place 2 to 3 arugula leaves onto each cutlet. Top each with 3 softened tomatoes and 1 tablespoon mozzarella. Starting at a short end, roll up each cutlet. Secure with toothpicks.

4. Coat 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Add roll-ups; cook until evenly browned, about 3 minutes. Transfer to ungreased baking dish large enough to hold them in one layer.

5. Bake in 350 degrees F oven until cooked through, 15 to 20 minutes. Remove from oven; let stand 5 minutes.

6. Meanwhile, cook noodles in large pot of salted boiling water, following package directions, about 10 minutes.

7. While noodles are cooking, coat skillet with more spray. Heat over medium-high heat. Add shredded zucchini and squash; cook until wilted.

8. Drain noodles; transfer to bowl. Stir in cooked squash, remaining salt, pepper and 4 tablespoons Parmesan. Top with remaining Parmesan.

9. Remove toothpicks from chicken; slice on the diagonal into rounds.

10. . To serve, place 2/3 cup noodle mixture onto each plate. Fan slices out over noodles.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 8, chol. (mg): 104, sat. fat (g): 3, carb. (g): 22, fiber (g): 3, pro. (g): 38, sodium (mg): 656, Percent Daily Values are based on a 2,000 calorie diet.