Tuesday, July 22, 2008

Comforting Italian...

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I think I mentioned before how my husband isn't much of a pasta guy. However I do like pasta and well, he'll eat what's for lunch or dinner regardless. So today, I was considering chicken parmagiana... breaded & fried, slathered with sauce and topped with gooey cheese. But with my recent efforts of getting back to shape, I wanted to lighten up where I can.

Taking the idea of stuffed chicken and combining it with the idea of lasagna rolls, I concocted these Chicken Parmigiana Rolls. You can easily make these in advance and freeze for future meals. They are also baked, not fried making it a bit healthier. I served this with pasta and a homemade chunky vegetable wine sauce.

Here is my recipe for Chicken Parmigiana Rolls:

2 boneless, skinless chicken breasts, butterflied
1 cup pasta sauce
4 basil leaves
2 slices of mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup flour
1 egg, scrambled
2 cups panko breadcrumbs
1 tablespoon italian seasoning
salt & pepper to taste

Open up the butterflied chicken breasts and cut in 2 equal pieces.
With a meat pallet, pound each piece of chicken flat to form a paillard.
On each piece of chicken, spread a tablespoon of pasta sauce.
Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of parmesan cheese and 1 basil leaf.
Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact.
Dredge chicken roll in flour.
Dip chicken roll in the scrambled egg.
Combine the italian season, salt, pepper and panko breadcrumbs in a shallow bowl.
Coat the chicken roll with the seasoned breadcrumbs.
Repeat with remaining chicken pieces.
Place on a baking dish and bake at 350 for 30-35 minutes.
You can choose to top the chicken rolls with sauce and cheese if you'd like.

*I'm also submitting this to the Presto Pasta Nights blogging event done by Ruth of Once Upon a Feast. Katie of Thyme for Cooking is hosting it this week! Check out the upcoming pasta dishes they feature each week!*

17 comments:

Liz said...

What a great idea!

Elizabeth said...

YUM!

Angie said...

That ice cream looks incredible! I can't wait till I get an ice cream maker!

KMAYS said...

Mmm, that looks delicious. I starred it on Google reader so I can make it sometime! I love chicken parm, but I feel you on wanting something lighter.

Lindsey said...

oh my gosh, yum! Balsamic Ice Cream was one the things I wanted to try this summer. This looks delicious!

MrsSchoon said...

What an interesting ice cream flavor! I never would have thought of that.

Erin said...

That pasta looks amazing! What a wonderful idea!

Katie said...

Pasta + chicken rolls + ice cream...will you come to my house and make dinner some night? Haha. I just have one question...What is a butterflied chicken breast?

innainvents said...

Wow, that ice cream looks delicious, and I think my hubs would absolutely LOVE the chicken parm rolls. They both look great!

madebymel said...

Mmmm that looks delicious! What a great idea!

mrsdanigirl8 said...

I am trying those chicken rolls next week! And I've always overhead how wonderful balsamic is with ice cream but have never seen it executed. Thanks for the great recipes!

Kelsey said...

Oooh...I love strawberries macerated with balsamic, but I'd never thought of doing an ice cream. This looks great! I'll definitely have to try it with all the gorgeous berries in season right now.

That Girl said...

It has all the best elements of chicken parm but without the bad stuff!

Jaime said...

looks like a great healthier alternative

Susan from Food Blogga said...

Just when I thought you couldn't get better than sweet homemade strawberry ice cream, you go add balsamic vinegar. Brilliant! Thanks a bunch for delicious SHF entry!

katiez said...

Love the idea of stuffing the chicken.... But, then I love anything with pasta.. Looks great!

didally said...

This is the first I heard of. Adding balsamic vinegar to ice-cream. Sounds tangy and yummy!

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