I have so much to share in this post—I’m still excited! Recently I received a delightful package from Muir Glen Organic Tomatoes filled with a variety of flavorful tomato products. As someone who loves Italian food, I couldn’t wait to experiment. Their tomatoes are field-grown and vine-ripened organically, which makes them an excellent base for bright, healthy tomato sauces and other classic dishes.
One of my favorite childhood meals was chicken parmesan. My mom used to dredge the chicken in flour and breadcrumbs, shallow fry it in oil, and pile on the cheese—delicious but indulgent. For this version I wanted to capture the same comforting flavors while trimming down the fat. The result is a lighter Chicken Parmesan Rollatini: thin chicken cutlets are filled with reduced-fat mozzarella and fresh parsley, rolled up, coated with whole wheat breadcrumbs mixed with reduced-fat Parmesan, and baked until golden instead of fried. The texture is tender and the cheese melts beautifully—without the extra oil.
For the sauce, I used Muir Glen’s organic fire-roasted diced tomatoes combined with fat-free low-sodium chicken broth, garlic, and fresh basil. The brief simmer brings the tomatoes and herbs together into a bright, slightly smoky sauce that pairs perfectly with the baked chicken rolls. This recipe is a great option for a weeknight dinner or a weekend meal when you want comfort without the heaviness. If you like, serve the chicken and sauce over a small portion of angel hair pasta so the flavors mingle on the plate.
RECIPE
Chicken Parmesan Rollatini and a Giveaway!
Recipe adapted from Food Network. This version lightens the original by baking the rollatini and using reduced-fat cheeses and whole wheat breadcrumbs.
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 to 6 fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- 4 thin (about 1/8 inch-thick) chicken cutlets
- 1/4 cup chopped fresh parsley
- 6 oz shredded reduced-fat mozzarella cheese (about 1 cup)
- 1/4 cup grated (or shredded) reduced-fat Parmesan cheese
- 1/4 cup whole wheat breadcrumbs
- 1 large egg white, lightly beaten
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium-high heat, combine the chicken broth, sliced garlic, fire-roasted tomatoes, and chopped basil. Stir occasionally and simmer until the sauce reduces slightly and thickens, about 12–15 minutes. Season with salt and freshly ground black pepper. Cover and keep warm while you prepare the chicken.
- Season each chicken cutlet with salt and pepper. Lay the smooth side of the cutlet down on a work surface. Evenly sprinkle the chopped parsley over each cutlet, then top with the shredded reduced-fat mozzarella. Starting at the short edge, roll each cutlet to enclose the filling and secure with a toothpick if needed.
- Combine the grated Parmesan and whole wheat breadcrumbs in a shallow dish. Place the beaten egg white in a separate shallow dish. Lightly mist a cast-iron or ovenproof skillet with cooking spray. Dip each chicken roll in the egg white, then coat thoroughly with the breadcrumb and Parmesan mixture. Arrange the rolls seam-side down in the prepared skillet or a baking dish. Lightly mist the tops with cooking spray to encourage browning.
- Bake the rollatini in the preheated oven until the chicken is cooked through and the coating is golden, about 25 minutes. A meat thermometer should read 165°F (74°C) when inserted into the center. Serve the rollatini hot with the warm tomato sauce spooned over the top. Enjoy immediately.
Notes
Serving Size: 1 chicken breast with about 1/2 cup sauce • Calories: 355 • Fat: 14 g • Carbs: 15 g • Fiber: 2 g • Protein: 44 g • WW Points+: 9 pts. Nutrition values are approximate and will vary with specific brands and portion sizes.
Also, I was featured in a Blogger Spotlight interview with Deborah at Taste and Tell, where I talk about how I started blogging, what my little kitchen looks like, and more about my cooking process. If you’re curious about the behind-the-scenes, check out that interview and say hello!