Janette's Chicken Parmesan Vegetable Roll-Ups
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
55
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Zucchini (diced)1.5 cups
Whole Wheat Bread Crumbs1
Salt1 cup
White Wine1 tbsp
Olive Oil1 cup
Tomatoes (diced)Directions:
1
Preheat the oven to 350 degrees F
2
In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil
3
Set aside
4
Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness
5
Remove chicken from bag
6
Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll
7
Repeat with remaining chicken
8
Put the bread crumbs on a plate
9
Season the egg whites with salt and pepper
10
Heat the wine and olive oil in a large nonstick skillet
11
Dip the chicken roll-ups in the egg whites and then coat with bread crumbs
12
Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes
13
Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce
14
Sprinkle with mozzarella
15
Bake for 30 minutes
16
Divide the roll-ups among 4 plates, spooning some sauce over the top
17
Sprinkle with diced tomato and serve immediately