The other day, I was so in the mood for my Chicken Parmigiana. However, I knew I wanted to take my original recipe for a little spin. Believe me, I am very glad I did. Although, this recipe is a bit time consuming, you will not regret one single second. Make extra. Leftovers can be enjoyed up to three days in the fridge. To save a little bit of time, have your butcher flatten out the chicken for you. Additionally, If you want to make this Rolled Chicken Parmesan keto friendly, see below for a few options.
Of course, I created a short video on TikTok making this fabulous Rolled Chicken Parmesan. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO MAKE THE BEST ROLLED CHICKEN PARMESAN
LET’S TALK CHICKEN
Heed my advice on this one. Why? My first attempt was a bit of a disaster. In fact, I had to throw away three large chicken breasts. Well, see I thought I could easily pound out a large breast without first cutting it in half. Big mistake. As I was pounding, I could tell the chicken was falling apart. It did just that. There was absolutely no way I was going to be able to fill. Honestly, the pieces were way too big. So, I ran back to my local grocery store and asked the butcher to cut each breast in half (horizontally) and run through the tenderizer. Worked beautifully. If you want to pound your own, just cut each breast in half and pound thin enough to fill and roll without the filling seeping through.
Be sure to season the chicken breast on both sides with kosher salt and black pepper. You are going to want to add flavor every step.
FILLING
Normally, I would use my own Homemade Sauce. However, I did not have any on hand, so I used Delallo’s Marinara. Feel free to use your own, or your favorite jarred sauce. Heat up just a touch in a saucepan with a touch of olive oil. Taste for salt. In addition to using the sauce to bake the Rolled Chicken Parmesan, I added a touch to the filling, just to ensure the chicken would not be dry.
As some of you may know, I have a partnership with Galbani Cheese. In fact, I have used their products for many years. So, when they asked to partner last year, I did not hesitate to say YES! In my last package, I received a few bags of their fabulous string cheese. I felt like this would be perfect to fill the chicken, given that string cheese would not melt as quickly as shredded. Oh, and of course, I shredded their whole milk mozzarella for the top.
A few fresh baby spinach leaves I bought at my local farmer’s market were the perfect addition to the filling. Thankfully, the farmer’s market just opened for the season this Saturday. I was also able to score the fresh basil I used for the garnish. Lastly, a few months ago, when I started making Artisan Sourdough Bread, I invested in the Challenger Pan. Honestly, I am so very glad I did. Not only can you create the most amazing loaf of bread, but you can use the pan to bake almost anything. Please check them out. They are a small family-owned business and could use your support!
BREADING AND FRYING
Once the chicken has been rolled, you should secure each end with toothpicks. This step will not only help the filling to stay inside, but it will also help prevent the chicken from unraveling during the frying stage. Just DO NOT forget to take them out prior to serving. I left a bit of the toothpick hanging out and was able to remove after frying.
For a super crunchy texture and incredible flavor, be sure to use Panko. Basically, I mixed seasoned Panko with a bit of freshly grated Parmesan cheese. Keep in mind that once the chicken is fried, it will NOT be fully cooked. It will need to bake in the oven for at least thirty-five minutes to ensure the chicken is cooked through.
You may ask if you can make this dish keto friendly. The answer is, YES! You can skip the breading process entirely and just bake after rolling. However, if you want that bit of crunch, use almond flour for the initial coating. Instead of Panko, mix almond flour with the fresh grated Parmesan cheese. Additionally, be sure to use a keto friendly sauce like Rao’s Sensitive Marinara. Instead of pasta, serve with steamed broccoli.
TO SERVE
Cut each Rolled Chicken Parmesan into rounds. Use any leftover sauce to serve with a side of pasta. ENJOY!
Print
ROLLED CHICKEN PARMESAN
- Total Time: 70 minutes
- Yield: 4 servings 1x
Description
For a unique way to enjoy Chicken Parmesan, try filling and rolling it. One extra step will have your entire family thinking you are a wizard in the kitchen!
Ingredients
- 3 chicken breasts, cut in half (horizontally), pounded thin
- kosher salt
- black pepper
- long toothpicks
- 1 1/2 jars marinara sauce
- 5 to 6 pieces of string cheese, each pulled apart into threes
- 20 fresh baby spinach leaves
- 3/4 Cup flour
- 3 eggs
- 2 Tablespoons milk
- 2 to 3 Cups Panko breadcrumbs
- 1/2 Cup Parmesan cheese, freshly grated
- oil for frying
- fresh basil leaves, torn
- 2 Cups mozzarella cheese, shredded
Instructions
- Season the flattened chicken breasts with kosher salt and black pepper.
- Place a piece of chicken on a flat surface. Place three to four pieces of the torn string cheese (horizontally) onto the chicken. Add a few fresh spinach leaves and a spoonful of sauce.
- Roll tightly and secure each end with a long toothpick (3″ to 4″). Repeat for the remaining pieces.
- Heat up enough oil in a pan to cover the chicken about half. Medium to medium-high.
- Preheat oven to 350°.
- Prepare the dredging station. One bowl for the flour. Another whisk together the eggs and milk. The last bowl combine the Panko and Parmesan cheese.
- Dredge each roll into the flour. Dip in the egg mixture. Coat with the breadcrumbs.
- Fry the chicken ensuring to brown all sides.
- Remove and allow any excess oil to drain on paper towels. Season lightly with kosher salt.
- Place a thin layer of sauce into your baking pan or dish.
- Add the chicken in a single layer.
- Top each with a few spoonfuls of sauce. Add just a touch more sauce to the bottom.
- Add a few torn basil leaves.
- Cover and bake for 35 minutes.
- Sprinkle on the shredded mozzarella. Place under broiler until the cheese is melted and browned.
- Garnish with additional fresh basil leaves.
- ENJOY!
Notes
SEE POST!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
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