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.
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.
Cut each Rolled Chicken Parmesan into rounds. Use any leftover sauce to serve with a side of pasta. ENJOY!Print
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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