Chicken Parmesan Rollatini
There’s something deeply comforting about a baked chicken dish that marries tender meat, bright tomato sauce, melting cheese, and a crunchy breadcrumb exterior. This Chicken Parmesan Rollatini delivers all of that with a lighter twist: reduced-fat cheeses, whole wheat breadcrumbs, and a flavorful tomato sauce built from fire-roasted tomatoes and savory chicken broth. It’s a cozy weeknight winner, a make-ahead dinner for company, and an easy dish to pair with a simple salad or whole-grain pasta. Read on for a head-to-toe guide, tips for success, and clear step-by-step instructions that keep the original recipe’s amounts intact.
Why you’ll love this version
- Uses thin chicken cutlets for fast, even cooking and easy rolling.
- Lightened cheeses and whole wheat breadcrumbs make it feel less indulgent without sacrificing flavor.
- Simple sauce combines garlic, fire-roasted tomatoes, and broth for bright, layered flavor.
- Step-by-step instructions simplify assembly and baking so you can focus on plating and enjoying.
Ingredients
Use the exact amounts listed below for best results.
- 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 or 6 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 4 thin (1/8 inch-thick) chicken cutlets
- 1/4 cup chopped fresh parsley
- 6 oz. shredded reduced fat mozzarella cheese (about 1 cup)
- 1/4 grated (or shredded) reduced fat parmesan cheese
- 1/4 cup whole wheat breadcrumbs
- 1 large egg white
- Cooking spray
Make-Ahead and Prep Tips
Great food is often about timing. If you want to spread the work out, you can prepare the tomato sauce a day ahead and keep it chilled, then assemble and bake the rollatini the next day. If you don’t have thin cutlets, place boneless, skinless chicken breasts between two pieces of plastic wrap and pound to 1/8 inch thickness. Use a meat mallet or rolling pin and work from the center outward for an even thickness. Pre-measuring cheeses and chopping herbs before you start makes the assembly smooth and relaxed.
Flavor Notes
The fire-roasted tomatoes add a smoky, slightly charred depth that makes the sauce sing without extra steps. The chicken broth adds subtle savory richness while keeping the overall sauce lighter than a heavy cream or butter base. Fresh basil and parsley bring brightness that balances the cheese, while the whole wheat breadcrumbs add a touch of texture and nutty flavor.
Step-by-Step Directions
The directions below rewrite and clarify the original steps so that each action is simple and easy to follow. Maintain the given ingredient amounts as you cook.
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch or similar shallow baking dish with cooking spray so the rollatini won’t stick and cleanup is easier.
- Make the tomato-broth sauce: In a medium saucepan, combine 1 cup fat-free low-sodium chicken broth, 1 clove garlic (thinly sliced), and the 1 (14.5 oz) can fire-roasted diced or crushed tomatoes. Bring the mixture to a gentle simmer over medium heat.
- Simmer and season the sauce: Once simmering, reduce the heat to low and let the sauce cook for 8–10 minutes to meld flavors and slightly thicken. Stir in 5 or 6 chopped fresh basil leaves, and season to taste with salt and freshly ground black pepper. Keep the sauce warm while you prepare the chicken.
- Prepare the chicken cutlets: Lay the 4 thin (1/8 inch-thick) chicken cutlets on a clean surface. If any pieces are uneven, gently press them with a rolling pin or the flat side of a meat mallet until they reach the uniform thinness specified. Pat them dry with paper towels.
- Mix the filling: In a small bowl, combine 1/4 cup chopped fresh parsley, 6 oz. shredded reduced fat mozzarella cheese (about 1 cup), and 1/4 grated (or shredded) reduced fat parmesan cheese. Toss gently so the herbs are evenly distributed through the cheeses.
- Form the rollatini: Place an equal portion of the cheese-and-herb mixture near the end of each chicken cutlet. Roll each cutlet tightly over the filling so it forms a neat log. Place the rolled cutlets seam-side down on a plate while you prepare the coating station.
- Prepare the egg white and breadcrumbs: In a shallow bowl, lightly whisk the 1 large egg white until slightly frothy. In another shallow dish, place the 1/4 cup whole wheat breadcrumbs. Lightly spray each rolled chicken piece with cooking spray or use a pastry brush to brush a thin layer of the whisked egg white over the outside of each roll. Then roll each chicken log in the whole wheat breadcrumbs until evenly coated. If you prefer a crunchier crust, press the crumbs gently onto the surface so they adhere well.
- Arrange in the baking dish: Place the breadcrumb-coated rollatini seam-side down in the prepared baking dish, spacing them evenly so heat circulates around each roll.
- Top with sauce and bake: Spoon the warm tomato-broth sauce evenly over the rollatini so each roll is lightly covered. Cover the baking dish loosely with aluminum foil and bake in the preheated 375°F (190°C) oven for 20 minutes.
- Uncover and finish baking: After 20 minutes, remove the foil and continue baking for an additional 10–12 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached. The breadcrumbs should be golden and the cheese inside melted.
- Plate and garnish: Remove the baking dish from the oven and let the rollatini rest for 3–5 minutes. This helps the filling set slightly so the rolls hold their shape when transferred to plates. Spoon any remaining sauce from the pan over the rollatini and sprinkle with an extra pinch of chopped parsley or basil if desired.
Serving Suggestions
Chicken Parmesan Rollatini pairs beautifully with a light side to balance the richness. Consider:
- Whole-grain spaghetti or a small portion of brown rice tossed with olive oil and garlic.
- A crisp mixed green salad with a lemon vinaigrette to brighten the plate.
- Roasted seasonal vegetables—zucchini, bell peppers, and cherry tomatoes complement the tomato sauce.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place a rollatini in a small oven-safe dish, cover loosely, and warm at 350°F (180°C) until heated through (about 12–15 minutes). You can also microwave one portion for 1–2 minutes, though the crust will be softer.
Common Questions and Troubleshooting
Can I use whole tomatoes instead of fire-roasted?
Yes. If you substitute whole tomatoes, chop them finely and sauté briefly with the garlic to release juices and build flavor. Keep the 14.5-ounce volume the same.
My cutlets are thicker than 1/8 inch—what should I do?
If your cutlets are thicker, place them between plastic wrap and gently pound them to an even 1/8 inch thickness. This helps them cook evenly and makes rolling easier.
How do I prevent the rollatini from unrolling?
Roll the cutlets snugly and place them seam-side down in the baking dish. The egg white and breadcrumbs create a slight tackiness that helps seal the seam as they bake.
Can I make these ahead and bake later?
Yes. Assemble the rollatini and store them covered in the refrigerator for up to 24 hours. Add sauce and bake according to instructions—the baking time may need an extra 5–8 minutes if the rolls are chilled.
Nutritional Notes
This recipe uses reduced fat cheeses and fat-free low-sodium chicken broth for a lighter take on classic rollatini. Whole wheat breadcrumbs contribute fiber, while fresh herbs and fire-roasted tomatoes boost flavor without excess calories. The portion size will determine overall calories and macronutrients; combining these rollatini with a vegetable-forward side keeps the meal balanced.
Final Thoughts
This Chicken Parmesan Rollatini celebrates straightforward technique and layered flavor. The fire-roasted tomatoes and chicken broth create a bright, savory sauce; the cheese-and-herb filling melts into a satisfying center; and the whole wheat breadcrumbs add a toasty finish. Whether you’re serving a cozy family dinner or want a satisfying dish to make ahead, this recipe is approachable, delicious, and reliable. Gather your ingredients, follow the clear step-by-step directions, and enjoy a plate of warm, cheesy rollatini that feels indulgent without the heaviness.
Enjoy cooking—and don’t forget to taste and adjust seasoning as you go so the final dish reflects your palate.
Chicken Parmesan Rollatini
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium-high heat, combine the chicken broth, sliced garlic, canned fire-roasted tomatoes (with juices), and chopped basil; simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and freshly ground black pepper, then cover and keep warm.
- Season both sides of each chicken cutlet with salt and pepper and lay them smooth-side down on a work surface.
- Sprinkle each cutlet with chopped parsley and shredded mozzarella. Starting at the short end, roll each cutlet tightly to enclose the filling and secure with a toothpick.
- In a shallow dish, mix the grated Parmesan and whole wheat breadcrumbs. In another small dish, beat the egg white until foamy.
- Mist a cast-iron skillet or baking dish with cooking spray. Dip each chicken roll in the beaten egg white, then roll to coat evenly in the breadcrumb-Parmesan mixture. Place seam-side down in the prepared skillet or dish. If desired, lightly mist the tops with cooking spray.
- Bake in the preheated oven until the chicken is cooked through and the coating is golden, about 25 minutes.
- Remove toothpicks, serve the rollatini with the warm tomato-garlic sauce spooned over or alongside, and enjoy.
Notes
- Use thinly pounded cutlets for easy rolling.
- Keep the sauce warm while preparing the rolls.
- Secure rolls with toothpicks to prevent unrolling while baking.
- Light misting with cooking spray helps the breadcrumbs brown.
