Chicken Rollatine

Makes 8
Prep 40 m
Freeze 20 m
Bake 20 - 25 m
Cook 2 - 4 m
Cook per batch



  1. 1 of 6 Heat butter in small saucepan. Add garlic, red pepper and green onion; saute for 5 minutes. Let cool.
  2. 2 of 6 Split chicken breasts; place between sheets of plastic wrap. Pound paper-thin. Season chicken with salt and pepper.
  3. 3 of 6 Combine mozzarella and red pepper mixture in small bowl. Place 2 tablespoons mixture in center of each chicken circle. Fold sides over to form hockey-puck-type patty. Turn patties over, flap side down, on metal baking pan. Freeze 20 minutes to hold together for frying.
  4. 4 of 6 Place flour, eggs and crumbs mixed with parsley in 3 separate pans. Dip patties first in flour, then eggs and crumbs to coat. (Can be prepared to this point several hours ahead and refrigerated.)
  5. 5 of 6 Heat half the oil in medium-size skillet. Working in batches, fry patties in skillet 1 to 2 minutes per side until golden brown, adding more oil as needed. Place on baking pan.
  6. 6 of 6 Bake in 350 degrees F oven for 20 to 25 minutes or until cooked through.
Nutrition Information for Chicken Rollatine
Servings Per Recipe: 8
Per Serving: 24 g pro., 403 kcal cal., 556 mg sodium, 146 mg chol., 27 g Fat, total, 16 g carb.