Thursday, August 21, 2008

Expect compliments...Chicken Parmigiana Rolls

Damn baby, these look...professional!

And there ya go, Tall Dark and Handsome, the man of few words regarding my kitchen prowess besides, Good, Hungry and Ehhh, literally made my heart swoop with one sentence. And he was right, they DID look like something that an Italian restaurant would have on it's menu. Professional. Delicious. And they look like more effort than they actually required. What cook doesn't like that??

Disclaimer: I found this recipe on a blog hosted by a girl on I am BEGGING someone to recognize it and tell me whose it was so I can give them credit. (regrettably, I found it before I had a blog and I didn't realize that one day I would need to know who had created it). So please, Internet, help me solve this mystery.
UPDATE: Joelen, thank you so much for providing me with link to your blog with the original recipe. It was a great dish, thank you so much!

Chicken Parmigiana Rolls:
2 boneless, skinless chicken breasts, butterflied
1 cup pasta sauce
4 basil leaves (I used more like 12. We like basil)
2 slices of mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup flour1 egg, scrambled
2 cups panko breadcrumbs
1 tablespoon Italian seasonings
salt & pepper to taste

Open up the butterflied chicken breasts and cut in 2 equal pieces. With a meat pallet, pound each piece of chicken flat to form a paillard. On each piece of chicken, spread a tablespoon of pasta sauce. Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of parmesan cheese and 1 basil leaf. Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact. (I had to use about eighteen toothpicks, but whose counting?)

Dredge chicken roll in flour. Dip chicken roll in the scrambled egg. Combine the Italian season, salt, pepper and panko breadcrumbs in a shallow bowl. Coat the chicken roll with the seasoned breadcrumbs. Repeat with remaining chicken pieces. Place on a baking dish and bake at 350 for 30-35 minutes.

And just so you don't worry about Gracie and Sadi, they had their treat while we had ours. But since they are always so jealous of their treats, they ate in the other room. Like I'd want that nasty thing.


  1. They really DO look professional! And insanely delicious.

  2. Yay! I'm glad you liked it! I posted that on my blog and you can view it here:

  3. I thought I recognized those as Joelen's! They look absolutely delicious.

  4. those look wonderful! rolling chicken is pretty easy but always looks impressive!

  5. You did a great job! Those look amazing!!
    The last time I did a roll of that sort, I used uncooked spaghetti instead of toothpicks to hold my pieces together. That way I didn't have to worry about someone forgetting to take out a toothpick and getting a bite of it.

  6. these look delicious! how do you think they would taste with some chopped spinach in there as well?

  7. Um, yum : ) I need all the help I can get! You should do a cooking class for your friends (or friends of friends : )! I would totally come!!!