Tuesday, August 25, 2015

Chicken Rollatini with Asparagus and Mozzarella

I know what you're having for dinner tonight! I do! I do!

It's THIS.

This crispy, gooey, tasty, Chicken Rollatini with Asparagus and Mozzarella is the next best thing on your summer eating menu. It takes just a little bit of effort but the rewards are certainly worth it.

Here's the kicker with this chicken--I strongly recommend finding thin sliced chicken breasts in your grocery store. Then, using a meat tenderizer and channeling your inner frustrations, pound out the chicken even thinner between two pieces of plastic wrap. I use this method for my regular chicken cutlet recipe as well!

Super thin chicken breasts are the perfect vehicle for tasty summer asparagus and smooth, velvety fresh mozzarella. To take everything to the next level, a dip in an egg wash and a coating of whole wheat breadcrumbs. Yes, it's worth it - you're worth it!

So what is there to say about this dish? Really, it made us speechless, because we couldn't stop eating! Whole wheat breadcrumbs and low fat mozzarella cheese means you certainly can (and should!) have a second roll without feeling bad about it. A light arugula salad was made to live alongside these rollatinis, but mashed potatoes, brown rice, or a bit of pasta would also make great partners for this dish.

Let's roll!!

Here's what you need for Chicken Rollatini with Asparagus and Mozzarella* (Print Recipe!)

1 pound thin-sliced chicken breasts
1/4 pound asparagus spears, tough ends removed and chopped into pieces slightly wider than your chicken
1/2 cup freshly grated mozzarella (whole milk or part skim both work fine)
4 tablespoons flour
1 egg, beaten with a splash of water
1 cup whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried parsley flakes
plenty of salt and pepper to taste
Light olive oil for frying

Here's what you do

Place the chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound the chicken until it is about 1/2 inch thick. Season well with salt and pepper.

Sprinkle each piece of chicken with a tablespoon or two of the mozzarella, leaving a little bit of space along the edges. Lay 3 pieces of asparagus on one side of the chicken, then roll tightly from the long end. Secure with a toothpick and place seam side down. Repeat with remaining chicken.

Prepare a breading station. Place the flour in a shallow dish and season with salt and pepper. Beat the egg in a shallow bowl. Combine the breadcrumbs, parmesan, parsley and salt and pepper in another shallow dish. Toss each chicken roll in the flour, shaking off the excess, then coat in the egg. Place in the breadcrumbs and press down gently until all sides are covered in a layer of the breadcrumbs. Set aside and repeat with the remaining chicken.

Preheat oven to 350 degrees, then preheat a large oven-safe skillet over medium heat. Add enough oil so that it completely covers the bottom and goes up the sides just slightly. Once the oil is hot, add the chicken and cook for 2 minutes per side until golden brown all over. Transfer the skillet to the oven to finish cooking the chicken and the asparagus, about 15 minutes. Serve immediately.

*Gas Stove Girl original recipe, inspired by a few dishes I tasted for my wedding!

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