Chicken Parmesan Roll-Ups
By America's Test KitchenPublished on November 9, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup olive oil 1 onion, chopped fine6 garlic cloves, minced1 (14.5-ounce) can diced tomatoes (see note)½ cup chopped fresh basil 1 ½ cups shredded mozzarella cheese ½ cup grated Parmesan cheese 6 thin-cut, boneless, skinless chicken cutlets, about 1 ¼ poundsSalt and pepper ½ cup panko bread crumbs
Before You Begin
Our favorite brand of diced tomatoes is Hunt’s.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.
- Combine mozzarella and Parmesan in medium bowl; reserve ½ cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
- Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes (see note)
½ cup chopped fresh basil
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 ¼ pounds
Salt and pepper
½ cup panko bread crumbs
Ingredients
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes (see note)
½ cup chopped fresh basil
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 ¼ pounds
Salt and pepper
½ cup panko bread crumbs
Ingredients
¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes (see note)
½ cup chopped fresh basil
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 ¼ pounds
Salt and pepper
½ cup panko bread crumbs
Why This Recipe Works
For our recipe for Chicken Parmesan Roll-Ups we wanted to incorporate cheese throughout the chicken with a savory cheese-herb mixture. Instead of merely putting some melted cheese on top, we rolled the entire chicken in cheese and herbs to increase the flavor and moistness. We found using panko bread crumbs gave a light, crisp texture to the chicken.
Before You Begin
Our favorite brand of diced tomatoes is Hunt’s.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.
- Combine mozzarella and Parmesan in medium bowl; reserve ½ cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
- Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
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