Is it normal for my laptop to get so hot that it makes my legs sweat? I’m sure that is a lovely picture for folks to imagine. Also, is it normal for my dog to jump into the bathtub on his own free will? I doubt it. And finally, is it normal to be this obsessively in love with chicken parmesan? Until recently, it was literally something I’ve ONLY ordered in restaurants. But now that I have “discovered” that it can be easily made it at home…well, I’m sold. As part of my culinary quest to never make the same dish twice, this means that it is also my life-goal to make every single chicken parmesan in existence. Thankfully, I have about 1,000,000,000 and counting pinned on Pinterest.
Current chicken parm variation (and success):
–Chicken Parmesan Roll-Ups
It is seriously a genius idea. Chicken parmesan. Rolled up. Cheese. Bread crumbs. Marinara sauce. Onions and garlic. Pasta. My husband and I each gobbled up a cutlet and a half. And by “gobbled up,” I mean put our forks down between bites, because that is something we are learning to do – eat slower and savour our food. I realize how corny and juvenile that sounds, but that is something Weight Watchers teaches, and it is also something my mother has a tendency to be on my case about. I eat so fast, it’s almost as if I inhale my food. Sometimes, I’ll be done eating by the time other people have even swallowed their first bite. Ok…that’s an exaggeration, but you get the point. Anyway, back to the deliciousness of this dinner…
WW point value: 17 (less if you don’t serve with pasta and if you only have 1 cutlet instead of 1.5 cutlets)
Chicken Parmesan Roll-Ups
-1/4cu olive oil (I used much less actually)
-1 onion, chopped fine
-3 garlic cloves, minced
-1 (14.5-ounce) can Italian style diced tomatoes (I used tomato sauce, because I hate, hate, hate tomato chunks)
-1/2cu chopped fresh basil (I only had dried, so I cut it in half)
-1.5cu shredded mozzarella cheese (I used fat-free 4-cheese blend, b/c I ran out of mozzarella)
-1/2cu grated Parmesan cheese
-3 thin-cut, boneless, skinless chicken cutlets (or slice regular chicken breasts in half lengthwise to create your own cutlets)
-1/2cu Italian seasoned panko bread crumbs
-Adjust oven rack to upper-middle position and heat to 475 degrees.
-Heat 1-2 tablespoons oil in medium saucepan over medium heat. 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.
-Take mixture off the heat and stir in half of basil. Transfer half of sauce to a baking dish.
-Combine mozzarella and Parmesan in medium bowl; reserve a half cup of the mixture. Add remaining basil to remaining cheese.
-Pat cutlets dry with paper towels and season with salt and pepper (I omitted salt and pepper – didn’t matter at all). Top cutlets with basil-cheese mixture.
-Roll up tightly and arrange, seam side down, in prepared baking dish.
-Toss bread crumbs with remaining oil in small bowl (I just used like 1-2 squirts).
-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. If your breadcrumbs get too brown for your liking after about 15 minutes of cooking cover with foil for the remaining baking time.
-Serve with a side of pasta (I had some remaining sauce leftover and put a few spoonfuls over the pasta), or an accompaniment of your choice.