Inside Out Chicken Parmesan Roll

My Mom is Italian, so I grew up on Chicken Parmesan. I had it a million times and it’s still one of my favs – but let’s make it a bit different just to shake things up a bit. My Inside Out Chicken Parmesan Roll is just as  ooey-gooey and tomato goodness as the original, but with a twist (or a roll).

This meal can be made ahead and kept in the fridge until ready to cook. The cooked meal freezes easy too. My recipe Serves 2. One chicken breast per person. So, feel free to double or triple this recipe for the number of people you’re cooking for. They will thank you!

Serves 2 – Prep time 15 minutes – Cook time 35 minutes

• 2 chicken breast
• 2 tablespoons of fresh herbs (combo of oregano, basil, thyme, sage – dried herbs is fine just use less).
• 4-6 cloves of minced garlic
• 2 sticks of 2% mozzarella cheese
• 1 can stewed tomatoes (no salt added)
• 1 tablespoon tomato paste
• 4 tablespoons egg substitute
• 4 tablespoons seasoned breadcrumbs (homemade or box – or panko)
• Oil spray
• Block of parmesan cheese (or 2 tablespoons of grated parm cheese)
• Grater (if use fresh block of parm cheese)
• Gallon size freezer bag(s)
• Mallet or rolling-pin
• Paper towle(s)
• Plate
• Foil
• Baking pan
• 3 small bowls
• Toothpicks or twine (optional)

1. Preheat oven to 400
2. Mince all the herbs and put in a small bowl (reserve some of the basil alone)
3. Mince the garlic and add it to the herbs and set aside
4. Line a baking sheet with foil and set aside
5. Cut up half of the stewed tomatoes into long pieces  (reserve the rest of the can)
6. Dry the chicken piece with a paper towel
7. Put 1 piece of chicken in a freezer bag and seal it up
8. Flatten the chicken with a mallet or rolling-pin (don’t hit the chicken TOO hard, it’s already dead – hit it in different places with a light tap until the whole piece is flat)
9. Take the flatten chicken out of the bag and put it in a plate (smooth side down)
10. Add a bit of the garlic herb to the chicken
11. Turn the chicken so it faces sideways
12. Add a stick of mozzarella stick to the middle of the chicken (might have to cut to size)
13. Add the stewed tomatoes on either side of the cheese
14. Roll the chicken ending with the seam side down
15. If needed, secure the bottom and/or edges with toothpicks or twine
16. Dredge the chicken in the egg then the breadcrumbs (hint – roll it in the breadcrumbs the same direction the chicken is rolled so it stays together)
17. Put the chicken on the foiled lined baking sheet
18. Wash your hands!
19. Cover the entire pan/chicken with foil
20. Bake at 400 for 20 minutes
21. Take off the foil after 20 minutes
22. Spray some oil spray on each piece of chicken
23. Bake uncovered for another 15 minutes
24. While the chicken is baking for the last 15 minutes, put the rest of the can of stewed tomatoes and tomato paste in a blender (I used the bullet) and blend smooth
25. Add the reserved basil and either cook on the stove until hot or heat in the microwave for a few minutes
26. When the chicken is done, take if out of the oven and let it rest for a few minutes.
27. Cut the chicken into 2 inch slices and plate it
28. Serve the smooth tomato sauce on the side (or spoon it over the top of the chicken
29. Top with grated parmesan cheese

I paired this with steamed green beans. I hope you enjoy this. If you make this, please leave me a comment and let me know your thoughts. Follow me on social media for more recipes.