I received My Chicago Kitchen's Gluten Free Chicken Parmesan Roll-ups. I've actually never made chicken parmesan before. I made tofu parmesan back when I first joined the swap. I was excited though because I think roll-ups can be a fun vessel for fillings.
Chicken Parmesan Roll-ups
adapted from My Chicago Kitchen
4 boneless, skinless chicken breasts, pounded thin
1/2 cup ricotta cheese
4 tablespoons parmesan cheese
8 tablespoons shredded mozzarella cheese, plus more for topping
1/8 cup frozen spinach, defrosted and strained
4 basil leaves, divided (I tore mine into small pieces)
4 roasted red pepper halves (I used jarred), trimmed to fit inside the chicken breasts
1 jar favorite marinara sauce (or 1 1/2 c. prepared marinara)
1) Heat oven to 350 F.
2) Mix together in a bowl the ricotta, parmesan cheese, shredded mozzarella, and spinach.
3) Lay chicken down in front of you and distribute evenly the ricotta mixture. On top of the mixture place basil pieces, and red pepper pieces.
4) Roll up the chicken breasts and secure them with your toothpicks.
5) Pour 1 cup marinara into the bottom of a 9 x 13 in. pan and nestle in your roll-ups, seam side down. Top with remaining marinara and additional cheese. Bake uncovered 45-50 minutes, until cooked through. When ready to serve, spoon cooked marinara over the top.
Angie's recipe doesn't have a ricotta mixture on the inside, but since it isn't a breaded chicken dish, I felt it needed a little more filling. The problem I ran into was putting so much filling into each chicken breast, that they were hard to roll. These were delicious. I loved the spinach and the roasted red pepper combination on the inside. This dish was easy to put together and tasted really delicious.
Please check out all the other chicken recipes from this swap below!