Gluten Free Chicken Rollatini Recipe
Fast, easy and delicious recipe for gluten free chicken rollatini; a perfect dish for a busy evening.
Servings 4
Calories 395kcal
Ingredients
- 1 pound chicken scallopini
- salt
- pepper
- garlic powder
- 1 teaspoon paprika
- 4 ounces swiss cheese cut into strips
- ½ cup Bob’s Red Mill GF All Purpose Baking Flour
- 1 egg
- 1 tablespoon milk
- ½ cup Aleia's gluten free Panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons butter
- Italian red sauce homemade or jar
- parsley chopped
- parmesan cheese grated
Instructions
- Pre-heat oven to 350℉.
- Season chicken with salt, pepper and garlic powder.1 pound chicken scallopini, salt, pepper, garlic powder
- Lay a strip of cheese in the center of each piece of chicken. Tuck the sides of the chicken in and roll up the lengthwise, jellyroll style. You may want to secure with a wooden toothpick.4 ounces swiss cheese
- Combine the flour with paprika, ½ teaspoon of salt, ½ teaspoon of garlic powder and ¼ teaspoon pepper in a shallow bowl. Next combine breadcrumbs with ½ teaspoon of salt, ½ teaspoon garlic powder and ¼ teaspoon pepper in another shallow bowl. Finally, beat the egg with milk in a third bowl.1 teaspoon paprika, ½ cup Bob’s Red Mill GF All Purpose Baking Flour, 1 egg, ½ cup Aleia's gluten free Panko bread crumbs, 1 tablespoon milk
- Dredge each chicken roll in the flour, then in the egg mixture and finally in the breadcrumbs.
- Heat the oil and butter in a large ovenproof skillet over a medium-high heat. Cook the chicken rolls about 3 minutes on each side until golden.2 tablespoons olive oil, 2 tablespoons butter
- Then place in the oven and bake for 10 minutes.
- Top with red sauce. Sprinkle with parmesan cheese and parsley.Italian red sauce, parmesan cheese, parsley
Notes
- Make sure to prep all of your ingredients before you start cooking because this dish comes together fast.
- Many variations of add-ins for Chicken Rollatini include spinach, mushrooms, prosciutto, or herbs like basil and oregano. You can also mix in a little ricotta cheese or cream cheese for extra richness.
- Leftover rollatini can be stored in an airtight container in the fridge for up to four days. To freeze after cooking, let the rollatini cool, then store it in an airtight container. It will keep in the freezer for up to 3 months.
Nutrition
Calories: 395kcal
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