Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/2 cup diced eggplant

  3. 3 eggs

  4. 1/2 cup ricotta

  5. 6 spears canned asparagus, finely chopped

  6. 1/2 cup grated mozzarella

  7. 1/4 cup, plus

  8. 2 tablespoons grated Parmesan

  9. 1 tablespoon dried oregano

  10. 1 teaspoon salt, plus more for seasoning chicken

  11. 1 teaspoon freshly ground pepper, plus more for seasoning chicken

  12. 4 boneless, skinless chicken breast halves

  13. 1 1/2 cups all-purpose flour

  14. 1 1/2 cups Italian-style seasoned bread crumbs

  15. 4 tablespoons unsalted butter

  16. 2 tablespoons vegetable shortening

  17. 2/3 cup prepared tomato sauce

  18. 1/2 cup diced tomatoes

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.

  3. In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus , 1/4 cup of the mozzarella , 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.

  4. Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll . Repeat with remaining chicken.

  5. Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.

  6. Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan . Bake for 30 minutes.

  7. Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.


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