Ingredients:

  • 4 Boneless, skinless chicken breasts (about 170g each)
  • ½ cup All-Purpose Flour (60g)
  • 2 Large Eggs (approx. 120ml), lightly beaten
  • 1 teaspoon Kosher Salt (5g)
  • ½ teaspoon Black Pepper (2g)
  • ¼ cup Olive Oil (60ml), divided
  • 1 medium Zucchini, finely diced (about 150g)
  • 2 cloves Garlic, minced
  • 4 oz Fresh Mozzarella Cheese, thinly sliced or shredded (about 115g)
  • 2 tablespoons Fresh Parsley, chopped
  • Pinch of Salt and Pepper (for filling)
  • 1 (15 oz / 425g) can Crushed Tomatoes
  • ½ cup Chicken Broth (120ml)
  • 1 teaspoon Dried Oregano
  • 1 Bay Leaf
  • 1 tablespoon Unsalted Butter (14g)
  • 2 tablespoons Fresh Basil, torn, for garnish

Instructions:

  1. Slice each chicken breast horizontally to create two thinner cutlets. Place cutlets between plastic wrap and pound them to an even ¼-inch (6mm) thickness. Season cutlets lightly with salt and pepper.
  2. Heat 1 tbsp olive oil in a small pan. Sauté the diced zucchini until tender and lightly golden (about 5-7 minutes). Stir in minced garlic for the last minute. Remove from heat, drain any excess liquid, and mix with chopped parsley and a pinch of salt/pepper. Let cool slightly.
  3. Set up a dredging station: one shallow dish with flour, one with beaten eggs, and ensure the chicken seasoning is ready.
  4. Lay a flattened cutlet flat. Layer a quarter of the mozzarella slices over one half of the chicken, followed by a quarter of the zucchini mixture. Roll the chicken tightly from one end to the other, creating a neat parcel. Secure with one or two toothpicks if rolls seem loose.
  5. Lightly dredge each rollatini first in flour, then dip in egg, allowing excess to drip off. Heat remaining olive oil in your oven-safe skillet over medium-high heat. Sear the rolls on all sides until lightly golden brown (about 2 minutes per side).
  6. While rolls are searing, combine crushed tomatoes, chicken broth, oregano, and bay leaf in a bowl. Once rolls are seared, pour the sauce mixture directly over and around the chicken in the skillet. Dot the top with the tablespoon of butter.
  7. Transfer the skillet to a preheated oven (375°F / 190°C). Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce is bubbling nicely.
  8. Carefully remove the bay leaf. Let the dish rest for 5 minutes before serving, garnished with fresh torn basil.