{Gluten Free} Chicken Parmesan Rollatini

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Gluten Free.  Those two words make up such a simple phrase that packs a powerful punch in the food/diet/nutrition/weight loss world these days.  While it seems like such a trendy thing to do- gluten free is actually quite serious for some folks.. those folks with Celiac Disease.  Individuals with CD actually have a gluten intolerance and cannot have gluten containing foods.. if they do- aside from the severe GI issues that go along with it, they run the risk of causing damage to their intestines bringing on a whole host of problems.  While I do not have to follow a gluten-free lifestyle, I can only imagine the difficulty in finding gluten-free versions of traditional recipes utilizing gluten containing foods.. until now.

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I’ve only dabbled into the gluten free diet world, and half the time I don’t realize what I’ve made falls within the GF parameters.  Shame on you, dietitian.

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As usual- I love a challenge- my competitive nature gets the best of me on occasion. (Competitive.  This is true.  I once got a $20 bill from my dad for accidentally giving a bully girl a bloody nose in a ball game.  It was an accident..it was!).  In honor of Celiac Awareness month, Frito Lay is hosting the latest Recipe ReDux member opportunity – The Frito Lay Gluten Free Recipe Challenge.

I was surprised at first to learn that Frito-Lay snacks, you know- the favorite at any party hosted with a chip and dip (Tostitos and Lay’s brand), are made with just three ingredients – corn (or potatoes), vegetable oils (like sunflower, canola, corn) and salt. Really?  Just three?  How’s that for quality?  And simple! 

I’ll never be the one to deny myself the yummy crunch of a good chip- or any snack, actually.  (Hello- all foods from Chocolate to Broccoli.. that is my motto after all.)  But to know I’m enjoying a prepackaged goodie that is made with high quality whole ingredients makes for a slight ease in my heart.  I can pronounce everything in the ingredients list! 

At first thought of this challenge I wasn’t sure how I was going to use the products.  First- I had to actually decide what variety of chips (there is an incredibly long list to choose from.) I was going to use.  I went with the idea of replacing breadcrumbs with corn chips in a traditional recipe.. just which one. 

How about a gluten free take on Chicken Parmesan? 

I digg. 

So did my Fireman.  He praised me in between bites, and I agreed with frequent nods of my head, as I was mouth-stuffed with crunchy, tomato-y, and cheesy chicken.

What a winner.  Simple and delicious.  I think corn chips might be my go-to for Panko replacement, even though I do love my gluten-filled breadcrumbs- this is an easy and yummy switch.  You’ll be a winner with this recipe, gluten-free or not!

{Gluten Free} Chicken Parmesan Rollatini

Yield: 4 servings

Serving Size: 1 rollatini with 2/3 cup tomato sauce


  • 1/2 cup fat-free low-sodium chicken broth
  • 3 clove garlic, thinly sliced
  • 1 (14.5-ounce) can crushed San Marzano tomatoes with basil
  • 6 fresh basil leaves, chopped, divided
  • 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 4 (6-ounce) chicken breast
  • 1/4 cup chopped fresh parsley
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup crushed corn chips
  • 1 large egg white
  • Cooking spray


Preheat oven to 450 degrees F. Combine the broth, garlic, tomatoes and 1/2 of the basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover to keep warm.

While the sauce cooks, Pound the chicken breast thin, to about 1/8 inch thickness. Season chicken with remaining salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and remaining basil and about 3 tablespoons mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and crushed corn chips in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a small glass baking dish with cooking spray. Dip the chicken rolls in the egg white, then coat with the corn chip mixture. Place in the dish, seam-side down. Sprinkle with any remaining crumbs and mist with cooking spray.

Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

Nutritional Information:

Calories: 355, Fat: 14 g; Carbohydrate: 15 g; Fiber: 2 g; Protein: 44 g


Another winner?? Enter to win this giveaway for a Gluten Free Prize Pack!
  • Let me know in the comments section your gluten-free ideas for using Friot-Lay brand snacks.  You can get a full list of GF products on their website.
  • Extra entry: Follow me on Twitter ( @chocolatebroc)
  • Extra entry: Follow me on Facebook (www.facebook.com/chocolatebroccoli)
  • Giveaway ends May 31st @ midnight.

Be sure to check out the other Reduxer’s gluten-free recipes- there is quite the competition!  Can’t wait to try some of these!

By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with the contest. I was not compensated for my time.


  1. This looks so so good and exactly like regular ole gluten-filled Chicken Parm! Definitely want to try your Frito version next time around.

  2. I would love salsa and chips… simple yet great. Thanks for the giveaway!

  3. Wow I love the roll! Husband would like this one.

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