Chicken Parmesan Rolls with Marinara Sauce

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This skinny version of the chicken parm is the perfect example that you don't have to cut out your favorite foods to stay healthy.

Course: Dinner

Cuisine: Italian

Keyword: Kid-Friendly, Low-Carb

Servings: people

Calories: 256kcal

1 1/2 cups marinara sauce store-bought or make your own with recipe below
1 pound boneless and skinless chicken breasts 8 thin slices
8 provolone slices substitute with mozzarella or another quick melting cheese of choice (smaller width compared to the chicken fillet)
8 teaspoons parmesan cheese grated
8 sage leaves small, fresh
olive oil
breadcrumbs for coating the chicken rolls
1/2 teaspoon salt
ground black pepper

To make the marinara sauce, over medium heat, in a saucepan with olive oil, sautè the anchovy and the garlic until golden.
Pour the canned tomatoes and cook on low-medium heat for 15 - 20 minutes. At the end of cooking, add the salt, pepper, and the oregano. Cover to keep it warm and set aside.
On a plate, lay a slice of chicken fillet. Place a slice of cheese in the middle, a sage leaf and sprinkle a teaspoon of Parmesan cheese. Roll to close then secure with toothpicks in the middle and both ends so that the cheese will not leak out while cooking.
Prepare a plate with olive oil and coat the chicken rolls with it, without being too excessive.
On a plate with the breadcrumbs, roll the chicken rolls and coat them well.
Over medium heat, in a saucepan with abundant olive oil, brown all the sides of the chicken. Take away the toothpicks one by one when you see the rolls are already compact and will not open anymore. This is to ensure that the chicken will cook evenly.
When the chicken rolls are cooked, place them on a serving plate, sliced and topped with the tomato sauce.

SmartPoints (Freestyle): 8