CHICKEN PARMESAN ROLL-UPS WITH MARINARA SAUCE
Serves 6
Ingredients
4 ounces reduced fat cream cheese
1⁄4 cup finely chopped sweet red peppers
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
3⁄4 cup finely crushed Grain Berry Bran Flakes
1⁄2 cup grated parmesan cheese
1 1⁄2 pounds chicken breast cutlets, thinly sliced
2/3 cup buttermilk
25 ounce jar Silver Palate San Marzano Blend Marinara Whole
Tomato Pasta Sauce
1 cup shredded mozzarella cheese
12 ounces Grain Berry Penne Pasta
1/3 cup shredded parmesan cheese
Garnish of small peppers and parsley, optional
Directions:
Preheat oven to 350 degrees Fahrenheit. Line a 13 x 9 x 2
baking pan with non-stick foil and set aside.
In a small bowl, stir together the cream cheese, chopped
peppers, chopped basil, and garlic till mixed.
In a small bowl, stir together the crushed crackers and
grated parmesan. Pour the buttermilk in a small bowl.
Lay the chicken pieces flat on a large sheet of waxed paper.
Put equal portions of the cream cheese mixture in the center of each. Roll the
chicken up in a jelly roll fashion.
Dip in buttermilk and then roll in cracker crumbs. Place on
baking pan lined with foil. Bake for 15 minutes. Remove from oven and drizzle
with 1 cup of the marinara sauce.
Sprinkle with the mozzarella. Return to the oven for 10 to
15 minutes more or until chicken has reached an internal temperature of 165
degrees Fahrenheit.
Meanwhile, prepare pasta according to package directions and
drain. Heat remaining marinara sauce.
Individual servings should have the cooked pasta drizzled
with remaining marinara sauce, topped with the cooked chicken and sprinkled
with the shredded parmesan.
Garnish with parsley and small peppers if desired.
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Who’s behind the apron?
Deborah Puette was born in Atlanta, GA and currently lives
in a small suburb of Atlanta: Lilburn, Georgia She is retired from AT&T
Finance and is currently working for a small city outside of Atlanta in Snellville,
Georgia.
Deborah is married and has two sons. She loves cooking and
gardening.
As an avid cook she tries to cook at least one new dish a
week. She absolutely loves finding new items in the grocery store and
trying them. That is how she found Silver Palate. She was visiting
relatives in Spartanburg, SC and stopped into a Fresh Market and found Silver
Palate Marinara Sauce and Cherries.
She returned home and found the Grain Berry Pasta at Kroger
and the Grain Berry crackers at Ingles. One of her favorite things to do
is to go to Ingles at lunch and pick up some chicken salad and a box of Grain
Berry crackers.
When Deborah brought home the marinara sauce from, she started using it at least twice a week. It can be used in so many ways. Chicken Parmesan is her youngest son's favorite, so she decided to do it as rollups.
