About Olive Garden
Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.
Chicken Parmesan Rolatini
CHICKEN PARMESAN ROLATINI
Olive Garden Copycat Recipe
1 cup chicken broth
1 clove garlic, thinly sliced
1 (14.5 oz) can crushed San Marzano or fire-roasted tomatoes
5 or 6 fresh basil leaves, torn into small pieces
kosher salt and freshly ground pepper
4 thin (1/8-inch-thick) chicken cutlets
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Instant polenta, for serving (optional)
Position a rack in the upper third of the oven and preheat to 450 degrees. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.