CHICKEN PARMESAN ROLL-UPS
- 1/4 cup olive oil divided
- 1 onion , chopped fine
- 6 garlic cloves , minced
- 1 14.5-ounce can Italian style diced tomatoes (like Hunt’s brand)
- 1/2 cup chopped fresh basil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 thin-cut , boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
- Salt and pepper
- 1/2 cup Italian seasoned Panko bread crumbs
INSTRUCTIONS
- Adjust oven rack to upper-middle position and heat oven to 450 degrees.
- Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes.
- Take mixture off the heat and stir in half of basil. Transfer half of sauce to a baking dish.
- Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture.
- Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper.
- Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down,
- in prepared baking dish.
- Toss bread crumbs with remaining oil in small bowl.
- Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.
- Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes.
- Depending on the thickness of your chicken breasts you may have to cook them longer.
- Check dish after 10 minutes of cooking and If the breadcrumbs get too brown for your liking cover with foil for the remaining baking time. Serve.