Chicken Parmesan Roll-Ups

You know the sounds of a good meal. Cutlery clinking against porcelain plates. The thoughtful chewing of the first bite and the delighted sounds of a satisfied palate. For the interested cook, this melody is all that is needed to affirm the success of the meal.

Chicken Parmesan Roll-Ups taste much more sophisticated that the title leads you to believe. Petite rolls of thinly-sliced chicken ooze with the perfect blend of cheeses and herbs. Topped with a potent blend of roasted tomatoes, pungent garlic and the crunch of toasted bread crumbs, every bite bursts with flavor.

Chicken Parmesan Roll-Ups

Makes 5 - 6 Roll-Ups

3 T. olive oil

1/4 cup onion, minced fine

5-6 garlic cloves, minced

1 14 oz. can petite diced tomatoes

few shakes of dried basil (or 1/2 cup chopped fresh basil)

1 1/2 cups shredded mozzarella

1/2 cup grated Parmesan

5 - 6 thin-sliced, skinless, boneless chicken breasts*

Salt and Pepper

1/2 cup Panko bread crumbs

*Note: If you cannot find thin-sliced chicken breasts, slice regular chicken breasts in half horizontally and pound to a 1/4 inch thickness. 

Saute onion in 2 T. of the oil until softened, about 3 minutes.

Add the minced garlic and sauté for another 30 seconds.

Add diced tomatoes (I used fresh from my garden instead of canned. Aren't they beautiful?)

and simmer until thickened, about 5 minutes.

If using dried basil, you can add when you add the tomatoes...

...if using fresh basil, add 1/4 cup (roughly chopped) once done simmering, off the heat.

Transfer half of the sauce to an 8 x 8 baking dish and set aside the rest. 

While sauce is simmering, combine the shredded mozzarella and parmesan, in a medium bowl. 

Reserve 1/2 cup, and then add basil to the remaining cup of cheese 

(a few shakes of dried, or 1/4 cup chopped fresh).

Season the chicken with a little salt and pepper.

Then place a generous amount of cheese and basil mixture on one half of the breast.

Starting from the cheesy end, roll breast up tightly.

Then place seam-side down in the baking dish.

Top chicken with the reserved cheese and then the rest of the sauce. 

Bake for 10 minutes at 475 degrees.

While chicken is baking, combine bread crumbs with remaining T. of oil.

Then top chicken with bread crumbs and bake for another 10 minutes, 

until chicken is cooked through. 

(I know it seems weird to only bake the chicken 20 minutes total, 

but they will be cooked through if you use thinly sliced chicken and bake at such a high heat. 

Of course, check to make sure!)

Serve immediately.

Recipe from Cook's Country magazine.