I started my 12 week shred yesterday so Sunday was my last meal to be able to eat breads, pastas, processed food, etc. so why not make my last dinner full of things I will miss for awhile. I served ours over garlic and butter noodles. I also made my own marinara sauce instead of using the canned tomatoes and all that listed below.
Thanks to "The Girl Who Ate Everything" for posting this wonderful recipe.
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| Rolled up and topped with tomato sauce |
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| Top with cheese/basil mixture |
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| Top with breadcrumbs and bake |
Ingredients:
1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 can Italian style diced tomatoes, canned
1/2 cup fresh chopped basil
1-1/2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin cut boneless chicken cutlets (I used chicken breasts and cut them in half and pounded them out)
salt and pepper
1/2 cup Italian seasoned Panko breadcrumbs
*I used my own marinara sauce that I make instead of making a tomato mixture
What To Do:
- Preheat oven to 475F
- Heat 2 Tbsp. oil in a cooking pan
- Add onion and cook until it has softened
- Add garlic and cook until fragrant
- Add tomatoes and cook until it has thickened (about 5 minutes)
- Remove from heat and stir in basil
- Transfer half of the sauce into a baking dish to coat the bottom
- Combine mozzarella cheese, parmesan cheese, and basil in a bowl. Make sure you save half of the cheese mixture
- Season chicken with salt and pepper
- Top chicken with cheese mixture, leaving about 1 inch from the bottom of the chicken
- Roll up tightly and place seam side down into the baking dish
- Toss breadcrumbs with remaining oil
- Top the chicken that is rolled up with the remaining sauce mixture, cheese mixture, and the breadcrumbs
- Bake for about 15-20 minutes. If your chicken is thick, it might take a little bit longer. If the breadcrumbs start to get too brown, cover with foil and continue cooking
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