Crusty Parmesan, Mozzarella and Spinach Chicken Rolls
By The Gourmet Farm Girl
4 Boneless skinless chicken breasts
4-6 tablespoons extra virgin olive oil
1 small onion chopped
5 garlic cloves minced
1 14.5 oz can of petite diced tomatoes
½ cup chopped fresh basil or 2 Tablespoon dried
Small bunch of fresh spinach leaves
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup panko bread crumbs
Preheat oven to 425 degrees F.
Spray a 9 x 12 glass baking dish with cooking spray
Heat half of the oil (2-3 T) in a medium size skillet over medium heat until hot; add the onions; cook till tender 2-3 minutes; add garlic and cook 1-2 minutes longer till fragrant; add the tomatoes and let simmer for about 5-6 minutes; turn off heat and add half the basil leaves; pour the mixture into baking dish
Combine the cheese in a medium size bowl reserving ½ cup. Add the remaining basil leaves to the cheese mixture; set aside
Cut and fillet open the chicken breasts and place between 2 pieces of plastic wrap or in a large plastic bag. Place on a cutting board and pound with a meat tenderizer. Lay out the chicken breasts; salt and pepper; top with 3-4 large pieces of spinach and some of the cheese mixture; reserving 1/4 cup. Roll up and secure with kitchen string or tooth picks if necessary and place seam side down in prepared baking dish.
Toss the panko crumbs with the remaining cheese and add the remaining oil; top each chicken roll with the mixture and bake for 25-30 minutes till chicken is done. Remove from oven and spoon the tomato sauce over the breasts; sprinkle a few chopped spinach leaves or parsley over the top for garnish.