Chicken Parmesan Roll-Ups

My go to meal anytime I eat out is Chicken Parmesan, I don't know what it is but I sure love it! Maybe its the melted cheese, tomato sauce, or the toasted bread crumbs baked in oil...in fact, it is all of those reasons that I love chicken Parmesan! I have made several chicken Parmesan recipes before and all were good but this recipe has been by far my favorite, thanks to The Girl Who Ate Everything... 

Heat 2 tablespoons of olive oil in medium saucepan over medium heat. Add in chopped onion, cook till soft (I ended up having too much onion for just two people but it still tasted amazing). Then add in garlic for about 30 seconds followed by adding diced tomatoes, cook for 5 minutes. Remove from heat and stir in basil.  I didn't have fresh basil on hand so I used dried basil and it worked great. 

Transfer half of sauce in a baking dish (whatever size you have).

You want your chicken thin and flat. If you have chicken breasts cut them in half lengthwise. I had chicken tenderloins from Costco so I flattened them just a little bit and I was good to go (one tenderloin was a perfect size for one chicken Parmesan--plus when it's a tenderloin you don't feel as bad eating 2 or 3 roll-ups). Pat them dry with paper towels (season chicken with salt and pepper if you want). 

  In a bowl combine cheeses and rest of basil. Top the chicken with cheese, leaving 1-inch border at bottom              of chicken. Roll up tightly and place in baking dish seam side down. Reserve a little cheese. 

Top chicken with remaining cheese and remaining sauce. Toss breadcrumbs in oil and then cover chicken (I used normal breadcrumbs). 

Cook for 15-20 minutes at 475 degrees and enjoy!  

If breadcrumbs are browning too fast, cover with foil and remain cooking (I ended up covering mine). 

I served mine over spaghetti just like the restaurants!

Chicken Parmesan Roll-Ups

Ingredients:

• 1/4 C olive oil
• 1 onion, chopped
• 4-6 garlic cloves, minced
• 1 (14.5 oz) can Italian style diced tomatoes
• Fresh basil (or dried)-season to taste
• 1 1/2 C shredded mozzarella cheese
• 1/2 C grated Parmesan cheese
• 6 chicken cutlets
• 1/2 C bread crumbs
• salt & pepper

Directions:

1. Heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion, cook for about 3 minutes or until soft. Stir in garlic for about 30 seconds, until fragrant. Add can of tomatoes and simmer for 5 minutes then remove from heat. Stir in basil . Transfer half of sauce into a baking dish. 
2. Combine cheeses and basil in bowl; reserve 1/2 C of mixture. Pat chicken dry and season with salt and pepper. Top cutlets with cheese mixture, leaving 1-inch border at bottom of cutlets. Roll chicken up tightly and place seam side down in baking dish. 
3. Toss breadcrumbs with remaining oil. Top chicken with remaining cheese, remaining sauce, and breadcrumbs. Bake chicken until cooked and crumbs are golden; ~15-20 minutes. If your breadcrumbs get too brown cover dish with foil and continue baking.