•  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


  • 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.


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