Chicken Parmesan Roll-Ups

We are 5 months into the year & are still trying new a new recipe each week. It is kind of exciting that we are still doing it!  This week’s recipe comes from Cook’s Country web site.  The “home” of Cook’s Country is the America’s Test Kitchen located outside of Boston.   They test recipes until they understand how & why they work & arrive at the best version.  They also test kitchen equipment.

Chicken Parmesan Roll-Ups 

cooks.country.com

¼ cup olive oil

1 onion, Chopped fine

6 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes

½ cup chopped fresh basil

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

6 thin-cut boneless, skinless chicken cutlets, about 1 ¼ pounds

½ c panko bread crumbs

Adjust oven rack to upper-middle position & heat oven to 475 degrees.  Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering.  Add onion & cook until softened, about 3 minutes.  Stir in garlic & cook until fragrant, about 30 seconds. Add tomatoes & simmer until slightly thickened, about 5 minutes.  Off heat, stir in half of basil.  Transfer half of sauce to 8-inch square baking dish.

Combine mozzarella & Parmesan in medium bowl; reserve ½ cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels & season with salt & pepper.  Top each cutlet with basil-cheese mixture, leaving 1 inch border at bottom of cutlets.  Roll up tightly & arrange, seam side down, in prepared baking dish.

Toss bread crumbs with remaining oil in small bowl.  Top chicken with reserved cheese, remaining sauce, & bread-crumb mixture.  Bake until chicken is cooked through & crumbs are golden, 15 to 20 minutes. Serve.

Tupps Tidbits ~ Make sure the chicken is thin-cut or it will not be fulled cooked in this amount of time.

This looks and tastes like something that came from a 5 – star restaurant! I loved the cheese-herb mixture in the center of the chicken and the bread crumbs gave it a light, crisp texture. 

Definitely a KEEPER in our book! Enjoy!