Parmesan Chicken
Ingredients:
- olive oil - 1/4 cup
- onion, chopped fine - 1
- garlic cloves, minced - 6
- Italian style diced tomatoes - 14.5 ounce can
- chopped fresh basil - 1/2 cup
- shredded mozzarella cheese - 1 1/2 cup
- grated Parmesan cheese - 1/2 cup
- thin cut boneless, skinless chicken cutlets - 6 (about 1 1/4 pounds)
- salt and pepper - to desired taste
- Italian seasoned panko bread crumbs - 1/2 cup
Instructions:
In a saucepan, heat 2 T oil over medium heat. Add onion, cook until softened. Stir in garlic, cook for 30 seconds. Add tomatoes, simmer until slightly thickened, about 5 minutes. Remove from heat and stir in 1/4 cup basil. Place half of sauce in a 8 x 8 inch square baking dish.
In a bowl combine mozzarella and Parmesan; set aside ½ cup of mixture. Add 1/4 cup basil to remaining cheese. Pat cutlets dry, season to desired taste with salt and pepper. Top cutlets with basil cheese mixture, leaving 1 inch border at bottom of cutlets. Roll up tightly, place seam side down, in prepared baking dish.
Toss together bread crumbs and 2 T oil. Top chicken with reserved cheese, remaining sauce and bread crumb mixture. Place oven rack to upper middle position. Bake in a preheated 375 degree oven for 15 - 20 minutes or until chicken is cooked through and crumbs are golden. If breadcrumbs get too brown cover with foil.
