This dish does take a bit of prep work, but the results are oh-so delish!
What's needed:
2 T. olive oil
1/3 C. chopped onion
3 skinless, boneless chicken breasts, cut in half
6 mozzarella cheese slices
3/4 tsp. garlic powder
1/4 tsp. black pepper
3 T. dry sherry (or chicken broth)
1/2 C. fine dry bread crumbs
3 T. grated Romano cheese
3/4 tsp. dried oregano, crushed
1/2 tsp. onion salt
3 T. butter, melted
1 can pasta sauce (your choice)
1. Preheat oven to 3 75. Grease a 9x13 baking pan; set aside.
2. In a small saucepan, heat 1 T. olive oil over medium heat. Add onion and cook until tender. Set aside.
3. Place each chicken breast half in a ziploc bag. Using the flat side of a meat mallet and working from the center out, pound each half lightly into a rectangle about 1/8 in. thick. Remove from ziploc bag.
4. Brush tops of chicken breast with the remaining olive oil. On the 'boned-side' of each breast half, place a slice of mozzarella cheese and some of the cooked onion.
5. In a small bowl, combine garlic powder and pepper; sprinkle evenly over cheese and onion on the chicken breast.
6. Roll each piece of chicken breast into a spiral, pressing the edges to seal. Brush the chicken with sherry.
7. Combine bread crumb,s Romano cheese, oregano, and onion salt. Roll chicken roll-ups in bread crumb mixture to coat. Place in prepared pan. Drizzle with melted butter.
8. Bake, uncovered, for 20-25 minutes or until chicken is no longer pink.
9. While chicken is cooking, heat the pasta sauce.
A great side with this dish is hot fettuccine.
Husband's Grade: A+
PointsPlus: 6 (without the fettuccine).
Inspired by: 9x13 The Pan That Can
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