Ingredients:
1 cup chicken stock
2 cloves garlic minced
1 14.5 ounce can crushed tomatoes
1 tsp oregano plus more for dredging
4 thin chicken cutlets (I cut 2 chicken breasts horizontally and pound thin)
8 oz. shredded mozzarella
½ cup grated parmesan divided
¼ cup panko bread crumbs
1 egg
Flour to dredge chicken
cooking spray
Preheat oven to 450 degrees
Cook the stock, garlic, tomatoes and oregano in a small pot over medium high heat, stirring occasionally, until thickened about 15 minutes. Reduce heat to low and cover pot.
Place chicken cutlets on cutting board, sprinkle each with mozzarella and ¼ cup parmesan. Roll chicken to encase cheese and secure with toothpicks.
Set up dredging station. First shallow dish is flour seasoned with parmesan and oregano. Second shallow dish is beaten egg with salt and oregano. Mix remaining parmesan and panko bread crumbs in a shallow dish for station 3.
Spoon enough sauce into small baking dish to coat the bottom of the dish.
Dredge chicken in flour, then egg, then breadcrumbs and place seam side down in baking dish. Lightly mist each chicken roll. Bake until cooked through (internal temp should be 165 degrees) about 20 minutes. Serve with remaining sauce.
1 cup chicken stock
2 cloves garlic minced
1 14.5 ounce can crushed tomatoes
1 tsp oregano plus more for dredging
4 thin chicken cutlets (I cut 2 chicken breasts horizontally and pound thin)
8 oz. shredded mozzarella
½ cup grated parmesan divided
¼ cup panko bread crumbs
1 egg
Flour to dredge chicken
cooking spray
Cook the stock, garlic, tomatoes and oregano in a small pot over medium high heat, stirring occasionally, until thickened about 15 minutes. Reduce heat to low and cover pot.
Place chicken cutlets on cutting board, sprinkle each with mozzarella and ¼ cup parmesan. Roll chicken to encase cheese and secure with toothpicks.
Set up dredging station. First shallow dish is flour seasoned with parmesan and oregano. Second shallow dish is beaten egg with salt and oregano. Mix remaining parmesan and panko bread crumbs in a shallow dish for station 3.
Spoon enough sauce into small baking dish to coat the bottom of the dish.
Dredge chicken in flour, then egg, then breadcrumbs and place seam side down in baking dish. Lightly mist each chicken roll. Bake until cooked through (internal temp should be 165 degrees) about 20 minutes. Serve with remaining sauce.
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