¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
½ cup chopped fresh basil
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1¼ pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
Salt and pepper
½ cup Italian seasoned panko bread crumbs
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Adjust oven rack to upper-middle position and heat oven to 475 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 8-inch square baking dish or other baking dish (size doesn't really matter here).
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. I had to cook mine for about 10 minutes longer. If your breadcrumbs get too brown for your liking after about 15 minutes of cooking cover with foil for the remaining baking time. Serve.