Italian Meats and Poultry Recipes - Chicken-Mozzarella Rollups

Ingredients    

• 4 teaspoons olive oil or cooking oil

• 1/4 cup chopped onion 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)

• 4 mozzarella cheese slices (3 ounces)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 tablespoons dry sherry or chicken broth

• 1/3 cup fine dry bread crumbs

• 2 tablespoons grated Romano cheese

• 1/2 teaspoon dried oregano, crushed

• 1/2 teaspoon onion salt

• 2 tablespoons butter, melted

• 2 cups purchased tomato-base pasta sauce

• Hot cooked fettuccine (optional)

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Method:

1. Preheat oven to 375°F. In a small saucepan heat 1 teaspoon of the oil over medium heat. Add onion; cook for 3 to 5 minutes or until tender.

2. Place each chicken breast half, boned side down, between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.

3. Brush tops of chicken breast halves with remaining 3 teaspoons oil. On boned side of each breast half, place a slice of mozzarella and one-fourth of the cooked onion.

4. In a small bowl combine garlic powder and pepper; sprinkle evenly over cheese and onion on chicken breast halves.  Fold in sides and bottom of chicken breast halves; roll up each piece into a spiral, pressing edges to seal. Brush chicken rolls with sherry.

5. In a shallow bowl combine bread crumbs, Romano cheese, oregano, and onion salt. Roll chicken rolls in bread crumb mixture to coat. Place in a greased 2-quart rectangular baking dish. Drizzle with melted butter.

6. Bake for 20 to 25 minutes or until chicken is no longer pink. Meanwhile, in a medium saucepan cook and stir the pasta sauce over medium heat until heated through.

7. Serve chicken rolls with warmed pasta sauce and, if desired, hot cooked pasta.