add to shopping list Ingredients

2 lbs. boneless chicken breast – sliced thin
breadcrumbs
½ cup balsamic vinegar
Olive Oil
Stuffing:
fresh basil leaves
Mozzarella cheese – sliced
Sun dried tomatoes – sliced
Fresh garlic – crushed and chopped
Quick Marinara Sauce:
4 plum tomatoes – diced
½ tsp capers plus tsp caper juice
Few fresh basil leaves – ripped
3 cloves garlic – crushed and chopped
Dash of black pepper
Dash of red pepper flakes

Preparation

Preheat oven to 350 degrees:

Marinade chicken breast slices in balsamic vinegar for about ½ hour.

Set up the basil leaves, sliced mozzarella cheese, sliced sun dried tomatoes and crushed fresh garlic for filling the chicken slices.

Dip the marinated chicken in the breadcrumbs and then at the end of the chicken slice place a basil leaf, sun dried tomato slice, a piece of mozzarella and a little piece of garlic and roll the chicken. Hold it together with a toothpick. Place these in a baking dish and drizzle each one with olive oil.

Bake for 25-30 minutes.

Marinara Sauce:

In a frying pan heat the olive oil and place in the garlic, capers plus the caper juice, basil and the tomatoes. Add the spices and simmer on low while the chicken bakes.

Top the chicken rolls with the marinara sauce and garnish with fresh grating cheese.

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