SERVES 4 to 6
TOTAL TIME: 45 minutes
Most supermarkets carry chicken cutlets, but if you can’t find them (or they look ragged), simply buy 3 boneless, skinless chicken breasts and slice your own (click here for instructions). See the photos that follow the recipe.
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1 |
onion, chopped fine |
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3 |
tablespoons olive oil |
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6 |
garlic cloves, minced |
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1 |
(14.5-ounce) can diced tomatoes |
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½ |
cup chopped fresh basil |
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Salt and pepper |
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6 |
ounces mozzarella cheese, shredded (1½ cups) |
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1 |
ounce Parmesan cheese, grated (½ cup) |
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6 |
(4-ounce) chicken cutlets, ¼ inch thick, trimmed |
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½ |
cup panko bread crumbs |
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Cook onion and 2 tablespoons oil in medium saucepan over medium-high heat until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 5 minutes. Stir in ¼ cup basil and season with salt and pepper to taste.
2. Meanwhile, combine mozzarella and Parmesan in bowl; measure out and reserve ½ cup separately. Add remaining ¼ cup basil to remaining cheese mixture.
3. Spread half of sauce in bottom of 8-inch square baking dish. Pat chicken dry with paper towels and season with salt and pepper. Mound basil-cheese mixture on top of chicken at wider end, leaving 1-inch border at bottom. Roll cutlets up tightly around filling and arrange, seam side down, in prepared baking dish.
4. Spread remaining sauce over chicken, then top with remaining cheese mixture. Toss bread crumbs with remaining 1 tablespoon oil and sprinkle over top. Bake until chicken registers 160 degrees and crumbs are golden, 15 to 20 minutes. Serve.