1) Heat oven to 475. Heat 2 T olive oil in medium saucepan over
medium heat until shimmering. 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. Off heat, stir in half of basil. Transfer
half of sauce to 8 in square baking dish.
2) Combine mozzarella and parmesan, reserve 1/2 cup. Add
remaining basil to remaining cheese. Pat cutlets dry and season
with salt and pepper. Top cutlets with basil cheese mixture
leaving 1 in. border at bottom of cutlets. ROll up tightly and place
seam side down in baking dish. Toss bread crumbs with
remaining T of oil. Top chicken with remaining sauce, reserved
cheese and bread crumb mixture. Bake until chicken is cooked
through and crumbs are golden. 20-30 minutes. (Check part way
through, if bread crumbs are burning lay aluminum foil over top.
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