This delicious recipe is a variation of traditional chicken Parmesan. If you want to impress your family and friends with dinner, this is an easy way to do it!
Start with fresh and wholesome ingredients, fresh ripe tomatoes and basil straight from the garden will give this dish and excellent and fragrant flavor.
The tomatoes in this recipe are not cooked before hitting the oven. We do this to preserve the fresh flavor of the tomato. Stewing the tomatoes with the onion and mushroom can be done, however it will take away some of that fresh taste you get by following the recipe.
Much like the use of fresh vegetables, using fresh mozzarella will give the dish a creamy texture and a superb taste. While you can use bagged shredded cheese, the texture will be more firm and let’s face it, there isn’t much in the world that can beat fresh mozzarella!
This dish can be cooked in the oven, however for those in hot climates can also cook this on the grill. I prefer the grill, keeping the heat out of the house is easier on the A/C out here in the desert.
Carmelize the onion in a non stick saute pan. Cooking about 3-4 mins on medium-high heat.
Add the garlic and mushroom, cook for 3 minutes on medium heat.
Combine the tomatoes, onion, garlic, and mushroom to a bowl and set aside.
Preheat the grill or oven, the ideal tempurature should be 400 degrees (F).
Coat the roaster (no rack) with olive oil, this will help prevent the chicken and cheese from sticking.
Butterfly each chicken breast, then cut each piece into two.
Cut a few slices of cheese into sticks of cheese to be used for the inside of the chicken roll.
Place the cheese and a small portion of basil on top of the open side of the chicken.
Roll the chicken (from the short side) tightly, securing the cheese and basil in the chicken roll.
Place the rolled chicken in the oiled roasting dish.
Slice the remaining cheese, cutting a slice for each piece of rolled chicken. Place the cheese evenly on top of the chicken.
Top the chicken with the tomato, onion, and mushroom mixture.
Mix the olive oil and the bread crumbs in a bowl.
Spread the bread crumbs on top of the chicken.
Cook the chicken, approximately 25-30 mins, until internal tempurature is 165 degrees (F). If the chicken does not cook within 25-30 minutes, the bread crumbs could burn, to avoid this simply cover the roaster with foil before the bread crumbs burn.
Creamy Cucumber Soup
Traditionally, soup is hot and eaten on a cold winter day or a blustery spring afternoon, but today I am