Your family will love this chicken dish so much, you’ll want to double the recipe and freeze half to enjoy again!
small boneless, skinless chicken breasts (4 oz each)
large fresh basil leaves, rinsed and patted dry
roasted red pepper (available in jars), about 2 in by 5 in, ribs and membrane trimmed, patted dry
shredded reduced-fat mozzarella cheese (about 12 tbsp)
1 ½ cups
canned, plain tomato sauce
dried oregano (optional for extra flavor in tomato sauce)
Preheat the oven to 375 °F. Place 2 chicken breasts in a 1 gallon Ziploc® brand bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is ¼-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.
Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 tbsp of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.
Pour 1 cup of the tomato sauce into a 9-by-12-inch non-aluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.
Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining ½ cup of tomato sauce (about 2 tbsp each) and bake uncovered for 30 minutes.
Sprinkle the remaining 4 tbsp of shredded mozzarella (1 tbsp each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.
Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.
Aluminum pans are “reactive”—they’re affected by or affect acidic foods like tomato sauce and can actually discolor or change the flavor of the food. So use a roasting pan made of oven-safe glass or one with an enamel, nonstick or stainless steel surface.
Serving Size: 1 roll-up
4 (4 oz)
Calories From Fat