3 boneless chicken breasts, pounded
basil leaves
3 large fresh mozzarella balls
olive oil, to taste
grated Romano cheese, to taste
garlic powder, to taste
parsley flakes, to taste
salt and pepper
Sauce:
1 small can whole tomatoes, with juice
2 to 3 garlic cloves, chopped
1/2 cup dry white wine
1/4 to 1/3 stick light butter
salt and pepper
For chicken:
Place a few good sized slices of mozzarella balls on one third of the chicken breast. Drizzle a bit of olive oil over the cheese, sprinkle the cheese as well as the rest of the chicken breast with salt and pepper, and then sprinkle the cheese with some Romano cheese. Place a few large basil leaves over the cheese and roll the chicken up, try to tuck the ends in somewhat to avoid the cheese leaking out, or push a small piece of basil into each end of the chicken roll. Place chicken rolls in baking dish. Drizzle a small amount of olive oil onto each roll and spread it over the roll with your fingers. Sprinkle each roll with salt and pepper, and then garlic powder, and then parsley flakes.
Bake in 350F oven for about 35 to 40 minutes, until it looks like the juices are running clear.
For sauce:
Chop the tomatoes into small pieces, and leave in the juice. In a frying pan, cook the chopped garlic in 2 tablespoons of olive oil for about a minute, just until you can smell it, don't brown it. Remove pan from heat for a few seconds and then add tomato with juice be careful�if the pan is too hot, it will sizzle and spit. Cook the tomatoes down until reduced by half, then add the wine and reduce by half again. Add salt and pepper and the light butter. Reduce heat and let butter melt.
Put sauce aside, covered, until chicken is ready. Serve chicken topped with sauce.
Serve with garlic mashed potatoes.
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