Ingredients
- 4 chicken thigh fillets, boneless, skinless (or 2 chicken breasts, halved to make 4 thinner fillets)
- Pinch of salt, to taste
- 4 tbsp. garlic and herb flavoured tomato paste (or flavour of choice)
- 2 tsp. dried parsley
- 2 tsp. garlic powder
- 1 tsp. salt, divided
- 8 thin slices Mozzarella cheese, divided
- 1 egg
- 1 tsp. garlic powder
- 1/4 cup breadcrumbs
- 1/4 cup panko breadcrumbs
- 1 tsp. dried basil
- 2 tlsp. grated parmesan cheese
- 2 tsp. olive oil
- 1 bottle Pasta/Marinara Sauce
Instructions
- Preheat oven to 230C | 450F.
- Lightly pound fillets between two pieces of plastic wrap to 1/4-inch thickness using a mallet.
- Pat chicken dry; season with salt.
- Spread 1 tablespoon tomato paste over one side of each fillet; sprinkle with parsley, garlic powder and 1/2 teaspoon of salt.
- Place one slice of mozzarella onto each half of a fillet and roll (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).
- In a shallow medium-sized bowl, whisk the the egg, garlic powder and remaining 1/2 teaspoon of salt together; set aside.
- In another shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.
- Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat.
- Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.
- Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.
- Reduce heat to low and pour in the pasta sauce.
- Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.
- Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes.
- Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top.
- Garnish with extra dried parsley and Italian herbs.
Serve warm over pasta; mashed potatoes or with a salad.
