Ingredients
butter, for greasing pan
1 jar (28 ounces) of marinara sauce or 4 cups homemade
4 chicken cutlets or boneless chicken breasts
coarse salt and fresh black pepper
4 ounces thinly sliced salami
1 + 1/2 cups shredded mozzarella cheese
pasta, rice, polenta or a grain, for serving
Instructions
- Preheat oven to 375 degrees F. Butter a 9 x 13 casserole dish. Cover the bottom of the dish generously with sauce.
- Pound out the chicken between saran wrap to an even 1/2-inch thickness using a meat mallet. Season lightly with salt and pepper.
- Working one at a time place one ounce of salami on each chicken breast starting from the thinnest end and stopping an inch from the opposite end. Sprinkle 2 heaping tablespoons of mozzarella over top and then roll up starting from the thinnest end. Secure with a toothpick and place in pan.
- Spoon sauce over top of each one and then pour any leftover sauce into bottom of the pan. Sprinkle the tops with the remaining mozzarella.
- Bake 45 minutes until bubbly all over. Remove the toothpicks for serving. Serve with pasta or rice.
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