1/4 c. Olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
1/2 c. chopped fresh basil (I used 1-2 tsp. dried basil)
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
6 thin cut boneless, skinless chicken cutlets, about 1 1/4 lbs.
1/2 c. panko bread crumbs
Adjust oven rack to upper middle position and heat oven to 475. Heat 2 Tbsp. oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.
Combine mozzarella and Parmesan cheese in medium bowl; reserve 1/2 cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
Recipe source: Cook's Country Magazine June/July 2010