Chicken Parmigiana Rolls

Michael & I are big chicken parmesan fans, it's a regular on our menu. But when I saw this recipe, I knew I wanted to try it. It's just a twist on the original chicken parm. I got this recipe from Joelen at Joelen's Culinary Adventures - thanks for the recipe!!

Chicken Parmigiana Rolls (copied right from Joelen, with my changes in red)

2 boneless, skinless chicken breasts, butterflied (I didn't butterfly mine, I just pounded them out)

1 cup pasta sauce

4 basil leaves (I used dried basil)

2 slices of mozzarella cheese

1/4 cup shredded parmesan cheese

1 cup flour

1 egg, scrambled

2 cups panko breadcrumbs

1 tablespoon italian seasoning (I used italian seasoned bread crumbs instead)

salt & pepper to taste

Open up the butterflied chicken breasts and cut in 2 equal pieces. With a meat pallet, pound each piece of chicken flat to form a paillard. On each piece of chicken, spread a tablespoon of pasta sauce. Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of parmesan cheese and 1 basil leaf. Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact. Dredge chicken roll in flour. Dip chicken roll in the scrambled egg. Combine the italian season, salt, pepper and panko breadcrumbs in a shallow bowl. Coat the chicken roll with the seasoned breadcrumbs. Repeat with remaining chicken pieces. Place on a baking dish and bake at 350 for 30-35 minutes.You can choose to top the chicken rolls with sauce and cheese if you'd like.