This is a quick and easy recipe to put together and kids love it. Of course, it is best with homemade spaghetti sauce, but when time is precious it still tastes great if you use a jar of ragu.
2 lg. chicken breasts, butterflied and cut into sections
4 oz. whole milk mozzarella cheese, cut into chunks
3 cloves garlic, minced
½ tsp. salt
½ tsp. black pepper
½ tsp. oregano
½ tsp. basil
½ c. gluten free flour
½ c. parmesan cheese
½ c. red wine
½ c. half and half
1 jar spaghetti sauce
After cutting apart the chicken breasts pound them with a kitchen mallet until they are thin. The best way to do this is to place them between two layers of plastic wrap and sprinkle a little bit of water over the top layer. This absorbs the friction. If you use a good quality of plastic wrap, it should not tear, and your chicken will be flattened out, instead of beaten up.
When the chicken is nice and thin, remove the top layer of wrap. Put a piece of cheese in the center of each piece of chicken. Sprinkle the chicken with the garlic, salt, pepper, basil, and oregano. Roll the chicken up around the cheese and secure it with a toothpick.
Combine the flour and parmesan in a medium sized bowl and coat each chicken roll in the mixture before placing each one in a medium sized baking dish. Pour the spaghetti sauce, wine, and half and half into the baking dish with the chicken. Bake in a three hundred degree oven for one hour. Let cool fifteen minutes before serving. Serve over rice or pasta. You will have lots of yummy sauce to use. Enjoy!