Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2 (10 ounce) skinless, boneless chicken breast halves
¾ teaspoon dried basil, crushed
2 tablespoons snipped oil-pack dried tomatoes
2 cloves garlic, minced
⅛ teaspoon ground black pepper
⅓ cup Italian-seasoned dry bread crumbs
¾ cup shredded mozzarella cheese
½ cup marinara sauce
Snipped fresh basil (optional)
Preheat oven to 375°F. Line a shallow baking pan with foil and lightly coat with cooking spray; set aside. Trim any remaining fat from the chicken breasts. Halve each chicken breast half. Place each portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly from center to edge of each portion to make a rectangle about ⅛ inch thick. Remove and discard plastic wrap. Sprinkle ¼ teaspoon of the dried basil over chicken pieces.
In a small bowl stir together the remaining ½ teaspoon dried basil, the dried tomatoes, garlic, and pepper. Place bread crumbs in a shallow dish. Place egg in another shallow dish; using a fork, beat egg lightly.
Spread a scant tablespoon of the basil mixture on each chicken piece. Place 2 tablespoons of the shredded cheese near an edge of each chicken piece. Fold in sides; starting from the edge with the cheese, roll up jelly-roll style. If necessary, secure with wooden toothpicks.
Roll chicken in egg. Dip chicken in bread crumbs, turning to coat evenly. Place rolls, seam sides down, in prepared pan. Bake, uncovered, 25 to 30 minutes or until an instant-read thermometer inserted into center registers 170°F. Remove toothpicks, if necessary. In a small saucepan heat marinara sauce; spoon over chicken rolls. Sprinkle with the remaining ¼ cup shredded cheese and, if desired, snipped fresh basil.
Tip: Serve with sauteed zucchini slices and cooked pasta or toasted baguette slices.