5- Pieces chicken flattened
7- Cloves garlic diced
4- Small tomatoes diced
Lots of fresh basil chopped
1.5 cups fresh mozzarella, 1 cup diced .5 cup sliced thin
1/4 cup balsamic vinegar
Splash of milk
1/2 cup Panko bread crumbs (found in Japanese isle)
1/2 cup tomato sauce
Preheat oven to 475. In small bowl combine, garlic, tomato, basil, 1 cup mozzarella, balsamic, salt and pepper. Flatten chicken and fill with mixture. Roll up. Tie shut with twine. On two separate plates combine egg and milk and then the bread crumbs on the other. Roll chicken in egg and then bread crumbs. Place in baking dish and bake for 45 minutes. Remove and spoon tomato sauce over each one and top with remaining sliced cheese. Bake until cheese is brown and bubbly.
Vegetarian low cal style cooked in portabello minus bread crumbs.
If you use chicken breast it will be much easier to use a whole breast and just cut a pocket in the side. Since I had to de-bone thighs that is why I flattened it out. For a low calorie version measure your cheese and eliminate the bread crumbs. Also for gluten free eliminate the bread crumbs.