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Place the chicken breasts between two pieces of plastic wrap and gently pound them with a mallet or the back of a sturdy metal spoon until thin.

Layer the sun-dried tomatoes, garlic, and capers along the center of the breasts and top with the mozzarella.

Fold one side of the breast over the filling and roll into a long tube, secure with a toothpick.

Season the chicken with salt and pepper and coat with the bread crumbs and bake in an oven-proof dish for 20 to 25 minutes at 350°F; cook until the chicken is no longer pink.

Allow the chicken to cool for 2 to 3 minutes before slicing or cutting in half.

Chef’s Notes: This baked chicken makes a delicious complete meal when served over creamy mushroom artichoke risotto.