Panko and herb crusted mozzarella stuffed chicken ::re-post::

I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you may have noticed I tend to post recipes that are quick and simple, like this one. This dish is so good! It's very simple and easy, yet looks fancier than it really is. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. I try to assemble it while my kids are napping/in rest time so I can just put it in the oven later on. I serve it with rice pilaf and steamed broccoli or salad, and my husband and daughters  always love it.

Herb & panko crusted mozzarella stuffed chicken

(AKA Chicken Simon & Garfunkel)

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 boneless, skinless chicken breasts (I like to get the butcher to cut these in half thickness-wise to make cutlets because it makes for easier rolling. For our family of four, I can get away with just 2 chicken breasts cut like this and it is plenty.)

salt and pepper

1 cup shredded mozzarella

1 egg

flour

1/2 cup bread crumbs (I used panko)

1 Tbsp. parsley

1/4 tsp. sage

1/4 tsp. rosemary (I actually omit this)

1/4 tsp. thyme

1 stick butter (I usually use just half a stick and it tastes great with a lot less fat.)

1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)

toothpicks

D I R E C T I O N S :

Season chicken breasts with salt and pepper and sprinkle mozzarella on top. 

Roll and secure with toothpick. 

Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. 

Dip rolls in flour, then in egg, then in crumbs (roll to coat).

Place in greased casserole dish and top with melted butter. 

Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.