4 Large Boneless, skinless Chicken Breasts, butterflied
4 Mozzarella Cheese Sticks (string cheese)
2 Cups Italian Breadcrumbs
1 Cup Grated Parmesan
3 Tbs Olive Oil
Garlic Salt
Onion Powder
Italian Seasoning
Pepper
2 Jars of Marinara
1 Lb. Capellini
Preheat your oven to 350 degrees
Butterfly and pound your chicken breasts out to about a 1/4 inch thick.
Season the inside of the breast with garlic salt, onion powder, Italian seasoning and pepper.
Cut one cheese stick in half and place it in the center of the prepared chicken breast. Roll tightly and secure with a toothpick.
Combine the breadcrumbs and parmesan cheese. Coat chicken roll lightly in olive oil and allow excess to drain. Dredge in breadcrumbs and place on a baking sheet sprayed with non-stick cooking spray.
Bake at 350 for about 45 minutes.
While that's baking, prepare Capellini according to package. Drain and add marinara, set aside.
Warm the remaining jar as a dipping sauce.
4 Mozzarella Cheese Sticks (string cheese)
2 Cups Italian Breadcrumbs
1 Cup Grated Parmesan
3 Tbs Olive Oil
Garlic Salt
Onion Powder
Italian Seasoning
Pepper
2 Jars of Marinara
1 Lb. Capellini
Preheat your oven to 350 degrees
Butterfly and pound your chicken breasts out to about a 1/4 inch thick.
Season the inside of the breast with garlic salt, onion powder, Italian seasoning and pepper.
Cut one cheese stick in half and place it in the center of the prepared chicken breast. Roll tightly and secure with a toothpick.
Combine the breadcrumbs and parmesan cheese. Coat chicken roll lightly in olive oil and allow excess to drain. Dredge in breadcrumbs and place on a baking sheet sprayed with non-stick cooking spray.
Bake at 350 for about 45 minutes.
While that's baking, prepare Capellini according to package. Drain and add marinara, set aside.
Warm the remaining jar as a dipping sauce.
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