Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups marinara sauce (store-bought or make your own with recipe below)
  • 1 pound boneless and skinless chicken breasts (8 thin slices)
  • 8 provolone slices
  • 8 teaspoons parmesan cheese (grated)
  • 8 sage leaves (small, fresh)
  • olive oil
  • breadcrumbs (for coating the chicken rolls)
  • 1/2 teaspoon salt
  • ground black pepper
  • 1 garlic clove (crushed)
  • 1 anchovy fillet
  • 1 tablespoon olive oil
  • 14 1/2 ounces tomatoes (can)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Instruction

  • To make the marinara sauce, over medium heat, in a saucepan with olive oil, sautè the anchovy and the garlic until golden.
  • Pour the canned tomatoes and cook on low-medium heat for 15 - 20 minutes. At the end of cooking, add the salt, pepper, and the oregano. Cover to keep it warm and set aside.
  • On a plate, lay a slice of chicken fillet. Place a slice of cheese in the middle, a sage leaf and sprinkle a teaspoon of Parmesan cheese. Roll to close then secure with toothpicks in the middle and both ends so that the cheese will not leak out while cooking.
  • Prepare a plate with olive oil and coat the chicken rolls with it, without being too excessive.
  • On a plate with the breadcrumbs, roll the chicken rolls and coat them well.
  • Over medium heat, in a saucepan with abundant olive oil, brown all the sides of the chicken. Take away the toothpicks one by one when you see the rolls are already compact and will not open anymore. This is to ensure that the chicken will cook evenly.
  • When the chicken rolls are cooked, place them on a serving plate, sliced and topped with the tomato sauce.