|Rolled up and ready to bake
|Topped with diced mozzarella and shredded Parmesan; ready to go back into the oven
|Fresh out of the oven...all the cheeses have been melted
|Fresh basil has been scattered and ready to be served
|This is one of the "good sauces"...all natural and no added sugar
|These are the kind of ingredients that go into a "good sauce"
String Cheese Chicken Roulade
6 large chicken cutlets, approximately 1 to 1-1/4 pounds
6 large fresh basil leaves (or 12 smaller leaves)
6 1-ounce pieces of mozzarella string cheese, unwrapped
1/2 cup almond flour or meal
1/2 cup finely grated Parmesan cheese (powdery style)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 teaspoon Italian seasoning
1 large egg
2 to 3 tablespoons water
2 cups marinara sauce, heated
1 cup diced fresh mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmigiano Reggiano (or Parmesan)
Additional fresh basil leaves for garnish, optional
Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart Pyrex-type casserole dish with olive oil spray or oil. In a shallow bowl, combine almond flour, finely grated Parmesan, pepper, salt, and Italian seasoning. In a separate small bowl, beat egg with water and season with salt and pepper.
Lay chicken cutlets out on a cutting board or other flat surface. Place 1 large basil leaf in the center of each cutlet; place a piece of string cheese crosswise on top of each cutlet and roll up snugly around the string cheese. Gently dip rolled cutlets in egg wash, one at a time; and then roll in the seasoned crumb mixture until well coated. Place each cutlet seam side down in lightly greased baking dish. Bake for 18-20 minutes until lightly browned. Remove from oven and spoon heated marinara sauce around chicken (do not add cold sauce to a hot casserole dish), leaving tops of chicken rolls exposed. Scatter diced fresh mozzarella on top; sprinkle tops of chicken rolls with shredded Parmesan cheese. Bake an additional 15-20 minutes, or until hot and bubbly. If desired, run under broiler for a few minutes to lightly brown cheese. Let sit for about 5 to 10 minutes so cheeses set. If desired, top with thinly sliced ribbons of fresh basil (chiffonade). Optional: Serve over julienned zucchini or yellow squash pasta, if desired.