Shelly's Onion & Cheese Chicken Rollatinis
2 Boneless, Skinless Chicken Breasts, sliced into 3-4 pieces each and pounded flat
1 Maui Onion, sliced
1 oz. Herbed Goat Cheese
1/2 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Tomato Paste
1/2 cup Storebought Bruschetta Sauce
1/2 cup Storebought Alfredo Sauce
1/2 cup Mozzarella, shredded
a Tablespoon or so of Olive Oil for sauteing
Pound chicken breast pieces flat between plastic wrap. Set aside. Saute onions till golden. Set aside to cool. When cool add to goat cheese and mix together. Heat a little olive oil in a shallow non-stick fry pan. Place a dollop of onion and cheese filling on the end of each pounded chicken breast and roll up. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side. Remove from pan and place rollatinis in a Pyrex casserole dish.
Mix all remaining ingredients (except mozzarella) together. Pour over rollatinis. Sprinkle mozzarella on top. Bake for 30 minutes in a 350 oven.
The other Eggface Rollatinis:Version 1.0
Version 2.0
