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1
Preheat oven to 400F.
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2
In a small glass pan or casserole dish, place 2 Tablespoons of olive oil in the pan.
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3
Set pan aside.
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4
Take chicken breasts and cut them so that they are butterflied.
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5
Then cut the butterfly down the middle, making 2 thin pieces.
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6
After this process you will have 4 pieces of chicken breast.
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7
Butterflying makes them thinner, instead of beating them to death.
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8
Cut the mozzarella log into 12-14 slices, about 1/4 inch thick.
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9
Place 2 slices onto the middle each chicken breast piece.
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10
Set the other 4-6 slices aside.
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11
Sprinkle 1 Tablespoon of basil, and 1 teaspoon each of oregano and paprika on top of the mozzarella slices on the chicken.
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12
Roll chicken up keeping the mozzarella slices towards the bottom of the roll.
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13
Close up chicken with toothpicks, about 5 per roll of chicken, use more if needed.
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14
Try to close the roll up completely leaving no gaps for the cheese to ooze out.
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15
Place each piece of chicken in the pan on top of the olive oil.
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16
Drizzle the rest of the olive oil over the chicken rolls.
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17
Sprinkle the rest of the basil, oregano and paprika on top of the chicken rolls.
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18
Squeeze the 1/2 lemon over the chicken rolls, making sure there are no seeds.
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19
Cook for 20 minutes or until the chicken is golden brown on the sides.
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20
Then pull chicken out and turn your oven to broil.
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21
After the chicken is fully cooked, top with the remaining slices of mozzarella roll and put back in the oven.
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22
Broil for 4-5 minutes, once the cheese is melted, youre done!
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23
This chicken goes extremely well with my Lemon Butter Parmesan Linguini.
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24
See my TastyKitchen recipe box for this recipe.
