BAKED MOZZARELLA CHICKEN ROLLUPS

INGREDIENTS:

• 1 jar (24 ounces) Saclà Marinara
• 1 Tablespoon Olive Oil
• 2 Chicken Breasts
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 4 slices Bacon
• 6 slices fresh Mozzarella Cheese (log)
• Handful Fresh Basil Leaves, for garnish

METHOD:

• Preheat oven to 350°F. To a medium size casserole dish add olive oil and a full jar of Saclà Marinara, spread out evenly then set aside.
• Cook the bacon, then allow to cool and roughly chop.
• Slice the chicken breasts in half lengthwise then pound the chicken breast flat. Season all sides with salt and black pepper. Set aside.
• Slice 2 slices of fresh mozzarella cheese then lice them in half.
• Place about 1 Tablespoon of crumbled bacon in the middle of each chicken breast piece, top with half a slice of mozzarella cheese then roll each chicken breast up, then nestle into the Saclà Marinara in the casserole dish, seam side down.
• Cover the casserole dish with aluminum foil and bake for 30-35 minutes or until the chicken is fully cooked through at 165°F.
• Slice 4 mozzarella slices and place on top of each chicken then bake uncovered for another 3-5 minutes or until the cheese has melted.
• Remove from the oven and garnish with the fresh basil leaves.
• Recipe Creator: Joni Gomes