Serves 4 (2 rolls per person); can be multiplied.
Ingredients
2/3 cup homemade or store-bought marinara sauce, divided
8 thin-sliced boneless, skinless chicken breasts
Kosher salt and fresh black pepper
8 1/2-inch x 2-inch slices fresh mozzarella
8 1/2-inch x 2-inch slices slow-roasted or oil-packed sun-dried tomatoes
8 large basil leaves
1/3 cup grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 375°F.
In a small (I used a 12-inch square) casserole dish, spread all but 2 tablespoons of the marinara sauce in the bottom of the dish.
On a large cutting board, line up all of the chicken pieces with the wider end facing you. (If you don't have room, do a few at a time.) Season lightly on the side facing up with salt and pepper.
Across the wide end of the chicken, place a piece of mozzarella, a piece of slow-roasted or sun-dried tomato, and a basil leaf. Roll tightly. Turn each chicken roll around in the marinara sauce in the casserole dish, to coat all sides, before setting it seam-side down in the dish. Nestle the chicken rolls next to each other.
Spoon the remaining marinara sauce over each roll, and top with the parmesan cheese.
Cover with aluminum foil, and bake for 20 minutes. Remove the foil, and bake an additional 15 minutes.
Let sit for 2-3 minutes, and serve warm or at room temperature. Or cool completely, and freeze.