4 skinless, boneless chicken breasts
1/2 cup of panko bread crumbs
1/2 cup of parmesan cheese, grated
1/4 cup of flat leaf parsley, chopped
1 clove of garlic, minced
salt and pepper for seasoning
1 jar of spaghetti sauce of your choice
Butterfly the chicken breasts and then pound relatively thin. Season with salt and pepper.
Sprinkle roughly 1/4 of the mixture on top of each chicken breast. Don't go all the way to the edge because you don't want the filling oozing out. Roll each breast up and secure with toothpicks or twine.
Heat a tablespoon or two of olive oil in a pan over medium-high heat. Turn the chicken every two minutes until all sides are browned.
Lower the heat to medium and pour your sauce over the chicken. Cover and simmer for 15 minutes. I usually turn the chicken once during cooking.
Remove the chicken from the pan (don't forget to remove your toothpicks or twine!), slice and serve plated over the sauce. I had a little extra alfredo sauce, so I drizzled some on top for even more flavor.
This Recipe serves four, but if your breasts are large (chicken breasts, that is!) you might be able to stretch it a little farther.