Cheesy Stuffed Chicken Rollatini

• 4 large chicken breasts, sliced horizontally into 8 thin cutlets
• Salt and freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 cup ricotta cheese, approx. 250 g
• 1 cup grated Parmesan cheese (divided), approx. 100 g
• 2 cups shredded mozzarella cheese (divided), approx. 200 g
• 1 large egg, beaten
• 2 tablespoons fresh parsley, chopped
• 2 cups marinara sauce
• Fresh basil leaves, chopped or torn

Instructions

1. 1
   Preheat your oven to 375°F (190°C).
2. 2
   Spread a thin layer of marinara sauce across the bottom of a large baking dish.
3. 3
   Pound the chicken cutlets slightly with a meat mallet so they are an even thickness.
4. 4
   Season both sides of each cutlet with salt, pepper, garlic powder, and Italian seasoning.
5. 5
   In a mixing bowl, combine the ricotta, half of the Parmesan, half of the mozzarella, the beaten egg, and the chopped parsley. Mix well until fully combined.
6. 6
   Spoon about 2 tablespoons of the cheese mixture onto one end of each chicken cutlet. Roll the chicken up tightly around the filling. Place the rollatini seam-side down in the prepared baking dish, snug against one another.
7. 7
   Spoon the remaining marinara sauce evenly over the chicken rollatini. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
8. 8
   Let the rollatini rest for about 5 minutes before serving. Garnish with fresh basil and enjoy warm with your favorite pasta or a side salad!