Give her plenty of warning when it's her turn to cook and Jessica really comes through. She does love to putter in the kitchen, which is odd, because at that age I couldn't be bothered. This meal was based on a recipe out of Food Network Magazine, called Chicken Parmesan Rollatini.
1 14.5 oz can petite diced tomatoes
1 cup fat-free, low-sodium chicken broth
1 clove garlic, minced
5 or 6 chopped fresh basil leaves
Salt and freshly ground pepper (to taste)
Cook the broth, garlic, basil, and tomatoes and basil in a small saucepan over medium heat, stirring occasionally, until slightly thickened - about 15 minutes. Season with salt and pepper, and cover to keep warm.
4 large chicken breasts, flattened to 1/8 inch thickness
6 ounces shredded cheese (gruyere and mozzarella work well)
1/4 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
Prosciutto (enough to cover flattened chicken breasts)
5 or 6 chopped fresh basil leaves (or more to taste)
1 large egg white
Freshly ground pepper
Position a rack in the upper third of your oven, preheated to 450 degrees.
Season the chicken with pepper, and place smooth-side down on a work surface. Layer with prosciutto, cheese, and then chopped basil. Starting at the short end, roll to enclose the filling, seam side down.
Mix the shredded parmesan and Panko breadcrumbs in a shallow dish. Put the egg white in another dish, and whip with a fork until foamy.
Mist a 9x13 inch glass baking dish with cooking spray. Working one at a time, dip the chicken rolls in the egg white, coat with the breadcrumb mixture, and place seam-side down in the glass baking dish. Sprinkle with the remaining breadcrumbs, and mist finely with cooking spray. Bake until cooked through, about 20 minutes or until chicken is cooked and breadcrumbs are golden-brown.
Serve with the tomato reduction, either on top of the chicken, or on the side.
*So happy I don't have to worry about her taking care of herself, as she gets ready to leave the nest*
-Julie (and Jessica, too)