4 boneless, skinless chicken breasts
12 large, fresh basil leaves, rinsed and patted dry or 2 tsp. dried basil
4 pieces roasted red pepper
½ cup shredded mozzarella cheese
16 oz. can marinara sauce (we used Hunts tomato and garlic sauce)
1 teaspoon of dried oregano
Place 2 chicken breasts in a 1 gallon freezer bag and seal. Working with the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin or a meat mallet being careful not to tear the meat. Pound until is ¼” thick and approximately the size of a 4 by 8-inch rectangle. If the chicken breasts are very large like the ones we use from Sams Club, butterfly the breasts and slice all the way through and proceed with pounding. You will have 8 pieces rather than four.
Lay the breast with the smooth side down and layer each piece with 2 basil leaves, 1-2 pieces of roasted red pepper and 2 Tablespoons of shredded mozzarella (reserving the rest for later). Roll one long edge toward the other long edge to enclose feelings. Secure with toothpicks if desired.
Pour 1 cup of the sauce into an 8x8 dish and place the rolled breasts with the seam side down. Top with desired sauce and cheese. You may choose to distribute the 8 breasts (if you sliced 4 large in half) in two 8x8 pans and divide sauce and cheese.
Baking Day: Thaw chicken for 24 hours and keep tightly covered. Bake at 375 for 45 minutes until hot and bubbly. Remove foil and bake cheese an additional 5 minutes if desired.