I thought this was fine for a clean-the-fridge type meal. It smelled great and my chicken was plenty moist. I just felt it needed some sort of sauce, like a light bechamel. I used 2 chicken breasts cut horizontally into 4 cutlets. My filling was 1/2 C ricotta, 1/2 C parmesan, 1/4 C panko, 1 tsp italian seasoning, 1 tsp lemon zest, a couple tbsp toasted pine nuts, a couple chopped olives, and one pressed garic clove. I filled the cutlets with half the filling - reserving the rest for later - and secured the rolls with a toothpick. I put about a tbsp of olive oil in the bottom of my baking pan, using a brush to spread it around. I placed the rolls in the pan and further brushed the oil onto them. Salt and pepper over the rolls, then pressed more panko on top. Baked uncovered at 350 for 30 minutes, then topped with the reserved filling and broiled for 5-10 minutes until nice and toasty. Served with quinoa made with chicken broth and a touch of lemon juice, and tossed with lemon zest, parsley, and toasted pine nuts.
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I thought this was fine for a clean-the-fridge type meal. It smelled great and my chicken was...