Ingredients
4 boneless chicken breasts
extra-virgin olive oil
salt
Pepper
3 oz. pecorino, Gruyere, or other semimoist, semihard cheese
16 large fresh basil leaves
1 oz. grana padano cheese
3 to 4 tablespoons extra-virgin olive oil
Preparation
Step 1Adult and Child Spread the chicken breasts out on a cutting board and cover with plastic wrap. Pound each breast with the mallet until it becomes thinner and flatter. Remove the plastic wrap.Step 2Child Drizzle some olive oil over each breast, then season with salt and pepper. Help grate semihard cheese. Spread the grated cheese evenly over the flattened breasts. Lay four basil leaves over the cheese on each breast, completely covering the cheese. Grate the grana padano over each breast.Step 3Adult and Child Starting at the narrowest end, roll up each breast to create a roulade, and secure with a toothpick. Moisten the outside of each with a bit more olive oil; season with additional salt and pepper.Step 4Adult Heat a large skillet or grill pan on high heat. Grease the pan with the 3 to 4 tablespoons olive oil. Cook the stuffed breasts until chicken is cooked throughout, about 12 minutes or more, depending on the size of the breasts. Check for doneness by cutting to check the meat is no longer pink before serving.
From: Get Your Family Eating Right © 2013 by Lynn Fredericks and Mercedes Sanchez Buy the book
