Ingredients:

3-4 boneless, skinless chicken breasts

Salt and freshly ground black pepper

100 grams butter, softened

50 grams Parmesan cheese, grated

50 grams fresh dill, chopped

5-7 cherry tomatoes, halved

1 sprig fresh basil, chopped

1 clove garlic, minced

30 milliliters olive oil

½ sweet pepper, chopped

50 grams breadcrumbs

1 egg, beaten

Instructions:

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).

Prepare a baking sheet by lining it with parchment paper.

Cut the chicken breasts in half horizontally, creating thin cutlets.

Season the chicken cutlets with salt and pepper.

Spread the softened butter over each chicken cutlet. In the image, it looks like the butter is mixed with Parmesan cheese and dill. You can do this if you prefer.

Sprinkle half of the Parmesan cheese and dill mixture over the chicken cutlets.

Starting from a short end, roll up the chicken cutlets tightly.

In a shallow bowl, whisk together the beaten egg.

In another shallow bowl, combine the breadcrumbs and remaining Parmesan cheese.

Dip each chicken roll in the egg mixture, then coat it in the Parmesan cheese breadcrumb mixture.

Place the breaded chicken rolls seam-side down on the prepared baking sheet.

Bake for 40-50 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.

Tomato Basil Sauce:

While the chicken rolls are baking, prepare the sauce. In a skillet, heat olive oil over medium heat.

Add the garlic and chopped sweet pepper. Sauté for 2-3 minutes, or until softened.

Add the cherry tomatoes and cook for an additional minute, or until the tomatoes start to burst.

Stir in the chopped basil and season with salt and pepper to taste.

Remove the pan from the heat and use an immersion blender to puree the sauce, or transfer the mixture to a blender or food processor and puree until smooth.

To Serve:

Spoon the tomato basil sauce on a plate and top with the baked chicken rolls. Enjoy!

Here are some additional tips:

You can use any type of cheese that you like in place of the Parmesan cheese.

Mozzarella, cheddar, or Gruyere would all be delicious options.

If you don’t have fresh dill, you can use 1 tablespoon of dried dill.

If you don’t have an immersion blender, you can transfer the sauce ingredients to a blender or food processor to puree.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.