cheesy chicken rolls

total time: 2 hrs 15 mins 

prep: 30 mins 

inactive prep: 5 mins 

cook: 1 hr 40 mins 

makes: 4 chicken rolls 

level: easy 

Ingredients: 

marinara: 

1/4 cup virgin olive oil 

1 small onion, diced 

4 cloves of garlic, minced 

1 can crushed tomatoes

1/2 tsp sugar 

2 large sprigs of fresh oregano 

salt and freshly ground black pepper

chicken: 

2 boneless, skinless chicken breasts 

salt and pepper

1/2 cup plain flour 

2 large eggs, beaten 

1 cup breadcrumbs

1/2 cup virgin olive oil 

rolls: 

900g pizza dough 

plain flour 

2 cups low-moisture mozzarella 

1/2 cup grated parmesan 

1 large eggs, beaten with 1 tbsp water 

canola oil

Method: 

for the marinara: 

heat the oil in a saucepan, add the onions and cook until soft, add the garlic, add the sugar, oregano and crushed tomatoes, stir to combine and season liberally with salt and pepper, bring to the boil over medium high heat and then reduce to a simmer. Simmer for 30 minutes.take off the heat, discard oregano. cover with a lid.

for the chicken: 

place the chicken on a cutting board, carefully cut in half horizontally with a sharp knife. sprinkle with salt and pepper on both sides. place the flour, eggs and breadcrumbs into three separate shallow baking dished. drench each of the chicken pieces first into the flour, coat with the eggs and then finish in the breadcrumbs. place onto plates and then heat up the olive oil in a large pan. add 2 of the chicken pieces and cook until browned on both sides. the chicken does not need to be cooked at this point because it will finish cooking in the over. transfer the chicken onto a paper towelled line place to absorb any excess oil. season with salt and pepper. rest the chicken for 5 minutes. cut the chicken diagonally into 1- inch slices 4-5 pieces per half chicken and set aside. 

for the rolls: 

preheat the oven to 200 degrees c. place a large baking sheet on the rack and divide the dough into 4 equal pieces. on a  lightly floured flat surface, stretch or roll each piece of dough into a 9 by 7 inch rectangle. with the longer side of the dough facing you, pile the mozzarella across the middle of the dough leaving 1/2 inch of the border clean. sprinkle parmesan and then place the chicken strips lengthwise. spread 1/4 cup marinara sauce onto and then finish again with mozzarella and 1 tbsp of parmesan. fold in the dough. brush the dough with egg wash. carefully place the chicken rolls on the baking sheet, making sure that there is space between each roll. make until golden brown and cooked through 35-40 minutes. remove from the oven and cool on the baking sheet for 10 minutes. 

to serve. reheat the marinara over low heat, adding 1/2 cup water to thin out the sauce slightly. serve with the hot chicken rolls.