Chicken Parmesan Roll Ups

This dish had its good point and a few bad points. Good points it was easy to make and cooked pretty quickly. The bad points it was missing something. It just tasted off to me. However Don loved it. Supposedly this was a 30 minute recipe but I'd say it took a little closer to 45 minutes. Not sure if it was because I was having trouble shredding the cheese or if it was just a little more needy than the recipe claimed. Overall if I make this again I'll be adding something else to the dish to give it more flavor.

Chicken Parmesan Roll Ups
Cooks Country June/July 2010

1/2 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 14.5 oz. can diced tomatoes
1/2 cup chopped fresh basil
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin cut boneless skinless chicken cutlets about 1 1/4 lbs
1/2 cup panko bread crumbs
salt and pepper

Adjust oven rack to upper middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8 inch square baking dish.

Combine mozzarella and Parmesan in medium bowl; reserve 1/2 cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil cheese mixture, leaving 1 inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.

Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.