Ingredients:
2 cups Panko (Japanese bread crumbs)
1/3 cup grated Romano* cheese
1/2 tsp dried basil flakes
1/2 tsp dried thyme flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp mustard powder
1/4 tsp fresh ground black pepper
1 egg
2 large chicken breasts, skinned, deboned - prep as follows
2 tbsp. fresh pesto**
toothpicks

Preparation:
Preheat oven to 350 degrees F. Coat inside of medium caserole dish with oil, set aside. Beat egg in small bowl with fork, set aside. In wide medium bowl or pie plate, combine panko, Romano cheese, basil, thyme flakes, garlic, onion, chili, and mustard powders, black pepper and set aside.

Slice each chicken breast horizontally in half, as if slicing a bagle; cover with plastic wrap and flatten with a flat tenderizer or rolling pin to about 1/4" thick. Remove plastic wrap, spread a generous layer of pesto on top of each flattened chicken fillet, then roll up chicken fillets (roulades) like a jellyroll, securing with wooden toothpicks.

Dredge the roulades (chicken rolls) through egg mix, coating all sides, then drop in panko mix, turning to coat all sides. Arrange the coated fillets in the prepared baking dish and tightly cover with aluminum foil. Bake for 25 minutes, remove aluminum foil and continue to bake for another 10 minutes or until panko coating is browned and chicken is cooked through. Remove and discard toothpicks.

Serve:
Cut each chicken roulade into 1/2 inch slices and arrange them on an overlapping bias. Garnish with fresh basil.

Yield: 4 servings

* Romano cheese can be substituted with Parmegan cheese
** Homemade [basil] Pesto can be found here (recipe link pops into new window)