Italian Chicken

I've been losing my mojo in the kitchen these days. It's been awhile since I've made a really good dinner, in my opinion. David's always very gracious, but frankly, my dinners lately have been flops. It's pretty frustrating when I'm trying so hard to make family meals happen even if there is soccer practice at night. That will soon be over and I'm SO glad. We're just not up for being one of those families that have an activity every single day of the week. We all love our time at home, and it is, after all, the simple moments at home that stick in a child's mind.
Tonight was a rare Sunday evening that David was home. I'm been used to my Sunday evenings with just me and the boys, and admittedly, if he had been gone, I would not have gone to the trouble of really cooking. But he was home, so I did cook, and finally I made a decent meal. It's worth making again so I wanted to make sure I got it down. I have no name for this, although Italian Chicken might be a good one:

Italian Chicken

Needed: chicken breasts, mozzarella cheese, bread crumbs, an egg, Italian Seasonings, whole wheat flour (may use white all purpose), good quality marinara sauce, butter, salt, pepper, and toothpicks.

Method:
Preheat oven to 400

Take a few chicken breasts and pound them down until they are pretty thin. Sprinkle with salt and pepper, and sprinkle a good amount of shredded mozzarella cheese on top. Roll the breast up and secure with toothpicks. Dip the whole thing in whole wheat flour, then an egg mixture (egg w/ just a splash of water or milk) all mixed up, and finally , dredge the whole thing in breadcrumbs. I use my homemade ones that are healthier. I also mix in some Italian Seasonings and grated parmesan cheese into the breadcrumbs, but that's just me. Place the breasts seam side down into a baking dish, pour a mixture of melted butter and oregano over the top and bake at 400 until done (maybe 40 minutes, depending on the thickness). While it's baking, simmer a jar of marinara sauce on the stove. Once the chicken is done, remove from oven and slice so they resemble medallions. Pour just enough marinara sauce over the top to lightly cover, sprinkle with more mozzarella and pop back into the oven until the cheese is melted. Really good all on it's own and even better served over a top of pasta.

It really wasn't all that hard to prepare. While the oven was preheating I was able to get the chicken assembled from start to finish. I'll be glad to add this to the list of "definitely make again."