Chicken Scallopine With Mozzerella and Basil

This dish is so ridiculously good, and worth the effort to make. It is quite the process but it is so good. The only thing I would change is that I would make more of it! 

What you will need :

Chicken Breasts - I used 3, but adjust for your family

1/4 (Or more hehe) White Cooking Wine (Found by the vinegar, very affordable)

Mozzarella cheese - I use fresh

Basil - Dried

Large Can of peeled whole tomatoes

3 cloves of garlic, coarsely chopped

3 TB Olive Oil

Toothpicks - A must! 

Salt/Pepper 

1. Butterfly the chicken breasts and pound them to about 1 inch thick. You can also purchase thinly cut chicken breasts however I find that these have holes in them and its hard to wrap them sometimes. 
2. Spinkle with salt and pepper, 1tea of basil, and a cube of mozzarella cheese - about 2 inches by 1 inch. 
3. Roll up the chicken and secure with one or two toothpicks, you want the chicken wrapped tight
4. Warm the olive oil in a skillet and add the chopped garlic into the oil, allow the garlic to heat, moving the garlic around frequently, until the garlic becomes fragrant - about 4 minutes
5. Add in the chicken and brown on all sides, do not worry that the chicken is not done at this point. You want to cook the chicken for about 3 minutes on each side
6. Remove the chicken from the skillet and discard the garlic cloves
7. Add the wine to the skillet (Leave the chicken aside for a moment) and simmer the wine for about 2 minutes while scraping any bits on the skillet around. Then, let simmer stirring occasionally for about 3 more minutes.
8. Meanwhile, combine the tomatoes, 1/2t pepper, and 1/2t salt into a blender and blend until smooth. Add the tomato mixture to the reduced wine, simmer for an additional 5 minutes to let all the flavors combine
9. Add the chicken to the pan, and simmer for about 10 minutes, turn over and let simmer for an additional 5 to 7 minutes or until thoroughly cooked
10. Don't forget to remove the toothpicks before serving!