Pollo De Marotta

• 4 boneless skinless chicken breasts
• 14 cup light Italian dressing
• 12 cup Italian breadcrumbs
• 1 tablespoon olive oil
• 13 lb mozzarella cheese, cut into 1/2 " x 2-inch rectangular cubes
• toothpick

1. Preheat oven to 375 degrees.
2. Pour olive oil in baking sheet.
3. Coat sheet with oil using a paper towel.
4. Set aside.
5. Place chicken breasts in between sheets of wax paper and pound with meat mallet until 1/4" thick.
6. Cut pounded breasts so that they measure 3" across.
7. Pour salad dressing in small bowl.
8. Pour breadcrumbs in flat dish.
9. Dip one side of flat chicken cutlet in salad dressing.
10. Place dressing-coated cutlet dressing side down on Breadcrumbs.
11. Press lightly to coat with breadcrumbs.
12. Put one rectangle of mozzarella cheese at one end of cutlet.
13. Roll cheese into cutlet.
14. Place toothpick through chicken and cheese, fastening it closed.
15. Place chicken roll on greased cookie sheet.
16. Repeat with remaining cutlets.
17. Bake at 375 degrees for 30 minutes.
18. Serve hot with a side of pasta, vegetables, and/or a salad.

chicken breasts, light italian dressing, italian breadcrumbs, olive oil, mozzarella cheese

Taken from www.food.com/recipe/pollo-de-marotta-156964 (may not work)