Italian Herb and Parmesan Stuffed Chicken (Dot's Recipe)

My mom has made these quasi-chicken-roll-ups since I was young. The sauce produced in the pan from the juices is delectable. These have a little kick to them. To reduce the kick, omit the red pepper flakes. Another idea I have had was to add a bit of ricotta cheese, but I have not tried that yet.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 6  skinless chicken breasts, halved
• 1⁄2 cup margarine, divided
• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon garlic powder
• 3⁄8 teaspoon black pepper, divided
• 3  tablespoons parsley flakes
• 1⁄8 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 6  slices mozzarella cheese
•  toothpick

Directions

1. Blend 6 tablespoons margarine, parmesan cheese, basil, garlic powder, 1/4 teaspoon black pepper, red pepper flakes and parsley with a fork.
2. Make a slit in each breast and stuff each with mixture. Fasten with toothpicks.
3. Heat remaining two tablesppons margarine in large skillet.
4. Add breasts and cook 10-15 minutes or until breasts turn white.
5. Add salt, remaining black pepper and sauce.
6. Cover and simmer about 30 minutes or until tender.
7. Top each breast with mozzarella just until melted.
8. Top with additional basil and serve.