Saute garlic and onions. Add tomato sauce, few splashes of white wine, chicken bouillon cubes and your favourite dried herbs like oregano, thyme and basil leaves. Simmer 10-15 minutes until sauce is slightly reduced.
Season lightly each flattened chicken breasts with salt and pepper, then spread with basil pesto and a generous amount of mozzarella and parmesan.
Roll up each stuffed chicken breast and dredge on all sides with bread crumbs.
In a flat baking dish, splash a few tablespoons of the tomato sauce in the bottom. Arrange the rolled up chicken nicely and bathe with the remaining tomato sauce. Bake 20-30 minutes or until chicken is done.
Sprinkle with chopped parsley and enjoy with your favourite green salad and wine.
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