Chicken Rollatini alla Cacciatore

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the chicken from the refrigerator to bring to room temperature. Quarter the mushrooms. Peel and thinly slice the garlic and onion. Tear the mozzarella cheese into bite-sized pieces. Place the tomatoes in a bowl; using your hands, carefully break the tomatoes apart. Pick the basil and parsley leaves off the stems; discard the stems.

In a medium pot, heat 1 tablespoon of olive oil on medium until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Set the drained spinach aside. Wipe out the pot.

In the same pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy.

Add the onion to the pot of mushrooms. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Simmer, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume. Remove from heat.

While the sauce simmers, pat the chicken breasts dry with paper towels; season with salt and pepper on both sides. Transfer to a clean, dry work surface (or sheet pan). Spoon ¼ of the drained spinach into the center of 1 seasoned chicken breast. Top with ⅛ of the mozzarella cheese. Fold the 2 lengthwise ends of the chicken breast over the filling. Carefully place the prepared chicken breast, seam side down, in an oven-safe baking dish. Repeat with the remaining chicken breasts. Spoon the tomato sauce over the baking dish of prepared chicken breasts; top with the remaining mozzarella cheese. Bake 14 to 16 minutes, or until the chicken is cooked through and the mozzarella cheese is melted and lightly browned on top. Let stand for at least 2 minutes before serving.

While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and set aside. Wipe out the pot. In the same pot used to cook the pasta, heat 1 tablespoon of olive oil on medium until hot. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Remove from heat. Off the heat, add the cooked pasta, Parmesan cheese and half the basil. Stir to combine and transfer to a serving dish. Garnish the baked chicken and finished pasta with the parsley and remaining basil (roughly chopping the leaves just before adding). Enjoy!