Sun Dried Tomato Chicken Roll-Ups

By á-3209

Ingredients

• 1 large eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1 1/2 cups ricotta cheese
• 1 cup oil-packed sun-dried tomatoes, drained and chopped
• 8 chicken breast cutlets (1 1/2 pounds)
• 1/2 pound deli-sliced provolone cheese
• 1/4 cup EVOO

Preparation

Step 1

1. Position a rack in upper third of oven and preheat to 400 degrees; cover a rimmed baking sheet with foil and grease the foil.

2. Place beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix ricotta and sun-dried tomatoes. Dip chicken cutlets into egg, then coat with breadcrumbs and place on work surface. Place a slice of provolone and heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks.

3. Place chicken roll-ups side by side on prepared baking sheet and drizzle with olive oil. Bake until chicken is golden and cheese is bubbling (about 20 minutes).