Tony's Stuffed Chicken Rolls

By carvalhohm

Ingredients

• 6 (8 ounce) boneless chicken breast halves
• 1/8 cup finely chopped sun dried tomatoes
• 1/2 pound thinly sliced baked ham
• 12 ounces low fat ricotta
• 6 ounce drained feta cheese
• 1/4 cup chopped herbs: parsley, tarragon, basil, oregano
• 1/4 cup pitted calamata olives
• 1 cup all purpose flour
• 1 cup seasoned breadcrumbs
• 3 eggs
• 2 ounces good olive oil
• Salt and ground black pepper

Details

Servings 6

Preparation

Step 1

Butterfly each chicken breast. Place plastic wrap over each slice and pound thin. Set aside. (Be sure to clean cutting board well when working with raw meats.)

Finely chop all herbs and scoop into medium mixing bowl. Combine ricotta and feta cheese with chopped herbs and mix well. Fold calamata olives and sun dried tomatoes into mixture. Place one slice of ham over each chicken breast. Roll tablespoon of mixture into ball. Place on top of ham and lightly pat, spreading almost to each end. Leave about 1/2 inch on each side. Season lightly with salt and pepper to taste. Roll chicken over mixture, tuck in sides and roll completely like an egg roll. Pin with toothpick to keep chicken rolls from separating. Repeat process on remaining chicken breasts. Set aside.

Place flour and bread crumbs into separate bowls. Mix eggs together until blended well. Place each chicken roll into flour, then egg, then breadcrumbs. Place onto glass plate and refrigerate for 1 hour.

Preheat oven to 350 degrees. Place olive oil in a large skillet and heat to almost smoking stage. Carefully place each chicken breast into hot oil and brown on all sides. Remove and drain on plate with paper towel to remove excess oil. Place chicken rolls into lightly greased baking sheet and bake for 15-20 minutes.

Suggested side dishes: Steamed buttered asparagus and rice pilaf.