Sun-Dried-Tomato Chicken Roll Up

By chefjaci

Ingredients

• 2 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 extra-virgin olive oil

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

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

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

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