SUN-DRIED TOMATO CHICKEN ROLL-UPS
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) (or 2-3 chicken breasts, cut and pounded thin)
1/2 lb. deli-sliced provolone cheese
1/4 cup Extra Virgin Olive Oil
Position a rack in the upper third of the oven and preheat to 400 degrees.
Cover a rimmed baking sheet with foil and grease the foil.
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 tbsp. of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
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. Enjoy!
Allison at Dinner At Our House gave me this award, and I'm tickled pink to pass it on. I'm supposed to pass it on to 15 blogs that I've recently discovered. I'm passing it to:
Technically I'm supposed to pass it on to 15 people, but 9 will have to do.