Another Rachel Ray Wonder:
2 eggs, beaten
1 c seasoned bread crumbs
1.5 c ricotta cheese
1 c oil packed sundried tomatoes, drained and chopped
8 chicken breast cutlets (1.5 lbs)
1/2 # deli sliced provolone cheese
1/4 c olive oil
1. preheat oven to 400. cover a rimmed baking sheet with foil and grease the foil.
2. place beaten eggs and bread crumbs into separate shallow bowls. in a nother bowl mix the ricotta and sundried 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 cheese 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 25 minutes.
** this was good. eric really liked it. it was a little heavy for me. my stomach can't handle sundried tomatoes packed in oil very well, and the ricotta was rich too. but it was an easy meal and really very tasty. i'd make it again
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