Sun-Dried-Tomato Chicken Roll-Ups

February 2008
Sun-Dried-Tomato Chicken Roll-Ups

by 10 people

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Makes: 4 servings

Prep: 30 mins

Cook: 20 mins

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
Directions
  1. 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.
  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.
Tip PAIR WITH:
  • Lindemans Bin 65 Chardonnay 2006 (Australia)
Tip Side note
  • Serve pasta tossed with garlic and parsley alongside the chicken.
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