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

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