You can head over to Sugar and Spice for this recipe. I'm using it for a Sunday Dinner menu, but it is a perfect weeknight dinner. And by perfect weeknight dinner I mean E-A-S-Y. And tasty, of course.
I get excited about these roll ups for two reasons. First, because it means I'll be making Lemon Ricotta Pancakes (recipe to come soon) sometime that week with the leftover ricotta. And second, because of the sun-dried tomatoes. Sun-dried tomatoes turn my frown upside down. They make everything sunshiny and bright.
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2 comments:
do you have this recipe posted??
There is a link if you click on Sugar and Spice (in my first sentence) that will take you to the recipe. But just so I know you have it:
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 lb. deli-sliced provolone cheese
1/4 cup E.V.O.O.
Directions:
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.
Source: Everyday with Rachael Ray magazine - Feb. 2008
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