tag:blogger.com,1999:blog-9104858198002267089.post3872605726714765497..comments2023-09-01T02:06:37.606-07:00Comments on You Got Served: Sun-Dried Tomato Chicken Roll UpsEFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9104858198002267089.post-56992678843409130182008-11-01T13:30:00.000-07:002008-11-01T13:30:00.000-07:00There is a link if you click on Sugar and Spice (i...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:<BR/><BR/>Ingredients:<BR/>2 large eggs, lightly beaten<BR/>1 cup seasoned bread crumbs<BR/>1 1/2 cups ricotta cheese<BR/>1 cup oil-packed sun-dried tomatoes, drained and chopped<BR/>8 chicken breast cutlets (1 1/2 pounds)<BR/>1/2 lb. deli-sliced provolone cheese<BR/>1/4 cup E.V.O.O.<BR/><BR/>Directions:<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>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.<BR/>Source: Everyday with Rachael Ray magazine - Feb. 2008EFN Newsletterhttps://www.blogger.com/profile/01423756825876367278noreply@blogger.comtag:blogger.com,1999:blog-9104858198002267089.post-13079394111193447132008-11-01T12:44:00.000-07:002008-11-01T12:44:00.000-07:00do you have this recipe posted??do you have this recipe posted??Brett Burbidgehttps://www.blogger.com/profile/09891531099737586150noreply@blogger.com