Sun-Dried Tomato Chicken Roll-Ups
From Rachael Ray
2 large eggs, lightly beaten
1 c seasoned bread crumbs
1 1/4 c ricotta cheese
1 c oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1.5 lbs)
1/2 lb deli-sliced provolone cheese
1/4 c EVOO
1. Position a rack in the upper-third of the oven and preheat to 400. 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 tbsp 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.