***I have one word for this recipe - YUM! I served it with penne pasta tossed with garlic and parsley, as suggested by the magazine.***
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.
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