Ingredients:
- 4 thin chicken cutlets, 3 oz each (4 chicken breasts pounded thin)
- 1/2 cup Italian seasoned breadcrumbs (you can substitute whole wheat or panko crumbs or a mixture of both. Just remember to add Italian seasoning if you do)
- 2 eggs – use the egg whites only
- 6 tbsp part skim ricotta cheese
- 2 Tbsp Pesto
- 2 Tbsp Sundried Tomatoes – finely chopped
- olive oil non-stick spray (I use my Misto)
- 1/4 cup of your favorite marinara sauce (this makes a difference in taste. I prefer Mezzetta)
- salt and pepper to taste
- Optional – Grated Cheese (any type) for topping
- Optional – fresh basil for garnish
Directions:
- Preheat oven to 450°. Lightly spray a baking dish with olive oil or non-stick spray.
- Season chicken with salt and pepper.
- Place breadcrumbs in a bowl
- In a separate bowl, add egg whites from the 2 eggs.
- In another bowl, mix together ricotta cheese, pesto, and sundried tomatoes
- Lay chicken cutlets on a cutting board and spread the pesto cheese mixture on each cutlet. Evenly divide cheese mixture between the 4 cutlets.
- Roll each chicken cutlet.
- Dip chicken roll into egg whites and then breadcrumbs. Place seam side down into the baking dish (no need for toothpicks). Repeat with remaining chicken rolls.
- Lightly spray the tops of the chicken with olive oil.
- Bake for 25 minutes. Remove from oven.
- Mix marinara sauce, a touch of pesto and additional sundried tomatoes and top chicken rolls. Add any type of cheese on top if desired.
- Bake for another 3 – 4 minutes, until cheese is melted.
- Optional – top with fresh basil.