Ricotta and Sun-Dried Tomato Chicken Roll-Ups

4 years ago

Baked chicken breast rolled with sun-dried tomatoes, ricotta and Parmesan cheese lightly breaded and baked till a golden brown. A wonderful way to dress up plain old chicken breast  for a simple and healthy dinner. Served alongside brown rice and a side salad.

 I made a generous portion of the sun-dried tomato and ricotta mixture because in my opinion you can never have too much cheese. Plus this allows a taste of the cheesy filling in every bite. This recipe is for two chicken breast but feel free to double the recipe if you are feeding a family of four. 

Ricotta and Sun-Dried Tomato Chicken Roll-ups

(Serving Size: 2 chicken breast)


- 2 boneless, skinless chicken breast

- 1 egg white

- 1/4 cup Italian bread crumbs

- 1/2 cup part skim ricotta cheese

- 1/4 cup oil packed sun-dried tomatoes, drained and chopped

- 1/4 cup shredded Parmesan cheese

Salt and pepper to taste


- Pound chicken with a meat mallet till flattened.

- Place the egg white and bread crumbs in separate bowls. In another bowl mix together the ricotta, Parmesan, sun-dried tomatoes, salt and pepper.

- Dip each chicken breast into the egg white, coat both sides with the bread crumbs, and place on a foil lined baking dish.

- Divide the ricotta mixture in half on spread onto the middle of each piece of chicken. Roll up and secure with a toothpick.

- Drizzle the chicken with olive oil and bake on 400 degrees for 25- 30 minutes.




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