Taste of Italy...By Chef Jimmy
CHICKEN ROLLATINIW/SUN DRIED TOMATOES AND MOZZARELLA
Dip the chicken in the egg then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice cheese and a few chunks
sun dried tomato on one side of the chicken cutlet.Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil
Bake 25 – 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
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