Tuesday, January 22, 2008

Cooking Chicken w/ my Hubby

Last night my husband and I spent some time in the kitchen together cooking dinner. I had found a recipe for chicken w/ sundried tomatoes in the newest Rachel Ray magazine that looked pretty tasty! I wanted to include a picture, but no batteries in camera sadly equals no pictures. The meal turned out great though. It's the type of recipe I like with little prep and not to many ingredients! We had a some difficulty figuring out the correct way to assemble the chicken and had to cook the chicken a little longer than it said, but other than that..delicious!

Heres the recipe!

Sundried Tomato Chicken Roll-Ups (Rachel Ray)

Prep Time: 30 min
Bake Time: 20 min

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 pound deli-sliced provolone cheese
1/4 cup extra-virgin olive oil

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 sundried 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 tablespoon 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.

*We served the chicken w/ a simple pasta - Bow tie pasta, a little olive oil, basil and fresh garlic

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