Tuesday, November 3, 2009
Sun-Dried Tomato Chicken Roll-Ups
These chicken roll-ups were excellent. I was a little nervous with the "roll-up" part as I have had bad luck in the past with rolling meat. The trick is to make sure you have pounded the chicken to 1/4". They rolled up easily & stayed together. Instead of toothpicks I used the kabob skewers & just broke them to be smaller in length.
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/2 c seasoned bread crumbs
3/4 c shredded part-skim mozzarella cheese
1/2 c chopped oil-packed sun-dried tomatoes
4 pre-cooked bacon strips
2 tbsp olive oil
Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs. Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks. Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.
Recipe courtesy: Simple & Delicious