CHICKEN CUTLETS WITH TWO CHEESES
Source of Recipe
Magazine
List of Ingredients
- 1/2 c ricotta cheese
- 1 egg yolk
- 1/4 c chopped fresh basil
- 1 tsp chopped garlic
- Salt/pepper to taste
- 6 chicken cutlets (4 oz. each)
- 6 oz. Fontina cheese, thinkly sliced
- 2 Tbsp melted butter
- 1/4 c Parmesan cheese
- 1/2 c bread crumbs
Instructions
- In small bowl combine ricotta, egg yolk, basil, garlic, 1/4 tsp salt and dash of pepper. Pound cutlets 1/4-1/2 inch thick between 2 sheets plastic wrap. Lightly sprinkle with salt and pepper.
- Place 1 oz. Fontina and 1-1/2 Tbsp Ricotta mixture on each cutlet, leaving a 1/2 inch border. Roll up each cutlet; secure with toothpick.
- Combine Parmesan cheese and bread crumbs. Coat chicken rolls in melted butter, then roll in Parmesan cheese and breadcrumb mixture. Place on greased jelly-roll pan. Bake at 375 degrees for 30 minutes. Makes 6 servings.
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