Email to Sally      

Recipe Categories: dands's HOME PAGEAPPETIZERS Bread BREAD CASSEROLES CHINESE CREPES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA POULTRY RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

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



1. 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.
   
2. 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.
   
3. 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.
   
4.