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    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.



 

 

 


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