2 boneless, skinless chicken breasts
4 tablespoon ricotta cheese
2 tablespoon mozzarella, shredded
2 tablespoon Parmesan, grated
2 tablespoons sun-dried tomatoes*
3 tablespoon pesto**
pepper, to taste
1 egg white
3/4 cup breadcrumbs (I usually make my own by crushing saltine crackers)
Heat oven to 375 degrees. Grease an 8x8-inch pain with cooking spray.
With a mallet, thin the chicken breasts to a 1/4-inch thickness. Mix the ricotta, mozzarella, Parmesan, pesto, sun-dried tomatoes, and pepper together in a small bowl. Spread half the mixture on each chicken breast and roll the breasts up tight.
Place the egg whites and breadcrumbs each in a different shallow bowl. Dip the chicken rolls in the egg then in the breadcrumbs, coating it. Set the chicken breasts seam side down in the baking dish. Bake uncovered for 35 to 40 minutes or until the chicken is thoroughly cooked.
*I make my own sun-dried tomatoes out of cherry tomatoes. If you're using sun-dried tomatoes out of can, you'll want to chop them up.
**I use Knorr pesto mix to make my pesto. But you can use jarred pesto or homemade.