Dinner

Sun-Dried Tomato Chicken Roll-Ups is for Dinner.

Sun-Dried Tomato Chicken Roll-Ups takes 30 minutes to prepare.

Sun-Dried Tomato Chicken Roll-Ups takes 20 minutes to cook.

Sun-Dried Tomato Chicken Roll-Ups makes 6 servings.

The ingredients for Sun-Dried Tomato Chicken Roll-Ups are:

2 Egg whites

3/4 cup Progresso Bread Crumbs - Italian style

8 oz Breakstone's 2% milkfat small curd lowfat cottage cheese

3/4 cup Sun-Dried Tomatoes, drained and chopped

10 chicken breast cutlets

1/2 lb (4oz) Provolone Cheese (or you can sub for low-fat mozzarella, but nutritional info uses provolone)

1/4 cup olive oil

Here is how you make Sun-Dried Tomato Chicken Roll-Ups:

Position a rack in the upper third of the oven and preheat to 400 degres. Cover a rimmed baking sheet with foil and spray with a non-stick spray.Place egg whites and bread crumbs into SEPARATE shallow bowls. In another bowl, mix the cottage cheese and sundried tomatoes. Dip thte chicken into the egg, then coast with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of cottage cheese mix on each cutlet. Roll up and secure with toothpicks.Place roll-ups on the prepared baking sheet and drizzle with olive oil. Bake until chicken is golden and the cheese is bubbling, about 20 minutes.Serves 6 (2 roll-ups each)Number of Servings: 6Recipe submitted by SparkPeople user MZ_NO_ROLLS.

The nutritional information for Sun-Dried Tomato Chicken Roll-Ups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 454.5

• Total Fat: 20.6 g
• Cholesterol: 84.1 mg
• Sodium: 1,708.7 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 1.2 g
• Protein: 34.7 g