Ingredients
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4 boneless skinless chicken breasts, pounded flat
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4 slices swiss cheese
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4 slices mozzarella cheese
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4 ounces ricotta cheese
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2 tablespoons parmesan cheese (can use more)
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1 cup dry breadcrumbs
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2 teaspoons seasoning salt
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1/2 teaspoon black pepper
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1 cup cubed cheddar cheese
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1/2 cup half-and-half cream
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1/2 cup chicken broth
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1 egg, beaten
Instructions
- Set oven to 400 degrees.
- Grease an 8 x 8-inch square baking dish.
- With a wooden mallet, flatten each chicken breast carefully.
- In a small bowl, mix the ricotta, Parmesan cheese and egg.
- Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
- Place 2 tsp of the ricotta mixture in the center of each breast.
- In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
- Roll up the breasts tight and close with a toothpick.
- Roll in breadcrumb mixture, and brown in frying pan.
- Remove from the pan, and place in a prepared baking dish.
- Bake for 20 minutes.
- On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
- Before serving the breasts, cover each breast with the cheese sauce.