When I get home from work, I often have about an hour and a half before I then have to pick up the kids from school. And once I pick up the kids, (as all you mothers know….) life gets very hectic.
It is very important to plan ahead. Because if I don’t already have things prepped and ready to go for dinner at this point, I might as well just pull into a drive-in, take the crew out to eat, or pop some frozen chicken nuggets into the oven. And I hate doing any one of those things!
Now I’ll be honest with you, cooking dinners is really not my strength. After all, I am the baker in this culinary duo. Cooking is really my husband Erik’s thing. But here is the problem: He works late during the week. So weeknight cooking is really up to me.
Luckily over the past several years, I have learned a trick or two about cooking. And yes, I have certainly picked up some tricks from my professionally trained husband, but the majority of my cooking skills have come from my immense cooking magazine collection.
I am addicted to cooking magazines and even in this day and age when you can get whatever you need on the internet, I still can’t resist these things every time I am in a checkout line.
This is based on a Rachel Ray recipe that comes from her Everyday magazine back in 2008. I have been a big fan of Rachel’s magazines and it is honestly through her magazine, show, and shows like it that I have gained the confidence I now have with cooking meals for my family!
This yummy recipe is chicken rolls stuffed with a sun-dried tomato, ricotta filling. It is then covered in a zesty crushed red pepper and crushed tomato sauce.
It is so easy to prepare and so yummy to eat that it is one of my regular “go-to” recipes. The kids enjoy it as well. Which is a plus because quite often my kids can be picky when it comes to dinner. So when I find a dish that they will all eat without complaining, that dish goes in my regular rotation!
- 1 c. flour
- 1 c. milk
- 1 c. Panko bread crumbs
- 1 c. Italian seasoned bread crumbs
- 1 t. red pepper flakes
- 10 boneless, skinless chicken breast cutlets, trimmed
- 1 8.5 oz jar of sun-dried julienned tomatoes packed in olive oil, chopped
- 1 c. ricotta cheese
- 10 slices of deli provolone cheese cut in half
- 1/2 c. olive oil
- 2 c. Penne Pasta
- 2 TBLSP olive oil
- 3 cloves of garlic, chopped
- 1 small yellow onion, chopped
- 1 28 oz. can of crushed tomatoes
- 2 t. crushed red pepper flakes
- 1 t. dried Italian herbs
- 1 t. dried Basil
- 1 t. dried Parsley
- Pre-heat the oven to 400 degrees.
- Place the flour on a medium plate, and the milk in a wide rimmed bowl. Mix both bread crumbs and red pepper flakes on a large plate.
- Dredge each chicken cutlet in the flour, dip it in milk, and coat each side with the bread crumbs.
- In a medium bowl, mix together the ricotta and the sun-dried tomatoes.
- Place the coated chicken on a work space and put 1 or 2 pieces of provolone to cover the chicken and place a couple of tablespoons of the ricotta mixture in the middle of each cutlet, on top of the provolone.
- Roll-up each cutlet and secure with a couple of toothpicks.
- Place, cut side up, on a baking sheet lined with foil and sprayed with cooking spray. Drizzle each roll-up with a little bit of olive oil.
- Bake in the oven for approximately 35-40 minutes, until the chicken is cooked through and is slightly golden brown.
- While the chicken is cooking, make the pasta and sauce.
- In a large pot of salted water, cook the pasta according to package directions.
- In a separate large pot, heat the olive oil over medium heat. Add the garlic and onion, stirring regularly for a minute.
- Add the crushed tomatoes and stir.
- Add the spices, stir and simmer for 8-10 minutes.
- When the pasta is finished, remove it from the water and drain it.
- When the chicken is finished, you may plate it with the pasta and sauce and serve immediately!
Recipe adapted from Rachel Ray
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