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1. Preheat oven to 350 degrees F. Butterfly
chicken breasts, then pound between clear wrap
until they’re about 1/4 inch thick.
2. Stir together sundried tomatoes, ricotta cheese
and 1 teaspoon salt. Spread 1/4 of cheese mixture
onto each chicken breast, then sprinkle basil on
top. Roll up chicken breasts, tucking in loose
pieces. Secure with toothpicks.
3. Pour beaten egg whites into a flat dish. Mix
breadcrumbs, remaining salt, pepper and garlic
powder in a second flat dish.
4. Dry rolled chicken breasts with a paper towel
and place in egg whites, coating completely. Then
roll chicken in breadcrumb mixture until covered.
5. Place chicken in a baking dish coated with
nonstick cooking spray, leaving space between each
breast. Bake for 45 to 50 minutes or until
internal temperature reaches 165 degrees F. Let
stand for 10 minutes before serving to help keep
chicken moist.
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Nutrition Facts (per serving)- 215 calories, 31 g
protein, 18 g carbs, 3.2 g fat, 2 g fiber
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