Ingredients
Sun-Dried BechemalSauce:
2 Tbsp butter
2 Tbsp flour
2 Cups Milk
1/4 cup chopped sun-drited tomatoes
2 Tbsp grated romano cheese
salt & pepper to taste
Balance of Recipie:
6 boneless chicken breasts
1 Cup plain bread crumbs
3 Tbsp basil
salt & pepper to taste
3 eggs
olive oil for frying
12 oz ricotta cheese
30 leaves fresh spinach
1 14oz can artichoke hearts-chopped
3 medium tomatoes chopped
8 oz shredded mozzarella cheese
Preparation
Bechamel sauce: Melt butter, stir in flour until smooth, cook 2 minutes; stir in milk, whisk over med. heat until it comes to a boil and thickens. Stir in sun-dried tomatoes, cheese, salt & pepper. Chicken: Pound chicken breasts to 1/4" thick; beat eggs; combine breadcrumbs, 2 Tbsp. of the basil, salt & pepper. Dip chicken in eggs and then the breadcrumb mixture, fry in olive oil over med heat about 2 minutes on each side,until chicken is done. Pour bechemal sauce onto dinner plate until covered; put prepared chicken breast on top of the sauce in the middle of the plate; Mix ricotta with 1 Tbsp basil, put about 2 Tbsp of ricotta mixture onto the chicken breast, spread slightly; on top of the ricotta, add some of the artichokes, tomatoes and fresh spinach leaves. Sprinkle with Mozzarella and put the dish under the broiler for about 1 minute; until spinach wilts; and mozzarella melts–serve immediately.
