From James Eldon Davis, head chef at Danny’s Great American Café, as posted in the Binghamton Press and Sun-Bulletin.



4 8-ounce chicken breasts, skinned and pounded to 1/4 inch
8 ounces ricotta cheese
8 eggs (divided use)
2 teaspoons Parmesan cheese
Parsley (chopped), about a handful, to taste
2 tablespoons olive oil, for sauté pan
3 tablespoons diced garlic
2 cups cherry tomatoes (halved)
1 cup chopped bell pepper
1 cup chopped onion
4 slices provolone cheese
Salt and pepper, to taste


1 cup bread crumbs
1/4 cup Parmesan cheese
1 teaspoon salt
Pepper, to taste


  1. Heat oven to 350°F.
  2. Combine ricotta cheese and two eggs in a large bowl. Once they are mixed thoroughly, blend in Parmesan cheese and chopped parsley. Set the bowl aside.
  3. In an olive oil-coated pan over medium heat, sauté diced garlic, cherry tomatoes, bell pepper and onions until they are translucent. (Note: I used way less than the recipe calls for of the pepper and onion and did not include any tomato. Use what you like!) Blend mixture into the bowl of ricotta cheese stuffing.
  4. Next, in a pan, blend 1 cup of bread crumbs with 1/4 cup of Parmesan cheese, salt and pepper to taste.
  5. In another pan, thoroughly beat six eggs. (Note: I used 4 eggs with a little milk.)
  6. Place a scoop of the ricotta cheese mix onto one of the chicken breasts and top it with a slice of provolone cheese. Put the chicken breast in the palm of your hand and gently fold it. Dip it into the eggs, and then roll it in the breading.
  7. Place the chicken upside down in a large, oiled muffin pan and repeat each step with each of the remaining chicken breasts. You can sprinkle with paprika for color, if desired.
  8. Bake the dish for 30-35 minutes at 350 degrees.

Serves four.


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