FOUND IT: In Rachael Ray's magazine.
MODIFIED IT: A little.
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese (I've skipped this the last couple of times and not missed it)
1 cup oil-packed sun-dried tomatoes, drained and chopped (see below)
8 chicken breast cutlets (I usually just buy four chicken breasts and turn one thick breast into two thin ones, then pound them thinner.)
1/2 pound deli-sliced provolone cheese (use whatever cheese you like here)
1/4 cup olive oil
The first time I made this recipe, I had a hard time finding the sun dried tomatoes, but was able to find Classico Sun-Dried Tomato Pesto. I used about half a jar of that instead and loved it.
I also frequently add a slice of capicola or prosciutto in with each roll up.
Beat the eggs in a shallow bowl, and place the bread crumbs in another one. Dip each cutlet in the eggs, then bread crumbs, and place them on a work surface. Place one slice of cheese on each cutlet, then the capicola if you're using it, then the tomatoes and the ricotta, roll them up and secure with a toothpick. Cover a baking sheet with foil and put the finished roll ups on it. Drizzle the olive oil over the roll ups, and bake at 400 for 20 minutes or until the chicken is done.