Chicken With Sun-Dried Tomato Bechemal Sauce

• 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

1. 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.
2. 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.

butter, flour, milk, tomatoes, romano cheese, salt, chicken breasts, bread crumbs, basil, salt, eggs, olive oil, ricotta cheese, fresh spinach, tomatoes, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/chicken-with-sun-dried-tomato-bechemal-sauce-1208682 (may not work)