Ingredients: |
Ingredients: Nonstick spray coating
3/4 c. thinly sliced celery
1/2 c. sliced fresh mushrooms
1/2 c. thinly sliced carrot
1 small onion, sliced
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. Italian seasoning, crushed
3/4 tsp. sugar
3 medium chicken breasts
1/2 c. low fat ricotta cheese
3 Tbsp. grated Parmesan cheese
1 Tbsp. snipped fresh parsley
1/2 c. shredded mozzarella cheese (optional)
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Directions: |
Directions:For sauce, spray a cold large saucepan with nonstick spray coating
Add celery, mushrooms, carrot, onion and garlic
Cook until onion is tender
Cut up tomatoes
Stir undrained tomatoes, tomato sauce, Italian seasoning and sugar into vegetables
Bring to a boil and reduce heat
Let simmer uncovered for 20 minutes or until mixture is reduced to 2 c.
Meanwhile, skin, bone and cut chicken breasts lengthwise in half
Place each chicken piece between 2 pieces of plastic wrap
Pound with a meat mallet to about 1/4 inch thickness
In a bowl stir together ricotta cheese, Parmesan cheese and parsley
Spoon about 1 1/2 Tbsp. of the cheese mixture on a chicken piece
Fold in long sides of chicken piece, then roll up from short end
Place chicken rolls, seam sided down, in an 8 x 8 x 2 inch baking dish
Pour sauce over chicken
Cover with foil and refrigerate for 2 - 24 hours
Before serving, bake and cover in a 375º oven for 35 - 40 minutes or until chicken is no longer pink
If desired, sprinkle with mozzarella cheese and bake for 4 minutes
Transfer to a platter |
This recipe for Chicken Roll-ups is from