oz tomato paste (or sub jar sauce for water and tomato paste)
medium garlic clove, minced
boneless, skinless chicken breast halves (about 4 oz each)
oz fat free or low fat cottage cheese, drained, about ¼ c (I doubled the amt and used ricotta)
oz shredded fat free or part skim mozzarella cheese
Preheat the oven to 350 degrees. In a small saucepan, whisk together the water, tomato paste, and garlic. In a small bowl, stir together the oregano, basil, marjoram, pepper, and salt. Add three fourths of the mixture to the sauce pan. Bring to a boil over medium high heat. Reduce the heat and simmer for 10 minutes, stirring occasionally. Meanwhile, discard all the visible fat from the chicken. Put the chicken with the smooth side up between two pieces of plastic wrap. Using the smooth side of a meat mallet, lightly flatten the breasts to a thickness of 1/4 inch, being careful not to tear the meat. In a small bowl, stir together the remaining herb mixture and the cottage cheese. Leaving a 1/2 inch edge all around, spoon onto the chicken. From the narrow end, roll up each breast jelly roll style. Spoon half the tomato sauce into a 10 by 6 inch baking dish. Arrange the chicken rolls with the seam side down on the sauce. Spoon the remaining tomato sauce over the chicken rolls. Sprinkle with the mozzarella. Bake for 45 minutes, or until the chicken is no longer pink in the center. If the chicken is getting too brown, cover for the last 10 minutes of baking.