chicken roll ups

By sarey

chicken with ricotta

Ingredients

• nonstick cooking spray
• 3/4 c thinly sliced celery
• 1/2 c sliced mushrooms
• 1/2 c thinly sliced carrots
• 1 small onion-sliced
• 1 clove garlic-minced
• 7 1/2 oz can crushed tomatoes (you can use petite diced as well)
• 8 oz can tomato sauce
• 1 t italian seasoning
• 3/4 t sugar
• 3 medium chicken breasts
• 1/2 c ricotta cheese
• 3 T grated parmesan
• 1 T fresh parsley
• 1/2 c shredded mozarella

Preparation

Step 1

For sauce: spray a cold, large saucepan with nonstick coating. Add celery, mushrooms, carrots, onions and garlic. Cook until onion is tender. Stir undrained tomatoes, tomato sauce, italian seasoning and sugar into vegetables. Bring to a boil, reduce heat. Simmer, uncovered for 20 minutes until mixture reduces to about 2 cups.

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, parmesan, and parsley. Spoon about 1 1/2 T of the cheese mixture on each chicken piece. Fold in long sides of chicken , then roll up from short end. Place chicken rolls, seam side down in an 8x8 baking dish. Pour sauce over chicken. Cover with foil and chill 2-24 hours.

Before serving, bake covered in a 375 degree oven for 35-40 minutes or until chicken is no longer pink--sprinkle with mozarella-bake until melted.