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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
Details
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.
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