Chicken Breasts Stuffed with Ricotta and Goat Cheese

By fletch27

Ingredients

• Vegetable or olive oil spray
• 5 Boneless, skinless chicken breasts
• 7 ounce(s) Ricotta cheese, Reduced or low fat
• 2 ounce(s) Goat cheese, soft
• 2 teaspoon(s) Parsley, Fresh or dry
• 1 tablespoon(s) Chives or green onions, Chopped
• 8 ounce(s) Tomates, No salt
• 2 teaspoon(s) Italian herb seasoning, no salt
• 1/2 teaspoon(s) Oregano (dried), (or 1 1/2 tsp. fresh)
• 1 Garlic clove, minced, medium-sized
• 1/2 teaspoon(s) Salt
• 1/8 teaspoon(s) Pepper

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350°F. Lightly spray a 1-quart casserole dish with vegetable oil spray. In a small bowl, stir together the stuffing ingredients. In another small bowl, stir together the sauce ingredients.
2. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the breasts to a thickness of 1/4 inch, being careful not to tear the meat.
3. Spoon about one quarter of the stuffing down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish with the seam side down (no need to secure with toothpicks). Repeat with the other breasts. Spoon the sauce over the breasts.