Ricotta chicken Ingredients Nonstick spray coating 3/4 cup thinly sliced celery 1/2 cup sliced fresh mushrooms 1/2 cup thinly sliced carrot 1 small onion, sliced 1 clove garlic, minced 1 7-1/2-ounce can tomatoes 1 8-ounce can tomato sauce 1 teaspoon Italian seasoning, crushed 3/4 teaspoon sugar 3 small chicken breasts (1-1/4 pounds) 1/2 cup low-fat ricotta cheese 3 tablespoons grated Parmesan cheese 1 tablespoon snipped fresh parsley 1/2 cup shredded mozzarella cheese (optional) 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 boiling; reduce heat. Simmer, uncovered, 20 minutes or until mixture is reduced to 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 cheese, Parmesan cheese, and parsley. Spoon about 1-1/2 tablespoons of the cheese mixture on each chicken piece. Fold in long sides of chicken piece, then roll up from short end. Place chicken rolls, seam side down, in an 8x8x2-inch baking dish. Pour sauce over chicken. Cover with foil and refrigerate for 2 to 24 hours. Before serving, bake, covered, in a 375 � oven for 35 to 40 minutes or until chicken is no longer pink. If desired, sprinkle with mozzarella cheese; bake 4 minutes more. Transfer to a platter. Makes 6 servings. |
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