nonstick spray coating
3/4 cups thinly sliced celery
1/2 cup sliced fresh mushrooms
1/2 cup thinly sliced carrot
1 small onion; sliced
1 clove garlic; minced
7 1/2 ounces tomatoes
8 ounces tomato sauce
1 teaspoon dried italian seasoning; crushed
3/4 teaspoons sugar
3 medium chicken breasts; skinned, boned
--and halved lengthwise
1/2 cup low-fat ricotta cheese
3 tablespoons grated parmesan cheese
1 tablespoon snipped fresh parsley
1/2 cup shredded mozzarella cheese; optional
For sauce, spray a cold large saucepan with nonstick coating. Add celery, mushrooms, carrot, onion, and garlic; cook till vegetables are 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 till mixture is reduced to 2 cups.
Meanwhile, place each chicken piece between two pieces of plastic wrap. Pound with a meat mallet to about 1/4-inch thickness.
Stir together ricotta cheese, Parmesan, and parsley in a bowl. Spoon about 1 1/2 tablespoons of the cheese mixture onto each chicken piece. Fold in long sides of chicken pieces; roll up from short end. Place chicken rolls, seam side down, in a 2-quart square baking dish. Pour sauce over chicken. Cover with plastic wrap, then foil, and refrigerate for 2 to 24 hours.
Before serving, remove plastic wrap. Bake, covered with foil, in a 375°F oven for 35 to 40 minutes or till chicken is no longer pink. If desired, sprinkle with mozzarella cheese and bake 4 minutes longer to melt cheese. If desired, serve with hot cooked spinach fettuccine.
Makes 6 servings.
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