Ricotta-Stuffed Chicken Rolls
From peetabear 14 years ago
- 40 minutes to make
- Serves 6
this is a recipe that I like a lot..i add some mozzarella to the filling and use romano and parmesan cheeses... best flavor if you use fresh grated and fresh parsley... if you are short on time you can use your favorite jarred sauce. Read more ... the original recipe and photo are from Better Homes and Gardens See less
Ingredients
- nonstick cooking spray shopping list
- 3/4 cup thinly sliced celery shopping list
- 1/2 cup sliced fresh mushrooms shopping list
- 1/2 cup thinly sliced carrot shopping list
- 1 small onion, sliced shopping list
- 1 clove garlic, minced shopping list
- 1 7-1/2-ounce can tomatoes shopping list
- 1 8-ounce can tomato sauce shopping list
- 1 teaspoon italian seasoning, crushed shopping list
- 3/4 teaspoon sugar shopping list
- 3 small chicken breasts (1-1/4 pounds) shopping list
- 1/2 cup low-fat ricotta cheese shopping list
- 3 tablespoons grated parmesan cheese shopping list
- 1 tablespoon snipped fresh parsley shopping list
- 1/2 cup shredded mozzarella cheese (optional) shopping list
How to make it
- 1. For sauce, spray a cold large saucepan with nonstick cooking spray. 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.
- 2. 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.
- 3. 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.
- 4. Before serving, bake, covered, in a 375 degree F 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.
People Who Like This Dish 11
- mrsc543 North Reading, MA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- spinach1948 Dorchester-Boston, MA
- cuzpat Sikeston, Mo
- carmenperez Hormigueros, PR
- curiouscook Chester, PA
- grk Houston, TX
- meileen Zhuhai GuangDong, CN
- goblue434 Anniston, AL
- marpar Copenhagen, DK
- Plus 1 othersFrom around the world!
The Rating
Reviewed by 7 people-
We can get too full hanging around this site LOL!
good recipes!!
cuzpat
in Sikeston loved it
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This is marvy.
This italian guy loves this, great recipe.
5 for you.
ED
spinach1948
in Dorchester-Boston loved it
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ohh yummy peeta i love these they look good i love chicken
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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