Ricotta-Stuffed Chicken Rolls
Recipe from Better Homes and Gardens

This cheese-stuffed low-fat chicken recipe is a great make-ahead dish for entertaining.


Ricotta-Stuffed Chicken Rolls

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Servings: Makes 6 servings.
Prep Time: 50 mins
Total Time: 1 hr 25 mins
Related Categories: Baked Stuffed Chicken, Chicken, Low Calorie, Low Calorie Dinners, Low Fat, Low Fat Chicken, Low Sodium
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 3/4  cup
    thinly sliced celery
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  • 1/2  cup
    sliced fresh mushrooms
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  • 1/2  cup
    thinly sliced carrot
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  • 1 
    small onion, sliced
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  • 1 
    clove garlic, minced
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  • 1  7-1/2-ounce
    can tomatoes
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  • 1  8-ounce
    can tomato sauce
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  • 1  teaspoon
    Italian seasoning, crushed
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  • 3/4  teaspoon
    sugar
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  • 3 
    small chicken breasts (1-1/4 pounds)
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  • 1/2  cup
    low-fat ricotta cheese
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  • 3  tablespoons
    grated Parmesan cheese
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  • 1  tablespoon
    snipped fresh parsley
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  • 1/2  cup
    shredded mozzarella cheese (optional)
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Directions
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.
Nutrition information
Calories 217, Total Fat 6 g, Cholesterol 81 mg, Sodium 451 mg, Carbohydrate 9 g, Protein 31 g. Percent Daily Values are based on a 2,000 calorie diet
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Fruit-Stuffed Roasted Chicken

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