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Chicken Mozzarella Rolls With Spaghetti's picture
  Chicken thighs 8 , boned
  Salt 1⁄2 Teaspoon
  Instant minced onion 1 Teaspoon
  Parsley flakes 1 Teaspoon
  Mozzarella cheese 4 Ounce
  Spaghetti/Linguine 8 Ounce
  Canned tomato sauce 16 Ounce (2 Cans)
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Parmesan cheese 1 Tablespoon, grated

1. Place boned thighs skin side down on cutting board. Sprinkle with the salt, instant minced onion and parsley flakes.
2. Cut Mozzarella cheese into 8 pieces, about 2 1/2 x 1/2 x 3/4. Place a piece of cheese on each boned thigh; fold sides over cheese and fasten with skewer.
3. Place skewered side down in foil-lined pan. Bake in hot oven (400°) 40 minutes.
4. While mini-rolls are baking, cook spaghetti according to package directions. Combine tomato sauce with basil and oregano in a small saucepan; heat.
5. Place mini-rolls on cooked spaghetti on serving platter. Pour tomato sauce over all.

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