|Sweet basil||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Boneless chicken breast||14 Ounce, skinned, all visible fat removed (4 Breasts, 4 Ounce Each)|
|Low fat cottage cheese||4 Ounce, drained|
|Grated part skim mozzarella cheese||2 Ounce|
Preheat oven to 350° F.
In a small bowl, combine oregano, marjoram, basil and pepper.
Mix well, set aside.
In a small saucepan, blend tomato paste, water and garlic.
Add 3/4 of the seasoning mixture to pan.
Bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Meanwhile, rinse chicken and pat dry.
Place fillets in a plastic bag and pound to 1/4-inch thickness.
In a small bowl, combine remaining spice mixture with cottage cheese.
Spoon mixture onto centers of chicken breasts, leaving a 1/2-inch edge all around.
From narrow end, roll each breast, jellyroll fashion.
Spoon half of the tomato mixture into the bottom of a 10 x-6-inch baking dish.
Arrange chicken rolls on top, seam-side down.
Spoon remaining tomato mixture over chicken rolls.
Top with mozzarella cheese and bake about 45 minutes, or until chicken is tender.