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Chicken Manicotti

Heart.Foods's picture
  Oregano 3⁄4 Teaspoon
  Marjoram 1⁄2 Teaspoon
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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