Chicken Roll Ups
|Nonstick spray coating||2 Tablespoon|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||7 1⁄2 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Italian seasoning||1 Teaspoon, crushed|
|Chicken breasts||3 Medium|
|Low fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
For sauce, spray a cold large saucepan with nonstick spray coating.
Add celery, mushrooms, carrot, onion, and garlic.
Cook till 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 till mixture is reduced to 2 cups.
m 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.
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.