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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) Sauce: 1 tbsp. olive oil 3/4 cup thinly sliced celery 1/2 cup peeled and thinly sliced carrot 1/2 cup sliced fresh mushrooms 1 small onion, peeled and sliced 1 clove garlic, peeled and minced 8 ounce can tomato sauce 7 1/2 ounce can chopped tomatoes with juices 1 tsp. dried Italian seasoning 3/4 tsp. sugar Chicken: 3 medium boneless skinless chicken breasts 1/2 cup ricotta cheese 3 tbsp. grated parmesan cheese 1 tbsp. chopped green onion 1/2 tsp. dried Italian seasoning 1/8 tsp. pepper 2 ounces sliced mozzarella cheese, cut into thin strips Directions For Sauce: Heat oil in a large saucepan. Add celery, carrot, mushrooms, onion and garlic. Cook until onion is softened, stirring frequently, about 5 minutes. Stir in tomato sauce, tomatoes with juices, Italian seasoning and sugar. Heat to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. For Chicken: Pound chicken breasts with a mallet to 1/4 inch thick. Stir together ricotta, parmesan, green onion, Italian seasoning and pepper in a small bowl. Place about 1 1/2 tbsp. ricotta mixture on each chicken breast. Roll chicken up and place seam-side down in an 8x8 inch baking dish. Pour sauce over chicken. Bake 25 to 30 minutes until chicken is tender. Place mozzarella strips over top of chicken. Bake 2 to 3 minutes until cheese is melted. Serves 3. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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