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CHICKEN BREASTS STUFFED W RICOTTA




Source of Recipe


American Heart Association


List of Ingredients




Serves 4
Vegetable oil spray



Stuffing

7 ounces nonfat or low-fat ricotta cheese

2 ounces goat cheese

2 tablespoons chopped fresh parsley or 2 teaspoons dried, crumbled

1 tablespoon chopped fresh chives or 1 teaspoon dried



Sauce

8-ounce can no-salt-added tomato sauce

2 teaspoons salt-free Italian herb seasoning

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled

1 clove garlic, minced, or 1/2 teaspoon bottled minced

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper



4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed



Recipe



Preheat oven to 350: F. Spray a 1-quart casserole dish lightly with vegetable oil spray. Set aside.

In a small bowl, combine the stuffing ingredients. Set aside.

In another small bowl, combine the sauce ingredients. Set aside.

Rinse chicken breasts and pat dry with paper towels. Place breasts smooth side up, between 2 sheets of plastic wrap. Using a tortilla press or the smooth side of a meat mallet, lightly flatten the breasts, being careful not to tear the meat.

Spoon about 1/4 of the stuffing lengthwise down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish, seam side down (no need to secure with toothpicks). Repeat with the other breasts.

Spoon sauce over breasts. Bake covered for 40 to 45 minutes, or until chicken is cooked through.