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STUFFED CHICKEN BREASTS




Source of Recipe


Just Jeanne


Recipe Introduction


"To be without some of the things you want is an indispensable part of
happiness."
~Bertrand Russell~



Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

List of Ingredients




6 boneless, and skinless chicken breast
3 tablespoons extra virgin olive oil
1 large onion, peeled and sliced
1 (4 ounce) can sliced mushrooms, drained
1 stalk celery, thinly sliced
1 large egg, beaten
1 tablespoon chopped fresh parsley
4 tablespoons whole-wheat breadcrumbs
4 teaspoons grated reduced-fat Parmesan cheese
2 cups reduced-fat shredded Mozzarella cheese
salt and pepper, to taste
1 tablespoon Italian seasoning
1 quart pasta sauce


Recipe



Pre-heat oven to 350 degrees F. Cut chicken breasts in half. Place
between sheets of plastic wax; gently pound with a meat mallet to
flatten evenly. In a large skillet, sauté onion slices, mushrooms, and
celery until tender. Remove from heat. Add egg, parsley, bread crumbs,
Parmesan cheese, 1 cup of Mozzarella cheese and Italian seasoning. Stir
until well-combined. .Sprinkle chicken breasts with salt and pepper and
fill with even portions of the filling mixture. Roll up and secure with
toothpicks. Spray a lasagna pan with cooking spray and arrange chicken
in bottom. Spoon any extra filling around the chicken rolls. Pour
pasta sauce over the stuffed chicken breast rolls. Sprinkle second cup
of grated Mozzarella cheese on top. Bake uncovered at 350 degrees F for
1 hour. Carefully remove toothpicks and serve with cooked brown rice.
Serves 4 to 6.