Recipe - Cheese-Stuffed Chicken Rolls

2 md Tomatoes; peeled and chopped
One half cup Tomato juice
1 small Green pepper; finely chopped
1 small Onion; finely chopped
1 Clove garlic; minced
One half teaspoon Salt
1/8 teaspoon Black pepper
One fourth teaspoon Oregano
2 Whole boned and skinned
chicken breast halves;
split
One half cup Lowfat cottage or ricotta
cheese
1 Egg yolk
1 teaspoon Parsley; minced
1 teaspoon Parmesan cheese; grated
One half cup Mozzarella cheese; shredded

1. Preheat oven to 350.

2. In a medium saucepan, bring the tomatoes, tomato juice, green pepper,
onion, garlic, salt , pepper and oregano to a boil over medium heat.

3. Reduce the heat to low, cover and simmer, stirring occasionally until
thickened, about 25 minutes.

4. Meanwhile, place each chicken breast between two sheets of wax paper and
gently pound to a One fourth inch thickness with a meat mallet, a small heavy
skillet or a rolling pin.

5. In a small bowl, combine the cottage cheese, egg yolk, parsley and
Parmesan.

6. Spread 1 tablespoon of the mixture in the center of each chicken piece,
leaving a One half inch border all around. Roll up and set aside.

7. Spoon half the tomato sauce into an 8 inch pie plate. Arrange the
chicken rolls on top, seam sides down.

8. Pour remaining tomato sauce over them and sprinkle with the shredded
mozzarella. At this point the chicken rolls can be stored, covered with
plastic in the refrigerator for up to 6 hours.

9. Bake, uncovered for 40 to 45 minutes until the chicken is cooked
through.

Recipe by: Readers Digest Cook Now, Serve Later, 1989

Posted to MCRecipe Digest V1 #1025 by njwwb njwwb@ibm.net on Jan 20,
1998